Veggie BBQ series: BBQ tips + more favourite recipes
After Christmas/Holiday meals summer BBQ’s seem to be the second place where people are trying their hand at ‘cooking for a vegetarian’. I won’t get started on what sits behind that – that’s for another time.
If you don’t have a BBQ or the inclination to light one all of these recipes can be cooked indoors in a plain old frying pan or griddle pan.
Favourites this year have been wedges of summer cabbage, thin slices of skin-on sweet potato, endives halved then dressed in a sweet vinaigrette … all grilled so that char marks tattoo themselves on to their exteriors, while their insides are soft and melty.
This is the kind of salad around which to build a meal: yoghurt, greens, charred carrots and fennel generously spiced and with a little sweet and sour. I used baby carrots here, but big ones work just as well.
The key here is to get everything nice and cold. Search out raw red-skinned peanuts if you can. In the summer I soak a few handfuls in cold water overnight and keep them cool in the fridge for snacking. They are also great in stir-fries and on top of morning fruit. They are fresh and juicy and completely different to a roasted peanut. You can easily find them in health food stores or Indian supermarkets.
This has become a favourite veggie burger. I make this using vegetarian parmesan, but you could use a vegan cheese instead. Once cool, the uncooked burgers can be wrapped and frozen for up to four months.