Vegan barbecues: a new tradition for summer meals

[Guest guest]

Memorial Day weekend ushers in the lazy days of summer and kicks off the picnic

season. Nothing beats the pleasure of al fresco dining and the flavor of food

cooked over coals or smoky aromatic wood. And for a refreshing—and very

fun--change of pace, a meatless barbecue is better for the planet, kinder to

animals, and a healthier and safer option for you and your guests.

 

You can put just about anything on the grill, but foods that withstand fast, hot

cooking are best. Eggplant " steaks " and Portobello mushrooms are great choices.

Cut them into 1/2-inch slices, sprinkle with salt, place in a colander and let

sit for one hour. Brush with a mixture of olive oil and fresh lemon juice and

sprinkle with thyme and pepper. Grill on both sides until they are tender and

lightly browned.

 

For veggie kabobs use a prepared marinade or make your own. Whisk together 1/2

cup olive oil, 1/3 cup red wine or balsamic vinegar, 2 tablespoons chopped fresh

herbs (thyme or basil are nice), 3 cloves of minced garlic, 1/2 teaspoon salt,

and 1/4 teaspoon pepper. Pour the marinade over a bowl of cherry tomatoes,

zucchini chunks, sweet onion cubes, small mushrooms, tiny potatoes, and small

wedges of red and green bell pepper. Marinate in the refrigerator for an hour or

more. Then arrange on skewers and grill, brushing with the marinade as the

veggies cook. Turn the kabobs once or twice to get all of the sides browned.

 

Other good vegetables for the grill are asparagus, corn, leeks and sliced sweet

potatoes. Serve the vegetables on crusty French rolls with lettuce and tomato or

wrap them in flour tortillas that have been warmed on the grill. Or toss them

with pasta or cooked rice for a fast main-dish salad.

 

Give your next barbecue some real wow factor by making grilled pizza. Grill the

veggies and move them to the side to stay warm. Brush the top of a pre-cooked

pizza crust with oil and grill, top side down, for just a minute or two to toast

it. Flip it over and pile the veggies on. Add some crumbled or grated soy cheese

if you like and let it melt.

 

If you prefer to stick to no-fuss basics, most veggie burgers work beautifully

on the grill. Give them a light brush of oil and cook until just browned. Then

pile them onto a hamburger roll with all your favorite toppings—catsup, mustard,

relish and grilled onions. For kids, supervised cooking of veggie hotdogs on a

stick is fun and healthy. Or wrap refried beans and shredded soy cheese in a

flour tortilla and heat it over the coals for grilled burritoes.

 

Tempeh is another fast option. This staple of Indonesian cooking is made from

whole soybeans and grains, that have been aged to produce a complex flavor. Cut

into chunks or slices and brush with any traditional tomato-based barbecue

sauce. Tempeh's mushroom-like flavor takes well to sweet counterparts so pair it

with something fun and a little exotic like grilled peaches.

 

Round out your picnic fare with family favorites like coleslaw and potato or

macaroni salads, using a vegan mayonnaise like Vegenaise.