The Fourth of July isn't difficult or fussy. In fact, I would argue that it is the most easy going of the major holidays in America. Instead of a big day of gifts like Christmas or a monstrous feast like Thanksgiving, both of which require weeks of preparation, the Fourth of July is (and should be) as breezy as the month it falls in.
I love make-ahead meals any time of the year, but especially on a holiday. That way you're spending your day celebrating with family and friends instead of slaving away in the kitchen.
Here are the recipes.
Star-Spangled Peach and Blackberry Pie
Crust Ingredients
2 1/2 cups unbleached all-purpose flour
12 tablespoons vegan butter cut into small cubes
1/4 teaspoon salt
2 tablespoons sugar
Ice cold water
Ingredients
5 large ripe peaches, cut into slices (skin on)
1 1/2 cups blackberries
1/2 cup granulated sugar
1/2 teaspoon cinnamon
1/3 cup unbleached all-purpose flour
Juice of one lemon
1/4 teaspoon salt
Method
For the Dough
Whisk the flour, salt, and sugar in a bowl and add the butter cubes. Cut using a pastry cutter until you have small lumps of butter dispersed throughout the dough. Work quickly so the butter doesn't melt.
Drizzle the cold water into the bowl, a tablespoon at a time, and mix with a fork until the dough is just moistened enough to come into a ball. Do not over-mix or over-moisten.
Divide the dough into two balls and warp in cling warp, flattening the dough into a disc as you wrap each half. Refrigerate while you make the filling.
For the Filling
Place the fruit in a bowl. Add the cinnamon, sugar, flour, lemon, and salt. Stir well and set aside for 15 minutes.
Assemble the Pie
Preheat the oven to 400 degrees. Take one disc of dough from the fridge and roll them into a circumference of about 1" larger than your pie dish, at about a 1/4" thickness. I recommend using a 9 or 10 inch pie dish for this recipe. Place the dough in the pie plate and crimp or fold the edges for a decorative look.
Place the pie dish and dough in the fridge while you work with the second half. Roll out the second disc of dough to about 1/4" thickness and then use cookie cutters to cut out various shapes (I used stars for the Fourth of July).
Remove the pie dish from the fridge and place the filling inside the pie plate, including any juices. Place the dough cut outs in a pattern across the top of the pie. Brush the top with a bit of almond or coconut milk and sprinkle with granulated sugar.
Place the pie dish on a cookie sheet to catch any of the juices that may drip during baking. Bake for 55-60 minutes or until the top is golden brown.
Once the pie comes out of the oven, place it on a rack and let it cool thoroughly before cutting (about 4-5 hours). Serve with coconut whipped cream.
Store cooled pie in the fridge for up to 5 days, or keep on the counter but consume within 2 days.
Dillicious Potato Salad
Ingredients
8 medium Yukon gold potatoes
2 Vidalia onions, finely diced
4 celery stalks, diced
4 tablespoons lemon juice
6 tablespoons white balsamic vinegar
1 1/2 teaspoons sugar
6 tablespoons extra virgin olive oil
1/3 cup fresh dill, chopped
Salt and pepper to taste
Method
Scrub the potatoes clean and place in a large pot. Cover with water and bring to a boil. Set timer for 15 minutes once the water comes to a full boil.
After the potatoes have been boiling for five minutes, add the onions.
When the timer goes off, insert a fork to check for doneness. The potatoes should be easily pierced. Keep cooking in 2 minute increments as needed.
Drain the cooked potatoes and onions into a colander. Put them into an ice bath and let them cool for 15 minutes.
Once the potatoes have cooled, cut them into 1-inch cubes. Gently fold in the celery and dill. Toss with the dressing and add salt and pepper to taste.
Chill the salad in the fridge for at least one hour, but ideally several hours, then toss again before serving. Enjoy!
Easy Green Salad
Ingredients
Mixed greens, several cups
Ripe avocado, diced
Green onion, sliced
Fennel, sliced
1 1/2 tablespoons dijon mustard
1/2 cup olive oil
1/4 cup white balsamic vinegar
1 teaspoon agave
Salt and pepper
Method
Whisk the dressing ingredients and then toss with the salad ingredients in a large bowl. Serve immediately.
BBQ Fried Tofu
Ingredients
2 16-oz blocks of extra firm tofu (I like the Trader Joe's high protein version), drained, pressed, and cut into 1-inch cubes
2 tablespoons cornstarch
1 tablespoon olive oil
Generous amounts of salt and pepper
1 cup of your favorite jarred BBQ sauce (I like the honey Aleppo sauce from Trader Joe's)
Method
Preheat the air fryer to 375 degrees. Toss all the ingredients into a Ziploc bag and shake to evenly coat. Set aside until the air-fryer is ready. Or, you can marinate the tofu a day ahead of time.
Cook the tofu in an even layer in two batches for about 13 minutes, shaking every 4-5 minutes.
Toss the cooked tofu with BBQ sauce and enjoy!
