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  • Ever Deane

Vegan Memorial Day Menu

What better way to bring in Summer with this gorgeous vegan meal.

Honestly it feels a little insensitive to go on about food when so many families are going through heartache at the reminder of the loss of their loved ones, so we just want to send some love and comfort to those who need it on this Memorial Day here in the States.

Having said that, we did put all our recipes together to make a wonderful vegan meal that you could whip up for family and friends today.

Add some baked potatoes, a garden salad and corn on the cob and you have yourselves a meal to remember.

Rebelle Marg

Like every skinny marg you've ever had, except it tastes good.

Course Drinks

Cuisine Mexican

Prep Time 5 minutes

Servings 1


  1. 2 oz silver tequila silver=less toxins for your liver

  2. 1 oz lime juice fresh is best, but we found an organic sub since we didn't really have time to juice 1000 limes

  3. 1/2 oz agave or coconut nectar

  4. 1 12 oz can lime La Croix (or other sparkling water)

  5. 1 lime wheel for garnish


Combine tequila, lime juice, and agave in a cocktail shaker with ice and give it a good shake. Strain over fresh ice, top with La Croix, and garnish with lime wheel. Yes, it's that easy.

Party tip: don't add ice to the mixture if you're making a large batch for a pitcher or drink dispenser. It'll just water it down, which we want to avoid. Simply add ice to your glass, pour your non-watery version from the pitcher, and enjoy!


For a mommy-to-be mocktail version, simply leave out the tequila. It has a fun, fizzy, limeade flavor that will still taste amazing! 

Fiesta Bean Dip

Bring this to any party/weekend getaway and we promise you'll be invited back.

Course Snack

Cuisine Mexican, Vegan

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour


  1. 2 cups cooked black beans

  2. 1 cup no-salt added corn kernels frozen corn is better than canned due to whack BPA can linings

  3. 1 red bell pepper, finely chopped

  4. 1/4 cup cilantro, finely chopped (this is about one small bunch)

  5. 1 packet Good Seasons Italian dressing mix prepared as directed


Prepare Good Seasons dressing according to package directions and set aside.

In a large mixing bowl, mix beans, corn, bell pepper, and cilantro.

Drizzle in the salad dressing, stirring until well mixed.

Pop in the fridge for 30 minutes to an hour to really let those flavors marinate. (If you're in a big rush, skipping this step is more than fine.)That's all, y'all!


Listen, we aren't all over here shucking fresh corn for this recipe. But when it comes to using veggies that are frozen vs. canned, frozen is best. (Cans have that whack BPA lining, plus more of the nutrients are preserved in the freezing process.) Just do your best-the most important thing is to ENJOY what you're eating. 

The best vegetable kebabs

Course Main Course

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4

Author Rebelle Kitchen


  1. 1 punnet cherry tomatoes

  2. 1 orange pepper

  3. 1 pineapple (or pineapple slices)

  4. 1 zuccini

  5. 1 pack Tofurkey Italian vegan sausage

  6. 1 red onion (It’s the purple one, lol)

  7. 1 punnet whole mushrooms


Make a fire in your Weber or preheat the grill to about 425°F.

Cut the pepper, pineapple, zucchini, sausages and onion into chunks just a little bigger than a quarter coin.

Thread vegetables onto skewers (preferably reusable ones) in any order. The above ‘rainbow order’ is superior however. Wink, wink.

Whisk olive oil, Italian spices, garlic salt, and black pepper in a bowl; brush mixture over vegetables.

Cook skewers on preheated braai/grill until vegetables are tender, turning occasionally, about 7-8 minutes a side.

Slide off the skewer onto your plate and enjoy!

Vegan Summer Smoothie Popsicles

Course Snack

Servings 10

Author One Lovely Life


For the pineapple swirl:

  1. 1½ cups pineapple

  2. 1 cup mangos

  3. ½ cup - ¾ cup coconut milk (I use canned)

For the strawberry swirl:

  1. 2 cups strawberries

  2. 3-4 Tbsp orange juice

  3. 1 Tbsp maple syrup


For the pineapple swirl:

Place ingredients in a blender and puree until completely smooth. Add additional coconut milk as needed.

For the strawberry swirl:

Place ingredients in a blender and puree until completely smooth.

To assemble:

Alternate scoops of pineapple and strawberry smoothies into popsicle molds. Insert popsicle molds and freeze until completely solid.

Ready to eat:

Rinse under warm water for a few minutes until you can slide the popsicle out. Enjoy!


Fresh or frozen fruit (or a combination) all works for this recipe.

If the Whitewater Center would let you take a picnic in, I’d be making this right now, but alas, I’ll stick to the veggie burger when we stop by the restaurant for lunch!


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Hi, I'm Kendra

I am a qualified Montessori teacher and yoga teacher up to my ears in diapers, toy cars and the best kisses a mama can handle. I am passionate about connecting with moms and supporting each other on this journey of motherhood. I share family-friendly recipes, my pregnancy, postpartum and parenting journey, Montessori inspiration, and products we loveI am a South African living in the US with my hubby and two boys.

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