Vegan Grilling

Grilled Seitan Satays with Ginger-Peanut Sauce from Vegan Fire and Spice by Robin Robertson

For the longest time, it was believed that the barbecue grill was to be used solely for cooking meat. We vegans know that's not true, and it's time for us to take back the grill! Just about every food in the plant kingdom can be grilled - and they taste great when cooked this way.  We at Vegan Heritage Press have all of your grilling recipe needs taken care of with our vegan cookbooks. Here are some grilled dishes to celebrate the 4th of July with this week:

• Grilled Seitan Satays with Ginger-Peanut Sauce from Vegan Fire and Spice by Robin Robertson
• Grilled Eggplant and Red Pepper Panini from World Vegan Feast by Bryanna Clark Grogan
• Grilled Romaine Hearts with Five-Spice Lime-Roasted Cashews from The Blooming Platter Cookbook by Betsy DiJulio 
• All-American Incrediburgers from American Vegan Kitchen by Tamasin Noyes
• Grilled Fruit Satays with Pineapple-Coconut Peanut Sauce from Nut Butter Universe by Robin Robertson

Grilled Fruit Satays with Pineapple-Coconut Peanut Sauce from Nut Butter Universe by Robin Robertson

Some great sides to serve at your cookout are:

• Red White and Blue Potato Salad from World Vegan Feast by Bryanna Clark Grogan
• Cajun Coleslaw or Arugula Potato Salad from Vegan Fire and Spice by Robin Robertson
• BLT Potato Salad or Homestyle Macaroni Salad from American Vegan Kitchen by Tamasin Noyes
• Crunchy Coleslaw with Creamy Cashew Dressing or Pecan Lovers Potato Salad from Nut Butter Universe by Robin Robertson

Whatever you choose to cook on the 4th, we hope you have a happy and delicious Independence Day!

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Grilled Fruit Satays with Pineapple-Coconut Peanut Sauce

If you’re hosting a vegan barbecue for the 4^th of July this week, these Grilled Fruit Satays with Pineapple-Coconut Peanut Sauce from Robin Robertson's Nut Butter Universe are the perfect dessert to end your meal with. Your guests will be amazed at how simple and delicious grilled fruit is. Creamy Pineapple-Coconut Peanut Sauce complements the fruit’s sweet flavor. Vary the fruit according to your preference – bananas, apricots, and peaches are good choices. If using bamboo skewers, be sure to soak them in water for 30 minutes to prevent burning.

Ingredients:

Sauce:

2 tablespoons vegan butter


1/2 cup natural sugar, plus more to sprinkle fruit


1/2 cup peanut butter

1/2 cup pineapple juice


1/2 cup unsweetened coconut milk

Fruit:

3 ripe plums, halved, pitted, and cut into 1 1/2-inch chunks

1 pineapple, peeled, cored, and cut into 1 1/2-inch chunks

1 cup hulled strawberries

Preparation:

Sauce: Melt the butter in a small saucepan over medium heat. Add the sugar and stir to dissolve. Stir in the peanut butter, then add the pineapple juice and coconut milk, stirring constantly. Reduce the heat to low and simmer for 1 minute. Keep warm while you grill the fruit.

Fruit: Thread the plums, pineapple, and strawberries onto skewers in an alternating pattern. Sprinkle with a little sugar and grill them on both sides, just until grill marks start to appear, about 5 minutes.

Arrange the skewered fruit on 4 plates along with small dipping bowls of the warm sauce.

From Nut Butter Universe by Robin Robertson. ©2013 Robin Robertson. Used by permission from Vegan Heritage Press. Photo by Lori Maffei.

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