Spread some Loving Kindness this Summer and Surprise your Friends with a Vegan BBQ. The summer always inspires great get-togethers. There is nothing
Spread some Loving Kindness this Summer and Surprise your Friends with a Vegan BBQ.
The summer always inspires great get-togethers. There is nothing more entertaining than a backyard fiesta with family, colleagues or friends. Barbecuing or grilling are popular methods to prepare food at such parties. Unfortunately, charbroiling and gas grilling are not only associated with good company, fun, wonderful flavors and smells but also with some health risks. Carcinogenic chemicals form from the cooking at high temperature of muscle meats such as beef, pork, fowl, and fish. Meat and side dishes are often high in cholesterol, fat and empty calories. But don't kick out that grill just yet. Why not trying something different this time and organize a Vegan BBQ? For the love of the animals and your health, and for those who simply can't picture a meat-free barbecue, I have enclosed my favorite vegan recipes that everyone will be sure to enjoy without deprivation !
Juices
▪ Carrot Juice
Juice 1.5 kg organic carrots and 2 inches fresh ginger. Keep the pulp for the coconut carrot burgers.
Juice 2 green apples and mix with the carrot juice. Serve chilled.
▪ Green Grapes Cooler
Juice 3 cups green grapes, 2 apples, 1 cucumber and half melon. Serve chilled.
▪ Watermelon Refresher
Juice 1/2 watermelon, 2 celery stalks, 1 green apple and a handful of fresh mint leaves. Serve chilled.
Side-dishes
▪ Red Beets with Coconut Dressing
Peel the beetroot and dice into cubes. Cover with fresh apple juice, a handful of raisins and simmer for about 15 minutes. Chill for a couple of hours before serving. Serve with the Coconut Dressing (see recipe below).
Raw red beets sliced with a mandolin are also delicious.
▪ Fennel Salad
Slice fennel and chargrill. Serve the fennel dressed with Kalamata olives, parsley, basil and garlic.
Stuffed "Chicken"
Stuff an iron basket with pre-boiled new potatoes. Drizzle olive oil, fresh rosemary leaves and salt on top. Wrap the bottom of the basket with aluminum foil to prevent charring.
On the Grill
Hazelnut Sausages
Finely chop and fry 1 cup of mushrooms, 1/4 cup onion, 3 garlic cloves. Set aside. Finely chop 1/2 cup sundried, marinated tomatoes and 3/4 cup hazelnuts in the blender. Mash 1 can of chickpeas and 1 can of red beans. Add 1/4 cup nutritional yeast, Mexican spices, smoked chili sauce, salt, 1/2 cup rolled oats and 3 tbsp. chia seeds. Mix everything together by hand. Store the mixture in the fridge for at least 2 hours. Wet the palms of your hands to roll the sausages. Add more oats when the mixture is too soft or a little water when too dry. Cover with rolled oats or sesame seeds.
Coconut-Carrot Burgers
Mix 3 cups carrot pulp with 3 cups rolled oats,
1 1/2 cup grated coconut, 1/2 cup nutritional yeast, 1 chopped onion, 1 cup chopped parsley or coriander leaves, 2 garlic cloves chopped, 4 tbsp. lemon juice, 2 tsp. salt, 4 tbsp. coconut oil, 1 tbsp. fresh red chili. Shape into small burgers and cover with grated coconut. Store in the fridge to harden.
Zucchini Wedges
Cut 2 zucchinis in long wedges and marinate with the zest of 1/2 bio-lemons, salt, 4 tbsp. apple infused balsamico vinegar (or add some of the left over apple pulp), some olive oil.
Oyster Mushrooms
Blend 1 bundle of chervil with the zest of 1/2 lemon, juice of 1 lemon, a handful of parsley, olive oil, salt, black pepper. Cover the back of the oyster mushroom with the dressing. Grill as shown on the picture until crispy.
Veggie Rafts
Thread asparagus and mushrooms on skewer sticks. Drizzle with truffle oil, lemon and salt.
Seitan Skewers
Prick seitan pieces, pre-boiled green beans and cabbage on skewers. Drizzle with some oil and peanut sauce.
Dips and Sauces
Guacamole
Blend 4 ripe avocados with lemon juice, salt, 1 tomato, 2 garlic cloves, 1 long fresh chili pepper, and a handful of parsley or coriander.
Coconut Cream
Blend 2 cups coconut meat, 3/4 cups of coconut milk, 3 pitted dates, 2 tbsp. fresh lemon juice and salt. Serve chilled.
Curry Sauce
Blend 1 cup coconut meat, 1/4 cup cashew nuts, 4 tbsp. fresh lemon juice, 4 spring onions, 1 inch fresh ginger, pinch of chili pepper, handful fresh basil leaves, 2 tbsp. curry powder, salt. Serve chilled.
Peanut Sauce
Fry 3 cloves of chopped garlic. Add 1 long red chili, 4 tbsp. peanut butter, salt, 1/2 tbsp. Ketjap Manis, 250ml coconut milk. Simmer and stir well until thickened and add fresh parsley. Serve hot or at room temperature with the Seitan skewers.
Tips
▪ A lot of the preparation can be done in advance so you can enjoy the day as much as the guests. Building a strong bond with your friends or family is important too. ▪ Sprinkle some woodchips to the charcoal to give the food a smoky flavor. ▪ Sweet potatoes can be cooked directly on the charcoal. ▪ Make small portions so people can come back for another helping. ▪ Many desserts can be prepared on the BBQ. You can barbecue pineapple slices covered with grated ginger and agave syrup directly on the grill or wrap a banana, dates, cinnamon and coconut in aluminum foil.
Get Even Healthier!
Would you like help learning how to choose and cook vegan foods? Do you need some support to trust your inner wisdom or reconnect to the healing power of nature and animals? Curious about how health coaching can help you make your own healthy changes and cultivate harmony in all aspects of your life? Let’s talk! Schedule an initial Complimentary Consultation with me today or pass this offer on to someone you care about!
About Me
I received my training from the Institute for Integrative Nutrition, where I learned about more than one hundred dietary theories and studied a variety of practical lifestyle coaching methods. I studied health and wellness promotion at University level and I have more than 15 years of experience in this field. Drawing on this knowledge, I will help you create a completely personalized “roadmap to health” that suits your unique body, lifestyle, preferences, values and goals.
