Happy 4th!

bbq_tofu_july4

We definitely had to put our new grill to use on the 4th of July! I had never tried freezing tofu before but I heard that doing so can give it a chewier texture so I gave it a whirl. I drained two blocks of tofu then put them in the freezer overnight. I took them out this morning and let them thaw then drained them on a towel. Then I cut each block into 8 pieces, brushed them with homemade barbecue sauce and put them on the grill. I’m still learning about grilling and I had some hot spots in my fire so some of the tofu got a little too charred but still it was good. And freezing did give it a firm texture that help up well to grilling. On the side we had coleslaw and potato salad, made with cabbage and some nice red potatoes from our CSA.

I kind of winged it in making the barbecue sauce but it came out really well so although I didn’t write anything down I’ll approximate it here from memory. I just mixed all this stuff together in a small saucepan and simmered on low heat for about half an hour:

3 Tbs. tomato paste

1/2 c. water

1 Tbs. cider vinegar

1 Tbs. molasses

1 Tbs. agave

2 tsp. vegan worcestershire sauce

1 tsp. soy sauce

1 tsp. yellow mustard

1/2 tsp. onion power

1/4 tsp. garlic powder

1/4 tsp. salt

You could definitely add some cayenne or hot sauce too but I kept it mild for the kids. I made this up as I went along so if you try it you should definitely experiment with different proportions to suit your fancy.

blog_signature_chris


It’s Grilling Season

I finally got myself a proper grill! I had a tiny portable one that I used occasionally in the past but even that I haven’t used in several years. Last month I built a deck off our back door from the kitchen and once that was done I set my mind to getting a grill since I finally had a nice place to put one. Here’s the kid, quite proud of himself after helping me assemble it. It’s nothing fancy, just a basic Weber charcoal grill, but I’m really looking forward to getting some use out of it this summer.

grill

I decided to Christen it with that quintessential American grill fare, the burger. You know, a typical burger with lentils, mushrooms, walnuts and kale. OK, maybe not so typical but still very tasty. I used Scott Jurek’s recipe because I’ve made these burgers in the past and I knew they’d be firm enough to stand up to grilling. (Incidentally, if you haven’t heard, Scott Jurek is in the midst of attempting a speed record on the Appalachian Trail.)

veggie_burgers

The kale and onions in the burgers were from Bellair Farm CSA and on the side we had roasted potatoes and a slaw with red cabbage and carrots, all from the CSA also. And we topped the burgers with lettuce from our garden so there’s lots of local produce on this plate!

blog_signature_chris