Vegan ‘Merica Day: Featuring the Music of Caleb Cox-Johnson

It’s 4th of July weekend and we are celebrating with local music and homemade vegan treats!  In honor of the holiday we are featuring music and an interview with Kansas City based musician, Caleb Cox-Johnson with Merica Records.

FullSizeRender (1)Caleb Cox-Johnson has studied many different styles of music including jazz, funk, and has a background in classical.  What rings true however, is a not-so-traditional incorporation of folk music.  With influences from old and new artists, this singer/songwriter brings forth a kind of soul that is not found in modern folk music.

To pair with Caleb’s unique folk-style music we created some tasty 4th of July recipes including strawberry and blueberry mini fruit pies and a frozen watermelon limeade cooler that lives up to it’s name – this frozen beverage is family friendly and perfect for your holiday weekend of fun in the sun!

Click here to listen to the music of Caleb Cox-Johnson and to watch these recipes being made.

Watermelon Limeade Cooler

Ingredients:

1/2 Watermelon

2 cups Limeade (we used Santa Cruz Organic Limeade)

Directions:

Slice watermelon into square pieces, about 1-2 inches.  Place watermelon pieces in a container and place in freezer for 3 hours.  Once frozen, remove watermelon from freezer and place in blender.  Add 2 cups of limeade and blend thoroughly.  Once blended pour into glass, garnish with lime wedge, and enjoy!  Makes 2-4 servings.

Mini Fruit Pie

Ingredients:

1 cup Chopped strawberries

1 cup Blueberries

1/4 cup Sugar

1 tbsp Cornstarch

1 tbsp Lemon juice

Earth Balance Buttery Spread

1 Pie Crust Mix (we used Bob’s Red Mill Gluten Free)

Directions:

Pre-Heat oven to 350 degrees

If using a pie crust mix, follow directions on package and then place dough in refrigerator for 1 hour.  We used Earth Balance Buttery Spread in place of butter and shortening to make the crust.

In a saucepan add blueberries, strawberries, sugar, cornstarch, and lemon juice.  Let ingredients heat thoroughly and simmer for about 10 minutes.  The sugar will melt and create a liquid coating with the berries.

Roll out pie crust dough on a flat surface.  You may need to use flour on your rolling pin to keep the dough from sticking.  Once you have the dough rolled out you can choose a fun shaped cooked cutter or you can cut the dough into squares.  Be sure to cut two shapes for each pie.  Once your dough is in the shape you want place 2 tbsp of berries in the middle of the first piece of dough.  Place the second piece of dough on top and use a fork to press the edges of the dough in order to seal your mini pie.  Place mini pies on a baking sheet.  Brush about 1-2 tbsp melted Earth Balance Buttery Spread with a pastry brush on top of the mini pie and then sprinkle with sugar.  Place baking sheet in oven for 15-20 minutes. Yum! Makes 4-6 pies.

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Have a happy and safe 4th of July!

As always, thank you for reading.

-Candice

 

 

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