Last month our Millennium brunch adventure was such a memorable event that we felt that we couldn’t let July past without another extraVEGANza. John suggested a vegan barbeque, but wouldn’t be satisfied with the status quo staples of veggie burgers and dogs. Instead he suggested that we each challenge ourselves to whip up something that we had never thrown on a grill before. I love a good challenge! You’re on John.
On the night of the barbeque were lucky to be joined by a new friend who whipped up an incredible garlic-free guacomole (inspired by her childhood in mexico where garlic is not an ingredient in the traditional dish) that disappeared before I could even grab a good shot of the spicy, creamy goodness.
It was heavy on the lime juice, providing the perfect refreshing contrast to the avocado’s richness.
She also introduced us all to a new barbeque dish-grilled scallions.
They were quickly marinated with some lime, sea salt and olive oil. The smokey, onion flavour reminded me of one of my favourite asian dishes-scallion pancakes dipped in toasted sesame oil. If you have never tried this simple dish, it makes a delightful appetizer to any summer gathering.
The grill was quickly covered with marinated portabello mushrooms and other veggies that were charred up before they were used to top the grilled pizzas. The amazing thing was that the mushrooms were provided by a vegan who couldn’t attend the barbeque-vegans are so damn nice!
John, successfully prepared his first barbequed pizzas. Grilling them on one size before flip them over and smothering them with homemade tomato sauce and grilled seasonal veggies.
I had decided to challenge myself by trying a new seitan dish that I had heard enthusiastic reviews about in the blogosphere. Susan’s Barbeque Ribz.
As the recipe suggests I baked them in the oven the day before and improvised a sweet and spicy sauce to coat them in. They took just a couple of minutes on each side to get those amazing grill marks. I was really impressed with these ribz. They were incredibly easy to prepare and the texture was amazing. I would encourage anyone to give them a try. They would be a perfect addition to any potluck barbeque.
The meal was rounded out by a summery herb potato salad, macaroni and carrot salad and a stevia sweetened lemonade. I just failed to capture shots of these delicious additions.
After filling our bellies with these savoury delicacies. We moved on to the sweet stuff. We grilled up fresh pineapple and mango and roasted some sweet and sara marshmallows. These treats reminded us all of carefree childhood summers-spent standing around fires preparing smores.
Finally I pulled out the surprise raw pie that I had brought to celebrate ‘Happy John Day’ (this is similar to Happy Birthday by adapted to meet John’s needs. I was really happy with how it turned out and I think everyone enjoyed a big slice.
Happy Day Pie
1 cup of raw pecans
1/2 cup of dates (soaked in warm water until soft)
1 tsp vanilla extract
Blend in the food processor until blended. Press into a standard pie plate (I think it was a 9 inch). Place in the freezer until firm.
1 cup of raw cashews
1/4 cup of agave
juice of one lemon
1/2 tsp of vanilla extract.
Blend the ingredients in your blender until completely smooth. Add on top of the firm pecan layer and return the pie plate to the freezer until the cashew layer has ‘set’.
2 cups of fresh mango
2 slices of dried pineapple (rehydrated in warm water)
1 ripe banana
Blend the ingredients together until smooth. Add on top of the cashew layer and return the pie to the freezer.
2 cups of fresh strawberries
1 tbsp on agave nectar
Blend the ingredients until smooth. Add on top of the mango layer and return the pie to the freezer.
Top with whatever fruit you have for decoration. Remove the pie from the freezer about an hour before serving. I let it hang out in the fridge during the party. This pie was inspired by the treats I have seen on Heathy’s blog. She is the queen of raw desserts!