Sweet and Savory Memorial Day Recipes PLUS Cabbage Avocado Slaw

The upcoming Memorial Day holiday weekend is going to be different for most of us this year. Many cities still not open for public events, and visiting with family and friends is still curtailed. However, we can still celebrate the memory of those who gave all serving our country, and enjoy tasty memorial day foods- and I have recipes for you. 

I’ll be taking my walks per usual, always wearing a mask, and staying socially distant. There’s no doubt that I’ll miss my yearly Memorial Day weekend visit with my daughter and her family, but I will make some of my favorite Memorial Day foods for myself because that is self-care. What about you?

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I’m offering a round-up of some of my favorite bites for Memorial Day, both desserts and savory foods.

Sweet and Savory Memorial Day Recipes

These zucchini muffins from Dustin Harder’s cookbook The Simply Vegan Cookbook are light, easy to make and  perfect Memorial Day meal accompaniment or brunch.

Zucchini Cornbread Muffins by Dustin Harder 

Strawberry Shortcake is a summer classic. I don’t have strawberries this year, but I do have raspberries and blackberries, and for the cream, I’ll just take soaked and drained cashews out of the freezer and blend them into my favorite Vanilla Pastry Cream.

Vegan Drop Biscuits
Vanilla Pastry Cream

If you do have strawberries, you may also enjoy these desserts but go ahead and use any berry. For some of the recipes, frozen ones will work just fine.

Strawberry Cocoa Mousse
Strawberry Cream Sando
Strawberry Brown Betty
Rhubarb and Strawberry Dessert

ICE CREAM!! There are so many excellent vegan ice creams in the markets now, but since my freezer space is limited and my bag of frozen bananas is getting to overflowing, I’ll make some Nice Cream. Use this recipe as a template – no cherries, no problem. Use another fruit. Frozen fruit is easy to store, and truthfully, I find late May to mid-June to be a bit light on local fruit. This healthier version of ice cream means I can feel ok about eating more dessert.

Chocolate Cherry and Brownie Nice Cream 

I made some meringue disks, made with aquafaba (recipe coming soon in an E-book I am working on) and stored them for a week at least, in an airtight tin with packets of food-grade desiccant. With  small jar of Roasted Rhubarb in my refrigerator, made a few days ago,  as well as chocolate ganache and that indispensable Vanilla Pastry Cream referenced above, I made a fully loaded Pavlova. O.M.G. Good.

Roasted Rhubarb
Chocolate Ganache
Vanilla Pastry Cream
Vanilla Meringue Cookies

Ok, the rumors that I live on desserts alone is not true. Over this holiday weekend, my meals, eaten solo, but some via Zoom and Facetime with family and friends will be mostly healthy, with room for treat meals too. I plan on having a Beyond Meat Burger with lettuce, tomato, and maybe a slice of vegan cheese. Sign up for Beyond’s emails and get lots of coupons for money off the retail cost. There are plenty of recipes for great veggies burger, but I want to have the Beyond this weekend.

On my burger platter, which weather permitting, I’ll enjoy on my terrace, I see some Cheesy Primavera Vegan Mac and Cheese from  Robin Robertson’s cookbook Vegan Mac & Cheese. 

Cheesy Primavera Mac and Cheese

And, Cabbage – Avocado Slaw because I have a red cabbage in the fridge and avocado in the freezer ready to defrost. Yes, that is a thing. Grab the recipe below. 

I’m sending best wishes to every one of you. I love reading comments, especially now, so please let me know how you are doing, what you are doing, and send photos of your Memorial Day Recipes and food.

Take care,

Warmest wishes,

Fran

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Cabbage Avocado Slaw

Cabbage is an unsung hero of the vegetable kingdom.  Use to make slaws and salads, Indian-inspired curries and fermented foods like sauerkraut and kimchi. Low in calories, cabbage is a good source of many vitamins and minerals, iron and calcium. Use this recipe as a template—add more or less onion, herbs, and season to taste. You could use poppy seeds, sesame seeds or even finely chopped nuts in place of the chia.

Course Salad, Side Dish

Cuisine American

Author Fran Costigan

Ingredients

• 4 cups finely shredded green or purple cabbage or use or a mix
• 2 tablespoons apple cider vinegar more to taste
• 1/2 teaspoon sea salt more to taste
• 1 teaspoon maple or agave syrup
• 1 avocado pit removed, more for garnish if desired
• 1 teaspoon celery seeds
• A bunch of chives sliced or 1 - 2 green onions thinly sliced
• 1/4 cup finely minced cilantro best flavor choice but I have only parsley so I’m using that.
• 1 to 2 tablespoons chia seeds or poppy seeds or sesame seeds….

Instructions

1. In a medium bowl, combine the cabbage and vinegar.
2. Massage the cabbage with your hands for a few minutes until it is a bit tenderized.
3. Add the avocado in chunks, and massage another minute or two, until the avocado is creamed into the mix.
4. Mix in the celery seeds, green onions, cilantro, and chia seeds.
5. Taste and adjust flavors, add more salt, vinegar, and herbs to taste.