Meat-free Barbecues
Colour has at long last appeared in the garden and hopefully we can look forward to long warm summer evenings with beautiful sunsets. The possibility of warm weather can turn the mind to that wonderful aroma of food cooking on an open fire outdoors.
For the non-meat-eaters among us there is plenty to enjoy – you don’t just have to watch the sizzling sausages or charred lamb chops being constantly turned over by the apron clad chef! There is, naturally, much organisation before a barbecue. So dig out the barbie and the outdoor furniture from the back of the garage, scan the fridge for ingredients and start preparing your favourite dishes.
For vegetarians there is a wealth of choice. Firstly let’s look at main course dishes such as veggie kebabs. For these, chop yellow peppers, red onions, parsnips (yummee!), carrots, corn and red peppers into one inch cubes and, together with whole cloves of garlic, push a wooden or metal skewer through different pieces so as to create a colourful medley and then marinate them in olive oil, fresh herbs and Herbamare (a herbal sea salt) before presenting to the ‘chef of the day’ for cooking. Nut burgers, veggie burgers and veggie patties are all extremely tasty and can be used for barbecues. Corn on the Cob, usually a favourite with kids, cooks well, giving wonderful aromas. Wrap it in tin foil to avoid direct contact with the hot charcoal. Baked potatoes can be finished off foil wrapped over the coals, while rice dishes, made in advance of guests arriving and served either hot or cold, make tasty main courses.
However, probably the best part of alfresco dining is the vast selection of salads we can add to the meal: something for everybody’s taste. They offer endless variety and are easy, healthy, inexpensive, colourful dishes to make your fare look attractive. Use strong colourful lettuce leaves with a variety of herbs and alternate each dish with various ingredients to promote diversity. Slice some avocados, place in a bowl, grate raw beetroot over them and cover with oil and lemon juice – such a bright delight. Green French beans look good with sliced red onions and sprouted chickpeas sprinkled on the top.
Are you familiar with ‘sprouting’? If not try using a BioSnacky germinator with organic sprouting seeds to create lovely fresh, crunchy, energy-giving sprouts, which give us generous amounts of essential vitamins, minerals and enzymes. Chickpeas, lentils, mung beans, radish seeds, alfalfa, fenugreek and cress are all easy to cultivate. Children love to watch their fast growth and enjoy them for snacks all year round. Sprouted seeds are also very attractive when sprinkled over thinly sliced tomatoes with a little lemon juice and basil.
If you are partial to fish then there is an endless choice. Try the Portugese favourite – sardines with a little olive oil and whole cloves of garlic – you can dream of being in warmer climes, eating on the beach with the warm sea lapping over your feet. Whole herring is delicious on a barbecue because the skin is singed, and discarded, leaving the flesh well cooked. A few crudities with home made hummus or an avocado dip is useful whilst the barbecued food takes its eternal time to reach perfection!
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