Food
All You Need to Know to Have the Perfect Vegan
Barbeque
It
is almost the 4th of July in the United States and this is
one of the biggest barbeque days of the year. The words "family
barbeque" can sometimes bring fear to the hearts of vegans
as we picture dead carcasses on the grill. Never fear, barbecuing
doesn't have to be a scary thing, the key is to be prepared
and have some great recipes of your own to try out on the grill.
For the kid's throw on some of your favorite vegan hotdogs.
For adults, try these recipes at your next barbeque and they
are sure to
be
a hit.
Grilled
Onions (Gluten Free)
2 white or yellow onions
¼ cup canola butter spread
Quarter onion and place in tinfoil. Cube up butter spread and
put in tinfoil with onion. Place on Barbeque and cook until onion
becomes tender.
Grilled
Mushrooms (Gluten Free)
2 cartons button mushrooms
¼ cup canola butter spread
2-3 gloves of garlic
Cut up mushrooms and place in tinfoil. Cube up buttery spread
and add to tinfoil. Add whole garlic gloves. Place mushrooms
on Barbeque and cook until mushrooms are soft.
Corn
on the Cobb
4 ears of corn
¼ cup canola butter spread
Season salt to taste
Pull back husks, but leave attached. Smear corn
with butter and sprinkle with season salt. Push corn husks back
over corn and wrap in tinfoil. Place corn on the barbeque for
about 40 minutes.
Strawberry
Lemonade (Gluten Free)
10 ounces bottled water
1/8 cup lemon juice
2 tbsp agave nectar
7-8 frozen strawberries
Place
all ingredients in a blender and mix.
Vegetarian
Chili (Gluten Free)
1 medium white or yellow onion
3 cloves of garlic
1-2 yellow or orange bell peppers
2-3 jalapenos
3 tbsp olive oil
2 cans organic pinto beans
2 can organic kidney beans
1 large can tomato sauce
salt and pepper to taste
chili powder to taste
Sauté onions
in olive oil until tender, then add garlic, bell peppers, and
jalapenos, sauté for a couple of minutes.
Add both types of beans, tomato sauce, chili powder and salt
and pepper. Bring to a boil, then lower to a simmer for 20-25
minutes.
Hint:
Put chili on a hotdog and top with onion and grated vegan cheese,
for a killer hotdog.
Grilled
Peaches in White Wine Fruit Sauce (Gluten Free)
4 peaches
4 tbsp olive oil
1 whole nutmeg
½
cup vegan white wine (Fetzer is one suggestion)
¼ cup brown rice syrup
2 tbsp maple syrup
Cut peaches in half and remove pits. Brush peach halves with
olive oil and grate fresh nutmeg on top of each. Place peaches
on grill flat side down and cook until fruit begins to caramelize.
Flip and cook for an additional 2-3 minutes to cook all the way
through. While peaches are grilling heat white wine, brown rice
syrup and maple syrup in a saucepan until mixture begins to thicken
into a syrup. Plate peaches and drizzle with white wine syrup.
Serve with your favorite garlic bread or some grilled
corn tortillas and you have a barbeque fit for a queen (the kings
in the house will be more than satisfied also).
The
Vegan Place Ezine - Home
