The Vegan Barbecue: Recipes for Grilling
Eggplant and tofu steaks cooked on the grill can be eaten from plate, served on bread, or inserted into buns. The fruit, added here as a garnish, is a pleasing accompaniment. Recipe contributed by Nikki and David Goldbeck, from American Wholefoods Cuisine. Read More→Print This Post
Roasted red peppers scream summertime. Their understated sweetness catapults so many foods to the next flavor level.
Roasted red peppers taste terrific atop crusty bread, seasoned with fresh basil, salt, pepper, olive oil and enjoyed with a glass of dry rose. They can also elevate a humble sandwich from drab to fab. For an easy summer dinner, try them, thinly sliced, tossed with some arugula and served over whole wheat pasta with a dousing of best-quality extra-virgin olive oil. Read More→
The easiest route to a grilled vegan burger is to simply lavish portabella mushroom caps in a good marinade and plunk them on the barbecue. To vary this, simply choose different marinades and accompaniments. This is good with or without buns, and works well on an indoor electric grill as well. Delicious with grilled corn (see the corn entry inA Brief Guide to Grilling Vegetables) and a big salad! Read More→Print This Post
For your summer barbecue pleasure, grilled pineapple makes a heavenly foil for the assertive flavor of the hoisin-marinated tempeh and green beans. If there was ever a dish that captured the essence of vegan BBQ bliss, this would be it! Adapted from Vegan Holiday Kitchen. Read More→Print This Post
A gift of garden fresh asparagus from my husband’s colleague, Freddie Stant, inspired this dish. Be prepared for a new late spring favorite! I knew I wanted to grill the asparagus and I knew I wanted something special on top, but that special something eluded me until I thought of the simplest and most elegant appetizer: radishes spread with fresh creamy butter
and a garnish of sea salt. Perfect! Read More→
In diner lingo, anything spinach is called “Popeye,” hence the name for this variation on the classic club sandwich. Although we often
see club sandwiches with a third slice of bread, they were originally made with two slices. Some people believe the name came from the club cars, which date back to the late 1800s. This grilled vegetable sandwich recipe is from American Vegan Kitchen: Delicious Comfort Food from Blue Plate Specials to Homestyle Favorites
(© 2010, Vegan Heritage Press) by Tamasin Noyes.
Depending on what kind of grill you’re using, you may want to use a grill basket, as the chunks of sausage are relatively small. This vegan rendition of an Italian classic (sausage and peppers) is absolutely wonderful made on the barbecue. Adapted from Vegan Holiday Kitchen. Read More→Print This Post