Host a vegan backyard barbecue

By Betsy DiJulio, flavor@pilotonline.com

Where's the beef? You won't find it at this holiday cookout. But take a look at today's Memorial Day menu anyway; chances are you won't even miss the meat. Fortunately for vegetarians, vegans and anyone desiring less fat and no cholesterol, "steaks" and "burgers" with all the fixins' are easily included in your backyard barbecue.

 When most folks think of homemade meatless burgers, they think of veggie burgers. They are delicious and nutritious, but time-consuming with a list of ingredients as long as your barbecue tongs. And they are often not compact enough to hold up on a grill. Our version takes no longer than regular burgers and performs great on the grate. Made with hamburger style Gimme Lean - be sure not to get the sausage style - they are seasoned just the way Dad used to do; only we substitute Bragg's Amino Acids for Worcestershire sauce (which contains anchovies). Dad never stuffed his with soy feta, but he might after he tastes our version.

If steaks are on the menu, try tofu Cowboy Steaks. They are marinated in a homemade barbecue-style sauce and grilled up just like a slab o' beef. There are three simple tricks to a meatier texture that can stand the heat: 1) purchase very firm tofu, not the silken variety; 2) drain and press it under a weight on absorbent paper towels before marinating; and 3) grill on a pre-oiled grate. For extra assurance, an oiled grill basket makes the flip a snap.

Grilled corn on the cob is easy and tasty. Remember to allow 20 minutes for it to soak in cold water before grilling, to avoid burning the husks. Butter on summer corn is perhaps gilding the lily, but we make ours irresistible by flavoring Earth Balance, a butter substitute, with a variety of fresh herbs.

Pump up the color and crunch quotient on the plate with marinated veggie kebabs. There's not a thing wrong with the old standbys, but we use baby vegetables like green and yellow patty pan squash and miniature yellow, orange and red peppers for a fresh take on a familiar classic. Plus, baby vegetables save time because they do not need to be trimmed, sliced, cored or seeded. Our marinade is subtle but aromatic with the addition of fresh basil. It is made a little in advance and drained before use so that the basil will not burn on the grill. Remember to soak wooden skewers in water for about an hour just before use, or choose metal ones. Serve up even more crunch with Terra chips alongside. Plain potato chips are most often vegan, but Terra chips provide a greater range of color, texture and nutritional content and are found at most markets.

Dessert for this meal is also served up hot off the grill with a little dairy-free ice cream to cool things off. If you have not tried grilled pound cake, you are in for a treat. A day in advance, make the Tofu Pound Cake at http://aveganfordinner.blogspot.com/. No one will know it is not your grandma's recipe. Slice it into one-inch-thick slices and either spray with canola oil or brush with melted Earth Balance and grill just until marks appear, flipping once. Serve with your favorite vegan ice cream like So Delicious Creamy Vanilla and grilled fruit. We marinate our fruit in a sweet-tart juice mixture and sprinkle with sugar to aid in caramelization. Try fresh pineapple and firm banana hunks with strawberries, or pitted and halved peaches, nectarines, plums, grilled cut-side down.

Every grill cooks differently, as do different areas of the grill, so cooking times are difficult to predict. In general, today's items should be cooked over medium-high heat. After soaking, the corn should be cooked just until tender, or about 20 minutes.

Gimme Lean is fully cooked, and tofu, veggies, fruit and pound cake may be eaten as is, so you need only grill these foods until they are heated through and develop nice grill marks or, in the case of the vegetables, a light, overall mottled char.

The buns will take the least time. Spray lightly with non-stick canola cooking spray and grill cut side down for just a couple of minutes.

Betsy DiJulio, flavor@pilotonline.com