Posts Tagged ‘vegan grilling’
Sorry Patty!
I hate mayonnaise. I also hate Vegannaise. Something about the creamy thickness of it all makes me nauseated Seriously. I also think that the idea of making a potato salad with the-condiment-that-must-not-be-named and letting it bake out in the hot summer sun is a recipe for disaster. Instead, I prefer a potato salad with some olive oil and vinegar as a dressing. It’s delicious and it holds up better to being outside.

I found a recipe on Rachel Ray’s website, but since it is Rachel Ray’s website, she uses beef consume in her potato salad. I’m going to have to issue a yellow card to Rachel for unnecessary use of little baby animals. I took her recipe and replaced the beef yuck with vegetable broth, and also omitted the red peppers, because they seemed unnecessary. I also reduced the olive oil to 2 TBSP, and no one complained or even seemed to notice. In fact, my potato salad recipe was well-received by those who were able to make it out to our 4th of July BBQ.
Rachel’s Recipe
I really like the idea of a vegan BBQ, but it adds a level of difficulty to attracting guests. Most of my friends are omnivores, and they are generally good sports about it. However, it takes a true vegan foodie to get as excited about barbecued seitan as I do. If you or anyone you know are interested in participating in my next BBQ, please send a self-addressed stamped envelope to

Mushroom Veggie Burgers
author’s note: I wrote this post almost a month ago and am just getting around to posting it now. So use your way back machine and imagine that it’s the first week in July. The weather is terrible, even though it has technically been summer for weeks.

It’s July, and that means that on the West Side, the fog is almost burning off before noon. Seriously, we’ve been having some really gross weather lately, but I’m willing to attribute it all to “June Gloom”, as long as mother nature comes through for us in July. I want sunshine in time for the drive to work, or I want a refund on some of the; on exorbitant taxes that I pay to the state of California. This is not the Southern California lifestyle I remember signing up for when I moved out here.
Summer is the perfect time to cook outdoors, and just because your grill is meat-free, doesn’t mean you can’t have a great time barbecuing. Carl bought himself a shiny new grill a few weekends ago, and we have been messing around with vegan grill recipes ever since. The recipe that continues to allude me is one for a veggie burger that is structurally sound enough to stand up to grilling, but soft and juicy enough to not taste like a piece of cardboard. The following recipe is my best attempt to date. The mushrooms give it a nice flavor, and the pinto beans are ok at retaining some moisture during the grilling process.
I like to serve my veggie burgers with avocado, lettuce, and plenty of ketchup. These particular burgers would lend themselves well to sauteed mushrooms. However you serve them, don’t forget about lightly toasting the buns (Whole Foods store brand hamburger buns are some of the best I’ve ever had).