Finally! My first opportunity to serve vegan BBQ food! To non-vegans no less!!! I’m not going to bore you with a bunch of non-BBQ prattle. I’m just going to give you some amazing recipes, most of which I found on www.vegweb.com
Pictured Left to Right: BBQ’d Pineapple, Onion, Mushroom & Bell Pepper Skewers w/ Kinders Brand BBQ Sauce ; OMG Baked Onion Rings (From Appetite For Reduction by Isa Chandra Moskowitz) ; Assorted Vegan Appetizers: Guacamole, Vegan Cashew Spinach Dip, Salsa, Corn Chips, Onion Rings ; Asian Coleslaw
Pictured Left to Right: Pasta Salad that everyone raved about ; Dill Potato Salad that tastes just like the real thing ; Fruit Salad that my fiancee declared was like “sex in his mouth”; expertly grilled pineapple by Jeremy.
Pictured Left to Right: Grilling away! ; Pasta Salad Again ; Jalapeno Cornbread ; The whole spread!
~Cashew Spinach Dip~
I amended this recipe to my liking but it was inspired by http://vegweb.com/index.php?topic=4688.0
Expert BBQ’er and non-vegan friend of mine, Jeremy, proclaimed that this was the best spinach dip he had every had…Vegans and Non-Vegans rejoice!
5 Cups Frozen Spinach, thawed and squeezed to remove retained water
3 – 4 Heaping Spoonfuls Tofutti “Better Than Sour Cream”
3/4 or 1 Cup Veganaise (depending on if you want more spinachy or more creamy dip) …I like more spinachy
1 Packet Dry Lipton Onion Soup/Dip Mix <—I’m sure this is unintentionally vegan by the fellows at Lipton…but whatever, it’s vegan and it really made the dip.
1/2 to 3/4 Cup Chopped Cashews (depending on how much cashew you want)
1/4 Chopped Green Onion, use both the green and white parts
Mix all ingredients together, chill in refrigerator overnight, serve! So easy! So delicious!
~Pasta Salad That Everyone Raved About~
This recipe was amended as well but inspired by http://vegweb.com/index.php?topic=9429.0
1 package Garden Pasta (The spiral kind that’s different colors)
1 Orange Bell Pepper Seeded and Sliced
1 Red Bell Pepper Seeded and Sliced
1 Red Onion Diced
1/2 to 3/4 Cup Diced Black Olives
1 Cup Chopped Roma Tomatos
2 Cups Vegan Italian Dressing, I used Newman’s Own
1 Tablespoon Garlic Olive Oil
Salt and Pepper to taste
1. Bring a pot of water to a boil and dump the whole package of pasta in the water. Cook according to package instructions. It’s pasta, just boil it until tender.
2. While pasta is cooking slice, dice, and chop your veggies and put aside in a bowl.
3. When pasta is finished, drain and set aside to cool.
4. In a large bowl or tupperware, combine pasta, veggies, and italian dressing and toss. Add salt and pepper to taste, refrigerate overnight to let the flavors soak in fully!! :D:D Nom, nom, nom.
~Just Like the Real Thing Dill Potato Salad~
Inspired By http://vegweb.com/index.php?topic=28600.0
10 Small Yukon Gold Potatoes
3/4 to 1 Cup Veganaise
1/4 Cup Chopped Leeks, sauteed
1 Small Red Onion Diced
1 Red Bell Pepper Diced
1/4 to 1/2 Cup Dill Pickle Relish
1/4 Cup Diced Green Onions
3 to 4 Tablespoons Yellow Mustard
1 to 2 Tablespoons Chopped Fresh Dill
Celery Salt to Taste
Black Pepper to Taste
Paprika to Taste
1. Boil the potatoes until tender 10 – 15 Minutes, drain and set aside to cool.
2. While the potatos are cooking, chop, dice, and slice all your veggies.
3. Once potatoes are cooled, transfer to a large bowl or tupperware, add all the ingredients (except for paprika), mix, taste, add whatever you want more of, refrigerate overnight.
4. Sprinkle with paprika when you are ready to serve, enjoy!!
~ Jalapeno Cornbread ~
(Slightly Amended by Me…added Jalepenos etc) From “Quick and Easy Vegan Comfort Food” by Alicia C. Simpson…Also, check out Alicia’s Blog “The Vegan Guinea Pig” for great reviews of vegan products!
1/4 Cup Canola Oil
1 Cup Cornmeal
1 Cup Flour
2 Tablespoons Sugar
1 Tablespoon + 1 Tsp Baking Powder
Generous Sprinkling of Salt
2 Tablespoons Apple Cider Vinegar
1 1/4 Cup Soy Milk
2 Diced Jalapenos
Preheat Oven to 425 Degrees and Lightly Grease a 9 x 9 Baking Dish
1. Mix together the cornmeal, flour, sugar, baking powder, and salt until thoroughly combined.
2. Create a well in the center and pour in oil, vinegar, and soy milk. Mix, Mix, Mix until there are no lumps.
3. Add diced Jalepenos to the batter and mix until jalepenos are dispersed througout the batter.
4. Pour into baking pan and bake for 20 minutes or until an inserted toothpick comes out clean!
5. Enjoy delicious cornbread!! For those who don’t like spicy food, never fear. All the flavor of the jalepenos permeates the bread and NONE of the heat.
~Sex In Your Mouth Fruit Salad~
My fiancee exclaimed that this fruit salad was like “sex in his mouth”, I think no more introduction to this fruit salad is necessary…
All fruit should be fully ripened and soft for maximum sexiness. For super-extravagant-ultimate-sexiness, buy your fruit from your local farmer’s market. I’m not just saying that either. Farmer’s market fruit is 10000000% better than grocery. Even Whole Foods. Farmer’s Markets put Whole Foods Fancy-Pants produce to shame.
2 Large White Peaches
2 Large Yellow Peaches
2 Large White Nectarines
2 Large Yellow Nectarines
4 Small Black/Purple Plums
4 Small Yellow Plums
4 Small Pluots
1 Small Honeydew Melon
1 Bunch Purple Grapes
Whatever other amazing fruit you would like to add: Strawberries, Blueberries, Blackberries, other Melons, Mango, Kiwi etc etc
Chop up all your fruit into bite sized pieces, toss, refrigerate for an hour. Mmmm.
~Just Like Mom’s Guacamole~
My fiancee has been the victim of some of my past cooking failures. Because of this negative exposure, he has become a bit skeptical of my food. Further exacerbating this reluctance to try my dishes, is the fact that he grew up in a household feasting on the many exquisite offerings prepared his culinary goddess-mother. Over time I have simply come to accept, I will always stand in her domestic shadow. However, every once in a while, I make something deemed worthy of his highest praise… “It’s just like my mom makes it”. My guacamole has been honored with this greatest distinction.
4 Very Ripe Avocados
1 Small Bunch Cilantro, Chopped
1 Small – Medium Red Onion, Diced
1 Ripe Tomato, Diced
1/2 Cup Black Olives, Diced
Juice of 2 -3 Limes
1 Red Bell Pepper, Diced
1 Orange Bell Pepper, Diced
2 Jalepenos, Diced
Generous Sprinkling of Salt
1. Vigorously mix everything together with a large fork. Taste. Add whatever is missing. Does it need more lime? More Cilantro? More Salt? More Avocado? I find that it is usually one of these culprits.
2. Eat it, tell whoever made it that it’s just like your mom’s, eat more.
~OMG Oven-Baked Onion Rings~
From “Appetite for Reduction” by Isa Chandra Moskowitz
2 Large Yellow Onions, Sliced horizontally into rings (duh)
1/2 Cup + 2 Tablespoons Flour
2 Tablespoons Cornstarch
1 Cup Cold Almond Milk
1 Tsp Apple Cider Vinegar
1 Cup Whole Wheat Bread Crumbs
1 Generous sprinkle Salt
Drizzle of Olive Oil (I used Garlic Olive Oil)
Preheat oven to 450 Degrees and spray a large Baking sheet with cooking spray, set aside.
1. You need two large bowls, one for batter and one for breading.
2. In the first bowl, mix the flour, cornstarch and 1/2 the almond milk and stir vigorously with a fork to dissolve. Add the rest of the almond milk and the apple cider vinegar and stir to incorporate.
3. In the second bowl, mix together the bread crumbs and salt. Drizzle in the oil and use your fingertips t0 mix it up into nice crumby mixture.
4. Get a conveyor belt going, from left to right, arrange the onions, the flour mixture, the bread-crumb mixture, and lastly the baking sheet. Dip each onion slice into the wet flour batter, letting the excess drip off. Transfer to the bread-crumbs bowl and use the other hand to sprinkle a handful of bread brumbs over the onion to coat completely. Basically you want to toss the battered onion in to breadcrumb bowl until it is coated. Note: I found I needed to replenish the breadcrumbs mixture (breadcrumbs, olive oil, salt) as I went.
5. Carefully transfer each onion to a single layer on the baking sheet. Make sure you use one hand for the wet batter and one hand for the dry batter.
6. Spray the rings lightly with cooking oil and bake for 8 minutes. Flip and bake for 6 minutes more. The rings should be varying shades of brown and crisp. Taste one to check if they’re done and crispy. If not, I broiled mine for 3 more minutes or so and that worked out well. Serve ASAP!
Okay phew, that’s a lot of recipes! That concludes my BBQ blog post for today. I hope you enjoy the recipes, I’d love to get some comment feedback if you try some of them (or anything you’d like to comment about really)
I leave you with proof that the food posted above is delicious to vegans and non-vegans alike! <——– A Smiling Non-Vegan 😉