Guest guest Posted July 25, 2008 Report Share Posted July 25, 2008 Look I know the last two recipes arent vegan, but some of you analogue lovers could come up with an alternative? Friday Fun: veggie and vegan barbeque ideas Here in London, we've been promised perfect barbeque weather this weekend, and I for one will be out in the garden, setting fire to things. Being a veggie with several vegan friends makes this slightly more complicated affair than it otherwise might be, but I think it can also be a lot more fun when you're forced to be creative with your cooking. So I've been scouring the web for tasty meat-free, outdoor cuisine, and am really excited by what I've found. Whether or not you normally eat meat, why not check out some of these recipes? You're bound to impress your guests when you offer them something that differs from the usual discount burgers and bangers. Follow the jump for the recipes and please send me more ideas! Related: How to have an eco-friendly barbeque | Traditional West African style recycled BBQ Vegan summer burgersFrom the vegetarian society These are excellent at any time of the year. Try adding varying ingredients such as vegetarian pesto, finely chopped spring onions, grated cheese or try using smoked tofu instead. Ingredients 1 packet firm tofu, drained100g/4oz sun dried tomatoes, finely chopped30ml/2tbsp fresh coriander, finely chopped2.5ml/½tsp mustard powder30ml/2tbsp soy sauce5ml/1tsp tomato purée25g/1oz fresh breadcrumbssalt and freshly ground black pepper15ml/1tbsp olive oil1 medium onion, finely chopped1 clove garlic, crushed100g/4oz mushrooms, finely choppedseasoned flour Method 1. Mash the tofu thoroughly in a bowl, with a fork. 2. Add the sun dried tomatoes, coriander, mustard powder, soy sauce, tomato purée, breadcrumbs, salt and freshly ground black pepper. Leave to one side. 3. Meanwhile, in a small frying pan, gently heat the oil and fry the onion, garlic and mushrooms until soft. 4. Add to the tofu mixture and allow to cool. 5. If the mixture is too wet to hold together, add sufficient flour until the mixture can hold its shape. 6. Shape the mixture into six large burgers, or ten small, coat with seasoned flour. 7. Chill until ready to use. 8.Brush each burger lightly with oil. Barbecue each side until cooked. 9. Serve in a bread bun with melted cheese (*omit for vegans) and salad, or serve with barbecue sauce. Corn on the CobNo barbeque would be complete without this veggie essential. For a bit of a difference, dry coating your cobs with sour cream and chive or a honey and mustard marinade Ainley Harriot's Marinated goats' cheese in vine leaf parcelsIngredients8 large or 16 smaller vine leaves4 x 100g/4oz individual goats' cheeses4tbsp olive oil2 red finger chillies, seeded and finely chopped2tsp chopped fresh oregano12 fresh basil leaves, finely shredded1 garlic clove, finely chopped½ tsp black peppercorns, coarsley crushed8 small fresh bay leavescoarse sea saltBruchette-style bread to serve cocktail stick soaked in cold water for 30 minutes Method1. If you are using fresh vine leaves, remove the tough part of the stem, drop them into a pan of lightly salted water and cook for about 4 minutes. Drain and refresh under cold water. If you are using preserved vine leaves, soak them in hot water, rinse in cold water and drain. 2. Cut the goats' cheeses in half horizontally into 2 smaller discs. 3. Mix the olive oil with the chopped chilli, oregano, basil, garlic, crushed pepper and a little sea salt 4. Place a vine leaf on a plate (overlap if they're quite small) put a bay leaf and a little of the marinade into the centre. 5. Place a disc of goats' cheese on top, rind-side down, and then spoon over a bit more of the mariande, making sure that lots of the bits are covering the cut face of the cheese. Fold over the sides of the leaf and secure with one or more cocktail sticks. Repeat 3 more times. 6. Place the parcels in a shallow dish, pour over any oil left on the plate and set aside for 1 hour. 7. Brush the outside of the vine leaf parcels with a little more olive oil if necessary and barbecue over medium-hot coals for about 2½ minutes on each side. 8. Lift the parcels on to plates, remove the cocktail sticks and fold back the leaves. Serve with some Bruchetta bread.Hot German potato salad To cut down on last-minute preparation, make this salad up to 8 hours ahead, then heat on the grill.Ingredients:1-1/4 cups water, divided1/4 teaspoon salt1 pound potatoes, peeled and cut into 3/4-inch cubes6 slices bacon1 cup chopped onions1/4 cup sliced celery1/2 teaspoon caraway seed, crushed2 tablespoons sugar1 tablespoon all-purpose flour1/4 cup cider vinegar1/2 teaspoon brown mustard1/8 teaspoon pepper In a medium saucepan bring 1 cup water and salt to a boil. Add potato cubes. Return to a boil; reduce heat and simmer, covered, about 10 minutes or until crisp-tender. Drain and set aside. In a medium skillet cook bacon until crisp. Strain, reserving 3 tablespoons drippings. Crumble bacon and set aside. Add onions, celery, and caraway seed to reserved drippings. Cook until onions are tender but not brown. Stir in sugar and flour. Add vinegar, 1/4 cup water, mustard, and pepper. Cook and stir until thickened and bubbly. Remove from heat. Stir in cooked potatoes and bacon. Cool 10 minutes. Transfer potato salad to a 8 x 5-1/4-inch disposable foil pan. Cover with foil and refrigerate up to 8 hours. Place chilled potato salad, covered, in centre of cooking grate. Cook 35 minutes or until heated through. Makes 4 servings. Peter vv Not happy with your email address? Get the one you really want - millions of new email addresses available now at Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 25, 2008 Report Share Posted July 25, 2008  Redwoods chicken-style pieces are one of the best inventions ever :-) Jo - Peter VV Friday, July 25, 2008 8:06 PM Re: veggie and vegan barbeque ideas Look I know the last two recipes arent vegan, but some of you analogue lovers could come up with an alternative? Friday Fun: veggie and vegan barbeque ideas Here in London, we've been promised perfect barbeque weather this weekend, and I for one will be out in the garden, setting fire to things. Being a veggie with several vegan friends makes this slightly more complicated affair than it otherwise might be, but I think it can also be a lot more fun when you're forced to be creative with your cooking. So I've been scouring the web for tasty meat-free, outdoor cuisine, and am really excited by what I've found. Whether or not you normally eat meat, why not check out some of these recipes? You're bound to impress your guests when you offer them something that differs from the usual discount burgers and bangers. Follow the jump for the recipes and please send me more ideas! Related: How to have an eco-friendly barbeque | Traditional West African style recycled BBQ Vegan summer burgersFrom the vegetarian society These are excellent at any time of the year. Try adding varying ingredients such as vegetarian pesto, finely chopped spring onions, grated cheese or try using smoked tofu instead. Ingredients 1 packet firm tofu, drained100g/4oz sun dried tomatoes, finely chopped30ml/2tbsp fresh coriander, finely chopped2.5ml/½tsp mustard powder30ml/2tbsp soy sauce5ml/1tsp tomato purée25g/1oz fresh breadcrumbssalt and freshly ground black pepper15ml/1tbsp olive oil1 medium onion, finely chopped1 clove garlic, crushed100g/4oz mushrooms, finely choppedseasoned flour Method 1. Mash the tofu thoroughly in a bowl, with a fork. 2. Add the sun dried tomatoes, coriander, mustard powder, soy sauce, tomato purée, breadcrumbs, salt and freshly ground black pepper. Leave to one side. 3. Meanwhile, in a small frying pan, gently heat the oil and fry the onion, garlic and mushrooms until soft. 4. Add to the tofu mixture and allow to cool. 5. If the mixture is too wet to hold together, add sufficient flour until the mixture can hold its shape. 6. Shape the mixture into six large burgers, or ten small, coat with seasoned flour. 7. Chill until ready to use. 8.Brush each burger lightly with oil. Barbecue each side until cooked. 9. Serve in a bread bun with melted cheese (*omit for vegans) and salad, or serve with barbecue sauce. Corn on the CobNo barbeque would be complete without this veggie essential. For a bit of a difference, dry coating your cobs with sour cream and chive or a honey and mustard marinade Ainley Harriot's Marinated goats' cheese in vine leaf parcelsIngredients8 large or 16 smaller vine leaves4 x 100g/4oz individual goats' cheeses4tbsp olive oil2 red finger chillies, seeded and finely chopped2tsp chopped fresh oregano12 fresh basil leaves, finely shredded1 garlic clove, finely chopped½ tsp black peppercorns, coarsley crushed8 small fresh bay leavescoarse sea saltBruchette-style bread to serve cocktail stick soaked in cold water for 30 minutes Method1. If you are using fresh vine leaves, remove the tough part of the stem, drop them into a pan of lightly salted water and cook for about 4 minutes. Drain and refresh under cold water. If you are using preserved vine leaves, soak them in hot water, rinse in cold water and drain. 2. Cut the goats' cheeses in half horizontally into 2 smaller discs. 3. Mix the olive oil with the chopped chilli, oregano, basil, garlic, crushed pepper and a little sea salt 4. Place a vine leaf on a plate (overlap if they're quite small) put a bay leaf and a little of the marinade into the centre. 5. Place a disc of goats' cheese on top, rind-side down, and then spoon over a bit more of the mariande, making sure that lots of the bits are covering the cut face of the cheese. Fold over the sides of the leaf and secure with one or more cocktail sticks. Repeat 3 more times. 6. Place the parcels in a shallow dish, pour over any oil left on the plate and set aside for 1 hour. 7. Brush the outside of the vine leaf parcels with a little more olive oil if necessary and barbecue over medium-hot coals for about 2½ minutes on each side. 8. Lift the parcels on to plates, remove the cocktail sticks and fold back the leaves. Serve with some Bruchetta bread.Hot German potato salad To cut down on last-minute preparation, make this salad up to 8 hours ahead, then heat on the grill.Ingredients:1-1/4 cups water, divided1/4 teaspoon salt1 pound potatoes, peeled and cut into 3/4-inch cubes6 slices bacon1 cup chopped onions1/4 cup sliced celery1/2 teaspoon caraway seed, crushed2 tablespoons sugar1 tablespoon all-purpose flour1/4 cup cider vinegar1/2 teaspoon brown mustard1/8 teaspoon pepper In a medium saucepan bring 1 cup water and salt to a boil. Add potato cubes. Return to a boil; reduce heat and simmer, covered, about 10 minutes or until crisp-tender. Drain and set aside. In a medium skillet cook bacon until crisp. Strain, reserving 3 tablespoons drippings. Crumble bacon and set aside. Add onions, celery, and caraway seed to reserved drippings. Cook until onions are tender but not brown. Stir in sugar and flour. Add vinegar, 1/4 cup water, mustard, and pepper. Cook and stir until thickened and bubbly. Remove from heat. Stir in cooked potatoes and bacon. Cool 10 minutes. Transfer potato salad to a 8 x 5-1/4-inch disposable foil pan. Cover with foil and refrigerate up to 8 hours. Place chilled potato salad, covered, in centre of cooking grate. Cook 35 minutes or until heated through. Makes 4 servings. Peter vv Not happy with your email address? Get the one you really want - millions of new email addresses available now at Quote Link to comment Share on other sites More sharing options...
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