Forget tasteless tofu dogs: this collection of plant-based recipes proves backyard barbeques need not be dominated by meat. Better yet, the ingredients here are found at any grocery store—no specialty vegan pantry required—and the recipes are so simple it’s easy to make several courses on a single grill.
At a recent barbecue, friends devoured the scrumptious slip-n-sliders, garbanzo-bean-based burgers flavored with spices and soy sauce. The tiny burgers were a snap to make and paired well with both the string bean and arugula salad and the pasta salad with grilled summer vegetables, two no-frills twists on classic dishes using flame-fired vegetables. For dessert, grilled peaches with raspberry sauce were tasty and didn’t last long on the picnic table. Whether you’re vegan or just a veggie lover, this book has all the inspiration you’ll need to get your coals burning for many cookouts to come.
By Libby Zay
This review appears in the Aug/Sept 2012 issue of BUST Magazine with cover girl Tavi Gevinson. Subscribe now.
