Vegan Barbecue Bonanza: Let's Get Saucy!

This recipe is a favorite of mine. I use it for everything! It is easy to make & you most likely already have the ingredients in your kitchen right now.

It can be a marinade, salad dressing, dipping sauce & seasoning for any savory dishes you wish to make. Brush it on Portobello mushrooms before placing them on the grill. Drizzle over chopped vegetables & leafy greens for a fresh salad. Place in a shallow dish & serve with crusty bread. Toss it with pasta for a delicious meal!

{ Ingredients }

1 cup Olive Oil

Any oil will work if you do not have olive oil.

Try using canola, sesame or sunflower oils.

1 Tablespoon Balsamic Vinegar

Like the oil, any vinegar will do in a pinch.

I've used apple cider vinegar & it doesn't effect the taste at all.

2 Tablespoons Soy Sauce

Soy sauce adds plenty of salt, so you will not need to add any.

It also offers lots of flavor and combines tastily with oil & vinegar.

Seasoning (To taste)*

Garlic, finely chopped or granulated

Herbs, dried or fresh

Nutritional Yeast (optional)

This recipe allows for you to create your own flavor. Pick seasonings that will suit your taste buds & the cuisine. If it's Mexican, add cilantro & cumin. For Italian, add oregano, rosemary & sage.

* I usually use an Italian herbs blend, 1 garlic clove, pepper & basil. I never measure my seasoning. I just go with instinct. Also, I taste & add more until I get the flavor I want.

1. Place all ingredients in a bowl & whisk together until mixed well.

{ Mushrooms }

This marinade is just made for mushrooms, whether they are portobellos or the classic white.

Here I add sliced mushrooms to the marinade (along with sliced zucchini.) Any vegetable will do, such as beets, onions & potatoes. Place the vegetables & marinade into a ziploc baggie. Move them all around (while it's sealed) to get the vegetables fully coated.

Store in your refrigerator until ready to use.

I recommended 24 hours because this will allow the marinade to be absorbed. However, you can use them right away & they will still be delicious!

{ Salad }

I did the same thing to watermelon radishes, slicing & allowing to rest in the marinade. Aren't those radishes beautiful? They have a green rind & the inside is a marvelous pink! I found them to be very mild, so if you don't like radishes a lot, you might give those a try.

I added them to a fresh green salad & used the leftover marinade for salad dressing.

This salad has arugula, carrots, mushrooms, red onion & tomatoes.

Yummy!

_________________________________________________________________________________

You could win prizes by participating in this event!

Rosy Radish Relish, Navy/White Nautical Turban & Raw Vegan Chocolates

(Click here for prize details.)

{ How To Win VBB Prizes }

You must be a follower of this blog if you are not already.

Add your name to the linky list provided. You do not need to include a link.

If you have your own vegan recipe, you can enter an additional time - Just make sure to link directly to your blog post about it.

NOTE: Linky list will be on every VBB post. If you enter on one, it will show up in the others. You can enter only once unless you create a blog post with a vegan recipe.

Vegan Barbecue Bonanza: Kabob It With Meesha

Vegan Teriyaki Tofu Kabobs

by Meesha

Dandy Nomad & Sweet Princess Dreams

Prep Time: about 1 1/2 hrs
Cook Time: about 10 - 15 mins
Serves: 4

Ingredients For Teriyaki Glaze:

-1/4 cup teriyaki sauce
-1 cup water
-1 tsp. ginger 
- 2 Tbsp agave nectar
-1 minced garlic clove
-2 Tbsp cornstarch
-1/4 cup COLD water
-1 tsp soy sauce

Ingredients For Kabobs:

-1 package of extra firm tofu (I only used about 1/2 of the 14oz package)
-4 whole mushrooms
-1 medium to large sized red pepper
-1/2 medium red onion
-1 can of CUBED?CHUNK pineapple


Before cooking, drain tofu package. Wrap tofu in a towel and press between two cutting boards for at least 30 mins, (Carefully set a few canned goods on top of cutting board to help with pressure). While tofu is pressing, prepare glaze:

1. Combine 1 cup water, soy and teriyaki sauce, agave, garlic, and ginger in a saucepan and bring to a boil, stirring constantly. 
2.Dissolve cornstarch in 1/4cup cold water. Add to sauce mixture.
3. Stir constantly to allow sauce to thicken.
4.If sauce is too thick add a little water or soy/teriyaki sauce to thin. Set aside.
5.Once tofu is done pressing, slice into chunks and place in a ziploc bag. Add teriyaki glaze and shake well. (Save a little glaze for later, you'll need it when grilling!)
6.Place bag in refrigerator to marinade for at least 1 hour, shaking bag every now and then.
7.While tofu is marinating, cut vegetables into chunks. 
8. When tofu is done marinating, take out of refrigerator. Place tofu, veggies, and pineapple onto METAL skewers, interchanging how you like.
9.Fire up the grill! Medium to high heat.
10. Cook on grill until lightly browned on all sides, turning kabobs occasionally. (About 10 mins or so, though cooking times will vary!) Baste with remaining glaze every once and awhile.
11. Remove from grill and enjoy! Add a side of white rice to make a meal.

_________________________________________________________________________________

You could win prizes by participating in this event!

Rosy Radish Relish, Navy/White Nautical Turban & Raw Vegan Chocolates

(Click here for prize details.)

{ How To Win VBB Prizes }

You must be a follower of this blog if you are not already.

Add your name to the linky list provided. You do not need to include a link.

If you have your own vegan recipe, you can enter an additional time - Just make sure to link directly to your blog post about it.

NOTE: Linky list will be on every VBB post. If you enter on one, it will show up in the others. You can enter only once unless you create a blog post with a vegan recipe.

Vegan Barbecue Bonanza: Eileen's Must Have Smoothie

Thanks for joining the virtual party! My name is Eileen from over at Love in Envelope and I've got your drinks at this barbecue!

You would normally find me gushing over my crafts, but today is an exception because I really, really wanted to share this Vegan Blueberry Smoothie recipe--I just love it! I personally really like using blueberry in the smoothie, but I've tried it with peach, strawberry, and raspberry and they were all fabulous! This is a wonderfully satisfying and easy to make drink, I promise! I must have made 20 different variations last summer to tweak the proportions to my liking, so if you try it I'd love to know what you think! :)

Ingredients List (makes about 4 cups):
- 3 cups light vanilla soy milk
- 2/3 cup of frozen blueberries (or your favorite frozen fruit)*

- 2 teaspoons matcha green tea*

- 4 tablespoons agave nectar
- 1 cup of ice

Simply combine all ingredients in a blender and pulse it for about 2 minutes or until you don't see chunks of ice and serve! Enjoy!!!




* You are more than welcome to use fresh fruit, but I am spontaneous about when I want to make it so I don't always have them on hand and I also like that the frozen fruit acts as extra ice.
** Find matcha online or in Asian food markets. I bought mine on Amazon.

_____________________________________________________________________________________________

You could win prizes by participating in this event!

Rosy Radish Relish, Navy/White Nautical Turban & Raw Vegan Chocolates

(Click here for prize details.)

{ How To Win VBB Prizes }

You must be a follower of this blog if you are not already.

Add your name to the linky list provided. You do not need to include a link.

If you have your own vegan recipe, you can enter an additional time - Just make sure to link directly to your blog post about it.

NOTE: Linky list will be on every VBB post. If you enter on one, it will show up in the others. You can enter only once unless you create a blog post with a vegan recipe.

Vegan BBQ Bonanza: Tips To Creating A Memorable & "Finger Lickin' Good" Vegan Barbecue AND Free E-Book by Heather Rampolia)

3 Tips To Creating A Memorable & “Finger Lickin’ Good” Vegan Barbecue This Summer

Heather Rampolla, Raw And Not Alone

For me barbecues bring back memories of childhood, playing outdoors, the hot Florida summer heat, family laughter, and watermelon! Of course there is the food. That’s a very important factor too!

When I first became a vegan, I remember feeling some sadness thinking that I will never again taste my father’s chicken wings covered in his delicious BBQ sauce. Fast forward a few years, I am now a raw vegan and lovin’ it. Vegan Barbecue? Does it seem a little confusing to use the words barbecue and vegan in the same sentence? And how the heck does a raw foodist have a barbecue? 

Not to fret. I have a few tips up my sleeve to share with you today including delicious recipes and ideas to create your raw vegan “finger lickin’ good” backyard barbecue this summer. 

Tip #1: Re-invent your families favorite BBQ Sauce
The basic ingredients of most traditional BBQ sauces are: butter, tomato sauce, vinegar, spices, sugar, and sometimes mustard. 

When you break it down like this, it is easy to see how you can recreate these recipes into a vegan or even raw vegan version. For example, you can replace the butter with olive oil; the canned tomatoes with both sun-dried tomatoes and whole tomatoes; sugar with agave or other vegan sweetener, etc. 

If you have a family barbecue recipe, try to recreate it into a new vegan version. You might be surprised with how close it comes to the original, if not better. If you don’t have a recipe in the family, I’ve got a tried and true raw vegan barbecue sauce recipe for you below. 

Tip #2: Focus on creating memories
What do you think of when you hear the word “barbecue”? Often times it’s the nostalgia of a barbecue rather than eating meat. What are the best memories that come to mind? Is it a particular recipe or meal? Is it a game? Or is it the moments spent outdoors with family? Whatever it is that means the most to you- focus on creating that moment in your barbecue. 

For me it is spending quality time with my family and friends outdoors. A really tasty BBQ Sauce is a close second.

Tip #3: Keep it simple
Barbecues by their nature are not meant to be elaborate and fancy but relaxed. So put your hair in a ponytail, take a deep breath, and know that you can rock this barbecue vegan style while also keeping it simple. Don’t under estimate the simplicity of a watermelon and cantaloupe fruit bowl, or a sliced cucumbers, squash, and zucchini tray. You can easily dress these dishes up with a simple dip on the side if you feel the desire to do so.

If you’re like me, sometimes I can forget this “keep it simple” rule. We females have a tendency to put unnecessary pressure on ourselves and demand perfection in every detail. Let me tell you that your friends and family will not judge you for bringing such a simple dish. In fact, I bet they will wish they had thought of something so simple and relaxed while secretly admiring you.

Lastly, I wanted to leave you with a complete guide to planning a raw vegan barbecue. It includes 10 delicious recipes to celebrate with your family and friends this summer. These recipes are tried and true, and most are very simple. All for free, no strings attached! Trust me, you will want to try these amazing raw vegan dishes! Even if you don’t create every recipe, I know you will at least find one or two that inspire you for this summer.

Click here to download “Heather’s Backyard Barbecue Menu Planner––RAW Vegan Finger Lickin’ Recipes” now.

Your friend,

Heather Rampolla

(Heather lives in Florida with her husband Ron, and two step daughters. She is author of www.RawAndNotAlone.com which is a resource to those who are on the raw vegan journey and is Shop Owner of Raw And Not Alone that features raw vegan chocolates.

All photos were provided by Heather, Raw And Not Alone. Do not copy, redistribute or use without permission.

_________________________________________________________________________________

You could win prizes by participating in this event!

Rosy Radish Relish, Navy/White Nautical Turban & Raw Vegan Chocolates

(Click here for prize details.)

{ How To Win VBB Prizes }

You must be a follower of this blog if you are not already.

Add your name to the linky list provided. You do not need to include a link.

If you have your own vegan recipe, you can enter an additional time - Just make sure to link directly to your blog post about it.

NOTE: Linky list will be on every VBB post. If you enter on one, it will show up in the others. You can enter only once unless you create a blog post with a vegan recipe.

You Are Invited To My Vegan Barbecue Bonanza!

Welcome to my Vegan Barbecue Bonanza!

Food is such a social thing & what better way to be social & eat vegan than to have a barbecue, especially now that the weather is heating up & the days are longer. If you are not a vegan, you are probably rolling your eyes. Just veggies? Well, yeah! Healthy, yummy veggies can make up a barbecue & satisfy your hunger for good eats.

Along with a splendid group of people, I will be sharing the wonders of a vegan barbecue. It is delicious, animal friendly & perfect for delighting your friends & family. So, join us everyday for new recipes, tips & more. Share them the next time you have a barbecue at your home!

{ Guest List - Alphabetical Order }

Deanne, A Little Bit O' Paper

Guest Blogger: Beer Lover's Onions

Eileen, Love In Envelope

Guest Blogger: Must Have Smoothie

Ellipsis Books

Prize with Special Shop Offer: Rosy Radish Relish

(See below for details.)

Heather, Raw And Not Alone

Guest Blogger: Tips To Creating A Memorable & "Finger-Lickin'" Good Vegan Barbecue

Prize: 1/2 lb White Fudge & Chocolates (See below for details.)

Meesha, Sweet Dreams Princess

Guest Blogger 

Prize: Navy & White Nautical Turban (See below for details.)

As each guest blogger's post is published, I will add the link here, so they can be easily found :)

{ Giveaways }

Rosy Radish Relish

Ingredients: Radishes, vinegar, water, raw pure cane sugar, pickling salt, spice.

"This unique relish is made from fresh organic radishes grown by us. It has a sweet flavor almost like pickled daikon. Its pretty pink color will add a nice dimension to your condiment selection!"

- Ellipsis Books & More

Ellipsis Book & More is also giving 15% Off their shop to my readers!

Use Coupon Code: SUMMERFUN.

Navy & White Nautical Turban

This nautical turban was created using a soft, shiny & striped fabric. An elastic back offers comfort. Since its one size fits all, it will add a nice, laid back feel to anyone's outfit. It's perfect for those lazy summer days when you want your hair out of your face, but you still want to look cute!

- Dandy Nomad

Meesha of Dandy Nomad & Sweet Dreams Princess is also offering a recipe later this week.

Check back for her yummy dish!

1/2 lb Vegan White Fudge & Special Chocolate Variety Box

This prize is artisan raw chocolate made by Heather of Raw And Not Alone. Decadent, rich & just delicious! You will be delighted with $32 worth of organic, pure & vegan sweets.

Heather of Raw And Not Alone is also providing tips, ideas & a free cookbook!

Check back for her guest blogging post.

{ How To Win }

You must be a follower of this blog if you are not already.

Add your name to the linky list provided. You do not need to include a link.

If you have your own vegan recipe, you can enter an additional time - Just make sure to link directly to your blog post about it.

NOTE: Linky list will be on every VBB post. If you enter on one, it will show up in the others. You can enter only once unless you create a blog post with a vegan recipe.

Winners will be randomly picked on Monday, June 25th & an announced the same day. Winners will have until Sunday, July 1st to contact Corrinne at pinandtack@gmail.com with their information.