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8.21.2012

a little bbq inspiration


summer is winding down here in chicago- the weather has cooled and we're finally getting some much-needed rain. but as much as i'm looking forward to warm drinks, cozy blankets, and pulling on plush socks knit by my grandmother, i'm not ready to say good-bye to summer yet. at least not before i get one more bbq in. here are some recipes from what was probably one of the best bbq menus i've put together- it was super tasty and SO EASY! i used grilled veggies as sides and toppings (instead of the usual raw lettuce/onions/tomatoes)- there's less to think about when everything just goes on the bbq (thus also amping up the yumminess quotient) and it makes sandwich combos pretty much endless (as well as highly customizable for those who are hesitant about tempeh/weirded out by mushrooms/etc). creamy coleslaw on my portobello burger? yes please!

bbq menu
bbq tempeh burgers with sweet potato (recipe from the first mess)
portobello cap burgers w/avocado
grilled veggies
coleslaw w/almond mayo
cantaloupe popsicles

bbq tempeh w/sweet potatoes 
(minimally adapted from the first mess based on what i had on hand. laura's tempeh & sweet potato sandwiches are pretty much perfect, so there's no point changing anything unless you're short on ingredients)
"burger" components:
1 block tempeh
2 medium sweet potatoes

sauce:
2 tsp olive oil
1 yellow onion
3 cloves garlic
1.5 cups ketchup
4 tablespoons apple cider vinegar
2 tablespoons sriracha
4 tablespoons maple syrup
2 tablespoons vegetarian worcestershire sauce (or tamari if you're in a pinch)
*optional: 1/2 teaspoon smoked paprika

- slice your block of tempeh width-wise (so you have two thinner versions of your original block) and cut into desired shapes/sizes (larger for burgers, smaller for dinner rolls, triangles if you want to get funky with it). set aside.

- peel your sweet potatoes and slice them into 1/3" rounds. steam until "al dente" (or boil if you're in a super hurry). 

- while the potatoes cook make your bbq sauce: mince onion and garlic in a food processor until they form a chunky paste. heat a saucepan and add your olive oil, followed by your onion/garlic mixture. allow this to cook for about 2 minutes until onion chunks become translucent. add all remaining ingredients and let simmer for 10-15 minutes. 

- while your sauce simmers drain your sweet potato, let cool, and place on a serving plate with sides/burger toppings (below).

- pour warm bbq sauce over tempeh (you'll have extra sauce, which is perfect because it's so delicious that you're probably going to want to spread it on everything else). let marinate at least 30 minutes and then grill. 

coleslaw
ingredients:
3/4 head of cabbage (green, purple, or a combo), shredded
5 carrots, peeled and julienned/shredded
1 red pepper, diced
almond mayo to taste (recipe from lagusta's luscious)

- mix shredded cabbage, carrots, and diced pepper together with almond mayo. easy peasy!

cantaloupe popsicles
ingredients:
1 cantaloupe
sweetener to taste (i use maple syrup)

- another super easy recipe: peel the melon, cut into chunks, and blend. mix in sweetener if desired, and pour into popsicle molds. freeze 3 hrs.

sides and alternate burger toppings
for the grill:
portobello mushroom caps
roma tomatoes, halved
red onions, sliced into thick rings
corn on the cob

raw:
fresh arugula
sliced avocado

you'll also want to have the usual suspects on hand: buns, mustard, relish/pickles, ketchup. daquiris...

1 comment:

  1. Oh I am so envious of your summery BBQ, in Wales, u.k we have hardly had a summery day, meaning no veggie BBQ oh well

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