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Vegan BBQ Recipe
BBQ Buffet: * Char grilled sausages with tomato chutney * Char grilled corn cobs * Garden salad with pesto soy and balsamic dressing * Tofu and vegetable skewers * Roasted red onion, potato, garlic and rosemary salad * Char grilled asparagus Ingredients: Soy sausages (from the health food section of your supermarket), Tomato chutney (from supermarket), 4 whole corn cobs, 200gms mixed lettuce, cucumber, 3 tomatoes, 30g pitted olives, 250mls Soy milk, 3 tbsp basil pesto (from supermarket), 100ml balsamic vinegar, red onion, 1 Lemon cut into wedges, 1.5 kg washed potatoes, 2 red onions, 1 bunch rosemary, 6 cloves of garlic, 1 red capsicum, 1 zucchini, 250g firm tofu, 4 large field mushrooms, 1 tbsp crushed garlic, cup olive oil. Method: Wash and dice potatoes into large cubes, peel garlic cloves, chop red onions into large chunks and remove rosemary from the thick stalks. In a roasting tray combine the potatoes, garlic, onion, rosemary, salt and enough olive oil to coat the potatoes. Place in a pre heated oven of 200 C and cook for about 1 hours until golden brown, tossing potatoes every 20 mins. Serve in a large bowl and garnish with rosemary Wash the mixed lettuce to remove any dirt. Cut tomatoes into wedges, cucumber into slices and finely slice red onions. In a jug combine soy milk, basil pesto and balsamic vinegar. Stir until thick and creamy. In a large bowl combine lettuce, tomatoes, cucumber, olives, red onions, and dressing until all coated. Serve on the ...
Barbecue (BBQ) Tofu Recipe
This barbecue tofu is meaty, crispy, and delicious. It makes the perfect side dish for almost any meal. Here is the link to the written instructions for this recipe: www.bellaonline.com
How-to make a BBQ Hat and Apron, Threadbanger Memorial ...
Getting no respect at the grill? This week to help Celebrate the Memorial Day Weekend we're showing you how to make your own Chef Hat and Apron out of some old bed sheets. See the pattern at the Threadbanger blog: www.threadbanger.com
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