BBQ Buffet:
* Char grilled sausages with tomato chutney
* Char grilled corn cobs
* Garden salad with pesto soy and balsamic dressing
* Tofu and vegetable skewers
* Roasted red onion, potato, garlic and rosemary salad
* Char grilled asparagus
Ingredients:
Soy sausages (from the health food section of your supermarket),
Tomato chutney (from supermarket),
4 whole corn cobs,
200gms mixed lettuce,
½ cucumber,
3 tomatoes,
30g pitted olives,
250mls Soy milk,
3 tbsp basil pesto (from supermarket),
100ml balsamic vinegar,
½ red onion,
1 Lemon cut into wedges,
1.5 kg washed potatoes,
2 red onions,
1 bunch rosemary,
6 cloves of garlic,
1 red capsicum,
1 zucchini,
250g firm tofu,
4 large field mushrooms,
1 tbsp crushed garlic,
½ cup olive oil.
Method:
Wash and dice potatoes into large cubes, peel garlic cloves, chop red onions into large chunks and remove rosemary from the thick stalks. In a roasting tray combine the potatoes, garlic, onion, rosemary, salt and enough olive oil to coat the potatoes. Place in a pre heated oven of 200 C° and cook for about 1½ hours until golden brown, tossing potatoes every 20 mins. Serve in a large bowl and garnish with rosemary
Wash the mixed lettuce to remove any dirt. Cut tomatoes into wedges, cucumber into slices and finely slice red onions. In a jug combine soy milk, basil pesto and balsamic vinegar. Stir until thick and creamy.
In a large bowl combine lettuce, tomatoes, cucumber, olives, red onions, and dressing until all coated. Serve on the buffet table.
Bring a large pot of water to the boil, clean the corn cobs and cut in half. Blanch the corn cobs in the water for about 5 mins. Refresh in cold water.
Soak the wooden skewers in water for about ½ hour. Cut the tofu, capsicum, capsicum and mushrooms into large cubes. Thread onto skewers alternately. Brush with garlic and olive oil.
Heat the BBQ hot plate or the char grill on the stove inside. When the hot plate is smoking you can start to cook
Corn cobs take about 4 mins, turning every minute.
Soy sausages take about 5 mins, turning twice.
Vegetable and tofu skewers take about 6 mins, turning 4 times.
Asparagus takes about 4 mins, or until just cooked, turning 3 times.
Serve on a big platter and place in the middle of the table where everyone can enjoy.
Taken from Animals Matter, broadcast on channel 31 Melbourne 2005. http://www.animalsmatter.com.au/
Duration : 0:4:50
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Technorati Tags: bbq, cooking, recipe, Vegan, Vegetarian
This is part 1 of my 2 part video on how to BBQ a vegetarian chicken. It looks and tastes so great that even your meat loving friends will want some. Great alternative to meat BBQ for vegetarians or people that just want something different for a change.
http://SupremeMasterTV.com Colorful Cuisines with Chef Cary Brown:Barbeque Vegan Ribs. Episode: 945, Air Date: 16 April 2009.
Vegetarianism A Noble Way of Living - Episode 319,
Vegetarianism A Noble Way of Living - Episode 319,