5 Vegan Side Dishes to Rock any Cookout!

Spring is here and summer is just a few short weeks away.  We all know what that means, cookout season is on the horizon! This can be an exciting time of year, the great outdoors, getting together with friends and family, and plenty of social gatherings. However, if you like to keep your health first and foremost,  our local fitness bloggers Ryan and Danielle of South County Adventure Boot Camp have found vegan dishes you will love!  Here are 5 great side dishes you can bring to any get together that won’t hinder your fitness goals and will also wow any crowd.  Have a look:

1. Carmelized Butternut Squash-lexiscleankitchen.com

INGREDIENTS
1 medium butternut squash (about 2 pounds)
2 tablespoons coconut oil, plus more for the pan
1 tablespoon coconut sugar
1/2 teaspoon ground cinnamon, plus more for garnish
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
Coarse sea salt, for garnish

DIRECTIONS
Preheat the oven to 375°F and grease a rimmed baking sheet.
Peel the squash and slice it in half lengthwise. Remove the seeds and cut into 1-inch cubes (you should have about 6 cups).
In a large bowl, combine the melted oil, coconut sugar, cinnamon, salt, and pepper. Pour the melted oil mixture over the squash and toss to coat.
Place the squash on the greased baking sheet and bake for 40 to 50 minutes, tossing every 15 minutes or so to avoid burning, until caramelized and fork-tender.
Garnish with additional cinnamon and coarse sea salt

2.Mediterranean Quinoa Salad with Roasted Summer Vegetables – cookieandkate.com

INGREDIENTS
1/3 cup uncooked quinoa, rinsed (or 1 cup cooked quinoa)
1 small eggplant (about 3/4 pound), diced
1 small zucchini, diced
1 small yellow squash (or another zucchini), diced
3 to 4 tablespoons olive oil, divided
Salt and freshly ground black pepper
1 1/2 to 2 tablespoons lemon juice, to taste (about 1 medium lemon)
1 clove garlic, pressed or minced
1/2 cup halved grape tomatoes (quarter any larger tomatoes)
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh mint leaves
2 tablespoons pine nuts, toasted
For garnish: crumbled feta, optional
INSTRUCTIONS
Preheat oven to 425 degrees Fahrenheit with racks in the upper and lower thirds of the oven. Line two large, rimmed baking sheets with parchment paper.
Divide the eggplant, zucchini and yellow squash between the two baking sheets. Drizzle with 1 tablespoon olive oil and toss. Add a little more if necessary; you want enough to lightly coat the vegetables. Sprinkle with salt and pepper. Roast until the veggies are softened and beginning to brown, about 20 to 30 minutes. Set the roasted vegetables aside to cool.
To cook the quinoa, combine the uncooked quinoa with 2/3 cup water in a small saucepan. Bring to boil over medium-high heat, then cover and reduce heat to low. Simmer until the water is absorbed, about 15 minutes, then remove from heat and let the quinoa steam with the lid on for 5 minutes. Remove lid, fluff the quinoa with a fork and set aside.
To toast the pine nuts, cook them in a small skillet over medium heat, stirring frequently, until they’re turning lightly golden and fragrant, about 5 to 10 minutes. Be sure to keep an eye on them so they don’t burn. Transfer to a bowl to cool.
In a large serving bowl, whisk together the lemon juice and garlic. Slowly pour in the remaining 2 tablespoons of olive oil while whisking constantly to emulsify the mixture. Add the tomatoes, quinoa, basil, mint, roasted vegetables and pine nuts, and gently stir to combine. Season generously with salt, pepper and maybe another squeeze of lemon, to taste. Garnish with crumbled feta, if you’d like. Serve at room temperature.
Store in an airtight container in the refrigerator for up to 3 days.

3.  Crudité Ppatter with Tzatziki Sauce

http://lexiscleankitchen.com/2017/04/17/crudite-platter-tzatziki-sauce/

Vegetables for Crudité

6 cups water
1 tablespoon sea salt
3 multi-colored carrots, peeled and blanched
1 head broccoli, blanched and sliced into bite-sized pieces
1 bunch of radishes, blanched
1 cup snow peas, blanced
1 watermelon radish, blanched and sliced thin
1 bunch celery
1 case cherry tomatoes
4 small sweet pepper
Dairy-free Tzatziki

1/2 English cucumber, shredded
1/2 cup coconut cream, or greek yogurt (if not dairy-free)
1 clove garlic, minced
1 lemon, juiced
2 teaspoons fresh dill, chopped
1/4 teaspoon ground black pepper, more to taste
1 teaspoon extra-virgin olive oil
1/2 teaspoon sea salt, more to taste
1 teaspoon paprika, more to garnish
Instructions

Fill a large saucepan with water and toss in salt. Cover and bring to a boil over medium-high heat.
Fill a large bowl with ice water and set aside.
Prep you vegetables and place them in the boiling water. Set your timer for three minutes. Using a slotted spoon, remove the broccoli, red radish, snap peas and watermelon radish and place vegetables into the ice water. Set your timer for two more minutes. After two minutes, remove the carrots with the slotted spoon and place into the ice water. Remove the vegetables from the ice water and pat dry. Serve on platter of choice!
Place shredded cucumber in a medium mixing bowl. Add 1/4 teaspoon sea salt and let sit for 5 minutes.
Place coconut milk, lemon juice, dill, sea salt and black pepper into a high-speed blender. Blend until smooth. Pour into a small mixing bowl.
Strain the water out of the cucumber. Add the cucumber to the small mixing bowl with the coconut milk mixture. Stir well. Taste and adjust seasoning as desire. Place in serving bowl and sprinkle with paprika.

4.  Creamy Vegan Potato Salad-  veganhuggs.com

Ingredients

8 medium russet potatoes, cleaned, peeled & cubed into bite-sized pieces (all same size)
1 tablespoon of salt & 1 tablespoon of apple cider vinegar (for cooking water)
1 – 1 1/2 cups vegan mayonaise (*see note)
Juice of one lime or lemon (sub apple cider vinegar, to taste)
2 tablespoons mustard
1/3 cup pickles, diced
2-3 tablespoons fresh dill, chopped
1/2 teaspoon paprika
1 teaspoon garlic powder
1 teaspoons salt, more to taste
1/3 teaspoon fresh ground pepper, more to taste
1/2 cup celery, diced
1 red bell pepper, diced
1/2 cup green onion, chopped
1/2 cup corn (fresh or thawed frozen)

Instructions

Place the cubed potatoes in a large pot and cover with cold water (1-2 inches over potatoes). Add the salt & vinegar (*see note). Over high heat, bring the water to a boil, then reduce heat to maintain a low boil. Cook until potatoes are just tender & easily pierced with a pairing knife or fork, with little resistance when falling off. About 8-10 minutes.
When potatoes are done, drain them well using a colander & transfer them to a large mixing bowl. While hot, squeeze the lime juice over the potatoes. Fold gently to combine. (This will help the potatoes absorb the zingy flavor). Let potatoes cool.
While the potatoes are cooling, prepare your dressing. In a medium bowl, mix 1 cup of mayo (*see note), mustard, herbs, spices, salt and pepper (except paprika.) Whisk together until well combined.
When potatoes have cooled, place the pickles & veggies in the large mixing bowl and pour on the dressing. Fold gently until ingredients are combined. Taste for any additional seasoning, add more as needed. Place in fridge to chill for 1-2 hours so the flavors will marinate well. (It can also be served immediately, if preferred)
Before serving add the extra 1/2 cup of mayo (if needed) and sprinkle with paprika.

5. Black Bean and Corn Salad- nutriciouseats.com

INGREDIENTS
3 cups black beans (2-15 ounce cans or boxes of beans), rinsed and drained
1 can (15 ounce) corn, rinsed and drained (can sub frozen or fresh too)
2 tomatoes, cored and chopped
2 small avocados, diced
½ jalapeño, diced
½ cup sliced green onions
⅔ cup cilantro, chopped
⅓ cup olive oil
½ cup fresh lime juice
2 garlic cloves, minced
½ teaspoon salt
pinch of cayenne

INSTRUCTIONS
In a large bowl combine beans, corn, tomato, avocado, green onions and cilantro. In a another bowl combine Dressings adding: olive oil, lime juice, garlic cloves, salt and cayenne. Whisk to combine and pour over bean salad, toss well to combine. This can be made in advance (5-6 hours is best).