Living the WELL Life


BBQ Recipes

Wednesday, August 14, 2013

Warm weather usually means cooking out. And for many people, that might mean attending events where meat is on the menu. Here are some recipes for dishes you can bring to a BBQ, or even better...throw your own kind summer BBQ! Nothing can inspire or motivate change better than a belly of delicious foods like grilled veggies -- mushrooms, zucchini, onions, whatever your favorites are!

Cole Slaw -- Here's a nice-looking recipe that uses vegenaise instead of dairy (Copyright 2009 by Jen Hoy).  Light and crunchy, with a sassy, creamy lime dressing, this recipe for vegan coleslaw is an update on a classic American favorite. Even die-hard traditional coleslaw fans will be swayed by this healthy version!

Prep Time: 5 minutes

Total Time: 5 minutes

Ingredients 

  • ½ small green cabbage, shredded (about 4 cups)
  • 2 carrots, grated1 scallion, chopped very fine
  • ¼ cup chopped cilantro or dill
  • ¼ cup Vegenaise or other vegan mayonnaise
  • 3 tablespoons lime juice
  • Pinch of sea salt

Preparation:  Mix vegetables together in a non-reactive (glass or stainless) mixing bowl. Add Vegenaise, lime juice, and salt. Mix well.  Serves 4-6

Potato Salad -- I haven't tried this one, but I love me some potato salad. I rarely eat it, but it's such a nice treat for a pool party or BBQ. And it's so easy to make a healthier version (I would personally leave out the peppers. I think it would be way yummier that way, but if you are someone who loves peppers, leave them in!).

Ingredients

  • 2 lbs. baby new potatoes, cooked, peeled and halved
  • 1 large shallot, chopped
  • 4 scallions, chopped
  • 1 small bunch fresh chives, chopped
  • 1/2 bunch flat leaf Italian parsley, chopped
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, roughly chopped
  • 1 orange bell pepper, cut into fine strips
  • 1/2 c. Vegenaise
  • 3 tbsp. white balsamic vinegar
  • Salt & pepper to taste 

Steps

  1. As potatoes are cooling, mix the rest of the ingredients in a large bowl - your mixture should be thick, not soupy.
  2. Add a little more vinegar or a spoonful more Vegenaise to get an appropriately "saucy" consistency.
  3. When potatoes are still slightly warm, add them to the mixture and stir delicately, so as not to mar the skins of the potatoes.
  4. Let cool in the fridge for about 2 hours, or if you just can't stand the wait, eat while still warm.


Mac n Cheez  -- This is my absolute favorite Mac 'n Cheese recipe. It is from Kristina Brindley of Seedling Catering here in LA (Seedling Catering).  Seedling Catering is a beyond awesome vegan delivery and catering company. I could go on about Kristina and her yummy dishes... but for now, you must try her Mac 'n Cheese.

Ingredients

  • 3 cups Elbow pasta
  • 1 cup soymilk
  • 1/4 cup tamari
  • 1 cup nutritional yeast
  • 1 teaspoon paprika
  • 1 clove of garlic
  • 1 teaspoon Dijon mustard
  • 2/3 cup canola oil
  • 1 pinch salt & pepper

Steps

  1. Cook the pasta al dente.
  2. In a blender/food processor combine the garlic, nutritional yeast, mustard and paprika, blend to chop garlic.
  3. While the machine is running add the tamari, soymilk and canola oil and blend until creamy.
  4. Heat sauce and mix with cooked noodles.
  5. You can also do it as a baked Mac n' Cheese by adding about 1/2 cup of water to the sauce and undercooking the noodles a little.
  6. Top with breadcrumbs and bake in a casserole dish in a 350 oven until bubbly and breadcrumbs are browned.

As a nice addition, try also this Raw Corn and Avocado Salad -- This is an easy salad to throw together and can be added to anything as a topping as well. I love it for it's flavor and versatility.

Ingredients

  • 5 marinara tomatoes de-seeded and diced
  • 2 ears of corn (kernels cut off)
  • 1/2 cup red onion or sweet white onion diced
  • 1 clove of garlic crushed
  • 1 avocado cut into bite sized pieces
  • 1 lime juiced
  • 1 handful of fresh cilantro chopped
  • 2 pinches of pink Himalayan salt or sea salt

Steps

  1. Prepare all of the vegetables as directed above and place into a medium bowl, except the avocado.
  2. Add the lime juice, cilantro, and salt. Mix well.
  3. Then add the avocado and gentle fold it into the mixture. I say this because some avocado will be very ripe and just turn into mush if you are not careful.
  4. Side note: I put 4 servings, but it really depends on how you use it. It can be a topping as mentioned above so it may serve multiple people in that respect. Enjoy!

 

BeST Burgers (Black Bean, Sweet Potato, Tempeh Burgers) -- My husband is a big football fan, so during NFL season, Sundays usually include cooking the food we bought at farmers market and watching the game. This burger recipe from the sweet kind lifers Lindsay and Steven’s blog Kiss Me I’m Vegan, and it looks like a great one to try for a casual Sunday dinner. For more recipes, check out Lindsay’s blog (www.kissmyvegan.blogspot.com).

Ingredients:

  • 2 small sweet potatoes
  • 1 dash almond milk
  • 1 tablespoon agave nectar (optional)
  • 1 heavy sprinkling of cinnamon
  • 1 can of black beans (or bean of your choice! Garbanzos are yummy.)
  • 1 packet tempeh
  • 3 tablespoons ketchup
  • 3 teaspoons garlic, minced
  • 1 teaspoon Braggs Liquid Aminos or soy sauce
  • 1 teaspoon balsamic vinegar
  • 1 dash salt (optional)
  • 1/8 cup nutritional yeast (or more, to taste)
  • 1 dash of hot sauce (more or less to your own spice preference)
  • 1 1/4 cups quick oats

Steps

  1. Boil the sweet potatoes until soft enough to put a fork through. While they are boiling, soak the beans in water, rinse, and toss them into a medium/large bowl. Mash beans and then crumble the tempeh into the bowl with them.
  2. When the sweet potatoes are done, mash in small bowl. Add almond milk, agave (optional), and cinnamon. Thoroughly combine sweet potato mixture with beans and tempeh in larger bowl. Add all remaining ingredients except oats, mixing well. Finally, add oats, about 1/3 cup at a time, mixing until a slightly firmer texture is reached.
  3. If you like, cover the bowl and refrigerate mix OR form into patties on baking sheet, cover, and pop in the fridge for 30 min to an hour or so (recommended). Make small/medium balls and flatten them out into patties w/your hands or using a spatula.
  4. Add oil to a pan and cook the burgers over medium-high heat, keeping an eye on the bottom for your desired browning/blackness. Flip and cook on opposite side. You can also bake them at 400° F in the oven for about 15-20 minutes, or to your desired browning/crispiness, flipping halfway through; you can lightly dust the sheet with flour if you want to prevent sticking. (Outdoors? Try throwing them on the grill! Make sure you form some firm patties!)
Add some avocado, grilled onions or mushrooms on top for a little extra pizzazz! 

Makes 5-7 BeST Burgers for your taste buds, stomach, and overall enjoyment

 



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