Summer Savories and Sweets


Here in the United States, we celebrate Independence Day on the fourth of July.  Americans commemorate the adoption of the Declaration of Independence on July 4, 1776, declaring independence from the Kingdom of Great Britain.  Celebrations usually include speeches, parades, barbecues, picnics, concerts, and, of course, fireworks!

In honor of this American holiday, I want to share some of my favorite Summer recipes that have been proven to please everyone, vegans and non-vegans alike.  All these recipes can be found in the My Eclectic Kitchen app and some can be found on this blog.  Here we go.


The first recipe is my Gazpacho soup.  Since it’s a raw, cold soup, it’s perfect for a hot summer day.  This oil-free, foolproof recipe tastes so much more complex than it is to make.  A definite crowd-pleaser as long as you use ripe tomatoes and a blender.


My Quinoa Veggie Burger Patties and 2-Minute Miracle Bread buns make a great meal.  These gluten-free, and soy-free quinoa veggie burger patties satiate burger cravings.  They’re also high in protein and full of nutrients.  The 2-Minute Miracle buns are nutritious, free of dairy, gluten, yeast, and nuts, and pair perfectly with the quinoa veggie patties.   Slather your burger buns with vegan ketchup and dijion mustard, then stuff your burgers with avocado, tomato, onion, dill pickles, and you will be a happy camper.


Chickpea Fritters are quick and easy to make, yummy, and high-in-protein.  Best served with a big dinner salad, in non-gmo corn tacos with guacamole, or served as an appetizer with my cucumber dill sauce.  They can be pan-fried or even baked!


I love salad, which explains why I feature 13 salads in my app.  However, while everyone is eating coleslaw this summer, I recommend this  Oriental Cabbage Salad.  It’s a nice change from the typical barbecue coleslaw; it’s crisp, crunchy, very probiotic, delicious, and has a nice Asian flair to it.  This salad is my vegan and gluten-free alternative to an Oriental chicken salad.  Believe me, no one will miss the chicken in this salad.


This sophisticated salad is perfect for the summer.  It has a savory sweetness from the roasted fennel, a tang from the vegan bagna cauda dressing, a comforting warmth from the roasted fingerling potatoes, and a nice crunch from the red cabbage and endive.  If you don’t get to see fireworks on the 4th, this delicious salad will make you feel like you just saw fireworks.


The combination of macadamia and cashews gives this Pink Peppercorn “goat cheese” a perfect texture.  The pink peppercorn not only adds a beautiful color, it adds a lovely, sophisticated peppery kick.  This is great in salads and with my Snackers Crackers recipe.  Perfect when entertaining guests this summer.


One of the easiest, healthiest, and most enjoyable snacks/desserts to make is this chocolate and superfood-covered frozen banana treat.  Perfect dessert for hot weather.  Just make sure you keep them in the freezer before serving. ;) Watch my video to see just how easy they are to make!


This is a classic fudge brownie recipe.  It’s reminiscent of a Betty Crocker chocolate walnut brownie, only this is vegan, gluten-free, and soy-free.  My friends and family, and readers who have tried these brownies love them!  Since they’re such a big hit and are easy to make, I think I’ll make these for the fourth of July myself!


One of my favorite all-time favorite flavor combinations is peanut butter and chocolate.  This combo is deliciously perfect in “cheese”cake form.  This Peanut Butter and Chocolate Dreamcake is a favorite of many!  Impress your friends with this or the “cheese”cake below!


This is my husband’s favorite.  It is reminiscent of a New York-style cheesecake– my Vanilla Bean “Cheese”cake with Mixed Berry Compote.  It looks sinfully delicious and, yet, there is nothing really sinful about it.  Unlike the original, cholesterol-ridden version of this “cheese” cake, my version is vegan, gluten-free, and raw.  It does not contain any cholesterol and its powerful vitamins, minerals, and enzymes still remain intact.  Eating a slice of this is like eating a healthy handful of nuts and fruit.  A real crowd pleaser.  

I hope this post has given you some good ideas for what to cook up this Summer!  If you haven’t tried any of these savories and sweets, a good time to try them is now!

Again, all the recipes can be found in the My Eclectic Kitchen app, and some can be found on my blog.  Just a reminder, the My Eclectic Kitchen eBook should be released this weekend, or early next week.  It will contain the original 120 recipes loaded into the My Eclectic Kitchen app.  I created it specifically for those without Apple iDevices.  Also, the Android version of the app is currently in development and we expect it to be released in late July. Thank you so much for your patience.

I love seeing your My Eclectic Kitchen recreations!  Please continue to tag #MyEclecticKitchen and @yvonne_deliciously_vegan on Instagram, or tag ‘My Eclectic Kitchen’ on Facebook when you post photos of your re-creations!  Who knows, I may feature your post on Instagram, Facebook, and Twitter!


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