Includes Recipes Below

A vegetarian at a barbecue is not like a fish out of water. A vegetarian barbecue is not an oxymoron. It happens all the time all over the vegetarian world, especially on summer holidays.

Whenever people gather at holiday celebrations like the 4th of July, there is always an abundance of food. And, what kind of food? A barbecue, of course! The mention of an old-fashioned 4th of July celebration easily conjures up images of friends and family chatting, joking, and teasing the man of the house who dons an apron and tends the smoke-spewing barbecue. With long tongs firmly in hand, he dutifully turns the hamburgers, steaks, hot dogs, sausages, or shrimp until flames shoot upward and the food is well charred.

But, let's leave that old-fashioned image behind, and step out onto the patio of the vegan household to see what's cookin' for this year's 4th of July barbecue. The vegan gathering of family and friends pays homage to its furry friends, the animals, by letting them roam free, while the barbecue sizzles with some tasty treats of the season.

Though people unfamiliar with the vegan table consider it very limited, it's actually quite the opposite. With so many possible choices of excellent dishes, the host and hostess have the challenge of narrowing them down to just a few special recipes that take advantage of the outdoor grill. Here's what we've chosen for this year's barbecue menu:

Appetizers:

Entrée:

Dessert:

Next, add some red, white, and blue decorations, a patriotic gesture to commemorate the signing the Declaration of Independence in 1776. Fourth of July just wouldn't be complete without a few flags and streamers adding visual flavor to the party scene. Perhaps you've found a patriotic tablecloth, some napkins to match, and a package of red, white, and blue balloons at the local party shop. A CD playing strains of "God Bless America," "The Star Spangled Banner," and "America the Beautiful" completes the scene. These may seem like little things, but they instantly create a festive mood from the moment guests arrive.

Then begin preparations. Enlist the help of the children or grandchildren to take care of the decorations--young people love to contribute to the party activities including the preparation of the food. Many dishes can be prepared a day or two ahead, making the party day as enjoyable for the home chef as well as the guests. Make-ahead dishes include the Curried Coconut Salad Dressing, the Grilled Tempeh Steaks (made from fermented soybeans and available at natural foods markets), the Spicy Peanut Sauce, and even the Marinated Tofu Fingers. Both desserts can be made the day before, too.

When the party day arrives, prepare the Tossed Salad, assemble the Veggie Skewers, soak the corn in their husks, and slice the onions for grilling. Shortly before guests arrive, prepare the Island Chillers and put the dessert chocolate sauce into a saucepan ready for warming later. Then greet the guests with a smile, and turn the grilling over to the barbie chef.

While the guests begin sipping on a refreshing Island Chiller Smoothie made with mangoes and pineapple juice, the barbecue chef can toss some succulent, skewered Marinated Tofu Fingers on the grill to warm before dipping them into a Spicy Peanut Sauce. While everyone is chatting, munching, and catching up the latest happenings, the presoaked fresh corn in the husk can have its turn on the barbie.

Soon, drifts of the aromatic fresh-picked sweet corn float in the air. Set the corn aside to cool off, and give the Grilled Tempeh Steaks, Grilled Onions, and Veggie Skewers their place on the barbecue for a brief grilling. Now is the time to bring on the colorful Fresh Tossed Salad with homemade Coconut Curry Dressing. Soon the plates will be heaping with the lavish foods and luscious flavors of a celebratory vegan barbecue.

Dessert, often considered the pièce de résistance, can be equally as delectable as the entrée. For some, the dessert is the highlight of the meal. There will be no disappointed diners this night with two earthy desserts that cater to the sweet tooth.

First, the dessert lovers will encounter Nutty Chocolate Frozen Bananas secured on heavy-duty wooden skewers. These are dipped into a rich, warm Chocolate Sauce to coat the surface. Then, before the chocolate hardens, each guest rolls the banana in a combination of chopped toasted pecans and walnuts. One bite of this heavenly treat brings on emissions of ecstasy and delight. It's a winning threesome--chocolate, banana, and crunchy toasted nuts.

The second treat, the Stars and Stripes American Pie, is a recreation of the American flag with fruits of the season that include strawberries, blueberries, and a creamy coconut filling. It looks sensational, tastes great, and makes a perfect conversation piece--and a memorable one at that.

Here's an ideal starter that quells the hunger pangs, yet not heavy enough to be filling.

ISLAND CHILLER SMOOTHIE

Combine all ingredients in a blender and process until smooth and creamy. Pour into old-fashioned glasses. Makes 2 delicious servings.

Marinated Tofu Fingers with Spicy Peanut Sauce is one of the delicious recipes from Zel Allen's cookbook The Nut Gourmet: Nourishing Nuts for Every Occasion published by Book Publishing Company in 2006.

MARINATED TOFU FINGERS
WITH SPICY PEANUT SAUCE

Yield: 10 tofu fingers

Marinated Tofu

1. To make the marinade, combine rice vinegar, brown sugar, soy sauce, and crushed red pepper flakes in a 1-quart saucepan. Gently warm over medium heat until sugar is dissolved. Pour into a shallow baking dish and add the tofu fingers.
2. Marinate 4 to 12 hours, turning several times.
3. Insert 10 wooden skewers deeply into the tofu fingers, and grill the fingers on the barbecue for about 5 minutes, turning frequently to avoid burning.

SPICY PEANUT SAUCE

To make the peanut sauce, combine all the sauce ingredients in a bowl and stir with a wire whip until smooth and creamy. Serve the tofu fingers with the sauce on the side. The sauce can be made a day ahead and refrigerated. Makes 2/3 cup (160 ml) sauce.

Baked Tofu Fingers: Preheat the oven to 400 degrees (Gas Mark 6). Do not use the skewers. Arrange the tofu fingers on a lightly oiled baking sheet and bake them for about 20 minutes.

Go for a dressing that promises not to cover up the fresh, sweet flavors of your crisp tossed salad. Those crunchy veggies will show-off their best with a dressing that compliments their earthiness.

OIL-FREE COCONUT CURRY DRESSING

Combine all ingredients in a 1-quart (1 liter) jar and shake until well blended. Alternatively, you can add the ingredients to the blender and blend until well combined. Pour into a narrow-neck bottle and chill. To serve, shake well. Makes about 1 3/4 (415 ml) cups.

* Guar gum is a fine powder made from the seeds of a legume called cluster bean that grows in India. The powder is an excellent thickening agent that requires no cooking. The powder is on the FDA's GRAS list. Used in small quantities it is considered completely safe. Guar gum is available in health food markets.

** Choose a coconut milk containing at least 8 grams of total fat for a good consistency and flavor.

GRILLED TEMPEH STEAK

A tasty marinade can raise the status of a simple food like tempeh to a level that deserves to be defined as "special" or even "elegant." By marinating the tempeh the day before you plan to serve, this dish can be prepared in just a few minutes.

1. Score the tempeh on both sides, making shallow diagonal cuts about 1/4-inch (.5 cm) apart. Cut the tempeh into 6 portions and spread them out in one layer in a baking dish.
2. Combine the marinade ingredients in a bowl, and it pour over the tempeh, turning to coat both sides. Marinate in refrigerator for 24 hours or longer, turning the pieces several times.
3. Preheat the barbecue and grill the tempeh 5 to 7 minutes on each side. Remove to a serving platter and garnish with the slivered green onion. Save the leftover marinade to use as a dipping sauce for a future recipe. Serves 6.

GRILLED VEGGIE SKEWERS

Prepare skewers of your favorite summer vegetables arranging them in a colorful order for visual appeal. Here are some vegetable suggestions: Red, yellow, and green bell peppers, zucchini squashes, yellow crookneck squashes, patty pan squashes, red and white onion wedges, button mushrooms, cherry tomatoes, eggplant cubes, bite-size chunks of sweet potatoes, bite-size chunks of butternut or kabocha squash.

Brush your skewers with your favorite well-seasoned oil and vinegar dressing, a prepared marinade, or your own homemade marinade. Turn skewers frequently, and cook about 10 to 12 minutes total.

GRILLED RED ONIONS

1. Arrange onion slices on a large baking sheet, and brush the tops with canola oil.
2. Using a large spatula, place slices on the grill, oiled side down, and grill 5 minutes.
3. Brush the tops, turn, and grill a few minutes longer. Season with salt and pepper if desired. Serves 4 to 8.

GRILLED CORN ON THE COB

Sweet, succulent, fresh-picked corn is a much-anticipated treat on 4th of July because it is often the first corn of the season. If you have a farm-stand or farmers' market nearby, consider yourself fortunate. The corn is usually picked the very day you purchase it and tastes wonderfully sweet. By the time sweet corn arrives at the supermarket, it is often several days old, and has lost much of its sweetness. Ever wonder why? It's because the corn's natural sugars have begun turning to starch.

Click here and scroll down to the end of the article for the Grilled Corn on the Cob recipe http://www.vegparadise.com/highestperch9.html

NUTTY CHOCOLATE FROZEN BANANAS

A few simple preparations made the day before serving puts this sinfully delicious treat into the category of nearly trouble-free.

Nutty Chocolate Frozen Bananas is one of the delicious recipes from Zel Allen's cookbook The Nut Gourmet; Nourishing Nuts for Every Occasion published by Book Publishing Company in 2006.

1. Peel the bananas and cut them in half crosswise. Insert a sturdy wooden skewer deeply into the center of the cut end of the banana halves and place them on a metal baking pan. Freeze for 3 to 12 hours.
2. Coarsely grind the nuts in a hand-crank nut mill, put them into a wide-mouth bowl, and set them aside.
3. To prepare the chocolate sauce, melt the chocolate squares in a 1-quart (1 liter) saucepan over very low heat, stirring frequently.
4. Put the evaporated cane juice into a small bowl and add the boiling water. Stir well to dissolve the sugar completely.
5. When chocolate is thoroughly melted, turn off the heat, and add the sweetened water, stirring until shiny and smooth.
6. Pour chocolate sauce into a wide mouth bowl. Remove the skewered bananas from the freezer and place them on a platter. Place the bowls of chocolate sauce and walnuts on the table. Instruct each person to firmly hold the skewer, roll the banana in the chocolate sauce to coat it, then roll it in the ground nuts.

Notes: Choose bananas that are ripe but not overripe.

For variety, replace the walnuts with an equal amount of pecans, peanuts, pistachios, almonds, or hazelnuts. For harder nuts like almonds or hazelnuts, put them into a zipper-lock plastic bag, place the bag on a firm surface, and crush the nuts with a hammer. Combining to or more kinds of nuts also makes an ideal topping. Toast the nuts to bring out a more intense flavor.

A patriotic holiday like 4th of July really deserves a patriotic dessert to top off the celebration with flair. Instead of waving a flag, we create a dessert that represents our flag, and savor the patriotic moment.

STARS AND STRIPES AMERICAN PIE
(Coconut Cream Fruit Nut Pie)

1. Line a 12-inch (30 cm) by 15-inch (37.5 cm) cutting board or tray with cooking parchment by wrapping it around the board and taping it on the bottom. Set aside.
2. Crust: Put almonds in the food processor and process to an almost fine meal. Add dates, coconut extract, and water. Process until dates are well incorporated.
3. Turn mixture out onto parchment, and using your fingers, press into a rectangle10-inches (25 cm) wide by 7-inches (18 cm) high. Keep edges even. Set aside.
4. Filling: Grind cashews into a fine powder in a blender. Add to blender the tofu, dates, coconut milk, coconut and vanilla extracts, and blend to a thick puree on low speed. You may need to stop the machine and redistribute the ingredients.
5. Turn out into a medium mixing bowl, and add 1 cup (240 ml) of flaked coconut.
6. Spread mixture over the top of the prepared date-nut crust, spreading to the edges to cover crust completely. Top with the remaining 1 cup (240 ml) coconut.
7. Topping: Arrange blueberries in the left top corner of the rectangle. Form the flag's red stripes with strawberry slices. Chill or serve immediately. Serves 6 to 8 generously.

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