There’s more to a vegetarian BBQ than veggie burgers!
Not that veggie burgers are a bad thing, but honestly, there’s so much more.
Here are a few of my favorite ideas and recipes for summer picnics and BBQs that may be good for your Meatless Memorial Day foodie event (even if it’s just dinner at home with the family!).
It’s Salad Time!
There are about a million ways to make yummy, delicious, local, seasonal, organic, healthy, festive salads, but here are some of my favorite recipes:
- 1. Curried Tempeh Salad
- 2. & 3. 2 Vegan Salad Meals (Exotic Thai Salad & Healthy Salad w/ Cashew Yogurt)
- 4. Healthy Crunchy Salad Slaw Thing
- 5. GD Meg’s Yummy Curry Vinaigrette
Grilled Veggies, Yum!
There are more ways to grill vegetables than stupid metaphors I could come up with . . . But, if you find your favorite seasonal, local, organic vegetables and grill them up, you can make this delicious and easy (6.) grilled veggie tostada w/ quick mole like I did for my Cinco de Mayo brunch.
7. Make Green Diva Meg’s Lazy Sunday Grilled Eggplant Sandwiches
1 eggplant – sliced into 1/2″ thick slices
1/2 cup GD Meg’s Balsamic Marinade*
Roasted peppers – sliced into strips
1/4 cup shaved Parmesan cheese
4 of your favorite rolls
almost 1/2 cup of balsamic vinegar
2 Tbls olive oil
2 cloves garlic – crushed
sweetener of your choice (I use 2 Tbls honey usually)
Slice up the eggplant and soak it in the marinade for a few minutes. Then grill it. While grilling, slice up the roasted peppers. Then cut rolls in half and grill to toast slightly. After rolls are toasted, baste them with the remaining marinade and then pile on the goodies. We usually have other options like sun dried tomatoes or fresh basil or other goodies that may be hanging around that day to pile on too.
Meatless Grilling Tips–the Foodie Journal did a great post on tips for meatless grilling, which is worth perusing before grill time, and they offer a delicious looking recipe for (8.) Dijon Grilled Asparagus and Onions.
Celebrating the Beginning of Berry Season!
2 sticks butter – softened
2 cups quick cooking oats
2 cups sugar
2 cups flour
4 cups (approximately) of various berries – washed and cut as needed. (depending on what is in season and available locally, my favorites are blueberries, strawberries, raspberries, blackberries and sometimes I throw in a pear or two)
Preheat oven to 375 degrees. Butter a 9 x 13 baking pan. Mix butter, oats, sugar, and flour together. I usually get in there with my hands. Line the bottom of the pan generously with about half of the mixture. Pour the fruit on top of the crumble lining and spread evenly, leaving enough room to put the rest of the crumble on top. Bake for about 45 minutes, until top is golden brown and fruit is bubbling.
10. Flowers Quench the Thirst . . .
But, for those who may have lavender in the gardens already, here is a REALLY special and excessively yummy recipe for lavender lemonade. I did it a few years ago, and now I grow extra lavender just to make more of this throughout the summer!
Listen to this Green Divas Foodie-Phile segment with Terra Wellington, who talks about easy ways to transition to a diet that includes more veggies.