Veggy Bbq??!
In 2weeks time i'm going to be cooking a veggy Bbq for my partners family!. Anyone got any yummy idea's what i could cook up!? also there will be 3fussy veggy eating children aged 14,11 and 9 any nice idea's!?!?!?
Cheers!.!.!.
Stacey,UKWww@FoodAQ@Com
Cheers!.!.!.
Stacey,UKWww@FoodAQ@Com
Answers:
Vegetarian stuff I like on the BBQ includes:
*Mushrooms (big ones!)
*Asparagus (cook quickly!)
*Zucchini (courgettes, split in two)
*Corn (do in tinfoil)
*Vegie sausages (the processed kind from the supermarket)
*Vegie burgers (made from lentils, coriander etc!.)
The vegies can all be cooked with garlic and oil and sprinkled with salt, pepper and/or dried herbs!. The burgers, sausages and mushies can be served with white bread and tomato sauce -- good for kids!
Don't forget potato salad (w/ emulsified mayo - new discovery - Praise light mayo is vegan! It's just an emulsification of oils! And low-fat! Yay!) Pasta salad etc!.
And fairy bread!Www@FoodAQ@Com
*Mushrooms (big ones!)
*Asparagus (cook quickly!)
*Zucchini (courgettes, split in two)
*Corn (do in tinfoil)
*Vegie sausages (the processed kind from the supermarket)
*Vegie burgers (made from lentils, coriander etc!.)
The vegies can all be cooked with garlic and oil and sprinkled with salt, pepper and/or dried herbs!. The burgers, sausages and mushies can be served with white bread and tomato sauce -- good for kids!
Don't forget potato salad (w/ emulsified mayo - new discovery - Praise light mayo is vegan! It's just an emulsification of oils! And low-fat! Yay!) Pasta salad etc!.
And fairy bread!Www@FoodAQ@Com
mushroom burgers
Mushrooms are surprisingly similar in taste and texture to meat when cooked, and this recipe may just surprise you with how tasty it is!. While mushrooms provide plenty of flavor and texture, the addition of pinto beans makes this recipe high in fiber and protien too!. This mushroom veggie burger recipe is both vegetarian and vegan!.
INGREDIENTS:
2 tbsp vegetable oil
1 onion, diced
1 clove garlic, minced
3 green onions, diced
1/2 tsp cumin
3/4 cup diced fresh mushrooms
1 15 ounce can pinto beans
1 tsp parsley
salt and pepper to taste
oil for frying
PREPARATION:
Sautee the onions and garlic in olive oil for 3 to 5 minutes, until onions are soft!. Add the green onions, cumin and mushrooms and cook for another 5 minutes, until mushrooms are cooked!. Set aside!.
Mash the beans with a fork or a potato masher, or process in a food processor until well mashed!.
Add the mushrooms to the beans and add parsley, salt and pepper!. Stir until well combined!.
Shape the mixture into patties!. Heat about two tablespoons of olive oil and cook each patty until the veggie burgers are done, about 3 minutes on each side!.
Flaming Hot Barbecues
A Guide to Al Fresco eating
Char-grilled Balsamic Tomatoes with Olive Ciabatta
INGREDIENTS:
6 LARGE TOMATOES, HALVED
--------------------------------------!.!.!.
3TBSP OLIVE OIL
--------------------------------------!.!.!.
3TBSP BALSAMIC VINEGAR
--------------------------------------!.!.!.
11/2TBSP SHOYU/LIGHT SOY SAUCE
--------------------------------------!.!.!.
SALT AND PEPPER TO TASTE
--------------------------------------!.!.!.
6 SPRING ONIONS, TOPPED AND TAILED
--------------------------------------!.!.!.
OLIVE CIABATTA BREAD CUT INTO 12 THICK SLICES
--------------------------------------!.!.!.
2 CLOVES GARLIC, PEELED
--------------------------------------!.!.!.
EXTRA OLIVE OIL FOR GRILLING AND DRIZZLING
--------------------------------------!.!.!.
FRESH BASIL LEAVES TO GARNISH METHOD:
1!. Score the cut surface of the tomatoes and place in a dish!. Mix together the olive oil, balsamic vinegar, soy sauce and salt and pepper, and pour evenly over the tomatoes!. Leave to stand for 30 minutes!.
2!. Brush the spring onions with olive oil!.
3!. Grill the spring onions and the tomatoes, skin side down, over the coals for 10-15 minutes until cooked!. At the same time, lightly toast the ciabatta bread on both sides!.
4!. Rub one side of each piece of toast with a clove of garlic!.
5!. Chop the cooked onions into small pieces!.
6!. Scatter the cooked tomatoes with onions and torn basil leaves and arrange the slices of ciabatta on the side!. Drizzle with olive oil and serve!.
simple ideas NEW POTATOES
Parboil with skins on until nearly tender Drain and season with salt and pepper!. Thread onto skewers and barbecue for 7-8 minutes!.
--------------------------------------!.!.!.
Flaming Hot Barbecues
A Guide to Al Fresco eating
Marinated Halloumi Cheese Skewers with Mediterranean Vegetables
INGREDIENTS:
1 GARLIC CLOVE, CRUSHED
--------------------------------------!.!.!.
18 WHOLE PITTED BLACK OLIVES
--------------------------------------!.!.!.
100ML (3fL oz) OLIVE OIL
--------------------------------------!.!.!.
400g (l4oz) HALLOUMI CHEESE
--------------------------------------!.!.!.
A MILD CHEESE FROM CYPRUS WHICH DOESN'T MELT (GET FROM DELICATESSENS)
--------------------------------------!.!.!.
3 LARGE TOMATOES
--------------------------------------!.!.!.
6 JUST COOKED NEW POTATOES
--------------------------------------!.!.!.
2 LARGE COURGETTES
--------------------------------------!.!.!.
1 RED ONION
--------------------------------------!.!.!.
1 AUBERGINE
--------------------------------------!.!.!.
6 KEBAB SKEWERS
--------------------------------------!.!.!.
PITTA BREAD TO SERVE METHOD:
1!. Mix the garlic, olives and olive oil together to form a marinade!.
2!. Cut the cheese into 2!.5cm (1in) cubes!.
3!. Cut tomatoes into four and remove the seeds!. Cut potatoes in half lengthways!.
4!. Chop the remaining vegetables into 2!.5cm (1in) cubes and thread them onto skewers with the potatoes and tomatoes!.
5!. Marinate the kebabs for two hours!.
6!. Cook over barbecue until tender, turning after two minutes on each side, and serve immediately in pitta bread!.
--------------------------------------!.!.!.
The children also might enjoy Redwoods veggie hot dogs, try your local Holland and Barrett for veggie burgers etc in their freezer and chilled cabinets!. also have a look on the veggie websites and print of the recipes ready for the day!Www@FoodAQ@Com
Mushrooms are surprisingly similar in taste and texture to meat when cooked, and this recipe may just surprise you with how tasty it is!. While mushrooms provide plenty of flavor and texture, the addition of pinto beans makes this recipe high in fiber and protien too!. This mushroom veggie burger recipe is both vegetarian and vegan!.
INGREDIENTS:
2 tbsp vegetable oil
1 onion, diced
1 clove garlic, minced
3 green onions, diced
1/2 tsp cumin
3/4 cup diced fresh mushrooms
1 15 ounce can pinto beans
1 tsp parsley
salt and pepper to taste
oil for frying
PREPARATION:
Sautee the onions and garlic in olive oil for 3 to 5 minutes, until onions are soft!. Add the green onions, cumin and mushrooms and cook for another 5 minutes, until mushrooms are cooked!. Set aside!.
Mash the beans with a fork or a potato masher, or process in a food processor until well mashed!.
Add the mushrooms to the beans and add parsley, salt and pepper!. Stir until well combined!.
Shape the mixture into patties!. Heat about two tablespoons of olive oil and cook each patty until the veggie burgers are done, about 3 minutes on each side!.
Flaming Hot Barbecues
A Guide to Al Fresco eating
Char-grilled Balsamic Tomatoes with Olive Ciabatta
INGREDIENTS:
6 LARGE TOMATOES, HALVED
--------------------------------------!.!.!.
3TBSP OLIVE OIL
--------------------------------------!.!.!.
3TBSP BALSAMIC VINEGAR
--------------------------------------!.!.!.
11/2TBSP SHOYU/LIGHT SOY SAUCE
--------------------------------------!.!.!.
SALT AND PEPPER TO TASTE
--------------------------------------!.!.!.
6 SPRING ONIONS, TOPPED AND TAILED
--------------------------------------!.!.!.
OLIVE CIABATTA BREAD CUT INTO 12 THICK SLICES
--------------------------------------!.!.!.
2 CLOVES GARLIC, PEELED
--------------------------------------!.!.!.
EXTRA OLIVE OIL FOR GRILLING AND DRIZZLING
--------------------------------------!.!.!.
FRESH BASIL LEAVES TO GARNISH METHOD:
1!. Score the cut surface of the tomatoes and place in a dish!. Mix together the olive oil, balsamic vinegar, soy sauce and salt and pepper, and pour evenly over the tomatoes!. Leave to stand for 30 minutes!.
2!. Brush the spring onions with olive oil!.
3!. Grill the spring onions and the tomatoes, skin side down, over the coals for 10-15 minutes until cooked!. At the same time, lightly toast the ciabatta bread on both sides!.
4!. Rub one side of each piece of toast with a clove of garlic!.
5!. Chop the cooked onions into small pieces!.
6!. Scatter the cooked tomatoes with onions and torn basil leaves and arrange the slices of ciabatta on the side!. Drizzle with olive oil and serve!.
simple ideas NEW POTATOES
Parboil with skins on until nearly tender Drain and season with salt and pepper!. Thread onto skewers and barbecue for 7-8 minutes!.
--------------------------------------!.!.!.
Flaming Hot Barbecues
A Guide to Al Fresco eating
Marinated Halloumi Cheese Skewers with Mediterranean Vegetables
INGREDIENTS:
1 GARLIC CLOVE, CRUSHED
--------------------------------------!.!.!.
18 WHOLE PITTED BLACK OLIVES
--------------------------------------!.!.!.
100ML (3fL oz) OLIVE OIL
--------------------------------------!.!.!.
400g (l4oz) HALLOUMI CHEESE
--------------------------------------!.!.!.
A MILD CHEESE FROM CYPRUS WHICH DOESN'T MELT (GET FROM DELICATESSENS)
--------------------------------------!.!.!.
3 LARGE TOMATOES
--------------------------------------!.!.!.
6 JUST COOKED NEW POTATOES
--------------------------------------!.!.!.
2 LARGE COURGETTES
--------------------------------------!.!.!.
1 RED ONION
--------------------------------------!.!.!.
1 AUBERGINE
--------------------------------------!.!.!.
6 KEBAB SKEWERS
--------------------------------------!.!.!.
PITTA BREAD TO SERVE METHOD:
1!. Mix the garlic, olives and olive oil together to form a marinade!.
2!. Cut the cheese into 2!.5cm (1in) cubes!.
3!. Cut tomatoes into four and remove the seeds!. Cut potatoes in half lengthways!.
4!. Chop the remaining vegetables into 2!.5cm (1in) cubes and thread them onto skewers with the potatoes and tomatoes!.
5!. Marinate the kebabs for two hours!.
6!. Cook over barbecue until tender, turning after two minutes on each side, and serve immediately in pitta bread!.
--------------------------------------!.!.!.
The children also might enjoy Redwoods veggie hot dogs, try your local Holland and Barrett for veggie burgers etc in their freezer and chilled cabinets!. also have a look on the veggie websites and print of the recipes ready for the day!Www@FoodAQ@Com
Veggie burgers, veggie kabobs with mushrooms, zucchini, grape tomatos, etc!. (yum!), baked beans, coleslaw!.!.!.!. man, I'm getting hungry!Www@FoodAQ@Com
BARBECUED TOFU
* 1 pound extra firm tofu, well pressed and sliced into 3/4 inch rectangles
* 3/4 cup barbecue sauce
* 3/4 cup brown sugar
* 1 tsp chili powder
* 1/2 tsp red pepper flakes
* 3/4 cup orange juice concentrate
* salt and pepper to taste
Whisk together the barbecue sauce, sugar, chili powder, pepper and orange juice over medium low heat about 3 minutes!.
Place the barbecue sauce mixture in a wide flat dish, and place the tofu in the sauce, coating both sides well!.
Allow to marinate for at least two hours!.
Grill for 4 or 5 minutes on each side, brushing with additional sauce!.
Sprinkle with salt and pepper just before serving!.
**************************************!.!.!.
GRILLED EGGPLANT
* 3 cloves garlic
* 2 tbsp chopped fresh cilantro
* 1 onion
* 2 tsp brown sugar
* 2 tbsp lime juice
* 1/2 cup chopped fresh basil
* 2 eggplants
In a food processor, process the garlic, cilantro, onion, sugar, lime juice and basil!.
Slice the eggplant in thick, flat slices and place on grill, basting with the garlic, onions and herbs mixture, reserving half of the mixture!.
Allow eggplants to grill for about 15 minutes, turning once!.
Top with remaining onion and herb mix and serve hot!.
**************************************!.!.!.
GRILLED PINEAPPLE AND COCONUT
* 2 tbsp honey or agave nectar
* 1 tsp lemon juice
* 4 or 5 slices fresh pineapple
* 1 cup flaked coconut
Whisk together the honey and lemon juice in a wide dish!. Add the pineapple and marinate for at least one hour in the refrigerator!.
Lightly grease your grill and fire up to a medium heat!.
Coat the pineapple with coconut on both sides, pressing the coconut into the pineapple to get it to stick!.
Grill on both sides for about 8 to 10 minutes!.
**************************************!.!.!.
GRILLED PORTABELLAS:
* 1/4 cup margarine, softened
* 3 tbsp olive oil
* 1/4 cup lime juice
* 5 cloves garlic, minced
* 4 portobella mushrooms, stems removed
Whisk together the margarine, olive oil, lime juice and garlic!. Allow to marinate for ten minutes!.
Baste the mushrooms with the mixture, then place on grill!.
Allow to cook for 3 to 5 minutes, then turn and baste with more of the mix and cook for another minute or two!.
Serve on hamburger buns, with all the fixings!.Www@FoodAQ@Com
* 1 pound extra firm tofu, well pressed and sliced into 3/4 inch rectangles
* 3/4 cup barbecue sauce
* 3/4 cup brown sugar
* 1 tsp chili powder
* 1/2 tsp red pepper flakes
* 3/4 cup orange juice concentrate
* salt and pepper to taste
Whisk together the barbecue sauce, sugar, chili powder, pepper and orange juice over medium low heat about 3 minutes!.
Place the barbecue sauce mixture in a wide flat dish, and place the tofu in the sauce, coating both sides well!.
Allow to marinate for at least two hours!.
Grill for 4 or 5 minutes on each side, brushing with additional sauce!.
Sprinkle with salt and pepper just before serving!.
**************************************!.!.!.
GRILLED EGGPLANT
* 3 cloves garlic
* 2 tbsp chopped fresh cilantro
* 1 onion
* 2 tsp brown sugar
* 2 tbsp lime juice
* 1/2 cup chopped fresh basil
* 2 eggplants
In a food processor, process the garlic, cilantro, onion, sugar, lime juice and basil!.
Slice the eggplant in thick, flat slices and place on grill, basting with the garlic, onions and herbs mixture, reserving half of the mixture!.
Allow eggplants to grill for about 15 minutes, turning once!.
Top with remaining onion and herb mix and serve hot!.
**************************************!.!.!.
GRILLED PINEAPPLE AND COCONUT
* 2 tbsp honey or agave nectar
* 1 tsp lemon juice
* 4 or 5 slices fresh pineapple
* 1 cup flaked coconut
Whisk together the honey and lemon juice in a wide dish!. Add the pineapple and marinate for at least one hour in the refrigerator!.
Lightly grease your grill and fire up to a medium heat!.
Coat the pineapple with coconut on both sides, pressing the coconut into the pineapple to get it to stick!.
Grill on both sides for about 8 to 10 minutes!.
**************************************!.!.!.
GRILLED PORTABELLAS:
* 1/4 cup margarine, softened
* 3 tbsp olive oil
* 1/4 cup lime juice
* 5 cloves garlic, minced
* 4 portobella mushrooms, stems removed
Whisk together the margarine, olive oil, lime juice and garlic!. Allow to marinate for ten minutes!.
Baste the mushrooms with the mixture, then place on grill!.
Allow to cook for 3 to 5 minutes, then turn and baste with more of the mix and cook for another minute or two!.
Serve on hamburger buns, with all the fixings!.Www@FoodAQ@Com
BARBECUED TVP
TVP (the flat chunk size)
Marinade:
(There really aren't specific amounts you use for this!. Just make sure there is enough marinade to coat all the TVP liberally!. Use lots of everything, you can’t use too much for this recipe!. Please adjust to taste)
olive oil
apple cider vinegar
chili powder
oregano
chili flakes (or jalape?o, or hot sauce, depending on desired heat)
garlic, crushed
Reconstitute TVP by pouring boiling water over it and leaving it for 15 minutes!. Drain well!. Put TVP and marinade in a container and shake to coat!. Put in fridge and leaving it there for at least a day, preferably 2 or 3 days!. Make sure to shake/flip it periodically during this time!. You can even sample it cold from the fridge and it's really tasty!
2 cooking options:
1!. Shishkabobs: The TVP is great on sticks with cherry tomatoes, mushrooms, peppers, and pineapple!. Take all the veggies and put them in with the TVP marinade and shake it around so everything gets some of the flavour!. Make sure to soak the shishkabob sticks in water for a bit before using them or they'll burn!.
2!. BBQ-ed by itself: We use one of those camping cook racks, with the big long handle!. You can just put all the TVP in it, clamp it together, and put it on the BBQ (or over a fire!) It's delicious - some bits crispy and a bit burnt, some juicy and succulent!. It's great with sour cream!.
This is the perfect recipe for vegetarians and meat-eaters alike!. Make it for your meat-eating friends, I assure you they will be impressed and surprised that veggie food could be so tasty!. TVP can be purchased in most bulk food stores!. It's incredibly cheap - the amount you might use for this recipe would cost no more than $1!.00!. Remember when you are reconstituting it that it doubles in size! This is a great recipe for camping cause you can make it before you go and it's ready to cook at any time!.Www@FoodAQ@Com
TVP (the flat chunk size)
Marinade:
(There really aren't specific amounts you use for this!. Just make sure there is enough marinade to coat all the TVP liberally!. Use lots of everything, you can’t use too much for this recipe!. Please adjust to taste)
olive oil
apple cider vinegar
chili powder
oregano
chili flakes (or jalape?o, or hot sauce, depending on desired heat)
garlic, crushed
Reconstitute TVP by pouring boiling water over it and leaving it for 15 minutes!. Drain well!. Put TVP and marinade in a container and shake to coat!. Put in fridge and leaving it there for at least a day, preferably 2 or 3 days!. Make sure to shake/flip it periodically during this time!. You can even sample it cold from the fridge and it's really tasty!
2 cooking options:
1!. Shishkabobs: The TVP is great on sticks with cherry tomatoes, mushrooms, peppers, and pineapple!. Take all the veggies and put them in with the TVP marinade and shake it around so everything gets some of the flavour!. Make sure to soak the shishkabob sticks in water for a bit before using them or they'll burn!.
2!. BBQ-ed by itself: We use one of those camping cook racks, with the big long handle!. You can just put all the TVP in it, clamp it together, and put it on the BBQ (or over a fire!) It's delicious - some bits crispy and a bit burnt, some juicy and succulent!. It's great with sour cream!.
This is the perfect recipe for vegetarians and meat-eaters alike!. Make it for your meat-eating friends, I assure you they will be impressed and surprised that veggie food could be so tasty!. TVP can be purchased in most bulk food stores!. It's incredibly cheap - the amount you might use for this recipe would cost no more than $1!.00!. Remember when you are reconstituting it that it doubles in size! This is a great recipe for camping cause you can make it before you go and it's ready to cook at any time!.Www@FoodAQ@Com