4 servings
20 min
prep
15 min
cook
ingredients
| gardein™ bbq pulled shreds | 1 package |
| slider buns | 8 |
| lettuce | 1/2 head |
instructions
gardein sliders: Heat the bbq pulled shreds according to package instructions. Serve on slider buns with lettuce. Serve coleslaw on the side or add to slider bun.
ingredients
| green cabbage, thinly sliced | 1/2 head |
| red cabbage, thinly sliced | 1/2 head |
| carrot, thinly sliced | 1 |
| plain soy milk | 1/2 cup |
| vegan mayonnaise | 1/2 cup |
| cider vinegar | 1 tbsp |
| dry mustard | 1 tsp |
| chives, chopped | 1 tbsp |
| salt and pepper | to taste |
instructions
in a large bowl, combine all of the ingredients except the cabbage and carrot and whisk to combine evenly. Add the dressing to the cabbage and carrot and toss until well coated.
boil corn in hot water for 8 mins. Drain and grill on a griddle or BBQ for 6 minutes turning occasionally.
ingredients
| blueberries | 1 pint |
| strawberries | 1 pint |
| soy yogurt | 2 cups |
| fresh mint leaves |
instructions
chop 10 strawberries. Use half the fruit and press into the bottom of a clear glass. Add 3 – 4 tbsp of soy yogurt, add the remaining strawberries and layer. Decorate with fresh blueberries.
Slice a watermelon in to 2cm slices. Using a star shaped cookie cutter, make as many star shapes as possible. insert a wooden skewer/stick into the side of the star and place on parchment lined tray, cover with clear wrap and freeze for a few hours.
summer lemonade: top your favorite lemonade with frozen blueberries and fresh mint sprigs
serves 4
