Monday, June 6, 2011

Pre-Summer BBQing. Vegan and Gluten-free

When Portland has nice weather, it's impossible NOT to feel happy. Halter tops appear, restaurants' outdoor seating gets busy, and barbecue contraptions are taken out of storage.

"toppings" for the burgers: sauteed mushrooms and onions, fresh lettuce, and Haas avocadoes

Here's a great list of recipes to feed the most hungry group of diners on a hot almost-summer day. Everything is vegan, gluten-free, and delicious:

Onion Rings: I have perfected this recipe after quite a bit of practice, and they taste amazing. No one would ever know they were gluten-free! The batter also works really well on crimini or button mushrooms.

Potato Salad without Mayonnaise:
Serves 4
6 small- to medium-sized potatoes, cubed (I used Yukon golds)
1/2 c. pickle juice
1 T. mirin
2 t. spicy mustard
1/2 t. cayenne powder
2 sprigs of fresh rosemary
1/2 c. chopped pickles
salt and pepper to taste
smoked paprika for garnish

  1. Boil the potatoes for 8-10 minutes until they are done but not yet soft and crumbly. Drain and cool. While they are cooling, mix together the pickle juice, mirin, spicy mustard, cayenne, and rosemary in a small bowl. 
  2. Put the potatoes into a bowl and pour the dressing over. Add the pickles and stir until well-mixed. 
  3. Season and garnish to taste. Chill for about an hour and up to overnight to let the flavors really meld. Serve at room temperature.

Pecan Mushroom Burgers: I adapted this recipe from Whole Foods to the ingredients I had on hand. I substituted garbanzo beans instead of lentils, used pecans instead of walnuts, flax instead of an egg, and upped the amount of onions in place of carrots and celery. They turned out well, although I would probably add just a tad more liquid to make up for the lack of egg.

Butter Pecan Ice Cream: Holy mother of yum, this ice cream is super good and very addictive. After making it, I went back for three separate servings. I adapted the recipe from A Vegan Ice Cream Paradise, making only a few changes (I used a combination of coconut and hazelnut milks in place of the soy, and cornstarch instead of arrowroot).

Gluten-Free Hamburger Buns: I would use a different combination of gluten-free flours next time, as this batch turned out dark (as you can see) and a little dense. HOWEVER, it served its purpose and I was able to eat a burger on a bun. Success. From this Gluten Free Girl recipe (I substituted flax for the "egg").

Happy grilling!

No comments:


Related Posts with Thumbnails