Facebook Logo Twitter Logo Pinterest Logo Nut Gourmet Blog Logo
only search Vegetarians in Paradise
VIP Bird
VIP Banner
Fill out your e-mail address to receive our newsletter!
*E-mail address:
*First Name:
Last Name:
Please let us know your location for special events:
USA:
Los Angeles:
International
(Outside USA):
Subscribe Unsubscribe
 



***************************************

Vegan for the Holidays


Click Here for Special Purchase Price


Contents
.

Translate This Page

sphere Homepage

sphere Thanksgiving Happenings

sphere News from the Nest

sphere Vegan for the Holidays Blog

sphere Vegan for the Holidays Videos

sphere Zel Allen's NutGourmet Blog

About Us

Cookbooks

Food History/Nutrition/Recipes

sphere On the Highest Perch

Awards

Nutrition Information

Los Angeles Resources

Cooking Tips/Recipes

Guest Contributors

Books/Media Reviews

Directories

sphere Archive Index

sphere Contact Us

*Privacy Policy: When you subscribe to Vegetarians in Paradise (vegetarian e-zine) your email address will not be sold or rented, and will only be used to let you know in an email what's new in our monthy web magazine.

All the world is nuts about

    What's in The Nut Gourmet

The Nutty Gourmet

Vegetarians in Paradise
Vegan Recipes/ Vegetarian Recipes


Father's Day Vegan Barbecue


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 merrymaking and revelry of today's Father's Day celebrations. Instead, he was honored at a solemn church service.

Just a year earlier, while Sonora Louise Smart Dodd was attending a Mother's Day church sermon, she realized that fathers, too, should have a special day, one where families could show their appreciation. 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 admiration, love, and respect for her father, Sonora petitioned the Ministerial Association of Spokane, Washington to initiate an official holiday on her father's birthday, June 5, 1910. Government offices, however, seldom act quickly and June 19 was set aside instead. The ceremony that followed was a sedate church service that paid homage to fathers, a far different celebration than our present, typical gift presentation and festive brunch or dinner.

Many U.S. presidents supported the idea of a national father's day and contributed officially and unofficially to its recognition and establishment. President Woodrow Wilson celebrated the occasion within a few years after Ms. Dodd's efforts. President Calvin Coolidge gave his recommendation to establish 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 men's 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.

Father's Day Barbecue 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.

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 that consist of 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 Bash in Dragon's Breath Sauce. Accompanying the Texas Veggie Kebabs is Dad's Favorite Potato Salad, a mouth-watering medley of white and sweet potatoes enhanced with red and green bell peppers, sweet onions, diced apples, and bits of veggie 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 enjoy plunging the fruits into a pool of rich hot chocolate sauce.

Father's Day 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 Bash 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, this robust drink gets the celebration off to a great start. Keep this all-occasion drink recipe handy for serving at any season.

TOMATO TORNADO

Yield: 6 six-ounce (180 ml) servings

    1 46-ounce (1.36 liters) can tomato juice
    1/4 cup (60 ml) fresh lemon juice
    1 tablespoon plus 1 teaspoon apple cider vinegar
    1 teaspoon Chinese Five Spice powder
    1 teaspoon Tamari or soy sauce
    4 dashes Tabasco Sauce

    6 Spanish olives

Combine all the ingredients, except the olives, in a 2-quart (2 liter) pitcher and stir well. Chill thoroughly. Just before serving, make a slit at the base of each olive and stand it on the rim of each glass.


Typical of Asian seasonings, this combination of sweet, sour, and salty flavors blends together to enhance almost anything infused with it. In this dish, the sauce makes a heavenly pairing with seitan, a hearty protein made from wheat gluten. Depending on the number of people at the celebration, consider doubling the recipe or cutting it in half. For six people, prepare 1 1/2 recipes of the sauce to allow a good portion to be set aside for dipping the Seitan appetizer and plenty for marinating the Kebabs. The sauce can be made several days in advance.

HAWAIIAN TERIYAKI SAUCE

Yield: 2 cups (480 ml)

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

  1. Combine all ingredients in a bowl and mix well to incorporate the flavors.
  2. Set aside a portion of the sauce for dipping the seitan appetizer, and reserve the remainder to marinate the Texas Veggie Kebabs.


Seitan is a ready-to eat, high-protein product available in the refrigerated deli section of large natural food markets and frequently 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.

SKEWERED SEITAN

Yield: 6 to 8 servings

    Prepared Hawaiian Teriyaki Sauce
    Wooden skewers
    1 1/2 pounds (680g) seitan

  1. Have ready a small, deep serving bowl of Hawaiian Teriyaki Sauce. Soak the wooden skewers in water about one or two hours before serving. Cut the seitan into bite-size chunks and thread 1 or 2 of the chunks onto a thin wooden skewer.
  2. Place the seitan skewers on the barbecue and heat briefly, about 1 or 2 minutes. Place them on a serving platter and the guests will do the dipping into the prepared sauce.
NOTE: Alternatively, the seitan can be marinated in the Hawaiian Teriyaki Sauce for 2 to 3 hours before barbecuing.


Pleasing to look at and delightfully aromatic, this colorful platter of skewers instantly livens the meal and will certainly earn a thumbs-up from Dad. The kebabs can be assembled and marinated a day ahead to ease the day's preparations. Because wooden skewers burn so quickly, we recommend metal skewers for longer-cooking foods like these kebabs.

Veggie Kebabs

TEXAS VEGGIE KEBABS

Yield: 6 servings

    1 pound (450g) extra firm tofu
    1 pound (450g) tempeh

    1 red bell pepper
    1 green bell pepper
    1 yellow bell pepper
    2 large onions
    1 pound (450g) button mushrooms

    2 or 3 large fresh mangos

    Dragon's Breath Barbecue Sauce
    2 large carrots, coarsely shredded
    Sprig of mint

  1. Cut both the tofu and tempeh into 1-inch (2.5 cm) cubes and set them 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 them aside. Wash the mushrooms and set them aside.
  3. Cut the mangos into two halves vertically. Then, cut each half into three strips lengthwise and trim off the skin. Cut the mangos into 1-inch chunks.
  4. Thread the vegetables, including the mangos, tofu, and tempeh onto metal skewers, arranging them in a colorful pattern. Alternatively, arrange some skewers of alternating tofu and tempeh chunks and some with just the vegetables.
  5. Pour the Hawaiian Teriyaki Sauce into a large, shallow baking dish and place the skewers into the sauce. Turn the skewers to coat them evenly or brush the marinade on with a pastry brush. Marinate for 6 to 8 hours or overnight.
  6. To barbecue, place the skewers on the grill 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. During the last 2 minutes of grilling, brush the skewers with Dragon's Breath Barbecue Sauce.
  8. To serve, place the shredded carrots on a large serving platter, arrange the skewers over the carrots, and garnish with a sprig of fresh mint.


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, tempeh, or seitan, or as a condiment on bean patties or vegetarian burgers.

DRAGON'S BREATH BARBECUE SAUCE

Yield: 5 cups (1.25 liters)

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

    1 28-ounce (795g) can whole, crushed, or diced tomatoes
    1/2 cup (120 ml) dark brown sugar
    1/2 of a 6-ounce (170g) can tomato paste
    1/4 cup (60g) white wine vinegar
    1 tablespoon plus 1 teaspoon chili powder
    1 teaspoon lemon juice
    1/2 teaspoon salt
    1/2 teaspoon Wright's hickory smoke flavoring
    1/4 teaspoon allspice
    Pinch of cayenne pepper or to taste

  1. Combine the onions, bell peppers, garlic, water, and olive oil in a 4-quart (4 liter) saucepan. Cook and stir over medium-high heat for about 12 to 15 minutes, or until the onions are soft and lightly browned. Add more water as needed to prevent burning the vegetables and set aside.
  2. Combine the remaining ingredients in a food processor and process until fully pureed. Add the seasoned puree to the onions and peppers in the saucepan, and simmer about 5 minutes to incorporate the seasonings.

NOTE: The recipe makes a good quantity of sauce, so you can use some for last minute brushing on the Texas Veggie Skewers, some for simmering the Pinto Beans, and some as 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 unite, without debate, these two are the perfect couple. You can decide whether to serve this relish gently warmed or at room temperature.

ROASTED TOMATO ONION RELISH

Yield: 5 to 6 servings

    4 medium onions
    8 medium tomatoes

    2 to 3 tablespoons extra virgin oil
    Salt and pepper
    Sprig of fresh sage

  1. Preheat oven to 375 degrees (Gas Mark 5) and have ready a large baking pan. Slice the onions thickly, about 3/8-inch (.5cm) thick, and quarter them. Place the onions on the baking pan.
  2. Cut the tomatoes into coarse chunks and add them to the baking pan with the onions.
  3. Lightly drizzle the olive oil over the top, and sprinkle generously with salt and pepper.
  4. Roast for 30 minutes. Use a spatula to turn the tomatoes and onions over, and roast for 15 to 20 minutes longer. Adjust the seasoning if needed, transfer to an attractive serving bowl, and garnish with a fresh sprig of sage.


Old-fashioned cole slaw teams two vegetables touted for their great health benefit: 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).

Brassica Slaw

BRASSICA SLAW

Yield: 6 to 8 servings

    3 1/2 cups (840 ml) thinly sliced green cabbage
    3 cups (720 ml) thinly sliced red cabbage
    3 medium carrots, peeled and coarsely shredded
    1 cup (240 ml) finely chopped broccoli
    1 large leaf of kale, finely sliced
    1/4 cup (60 ml) black raisins
    1/4 cup (60 ml) fresh lemon juice
    3 tablespoons organic canola oil
    1/2 teaspoon salt

    1/2 teaspoon garlic powder
    3 dashes Tabasco Sauce (optional)

    3 cherry tomatoes
    Few sprigs of parsley or cilantro

Combine all the ingredients, except the tomatoes and the parsley, in a large bowl and toss well to distribute vegetables and seasonings evenly. Garnish with the cherry tomatoes nestled into a bed of parsley at the edge of the bowl.


The mere mention of potato salad conjures images of an old-style deli displaying a medley of salads in the see-through case. For Dad, a new version of the old favorite 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 mosaic of flavors.

DAD'S FAVORITE POTATO SALAD

Yield: 6 to 8 servings

    2 pounds (about 1 kilo) unpeeled white rose potatoes
    1 1/2 pounds (680g) sweet potatoes, either yellow or orange, peeled
    Water
    2 teaspoons salt, divided

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

    Paprika
    1 small carrot, shredded
    2 sprigs of fresh basil

  1. Cut the white potatoes into bite-size chunks and place them into a 3-quart (3 liter) saucepan with water to cover. Add 1/2 teaspoon of the salt, cover the pan, and bring to a boil over high heat. Reduce the heat to medium-high and cook about 8 minutes, or until just softened when fork-tested. Drain off the water and run under cold water to cool the potatoes. Drain well and transfer the potatoes to a large mixing bowl.
  2. Cut the sweet potatoes into bite-size chunks and cook them separately in a 2 or 3-quart (2 or 3 liter) saucepan with another 1/2 teaspoon salt. Bring the pan to a boil over high heat and reduce the heat to medium-high and cook them for 5 to 8 minutes, or until fork tender. Drain and add to the bowl with the white potatoes.
  3. Add the red and green bell peppers, apple, onions, Veggie Bacon, mayonnaise, vinegar, pepper, and the remaining 1 teaspoon salt. Gently mix with a wooden spoon to distribute the seasonings evenly.
  4. Garnish the bowl with a light sprinkle of paprika. Spoon the shredded carrots to form a mound at the edge of the bowl and place the basil sprigs on either side of the carrots. Serve immediately or refrigerate and serve chilled.


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

BEAN BASH IN DRAGON'S BREATH BARBECUE SAUCE

Yield: 6 to 8 servings

    2 cups (480 ml) dried bean combination (pinto, kidney, white)
    Water

    7 cups (1.75 liters) water
    1 large onion, coarsely chopped
    1 clove garlic

    Dragon's Breath Barbecue Sauce

  1. Pick over the dry beans, and discard any debris like twigs or tiny bits of gravel, or broken or discolored beans.
  2. Wash the beans and soak them for 8 hours in a large stockpot with 3-inches (7.5 cm) of water to cover.
  3. Pour off the soak water and add the 7 cups (1.75 liters) water, chopped onion, and garlic. Bring to a boil over high heat, uncovered. Reduce the heat to medium-high and simmer the beans about 1 hour, or until tender.
  4. Preheat the oven to 300 degrees (Gas Mark 2). Remove the beans from the liquid with a slotted spoon and transfer them to a large baking dish. Spoon a generous quantity of Dragon's Breath Barbecue Sauce into the bean dish and stir well.
  5. Bake, uncovered, for 1 to 2 hours to create a richly flavored bean dish. Check frequently to make sure the beans do not become dry, adding more sauce if needed.

NOTE: When time does not permit for preparing dried beans, use canned beans. Drain the liquid, combine the beans with the sauce, and slow bake for a delicious dish.


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. For convenience, prepare the chocolate sauce in advance and gently warm just before serving.

Rude Chocolate Sauce

RUDE CHOCOLATE SAUCE

Yield: 6 servings
Sauce yield: about 3 cups (720 ml)

    Chocolate Sauce
    2 cups (480 ml) soymilk
    3/4 cup (180 ml) plus 2 tablespoons organic sugar

    8 ounces (225g) unsweetened baker's chocolate

    1 teaspoon 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. TO MAKE THE CHOCOLATE SAUCE, combine the soymilk and organic sugar in a 2-quart (2 liter) saucepan. Cook over medium high until the sugar dissolves, stirring frequently.
  2. Break the chocolate into 1 ounce (28g) pieces with a knifepoint and add them to the warmed soymilk. Reduce the heat to medium and stir continuously for about 5 or 6 minutes, or until the chocolate is completely dissolved.
  3. Cool slightly, and add the vanilla extract. Set aside for several hours to rest and thicken.
  4. TO SERVE, arrange the cut fruit attractively on a large platter. Gently warm the chocolate sauce over medium heat, stirring constantly, until it reaches creamy sauce consistency. Do not boil the chocolate sauce. If desired, transfer the sauce to an attractive serving bowl and bring it to the table with the fruit. Provide each person a fondue fork or regular fork for a delicious dipping extravaganza.

NOTE: For a less fussy, family-style presentation, bring the saucepan of chocolate sauce to the table, place it on a trivet, and dip away. After all, it IS a Rude Chocolate Sauce!


References

History Channel. "History of Father's Day."

Infoplease. "Timeline of Father's Day History."

Morning Glow. "Happy Father's Day."

Wikipedia. "Father's Day."


Click here for other Vegetarian Holiday Meals

Click here for past cookingwithzel@home.comeonin recipes


Vegetarians in Paradise


Homepage sphere Los Angeles Events Calendar sphere Our Mission sphere The Nut Gourmet sphere Vegan for the Holidays sphere Vegetarian Survival Kit sphere News from the Nest sphere Recipe Index sphere Los Angeles Vegetarian Restaurants sphere Vegetarian Basics 101 sphere Protein Basics sphere Calcium Basics sphere Ask Aunt Nettie sphere VeggieTaster Report sphere Vegetarian Reading sphere VegParadise Bookshelf sphereHeirloom Gardening sphere Cooking with Zel sphere Dining in Paradise sphere Cooking Beans & Grains sphere On the Highest Perch sphere Road to Vegetaria sphere Words from Other Birds sphere Using Your Bean sphere Ask the Vegan Athlete sphere Vegetarian Holiday Meals sphere Great Produce Hunt sphere Farmers' Markets sphere Natural Food Markets sphere Vegetarian Associations Directory sphere Links We Love sphere VegParadise Yellow Pages sphere Media Reviews sphere 24 Carrot Award sphere Vegetarian Food Companies sphere Archive Index sphere Contact Us

© 1999-2014 vegparadise.com