It’s BBQ season! Today I am showing you a full menu of recipes and meal ideas for a summer bbq. These are the recipes I love to make on a sunny and warm afternoon to share with friends and family. I hope you enjoy the video!
All of this was cooked on a BBQ that was around 400 F.
1 lb potatoes, cut into wedges
2 tbsp olive oil
salt and pepper to taste
1 tsp paprika
Wrap in a foil pouch and cook about 20 minutes until fork-tender.
450 g button mushrooms, halved
1 zucchini, halved and sliced
1 red bell pepper, chopped
2 tbsp olive oil
2 tbsp balsamic vinegar
Cook about 10 minutes, flipping occasionally.
Kale Salad with Creamy Dressing:
Salad mix or your own mix of greens, nuts and dried fruit
1/2 cup vegan mayo
1/3 cup organic granulated white sugar
3 tbsp white vinegar
Shake up dressing and add to salad 20 minutes before serving.
Strawberries & Cream Cake:
1 cup unsweetened almond or soy milk
1 tsp white vinegar
1 cup sugar
1-1/2 cups all-purpose flour
1/2 tsp baking soda
1-1/2 tsp baking powder
1/4 cup oil
1/4 cup applesauce
1 tsp vanilla extract
2 cups sliced strawberries, crushed with a masher, plus extra for topping
1-1/2 cups coconut whipped cream
Preheat oven to 350 F. In a large bowl, whisk together flour, sugar, baking soda and making powder. Set aside. In a separate bowl, whisk together almond milk, vinegar, oil, apple sauce and vanilla extract. Add wet ingredients to dry and stir until just combined. Pour into a greased & floured round cake pan and bake approximately 30 minutes, until top is golden brown and a toothpick inserted in the centre comes out clean or with a few crumbs.
Allow cake to cool completely before slicing in half. Add crushed strawberries and a layer of coconut whipped cream, then place the top half on top. Add another layer of coconut whipped cream and decorate with some fresh berries. Slice and enjoy.
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MUSIC: Joakim Karud, Low Rider.