Name: Whole Food Plant Based Recipes To Make This Memorial Day
Prep time: 30 min
Cook time: 10 min
Total time: 2 h 40 min
Yield: 2 servings
Cuisine: Plant Based
Ingredients: 1 zucchini, sliced; 1 bell pepper, cut into chunks; 1 red onion, cut into wedges; 8 cherry tomatoes; 8 button mushrooms; 2 tablespoons olive oil; 1 teaspoon garlic powder; Salt and pepper to taste; Wooden skewers, soaked in water; 1/4 cup chia seeds; 1 cup unsweetened almond milk; 1 tablespoon maple syrup; Zest of 1 lemon; 1 cup mixed berries (such as strawberries, blueberries, raspberries); Fresh mint leaves for garnish

Instructions

Preheat the grill to medium heat.
In a large bowl, toss the sliced zucchini, bell pepper chunks, onion wedges, cherry tomatoes, and mushrooms with olive oil, garlic powder, salt, and pepper until well coated.
Thread the marinated vegetables onto the soaked wooden skewers, alternating between different veggies for a colorful presentation.
Place the assembled skewers on the preheated grill and cook for about 10-12 minutes, turning occasionally, until the vegetables are tender and slightly charred.
Remove the veggie skewers from the grill and serve hot as a delightful side dish or as a main course over a bed of quinoa or brown rice.
In a medium mixing bowl, combine chia seeds, almond milk, maple syrup, and lemon zest. Stir well to mix all ingredients thoroughly.
Cover the bowl and refrigerate for at least 2 hours or overnight to allow the chia seeds to absorb the liquid and form a pudding-like consistency.
When ready to serve, spoon the chia seed pudding into individual serving glasses or jars.
Layer the mixed berries on top of the pudding and garnish with fresh mint leaves for a pop of color and freshness.
Enjoy this refreshing and nutritious Berry-Lemonade Chia Seed Pudding as a guilt-free dessert or a wholesome snack during your Memorial Day celebration.

Ingredients

Instructions

Nutrition Facts