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Recipe Special: Fresh Ideas for a Vegan Fourth of July

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By Darshana Thacker Wendel,

Stacked Vegetable Sandwiches with Cilantro Chutney

vegan fourth of JulyOne of our favorite recipes from the Forks Over Knives Family cookbook, these veggie-laden sandwiches get extra flavor from a puréed Cilantro Chutney that’s laced with cumin and jalapeño. Full recipe here.

Rainbow Cauliflower Rice Salad

vegan fourth of JulyKick up the freshness factor of a summer salad by using cauliflower rice (finely chopped cauliflower florets) instead of grains. Full recipe here.

Summer Celebration Fruit Bowls

vegan fourth of JulyLime juice and fresh mint enhance the flavors of juicy summer fruits without masking their luscious natural goodness. For a festive summer presentation, serve the fruit in hollowed-out melon shells. Recipe here.

Broccoli Pasta Salad with Red Pepper Pesto

vegan fourth of JulyWe’ve loaded this pasta salad with broccoli, artichoke hearts, and cherry tomatoes, but any combination of summer vegetables will also work with the creamy and ultra-versatile red pepper pesto. Full recipe here.

Farmers’ Market Parfaits

vegan fourth of JulyTalk about good timing! Strawberries and blueberries are at their brightest, juiciest best around Independence Day. Here, they’re layered with a luscious sweet potato cream and a crunchy oat crumble for a luscious vegan parfait that’s easy to make and serve. Full recipe here.

stacked vegetable sandwiches

Stacked Vegetable Sandwiches with Cilantro Chutney

One of our favorite recipes from the Forks Over Knives Family cookbook, these veggie-laden sandwiches get extra flavor from a puréed Cilantro Chutney that’s laced with cumin and jalapeño.
cauliflower rice salad

Rainbow Cauliflower Rice Salad

Kick up the freshness factor of a summer salad by using cauliflower rice (finely chopped cauliflower florets) instead of grains.
summer celebration fruit bowls

Summer Celebration Fruit Bowls

Lime juice and fresh mint enhance the flavors of juicy summer fruits without masking their luscious natural goodness. For a festive summer presentation, serve the fruit in hollowed-out melon shells.
red pepper pesto

Broccoli Pasta Salad with Red Pepper Pesto

We’ve loaded this pasta salad with broccoli, artichoke hearts, and cherry tomatoes, but any combination of summer vegetables will also work with the creamy and ultra-versatile red pepper pesto.
Vegan parfait

Farmers’ Market Parfaits

Talk about good timing! Strawberries and blueberries are at their brightest, juiciest best around Independence Day. Here, they’re layered with a luscious sweet potato cream and a crunchy oat crumble for a luscious vegan parfait that’s easy to make and serve.

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About the Author

Headshot of Darshana Thacker

About the Author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.
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