Its the Fourth of July and summer is in full swing.The warm weather elicits
outdoor activities and party invitations. For all of us who are eating a plant-based diet
we are faced with the magic question, “what does a vegan bring to the barbecue”?
Summertime parties and picnics are fun. Sun dresses and flip flops, tropical drinks, and of course,
Summertime parties and picnics are fun. Sun dresses and flip flops, tropical drinks, and of course,
what would any summer party be without a little reggae in the mix. Just thinking about all this makes me feel happy and want to dance.
Since the party would not be complete without the grill here are my top suggestions
for the vegan barbecue. I guarantee you will be happy too!
Roasted corn on the cob with sweet and sour glaze
Home marinated tofu or tempeh burgers (Or purchased from the health food store)
Seitan -Veggie kabobs with Citrus ginger Soy sauce;
*For a gluten-free option replace the seitan with tofu and use wheat-free tamari
Steamed summer squash and zucchini boats with sweet miso-tahini sauce
Grilled hearts of romaine with olive oil, sea salt and and aged balsamic
Is your mouth watering yet? If not here is a recipe for the ”Sweet and Sour”
glaze, which is a hit with both vegans and omnivores.
Ingredients: This recipe is good for 4 to 6 cobs
Organic GMO free Sweet corn
3 - 4 Tablespoons of Organic Brown rice syrup
1/2 teaspoon of Umeboshi paste
Home marinated tofu or tempeh burgers (Or purchased from the health food store)
Seitan -Veggie kabobs with Citrus ginger Soy sauce;
*For a gluten-free option replace the seitan with tofu and use wheat-free tamari
Steamed summer squash and zucchini boats with sweet miso-tahini sauce
Grilled hearts of romaine with olive oil, sea salt and and aged balsamic
Is your mouth watering yet? If not here is a recipe for the ”Sweet and Sour”
glaze, which is a hit with both vegans and omnivores.
Ingredients: This recipe is good for 4 to 6 cobs
Organic GMO free Sweet corn
3 - 4 Tablespoons of Organic Brown rice syrup
1/2 teaspoon of Umeboshi paste
 |
| My favorite summertime drink! |
This is a thick and savory paste made from the Japanese umeboshi plum. It can be found in most health food grocery stores.
3 Tablespoons of Extra Virgin Olive oil
1/8 teaspoon of Sea salt
1/2 teaspoon of Umeboshi vinegar
Preparation:
Pour the brown rice syrup in a prep bowl.
Add the umeboshi paste to the syrup and mix together using a small whisk or chopsticks.
Add the olive oil and mix again.
Add the sea salt and the umeboshi vinegar.
Mix all ingredients to thoroughly blend. The end result is a a slightly thicker sauce.
To cook, brush the sauce on raw or lightly steamed corn. Make sure to coat the cobs evenly.
Place the corn directly on the grill and cook to the desired texture.
3 Tablespoons of Extra Virgin Olive oil
1/8 teaspoon of Sea salt
1/2 teaspoon of Umeboshi vinegar
Preparation:
Pour the brown rice syrup in a prep bowl.
Add the umeboshi paste to the syrup and mix together using a small whisk or chopsticks.
Add the olive oil and mix again.
Add the sea salt and the umeboshi vinegar.
Mix all ingredients to thoroughly blend. The end result is a a slightly thicker sauce.
To cook, brush the sauce on raw or lightly steamed corn. Make sure to coat the cobs evenly.
Place the corn directly on the grill and cook to the desired texture.
As the corn cooks you can add extra sauce.
*If the ingredients begin to separate just stir well before the next use.
Sweet and Sour Sauce will stay fresh in the refrigerator. For best results,
store in a sealed glass jar.
*If the ingredients begin to separate just stir well before the next use.
Sweet and Sour Sauce will stay fresh in the refrigerator. For best results,
store in a sealed glass jar.
