Includes menu and recipes below.

On the first official Father's Day in 1910, Dad didn't receive the proverbial tie or even a baseball hat. He wasn't treated to a special dinner at a restaurant nor did he enjoy the revelry of today's Father's Day celebrations. Instead, he was honored at a solemn church service.

Just a year earlier, Sonora Louise Smart Dodd was attending a Mother's Day church sermon when she thought about creating a day to honor her father and express her appreciation for his love and devotion. Her dad, a Washington state farmer, Civil War veteran, and father of six children, raised the family himself after his wife died giving birth to their sixth child.

To express her love and affection for her father, Sonora petitioned the Ministerial Association of Spokane to initiate an official holiday on her father's birthday, June 5 in 1910. Government offices, however, seldom act quickly and June 19 was set aside instead. The celebration that followed was a rather uneventful church service rather than today's typical gift presentation and festive brunch or dinner.

President Calvin Coolidge recognized Father's Day in 1924 but no official declaration was proposed until 1966 when President Lyndon Johnson made Father's Day an official holiday by issuing a presidential proclamation. However, it was President Richard Nixon who signed the 1972 law declaring the third Sunday in June as Father's Day.

Some Dads delight in a pre-Father's Day shopping spree at the hardware store, the electronics store, sporting goods store, gourmet wine shop, or the mens' clothing store. Perhaps a family movie makes the day perfect for Dad. Whatever his choices, Father's Day is the ideal time to spoil Dad.

While many restaurants offer dinner specials on holidays like Father's Day, dining out does not compare to the enjoyment Dad experiences when the celebration takes place at home. Kids love to pitch in to make special cards for Dad, set the table, and even work right alongside Mom to prepare a special meal.

Though not a written edict, a synonymous relationship between Dad's day and a barbecue has emerged. If Dad is the type who enjoys tending the barbecue, give him plenty of opportunity to take charge. With vegan foods, the barbecue monitoring is actually quite brief.

Spare nothing --have the entire family select the festive trappings starting with a brightly colored apron and a chef's hat for Dad. Create the ideal barbecue setting with a red and white checkered tablecloth and napkins to match. Then enlist the entire family in preparing the menu items that could be created a day or two in advance.

Raise a glass of Tomato Tornado, a robust beverage with a tomato juice base to begin the Fathers' Day celebration. Perhaps each member of the family can plan a special toast that need not be lengthy or belabored. Dad will appreciate the thoughtfulness and sincerity. Then for a captivating appetizer, dip chunks of barbecued Skewered Seitan into the community bowl of succulent Hawaiian Teriyaki Sauce.

Though a traditional Father's Day menu is quite carnivorous, the compassionate approach features hearty feasting on delicacies of the plant kingdom. Dad won't miss the meat with the zesty flavors of marinated Veggie Texas Kebabs , skewers threaded with marinated onions, mushrooms, bell peppers, tofu, and tempeh that are then slathered in Dragon's Breath Barbecue Sauce, a positively irresistible mopping sauce.

Since a barbecue meal isn't quite complete without a simmering pot of beans, Dad can look forward to the lusty flavor of Bean Medley in Dragon's Breath Sauce. Accompanying the Texas Veggie Kebabs is Dad's Favorite Potato Salad, a mouth-watering a medley of white and sweet potatoes enhanced with red and green bell peppers, sweet onions, diced apples, and bits of veggie Canadian bacon.

Make sure Dad receives his 5-a-day-plus veggies with Brassica Slaw that features plenty of crunchy vegetables like red and green cabbage, carrots, shredded kale, broccoli, and raisins in a well-seasoned dressing.

A Roasted Tomato Onion Relish, drizzled with olive oil and seasoned mild or spicy to please Dad's taste, completes the dinner plate. Be sure to include some whole-grain rolls that are warmed and served with individual bowls of Dragon's Breath Barbecue Sauce for home-style dunking.

After the meal settles a bit, roll out the Rude Chocolate Sauce and the Seasonal Fruits for a do-it-yourself dipping dessert. Cut some thick chunks of fresh pineapple and serve along with strawberries, cherries, and other seasonal fruits so everyone can join in dipping into a robust pool of sauce.

Menu

Appetizer
Tomato Tornado for toasting
Skewered Seitan
Hawaiian Teriyaki Sauce

Entrée
Texas Veggie Kebabs
Dragon's Breath Barbecue Sauce
Dad's Favorite Potato Salad
Brassica Slaw
Bean Medley in Dragon's Breath Barbecue Sauce
Roasted Tomato Onion Relish
Whole wheat rolls with bowls of barbecue sauce for dunking

Dessert
Rude Chocolate Sauce
Seasonal Fruits -- pineapple, bananas, strawberries, cherries

A lusty beverage with a bristling tang partners well with the appetizer course. With practically no preparation at all, you'll have a great beverage that's just right for the barbecue celebration. Keep this all-occasion drink recipe a handy for serving at any season.

1 46-oz.(1.36 liters) can tomato juice
1/4 C. (60 ml) lemon juice
1 t. Chinese Five Spices powder
1 T. + 1 t. apple cider vinegar
1 t. Tamari or soy sauce
4 dashes Tabasco Sauce
6 Spanish olives

1. Combine all ingredients in a 2-quart (2 liter) pitcher and stir well. Chill.
2. Just before serving, make a slit at the base of each olive and stand it on the rim of each glass. Makes six 3/4-cup (180 ml) servings.

A heady, robust marinade, this blend of exotic ingredients encompasses a complexity of diverse flavors. Typical of Asian seasonings, this combination of sweet, sour, and salty flavors blend together to enhance almost anything infused with it. In this dish, the marinade makes a heavenly pairing with seitan, a hearty protein made from wheat gluten. For the ultimate in convenience, prepare the marinade several days in advance--it keeps well for up to two weeks.

3/4 cup (180 ml) seasoned rice vinegar
1/2 cup plus 2 tablespoons (148 ml) Bragg Liquid Aminos or low sodium soy sauce
1/4 cup (60 ml) evaporated cane juice
1/4 cup (60 ml) extra virgin olive oil
3 to 4 tablespoons blackstrap molasses
3 green onions, thinly sliced
6 cloves garlic, crushed
1 1/2-inch (3.5 cm) piece ginger root, peeled and minced or grated
1/4 plus 1/8 teaspoon Chinese Five Spices powder
Freshly ground black pepper to taste

1. Depending on the number of people at the celebration, you may consider doubling the recipe or cutting it in half. For 6 people, prepare 1 1/2 recipes of the sauce. That will allow a good portion to be set aside for dipping the Seitan appetizer and plenty for marinating the Kebabs.
2. Combine all the ingredients in a bowl and stir well to incorporate the flavors. Makes about 2 cups (480 ml).

Set aside a bowl of the sauce for dipping the seitan appetizer, and reserve the remainder to marinate the Texas Veggie Kebabs.

Seitan is a ready-to eat product available in the refrigerated deli section of large health food markets and comes in half-pound packages. Made from wheat gluten, seitan (pronounced SAY-tan) has the chewy texture of meat, yet is totally vegan. Receptive to flavorful marinades or sauces, seitan whets the appetite for a great barbecue experience and requires no advance preparation.

1 1/2 lbs. (675g) seitan

1. Cut seitan into bite-size chunks and thread 1 or 2 on a thin wooden skewer.
2. Heat briefly on the barbecue, then dip into the Hawaiian Teriyaki Sauce. Makes 6 to 8 servings.

The kebabs can be assembled and marinated a day ahead to ease the days preparations. Pleasing to look at, the platter of these colorful skewers instantly liven the meal and will certainly earn a thumbs-up from Dad.

1 lb. (450g) extra firm tofu
1 lb. (450g) tempeh

1 red bell pepper
1 green bell pepper
1 yellow bell pepper
2 large onions
1 lb. button mushrooms

2 or 3 large fresh mangos

Dragon's Breath Barbecue Sauce

1. Cut the both the tofu and tempeh into 1-inch (2.5 cm) cubes. Set aside in separate bowls.
2. Cut the bell peppers into large 1 1/2-inch (2.5 cm) squares and the onions into large wedges. Set aside. Wash mushrooms and set aside.
3. Cut the mangos into two halves vertically. Cut each half into three strips lengthwise, and trim rind off. Cut into large chunks.
4. Thread vegetables, tofu, and tempeh onto wooden skewers arranging in a colorful pattern. Alternatively, a
rrange some skewers of alternating tofu and tempeh chunks and some with just the vegetables.
5. Pour the Hawaiian Teriyaki Sauce into a shallow baking dish and arrange the skewers in the sauce. Turn skewers to coat them evenly or brush the marinade on with a pastry brush. Marinate for several hours or overnight.
6. Toss on the barbecue and stand by with tongs to turn them every few minutes as they cook. Total cooking time may vary, but about 8 to 12 minutes is average.
7. The last couple of minutes, brush with Dragon's Breath Barbecue Sauce. Serve with pride. Makes about 6 servings.

A homemade barbecue sauce wins over the prepared varieties every time because you can adjust the spice and seasonings to your own family's preferences. If a few family members' taste buds lean to a spicier level simply make the basic recipe and take a portion off that can be seasoned to their fiery desires. Enjoy the barbecue sauce on a host of other dishes like baked tofu or tempeh, seitan, or as a condiment on bean patties or vegetarian burgers.

1 medium onion, diced
3 to 4 cloves garlic, minced
1 large red bell pepper, diced
1 T. extra virgin olive oil
3 T. water

1 28-oz. (792g) can whole, crushed, or diced tomatoes
1/2 C. (120 ml) Billingsly's dark brown sugar
1/2 of a 6-oz. (170g) can tomato paste
1/4 C. (60g) white wine vinegar
1 T. + 1 t. chili powder
1/4 t. allspice
1/2 t. salt
1 t. lemon juice
1/2 t. Wright's hickory smoke flavoring
Pinch of cayenne pepper or to taste

1. Combine onions, garlic, bell peppers, olive oil, and water in a 4-quart (4 liter) saucepan. Sauté, stirring frequently, over medium-high heat until soft and lightly browned, about 12 to 15 minutes. Add more water as needed to prevent burning vegetables. Set aside.
2. Combine remaining ingredients in a food processor and process to a puree. Add to saucepan, and simmer about 5 minutes to temper seasonings. Makes about 5 cups (1 liter and 240 ml).

NOTE: Use some of the sauce for last minute brushing on the Texas Veggie Skewers, some for simmering the Pinto Beans, and some for dunking bowls for the Whole Grain Rolls.

The perfect entrée accompaniment, this relish is almost effortless, yet proudly parades its appealing flavors. If ever two vegetables were meant to be partners, without debate these two are the perfect couple.

4 medium onions
8 medium tomatoes

Extra virgin oil
Salt and pepper

1. Preheat oven to 375 F. (Gas Mark 5). Slice onions thickly, about 3/8-inch (.5cm) thick, and quarter them. Lay them on a large baking pan.
2. Cut tomatoes into coarse chunks, and add them to the baking pan with the onions.
3. Lightly drizzle olive oil over the top, and sprinkle with salt and pepper.
4. Roast at 375 F. (Gas Mark 5) for 30 minutes. Use a spatula to turn the vegetables over, and roast 15 to 20 minutes longer. Adjust seasoning if needed.
5. Transfer to an attractive serving bowl and serve warm or at room temperature. Serves 5 or 6.

Old fashioned cole slaw teams two vegetables touted for their great health benefits--cabbage and carrots. Add kale, broccoli, and red cabbage to the mix and chomp on an even healthier combo of veggies that are known for their ability to stave off those nasty FR's (free radicals).

3 C. (720 ml) red cabbage, thinly sliced
3 1/2 C. (840 ml) green cabbage, thinly sliced
3 medium carrots, peeled and shredded
1 large leaf of kale, finely sliced
1 C. (240 ml) finely chopped broccoli
1/4 C. (60 ml) black raisins
1/4 C. (60 ml) lemon juice
3 T. organic canola oil
1/2 t. salt
1/2 t. garlic powder
3 dashes Tabasco Sauce (optional)

3 cherry tomatoes
Few sprigs of parsley or cilantro

1. Combine all ingredients in a large bowl and toss well to distribute vegetables and seasonings evenly.
2. Garnish with cherry tomatoes nestled in a bed of parsley at the edge of the bowl. Serves 6 to 8.

The mere mention of potato salad conjures images of an old-fashioned deli style medley of ingredients. For Dad a new version emerges with the addition of sweet potatoes, apples, and a tasty vegan mayonnaise. Destined to become a new favorite, this hearty potato salad offers a delightful complexity of flavors.

2 lbs. (1 kilo) unpeeled white potatoes
1 1/2 lbs. (675g) sweet potatoes, either yellow or orange
Water
1 t. salt, divided

1 large red bell pepper, diced
1 large green bell pepper, diced
1 C. (240 ml) diced sweet onions
1 large apple, diced
1 6-oz. (170g) package Yves Canadian Veggie Bacon, cut into 1/2-inch (1 cm) pieces and separated
3/4 C. (180 ml) Vegenaise (vegan mayonnaise)
1 t. salt
Freshly ground black pepper
2 T. rice vinegar

Paprika
1 small carrot, shredded
2 sprigs of fresh basil

1. Cut the white potatoes into bite-size chunks and put them into a 3-quart (3 liter) saucepan. Add enough water to just cover potatoes. Add 1/2 t. salt, cover pan, and bring to a boil over high heat. When boiling, reduce heat slightly, and cook about 8 minutes. Test for doneness with a fork. Drain off water and run cold water over potatoes to cool them. Drain well, and put them into a large mixing bowl.
2. Cut the sweet potatoes and cook them separately in a 2 or 3-quart (2 or 3 liter) saucepan with the other 1/2 t. salt. Follow the same procedure as with white potatoes. Cook them for only 6 to 8 minutes, then drain and add to mixing bowl.
3. Add remaining ingredients and gently mix with a wooden spoon to distribute seasoning evenly.
4. Garnish with a light sprinkle of paprika. Spoon the shredded carrots at the edge of the bowl and place basil sprigs on either side. Serve at room temperature or chill. Makes 6 to 8 servings.

What's a barbecue meal without beans? Embracing those wonderful little nuggets is pure delight when they're bathed in a mouthwatering barbecue sauce.

2 C. (480 ml) dry bean combination (pinto, kidney, white) **
Water

7 C. (1.75 liters) water
1 onion, coarsely chopped
1 clove garlic

Dragon's Breath Barbecue Sauce

1. Pick over dry beans, and discard any broken or discolored beans. Look for any debris like twigs or tiny bits of gravel.
2. Wash beans and soak them for 8 hours in a large stockpot with 3 inches (7.5 cm) of water to cover.
3. Pour off soak water and add 7 C. (1.75 liters) water, the onions, and garlic. Bring to a boil over high heat, uncovered. Turn heat down slightly, and simmer beans about 1 hour or until tender.
4. Remove beans from liquid and put them into a baking dish. Spoon a generous quantity of Dragon's Breath Barbecue Sauce into the bean dish and stir well.
5. Bake, uncovered, at 300 F. (Gas Mark 2) for 1 to 2 hours to create a rich blend of bean medley and sauce. Check frequently to make sure beans do not become dry. Add more sauce as needed. Serves 6 to 8.

Following a hearty meal where the colorful abundance invites second helpings, the guests appreciate a brief respite before gathering for dessert. Because of its lightness, fruit is always an excellent choice for a sweet finish. The added fun of enhancing the fruit with chocolate, a favorite sweet, brings the occasion to a delightful climax.

Chocolate Sauce

2 C. (480 ml) soymilk
3/4 C. (180 ml) + 2 T. evaporated cane juice

8 oz. (225 g) unsweetened baker's chocolate

1 t. vanilla extract

Fruit Platter

1 fresh pineapple, cut into bite-size chunks
2 pints fresh strawberries, stems removed
1 to 2 pounds fresh cherries
3 bananas, cut into 1-inch (2.5 cm) chunks

1. Heat soymilk and evaporated cane juice together in a 2-quart (2 liter) saucepan over medium high until the sugar dissolves, stirring frequently.
2. Break chocolate into 1 ounce (28 g) pieces with a knifepoint, and add to soymilk. Turn heat down to medium and stir continuously until dissolved, about 5 or 6 minutes.
3. Cool slightly, and add vanilla extract.
4. Set aside for several hours to rest and thicken. When ready to serve, warm gently over medium heat, stirring constantly until it reaches desired temperature. Bring to the table and set on a trivet. Makes about 3 cups (720 ml).
5. Bring the platter of fruit to the table, and serve each person a fondue fork or regular fork for a delicious dipping extravaganza. Serves 6.

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