When everyone else was stocking up on hamburgers and ice cream, Rob and I were searching for vegan recipes that we could make and bring along with us to our family's Memorial Day picnic. We decided on white bean and rosemary burgers, thai tofu kabobs, and a salad. My mother graciously decided on fruit for dessert so that we could partake, but we surprised everyone by bringing a cake.
This chocolate blueberry cake, pictured in the banner of the Fat Free Vegan Kitchen blog, has been calling to me for some time now. The picnic was the perfect occasion (excuse) for it to make it's debut. And it didn't disappoint. My mother left the table to take a phone call while I was cutting the cake, and returned a few minutes later to a table full of empty plates. Find the recipe here.
The burger recipe came from here. They were delicious and I didn't miss the hamburgers at all. The skewers of marinated tofu didn't come out so well though. They needed to be grilled much longer than I had anticipated and they weren't quite done by the time we sat down to eat. In the interest of time, I took them off the grill prematurely, making them relatively inedible. They also stuck to the grill, despite the marinade. I'm not convinced tofu was made for grilling. Next time I'll try tempeh or seitan. But, overall, the meal was proof that vegan food can hold it's own at a BBQ.
Diet Update: I'm down one more pound for a total of ten. Next week, we'll utilize more fresh produce from the Holly Springs Farmer's Market and reestablish the importance of the salad as center stage of our meal planning.