Ingredients
Field Roast Sausages
Corn on the cob
Onion/bell pepper/cremini mushrooms on lemon grass sticks
Sriracha Tofu
grilled lime
grilled nectarines
Method
Light charcoal and wait until they are covered in a white ash. Place delicious food across the grill. Cook until grill marks appear and food tastes smokey. Devour.
Notes
My friend Meghan sent me the recipe for the Sriracha tofu because of my deep love for the tasty sauce. I had to make it as soon as I could and it did not disappoint. It was spicy, sweet, and really hot. My husband said it reminded him of fermented fish paste he had when he traveled through Thailand and Cambodia. As in, it tasted exactly like that. I used tofu that was already in cubes, so I just wrapped it in foil and put in on the grill.
I got the idea to make the skewers on the lemongrass sticks from the cookbook Fresh and Fast Vegan Pleasures, and it sounded like a good idea, but putting the veggies on it was a pain because I had to use an actual skewer to make the hole before I could place it on the lemongrass. Also, it did not impart much flavour. Would not recommend.
Oh my goodness, has anyone tried Field Roast products before? I think I had maybe one item when I was living in Portland, but since moving to the east coast, I haven't seen any of their products carried out here. At my local hippy store, I saw a package of the sausages in the freezer and decided to try them out. Oh man, sooo good. They are unlike any other analogues I have had. They are even better than the ones I make at home.
Barbecuing limes offers an amazing flavour. Put the cut side on the grill until grill marks appear and then squeeze over food. It gives everything a smokey lime goodness.
Barbecued nectarines are not as tasty as grilled peaches, but they were still pretty tasty.
All in all, a successful 4th of July dinner!
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