BBQ Grill – Vegan Style
Yesterday was Memorial Day, and as is tradition, we grilled. As I mentioned previously, we grilled for some omni friends and family and their children. Everyone knew upfront that they would be consuming a vegan meal, and everyone seemed to be willing to give it a go. We were pretty excited about that, and a little nervous too!
Our buffet was comprised of the following:
- red-cabbage salad
- cucumber salad
- green salad
- grilled eggplant slices
- grilled asparagus spears
- grilled Maui onions
- grilled peppers
- grilled purple potatoes
- grilled marinated tofu
- MorningStar Grillers Vegan (stove-top preparation)
- corn on the cob
Overall, our barbeque was a success. We were pretty excited about the purple potatoes we picked up at the farmers market this past weekend. Unfortunately, they were unremarkable. They tasted like regular potatoes, and the recipe called for them to be parboiled and then placed in foil with a bit of salt, oil, and garlic, and then put on the barbeque. Jane’s promised to try something else with the leftover potatoes. I’m hoping for shepard’s pie (vegan style, of course).
The marinade we used for the tofu was a little heavy on the curry. It was good, but next time we’ll try a different spice blend. The kids absolutely hated it, and I don’t think it went over well with most of the adults either, which was too bad because it probably reinforced the stereotype of tofu being a “weird” hippie food. But everyone LOVED the burgers. The rest of the menu was very tasty. The eggplant slices were grilled to perfection. One of my friends said they tasted like parmigiana without the glop.
For dessert, Jane made a lovely fruit salad. We also had sliced strawberries with macadamia nut cream from Vegan with a Vengeance, and So Delicious Chocolate Ice Cream.
So, did we win over any converts? Probably not. But we did illustrate that it’s easy to eat meatless.