A vegan BBQ chick‘n dish I have created with plant-based ingredients that reminds us of what makes country living so good
This 4th of July holiday was a bit more special than usual post pandemic. Families had a chance to travel again to see their loved ones, friends were able to safely gather to enjoy great food, beverages, fireworks and best of all independence.
We all had been isolated for so long it felt good to be able to congregate, kick back and fire up the grill again. This year, I wanted to share an idea for transitioning vegans who were dreading the decisions or sacrifices they may have had to make when attending holiday gatherings with family or friends. This year, we made our own BBQ chick’n plate - hold the animal meat.
This 4th of July recipe included a couple of my favorites such as vegan drumsticks, baked beans, organic fresh corn on the cob and one pleasant new discovery that was mouth watering - pickled cucumber and watermelon salad.
History
The origins of American barbecue date back to colonial times, with the first recorded mention in 1672 and George Washington mentions attending a "barbicue" in Alexandria, Virginia, in 1769. As the country expanded westwards along the Gulf of Mexico and north along the Mississippi River, barbecue went with it.
This dish is prepared using low fat and low calories. Give my vegan take on traditional baked barbecue a try below and tell me what you think on Facebook, Instagram or Twitter at @chefcynthiaeats.
BBQ Dinner
Makes 4 servings
Ingredients
BBQ Drumsticks
2 bags All Vegetarian Inc. vegan drumsticks
1/4 cup diced white onion
1/4 cup sliced green onion
2 tbsp steak seasoning of choice
1 tsp gourmet black pepper
2 tsp liquid smoke
1/2 cup tangy and spicy vegan BBQ sauce
1/2 cup hickory (sweet) vegan BBQ sauce
Arrange all drubsticks into a non stick baking dish and cover
Bake in oven on 400 degrees for 35 minutes
Serve hot
Steak Beans
4 cans vegan baked beans
1/4 cup diced white onion
1/4 cup sliced green onion
2 tbsp steak seasoning of choice
1/2 cup tangy and spicy vegan BBQ sauce
1/2 cup hickory (sweet) vegan BBQ sauce
Pour all ingredients into a baking dish and cover
Bake in oven on 400 degrees for 35 minutes
Serve hot
Corn on the Cob
4 organic corn on cob
2 tbsp vegan butter
1 tbsp garlic salt
4 8.5 x 11” foil squares
Brush melted vegan butter on cold corn
Dash with garlic salt covering full cob
Tightly wrap each cob per foil square
Bake in oven on 400 degrees F for 30 minutes
Serve hot
Pickled Cucumber and Watermelon Salad
2 cups of dill pickled thinly sliced cucumbers
2 cups of fresh organic watermelon
Combine thoroughly and enjoy cold.
Tech
Low tech dish. I use non-toxic Caraway ceramic cookware for ease of use.
Salud!
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