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Meatless Summer Cookout - Recipe Roundup

Jul 10, 2013

As we fire up our grills this summer, eating healthy doesn’t have to fall by the wayside. There are plenty of vegan options to bring to your picnic table. 

The perfect nibble to start off with is Robin Robertson’s Hummamole from Quick-Fix Vegan. This recipe combines guacamole and hummus and is perfect with chips or raw veggies. Craving a burger? Try Robin’s Black Bean Sunburgers that are actually cooked on the stovetop. You can get that outdoor grilled taste by adding her Panzanella  with Grilled Vegetables salad. Or if you prefer something a little crunchier, try Ann Gentry’s Jicama-Carrot Slaw from Vegan Family Meals. With all the delicious berries in season, Ann’s Summer Blueberry Crumble is the perfect finish to your meal and can easily be made ahead, so you can spend more time with your guests instead of in the kitchen…something we all cherish!

From Quick-Fix Vegan: Healthy, Homestyle Meals in 30 Minutes or Less by Robin Robertson 
Makes about 2 ½ cups

Easy, delicious, and lower in fat and higher in protein than regular guacamole, this hummus-guacamole hybrid is also just a bit different from your average hummus. I considered calling it “guacmus,” but I think “hummamole” has a nicer ring to it, don’t you? In addition to making a great dip for chips or raw veggies, it also makes a yummy spread for wrap sandwiches.

1 ripe avocado
1 ½ cups home-cooked chickpeas, or 1 (15-ounce) can, drained and rinsed
2 cloves garlic, crushed
1 tablespoon tahini
1 tablespoon freshly squeezed lemon juice
½ teaspoon ground cumin
¼ teaspoon salt
Pinch of cayenne
1 tablespoon chopped fresh cilantro, for garnish

Halve and pit the avocado, spoon out the flesh, and place it in a food processor. Add the chickpeas, garlic, tahini, 1 tablespoon lemon juice or to taste, the cumin, salt, and cayenne and process until smooth. Taste and adjust the seasonings. If a thinner consistency is desired, blend in up to 2 tablespoons of water. Transfer to a bowl and sprinkle with the cilantro. Serve at once or cover and chill until needed.

Black Bean Sunburgers
From Quick-Fix Vegan: Healthy, Homestyle Meals in 30 Minutes or Less by Robin Robertson 
Serves 4

Burgers are often the answer when you need a quick and easy meal. But why settle for expensive packaged burgers when it’s so easy (and economical) to make your own? Made with black beans, sunflower seeds, and vital wheat gluten flour, these delicious and sturdy burgers are ready in minutes. They also freeze well, so make an extra batch to have on hand.

½ cup sunflower seeds
¼ cup chopped onion
1 ½ cups home-cooked black beans, or
1 (15-ounce) can, drained and rinsed
⅓ cup vital wheat gluten flour, or more if needed
2 tablespoons soy sauce
½ teaspoon smoked paprika
Salt and freshly ground black pepper
Olive oil, for frying
4 toasted burger rolls
Condiments of choice

In a food processor, pulse the sunflower seeds until coarsely ground. Add the onion, black beans, vital wheat gluten flour, soy sauce, paprika, and salt and pepper to taste. Process until well combined, but with some texture remaining.

Shape the mixture into 4 patties, adding a little more wheat gluten flour if the mixture is too wet.

Heat a thin layer of oil in a large skillet over medium heat. Add the burgers and cook until browned on both sides, turning once, about 4 minutes per side. Serve hot on burger rolls, topped with your favorite condiments.

Jicama-Carrot Slaw
From Vegan Family Meals: Real Food for Everyone by Ann Gentry
Serves 6 to 8 (makes about 4 cups)

“Quick, easy, cheap”—those are three words you sometimes want to hear in your kitchen, and they describe this fresh slaw perfectly.
Vegan Jicama-Carrot Slaw
Juice of 1 lime (about 2 tablespoons)
1 tablespoon agave nectar or pure maple syrup
1 tablespoon apple cider vinegar
½ teaspoon fine sea salt
⅛ teaspoon chili powder
1 (1½-pound) head jicama, peeled and coarsely shredded (about 4 cups)
1 medium carrot, peeled and coarsely shredded (about ¼ cup)
½ small white onion, finely diced (about ½ cup)
3 tablespoons minced fresh cilantro

Whisk the lime juice, agave nectar, vinegar, salt, and chili powder in a large bowl to blend. Add the jicama, carrot, onion, and cilantro and toss to coat with the dressing. Cover and refrigerate until cold, tossing occasionally, about 1 hour.

Summer Blueberry Crumble
From Vegan Family Meals: Real Food for Everyone by Ann Gentry
Serves 8

5 cups (about 1½ pounds) fresh blueberriesBlueberry Crumble from Vegan Family Meals
½ cup pure maple syrup
¼ teaspoon fine sea salt
1 teaspoon arrowroot powder, dissolved in 2 tablespoons of water

1⅓ cups old-fashioned rolled oats
⅔ cup whole pecans
⅓ cup neutral cooking oil or vegan butter
⅓ cup pure maple syrup
¾ teaspoon vanilla extract
¼ teaspoon fine sea salt

Preheat the oven to 350°F. Lightly oil a 9 by 9 by 2-inch square baking dish.

Filling: Combine 4 cups of the blueberries, the maple syrup, and the salt in a large, heavy saucepan over medium-high heat and cook, stirring occasionally, until the berries burst and their juices are released, about 5 minutes. Decrease the heat to medium-low and slowly stir in the arrowroot mixture. Bring the blueberry mixture to a gentle simmer. Remove the pan from the heat and stir in the remaining 1 cup blueberries. Spoon the blueberry mixture into the prepared baking dish.

Topping: Blend the oats in a food processor to a coarse flour with some bits of oats still visible. Add the pecans and pulse just until the pecans are coarsely chopped.

Transfer the oat mixture to a large bowl. Using a fork, mix in the oil, then mix in the maple syrup, vanilla, and salt.
The oat mixture will look wet.
To Finish: Sprinkle the oat mixture over the blueberry mixture. Bake until the blueberry mixture bubbles and the topping is toasted and golden brown, about 25 minutes.
Let cool slightly and serve warm.

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Andrews McMeel Publishing's blog brings you what our office is cooking for our families, what comics we're laughing about, and what we think you're going to love. Calendars, comics, and cookbooks, oh my!


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