BBQ ideas?

July 17, 2001

HI! I am new to this list and a new vegetarian. I will be going to a BBQ on

Saturday as well as having one for my son's birthday. My mother in law is

also a vegetarian (about a year or so now) and so I would like to offer

something that we will eat. Could someone please email me easy BBQ ideas?

Thanks!

God bless!

Brandi

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July 17, 2001

BBQ Tofu Sandwiches

Ingredients:

One pound firm tofu

1/4 c. shoyu/tamari

2 T. vegetarian worcestershire

6 oz. your favorite beer

1/2 t. garlic powder

1 c. (plus or minus) your favorite BBQ sauce (read the ingredients,

many contain traditional worcestershire)

4 onion, poppyseed, or other crusty rolls

dill chips, slaw, mustard or your choice of fixin's

Directions:

Slice the tofu into 1/4 " slices. Arrange the slices on a towel lined plate.

Cover with another towel, another plate, and a skillet filled with water

(or other suitable weight). Allow to sit for 15 minutes and repeat with dry

towels. Dice the tofu into 1/2 " pieces and place into a pie pan. Combine

shoyu, worcestershire, beer, and garlic powder. Pour mixture over tofu and

allow to marinade 2-3 hours. Drain. Arrange tofu on a cookie sheet sprayed

with cooking spray. Place tofu under a broiler for 30-45 minutes, turning

once. In a saucepan, combine tofu and BBQ sauce. Heat through. Serve on

rolls with your favorite fixin's.

July 17, 2001

BBQ Tofu

Ingredients:

firm tofu

tamari

garlic powder

molasses

Directions:

!!!You will need a charcoal BBQ for this!!!

This is a simple recipe that has people begging you to make more once the

platter is picked clean.

First you must use charcoal for this recipe and if you have those mesquite

chips or whatever then you can use those too.

Cut the Tofu into slabs about 2 " square not too thick though.

Coat them in Tamari.

Sprinkle on garlic powder (powdered is better here 'cause it sticks).

Drizzle on molasses, use a brush to spread the stuff around coating all of

them on both sides.

When the grill is ready place them on an cover. You may want to coat the

grill with your choice of no-stick solution. Turn them over an cook on the

other side. It's important you get the grill lines. If you really want to

impress people (and why not) place the tofu slabs on a diagonal then rotate

them so you get that cris-cross grill lines effect like on meat.

You can serve them as is as you would a meat dish or put them in

sandwiches, this is best done the next day as leftovers. Be prepared to

make these often since they always go fast.

Serves: Many

Preparation time: 1 hour

July 17, 2001

Easy Baked Beans

Ingredients:

1 can pinto beans, drained

1 medium sweet onion, diced

1-2 cloves garlic, minced

1 cup BBQ sauce (make sure the ingredients are vegan)

onion salt to taste

pepper to taste

Directions:

Preheat oven to 350. In a casserole dish, mix ingredients and season to

taste. Bake, covered, for 45 minutes to an hour, or until bubbly. Enjoy!

July 17, 2001

BBQ Portabello Sandwich

Ingredients:

2 large Portabello Mushrooms

3 Tbsp.Olive Oil

3 Tbsp. each bazil, Oregano, Parsely (USE FRESH)

2 Tbsp.balsamic vinegar

3 large cloves of Garlic

6 Leaves Arugula

Salt and Pepper to taste

Roasted Sweet Red Peppers

4 Slice of your favorite bread or 2 rolls

Directions:

In a blender combine the olive oil, balsamic vinegar, garlic, salt and

pepper and fresh herbs until the items are combined. Clean and discard the

stem of the mushrooms and place in a resealable bag. Pour the marinade from

the blender into the bag over the mushrooms. Let stand for at least 30

minutes turning every 5 minutes. Heat the grill.

Grill the mushrooms and continue to baste during the cooking time. Save

some marinade to top off your sandwich.

Lightly brush the bread with olive oil and toast on the grill. To build the

sandwich take a teaspoon or two and put it on one slice of bread for each

sandwich. Place two or three leaves of arugula on the bread and then place

on the roasted red pepper slices. Next place the grilled mushroom and salt

and pepper to taste. Top off with the other slice of bread.

Serves: 2

Preparation time: 45 minutes

July 17, 2001

Pesto Eggplant

Ingredients:

eggplant

olive oil

pesto sauce: 1 bunch basil, 1/4 C olive oil, 2 oz. dry cheese, 4 oz.

pine nuts

Directions:

Slice eggplant into rounds 1/4 " thick - you can either peel the eggplant or

leave as is. Lay on cookie sheet.

Combine in food processor: one bunch washed fresh basil leaves, 1/4 cup

olive oil, 4 oz. pine nuts and 2 oz. VERY DRY cheese (white). Blend until a

paste. Spread pesto on eggplant enough to cover entire surface - about

1/16 " . Place on BBQ grill using indirect heat and grill/bake for 15 minutes.

Serves: 4-6

Preparation time: 5 - 60 min

July 17, 2001

Grilled Vegetable Medley

Ingredients:

1 each green & red sweet peppers in large chunks

1/2 lb whole button mushrooms

2 stalks celery in 1 1/2 " pieces

12 whole cherry tomatoes

1 small zucchini sliced 1/2 " thick

1 large spanish onion cut into 8 to 12 chunks

1 cup fat free Italian dressing

2 tblsp soya sauce

ground black pepper

parsley/oregano/bazil to taste

Directions:

Chop all vegetables and toss with herbs, spices, soya sauce and dressing.

Cook in microwave 5 minutes on high.

Transfer mixture to a wire grill and place on BBQ. Baste with reserved

dressing mixture. Grill for 10 to 15 minutes turning occasionally.

Serves: 6

Preparation time: 30 min

Nutrition Information: Totally fat free.

July 17, 2001

Easy Grilled Potatoes

Ingredients:

2 large Idaho potatoes or 2 cups sliced russets

1/2 spanish onion (less if you're not crazy about onions)

salt, pepper

1 cup frozen seasoned vegetable mix

pan spray or margerine equivalent

Directions:

Light grill, set on low. Place an 8-12 inch piece of foil on another piece

3 times its size, both shiny side up so that the small piece is at the

center of the large. Spray the length of the foil with the spray. Pile the

potatoes on the doubled spot, the onion on that and finally the veggies on

that. Dot the top of the pile with pats of margarine.

Fold the foil end to end and seal the sides. Place on grill, put on cover

and let cook 1 hour. You'll find the crispiest potatoes on the bottom.

Serves: 2

Preparation time: 15 minutes

July 17, 2001

Wild Rice with Grilled Asparagus and Walnuts

Ingredients:

2 cups wild rice - approximate

1 pound asparagus - approximate

2 cups walnuts

fresh lemon juice is a must

tamari - to taste

ginger root

Directions:

Make wild rice (Rinse, usually a 21/2C water to 1C rice ratio. Cook for

45-60 minutes. Some of rice should split when ready. You can drain any

excess water)

While that is going on: grate ginger into tamari.

Preheat oven to 300. Spread walnuts on a cookie sheet or such oven cooking

item. Put in for 10 minutes. While that is going on, grill asparagus (or

steam which is easier) and set aside. Remove walnuts and put in a bowl.

Dump tamari mixture over walnuts, and stir until walnuts covered. Put back

in oven for 2 or 3 minutes. Remove and put in bowl.

When everything is done, mix the rice, walnuts and asparagus together, and

squeeze fresh lemon juice over. I like to serve this dish with a big slice

of lemon so the eater can choose lemonishness of food.

I never really measure in this recipe, but is is worth doing. Everyone who

has had this has loved it.

Enjoy

Serves: depends

Preparation time: hourish

July 17, 2001

I marinate zucchini & onions (or other veggies) in italian dressing

& then grill them on a grill pan that doesn't allow the veggies to

slip through. It has holes in it so they still get grilled & the sugar

in the dressing caramelizes. Very good. You can make kebabs out of grn.

or other peppers, onions, mushrooms & zucchini or whatever & do

the same thing.

Brandi Zandi wrote:

HI! I am new to this list and a new vegetarian. I will be going

to a BBQ on

Saturday as well as having one for my son's birthday. My mother