I’ve been planning this post for a few days, so it is purely coincidental that on a day when I’d like to talk a bit about outdoor grilling it happens to be raining heavily! Honestly, I can’t complain about the weather where I live. People joke about how Edmontonians only have two seasons – winter and construction – but this year we’ve been blessed. Much to my city’s delight, we have enjoyed a distinct spring, summer, and are in the throes of fall as I speak. Another aspect of our good fortune, at least temperature wise, is that we’ve had an early fall warm-up, reaching plus 24 degrees (celsius) a few times. This makes for some fantastic evenings outdoors around the barbecue, enjoying the changing of the leaves, the light fall breezes, and the smell of fresh-grilled foods.
Barbecue season can be tough for vegans. I’ll admit it – I’m not at that place yet where the smell of grilling meat makes me sick. SEEING it can, but the smell of seared steak sets of an instinctive hunger. I’ve heard this will pass, but in the mean time, walking through my neighbourhood the past few months has been occasionally difficult. Fortunately, while the aromas are different, putting colorful veggies on the barbecue has helped negate that undesired hunger for flesh while at the same time satisfying my gusto for the grill.
I’m including a link that has been an amazing resource for me as a beginner cook; this article and its gorgeous infographics gave me some great tips and techniques, and even a few simple recipes. Check out Robyn Medlin Lindars’ super helpful information here: http://www.fix.com/blog/how-to-grill-vegetables/. A couple of the recipes contain cheese as an ingredient but you can easily replace those with non-dairy cheeses to make them vegan, or omit the cheese altogether (which is what I prefer- a like just a dusting of nutritional yeast over the finished product).
Also, here is a link to a fantastic recipe for grilled asparagus http://carpeseason.com/grilled-asparagus-with-lemon-chive-vinaigrette/. The image above belongs to Liz @ Carpe Season, as does the recipe for Grilled Asparagus With Lemon Chive Vinaigrette. Enjoy!