Apparently, time flies, whether you’re having fun or not, because somehow it’s already the end of May. Memorial Day is this Monday, and what better way to kick off the unofficial start of summer than with Poosh-approved recipes? Whatever you’re grilling, these easy side dish recipes, plus a tasty marg that can also be made alcohol-free, are the perfect accompaniment to your Memorial Day barbecue. Read on to get all the details.
1. Moisturizing Ginger Margarita
1/2 Stick Liquid IV x Poosh Honey Ginger Turmeric Hydration Multiplier 10-Pack
3 ounces of water
2 ounces 818 Blanco tequila
1 ounce lime juice
Fresh ginger, peeled
1. Add the electrolyte powder and water to a shaker and shake until the electrolyte powder is dissolved.
2. Gently crush the fresh ginger and jalapeño slices and add them to the shaker along with the 818 Blanco tequila.
3. Shake well and pour over ice.
2. Four Ingredient Chocolate Banana Pops
2 medium-long bananas
2 cups vegan chocolate chips
2 tablespoons sweetened coconut flakes
2 tablespoons chopped almonds
1. Line a baking sheet with parchment paper. Peel the bananas and cut them in half. Using popsicle sticks or cake sticks, insert the stick into the bottom of the banana halfway up (opposite the pointed end). Place the bananas on the parchment paper two inches apart and freeze for 20 minutes.
2. In a large bowl, warm the chocolate chips for 60 to 90 seconds. Using a whisk, stir around the melted chocolate chips until silky smooth (you can add a tablespoon of coconut oil to make the chocolate mixture smoother).
3. Carefully dip the frozen bananas into the bowl of melted chocolate. You can use a spoon to add more chocolate to the sides of the banana. Return the chocolate covered bananas to the baking sheet.
4. Sprinkle the almonds and coconut flakes generously over the bananas. Freeze again for 10-15 minutes. Top with a drizzle of chocolate or more of your favorite toppings!
3. Vegan spinach and artichoke dip
2 cans of 15 ounces of artichoke hearts in water
2 tablespoons vegan butter
2 shallots, chopped
6 garlic cloves, minced
1/2 cup dry white wine
1/2 cup dry sherry
1 cup vegan cream cheese
1 cup vegetable broth
1/2 cup nutritional yeast flakes
2 tablespoons fresh thyme leaves
6 cups spinach
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1. Drain and chop the canned artichokes.
2. Melt the vegan butter over medium heat in a large saucepan.
3. Add shallots, garlic and artichoke hearts. Stir and cook until the vegetables are tender.
4. Add wine and sherry. Cook for one minute.
5. Add vegan cream cheese, vegetable broth, nutritional yeast flakes and thyme. Reduce heat to medium-low and simmer until thickened, about 35 to 40 minutes. Stir occasionally.
6. Add the spinach a few handfuls at a time, gently tossing it into the mixture. Simmer for 10 minutes, then season with salt and pepper.
7. Serve with sliced raw vegetables or fries.
4. Kourt’s Summer Potato Salad
1 red or sweet potato
1 yellow zucchini
Fresh carrot, sliced
Pinch of salt and black pepper
Extra virgin olive oil
1 avocado, sliced
1. Boil the potato for five minutes, then cut into slices.
2. Steam the broccolini for five minutes.
3. Slice a yellow zucchini and golden beets and cook until lightly browned.
4. Add the tomato, basil, carrot, salt and pepper to a bowl with the potato, broccolini, beets and zucchini.
5. Drizzle EVOO or Kourt’s Super Simple Dressing over the ingredients.
6. Garnish with sliced avocado, sunflower seeds and a squeeze of fresh lemon juice.
5. Easy Vegan Summer Rolls
For the rolls:
1 package of brown rice paper rolls
1 carrot, grated
1 cucumber, thinly sliced
Basil, 2-3 small leaves per roll
3 tablespoons sesame seeds
For the sauce:
1/2 cup tahini
1/4 cup pumpkin seed butter
1/4 cup tamari
2 limes, juice
1 teaspoon grated ginger
2 garlic cloves, minced
1/4 teaspoon chilli flakes
1/4 cup sesame oil
1/4 cup water, or as needed to reach desired consistency
Salt, pepper and cayenne pepper to taste
1. Cut all the vegetables into slices, grate the carrots and prepare all the ingredients next to a clean, dry cutting board.
2. Using a small amount of sesame oil and a paper towel, wipe the board down so the rollers don’t stick.
3. Fill a shallow bowl with water next to the cutting board and dip a spring roll rice paper into the water, submerging it for about 10 seconds. Shake lightly before placing on prepared cutting board.
4. Add your vegetables, ending with a pinch of sesame seeds.
5. To wrap, roll like a burrito, tucking in the left and right sides before completing the roll. Repeat until all vegetables have been used.
6. Prepare the sauce by adding all the ingredients to a medium bowl and whisking until combined.
7. Add water, whisking until desired consistency is achieved.
Show us how you recreate (or modify) this delicious recipe and use the hashtag #pooshpalate for a chance to be featured on our social media.