Boneless BBQ

The summer is full of so many great things – sunshine, lazy days by the pool, long hikes in the woods, picnics, beach, barbecues, family get-togethers, and so much more.  It brings many opportunities for communal eating, all of which can either be viewed as challenges to overcome or opportunities to share.  Whether you’re eating to save the animals, lose weight, or just feel great, BBQ’s can be full of good food if you chose the right things.

Here’s a sample menu of some awesome veg dishes that you can bring to your next BBQ, or use a few of them to host your own!

Crunchy coleslaw :

1/2 cup vinegar, 3 Tbsp sugar, 1 Tbsp lemon juice, salt n peppa, seasoning from veggie Ramen noodles – mix together til sugar dissolves and set aside

1/2 head of cabbage shredded, 2 carrots, shredded, 1/2 cup green onions, 1/2 cup sliced almonds, 1 pkg dry Ramen noodles crushed.

Mix all together and serve right away to preserve crunch!

Corn and Black Bean Salad:

1 pkg frozen corn thawed; 1 can black beans, rinsed; 1 onion, diced; 1/4 cup green onions; 1/4 cup chopped parsley; 1/4 cup balsamic vinegar; 2 Tbsp lime juice.  Toss and serve!  Ok to refrigerate this one before serving to help the flavors meld.

Sweet Potatoes: 

Pierce with a fork, wrap in foil and heat on the grill about 45 minutes.

Portabello Mushrooms: 

Slice off the very ends of the stem, wipe with a damp cloth, and set aside.  Marinade: 1/2 cup balsamic vinegar, 1 minced garlic clove, and 1/2 inch minced ginger root.  Place the marinade in a gallon ziploc bag and add the mushrooms.  Zip it up and twirl the bag gently to wet each mushroom.  Leave in the fridge for an hour or so, rotating the bag periodically.  Grill over medium heat approximately 3-4 minutes each side.  Serve on a whole wheat bun with any of the following: lettuce, tomato, avocado, spinach, pickles, grilled onions, etc.  Old standbys like ketchup and mustard probably aren’t necessary as they’ll overpower the rest of the flavors, but if you’ve gotta have it, go for it!

Vegan Chik’n Tenders:

I’m not normally a big proponent of faux meats, BUT all bets are off when it comes to Gardein’s Crispy Tenders.  They come from the freezer section of a specialty food store (likely).  Prepare as directed on the package and serve with your favorite dipping sauce.

Asparagus:

Hold a spear with a gentle hand at each end and bend to snap the ends off.  They’ll break off right where they’re supposed to, 1-3 inches from the end, depending on how long you’ve been storing the spears.  Leave them whole otherwise.  Whip up  3Tbsp soy sauce, 2 Tbsp lemon juice, salt, and pepper, and a sprinkle of garlic powder.  Toss the spears to coat in the sauce.  Heat directly on the grill 6-7 minutes.  You’ll want to place the spears perpendicular to the grill bars, not parallel… 😉  You’ll get what I mean when you try it.

Almost ALL summer BBQ’s come complete with corn on the cob and baked potatoes.  And probably several other green salads and fruit salads that you can happily indulge in.  Bring your own plant strong dish to share and you’re guaranteed a super healthy satisfying meal.

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