The heat has arrived and with it the meals cooked outside on a grill. And it’s not because you don’t eat meat and fish that you are not joining the party. We have adapted some of the most common recipes so that you won’t lack anything at this feast.
Summer and outdoor barbecues go hand in hand, and anyone who says that more sustainable recipes can’t join the equation is because they’ve never tried it.
On May 16, barbecue day was celebrated in the USA. Around here, we don’t have a set day; all we need is warm weather to jump out onto the balcony or terrace. Classic barbecues may be associated with meat, but these food suggestions will help you fire up the grill for a simple and surprisingly vegan barbecue.
The recipes are adapted (originally conceived with meat and fish) and adaptable, depending on quantities and personal taste. Don’t forget to complement them with the mayonnaise from the Vegetarian Challenge and a refreshing drink.
Ingredients:
– Pineapple
– Olive Oil
Preparation mode
Peel the pineapple and cut it into slices. Brush them with olive oil and grill them until they are
lightly toasted.
Ingredients:
– Tofu
– Green and/or red peppers
– Onions
– Leek
– Dried Tomato
– Juice of one lemon
– Salt, pepper, paprika and herbs to taste
– Olive oil and soy sauce or English sauce (same quantity for the marinade)
Preparation mode
Cut the tofu into cubes and add it to the marinade of olive oil, soy/inglish sauce, sweet paprika, salt and pepper. Then cut the peppers and onions into cubes the size of the tofu, and the leek into thick slices. Prepare the kebabs, alternating between the chopped ingredients and the dried tomatoes. Season with salt and pepper and grill them, finishing with drops of
lemon juice and herbs to taste.
Ingredients:
– Zucchini
– Eggplant
– Onion and garlic, minced
– Peppers
– Mushrooms
– Salt, pepper and olive oil
Preparation mode
Slice the zucchini, eggplant, onion and mushrooms into rounds and the peppers into strips. Then season with salt, pepper, minced garlic, and olive oil, mixing well. After grilling, sprinkle the vegetables with herbs to taste (thyme, for example).
Ingredients:
– 400 ml soy cooking cream
– Juice of 1/2 lemon
– 2 tablespoons of mustard
– 1 clove of garlic
– Salt and pepper to taste.
– 150 to 200 ml of olive oil
– 150 to 200 ml sunflower oil
– Spices to taste
Preparation mode
Whip the cream in a blender, along with the mustard, garlic, salt, and pepper, while adding the oil and olive oil in a string until thickened. Add the herbs and spices to taste and you’re done.
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There are days for everything, and why not one for carrots? Let’s celebrate it with a cake in which we use the whole cake, even
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