FOOD & RECIPES: TIS THE SEASON FOR BARBECUES

As the spring ends and summer begins, tis the season for barbecues.  Here are a few great recipes (for both vegans and non vegans). 
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When it comes to barbecues i always feel that great sauces make the barbecue. Anyone can grill chicken,meats or fish, but it is the sauce that makes it a great barbecue. Below is a sauce recipe i found.
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MEMPHIS STYLE BARBECUE SAUCE

INGREDIENTS 

• 2 tablespoons vegetable oil 
• 1 cup chopped onion 2 cloves garlic, smashed 
• 3 cups ketchup 1/2 cup apple cider vinegar 
• 1/4 cup packed dark brown sugar 
• 1/4 cup steak sauce 
• 1/4 cup Worcestershire sauce 
• 3 tablespoons molasses 3 tablespoons yellow mustard 
• 1/2 teaspoon ground celery seed Kosher salt 1 to 2 teaspoons liquid smoke 

DIRECTIONS: 

1. Heat the vegetable oil in a medium pot over medium heat. Add the onion and garlic and cook until the onion is golden, 6 to 7 minutes. 
2. Stir in the ketchup, 1 cup water, the vinegar, brown sugar, steak sauce, Worcestershire sauce, molasses, mustard, celery seed and 1 teaspoon salt. 
3. Bring to a boil, then reduce the heat to medium low and simmer until the onion is tender, about 15 minutes. 
4. Stir in the liquid smoke. 
5. Strain the sauce, pressing on the solids to extract any liquid. 

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I always feel vegans are always left out at barbecues and there are not enough variety of food for them to enjoy, so i found the following simple recipes for all vegetarians. This recipe originates from the Middle East. 
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VEGETARIAN WRAP

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• 3 ounces of Seitan (bite size pieces) - (gluten wheat you will find this mostly in your wholefood stores. )
• Whole Wheat Tortilla or Pita Bread 
• Tomatoes-diced 
• Onions-diced 
• Lettuce-shredded 
• 1 tbsp. of Freshly minced Garlic (optional) 
• 1 tsp. of Cumin 
• 1 tsp. of Paprika 
• 1 tbsp. of Fresh minced Herbs (optional) 
• Black Pepper freshly ground to taste 
• Salt to taste 
• ¼ cup of Plain Yogurt (optional) 
• Hot Pepper Sauce (optional) 
• 1 tbsp. of Canola Oil 
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 DIRECTIONS: 

1. In a cast iron pan add and heat oil. 
2. Add in seitan and heat over a medium heat. 
3. Put in cumin along with paprika, salt plus pepper. 
4. Stir all the things occasionally till the seitan is cooked well and through. 
5. Now arrange your sandwich. 
6. Put seitan inside your pita bread along with lettuce, diced onions and tomato. 
7. If you desire, you can make a sauce by means of yogurt and herbs. 
8. Also you can mix yogurt and garlic or use hot sauce to make one.

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VEGGIE BURGER
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• 1 cup dry TVP (textured vegetable protein) 
• 3/4 cup hot water 
• 1 cup grated zucchini (from about 1 medium zucchini) 
• 1 teaspoon kosher salt 
• 4 tablespoons olive oil 
• 1/2 cup minced yellow onion (from about 1/2 medium onion) 
• 1 medium garlic clove, minced 3/4 cup grated carrot (from about 1 carrot) 
• 1/3 cup peeled, shredded red beet (from about 1/2 large beet) 
• 1/4 cup plus 2 tablespoons sunflower seeds 2 teaspoons tomato paste 
• 2 teaspoons ground mustard
• 1 1/2 cups cooked short-grain brown rice (about 3/4 cup dry) 
• 2/3 cup cooked brown lentils (about 1/4 cup dry) 
• 2 tablespoons minced Italian parsley leaves 
• 1 tablespoon dried thyme 
• 1 cup sliced mushrooms 
• 1 large egg 
• 1 large egg white 
• 3 tablespoons soy sauce 
• 1/4 teaspoon freshly ground black pepper 7 whole-wheat buns or kaiser rolls, for serving

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DIRECTIONS:

1. In a medium bowl, combine the TVP and water. Stir and set aside until ready to use. 
2. Toss the zucchini with 1/2 teaspoon of the salt and place in a colander or strainer set over a bowl to drain, at least 10 minutes. 
3. Squeeze the zucchini to release any excess water, then set aside, discarding the liquid. 
4. Heat 1 tablespoon of the olive oil in a small frying pan over medium heat. When it shimmers, add the onion and garlic and cook until the vegetables are soft and translucent, about 5 to 6 minutes. 
5. In a large mixing bowl, combine 1 cup of the soaked TVP mixture, the zucchini, carrot, beet, 1/4 cup of the sunflower seeds, the tomato paste, ground mustard, 3/4 cup of the brown rice, 1/4 cup of the lentils, the parsley, thyme, and 1/2 cup of the panko. 
6. Add the sautéed onion and garlic and mix well; set aside. 
7. Heat 1 tablespoon of the olive oil in the same frying pan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until tender and nicely browned, about 5 minutes. Remove from heat. 
8. Transfer the mushrooms to the bowl of a food processor; add the egg, egg white, tamari, pepper, and remaining salt, TVP, sunflower seeds, brown rice, lentils, and panko. 
9. Process until the mixture is well combined and uniform, about 30 to 45 seconds. (The mixture will not be smooth.) 
10. Add the puréed mushroom mixture to the reserved TVP mixture and combine well (using your hands works best). 
11. Form into 7 patties (about 3/4 cup each) and place on a baking sheet. 
12. Heat the remaining 2 tablespoons olive oil in a large nonstick frying pan over medium-high heat. 
13. Add 3 patties to the pan and brown on one side, about 6 to 7 minutes; flip and continue cooking until the burgers are crispy and heated through, about 5 to 6 minutes more. Repeat with the remaining patties and serve on whole-wheat buns or kaiser rolls with your favorite toppings

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source: chow and foodnetwork
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