Last Monday we had another tasty barbeque over at my parents' home. We grilled veggie kebabs again, this time without sauce and just seasoned with a bit of olive oil, salt and pepper. On our kebabs were giant mushrooms, fingerling potatoes that I had parboiled that morning, and beautiful tomatoes.
We also grilled tofu slathered in homemade barbeque sauce. I used the recipe in Moosewood Restaurant Low-Fat Favorites and it was delish. It had the taste of a traditional barbeque sauce, but with a kick from the pepper and a distinctly homemade texture. You just don't realize how much nicer it is to have homemade versions of sauces and condiments you typically buy until you make 'em yourself. Above and beyond anything you can get off the shelf of your local market, for sure. Plus, it was easy to make and virtually fat-free. I should have pressed the tofu, though. Next time, I'll remember to do so.
I threw together a slaw with red cabbage, jicama, raw pumpkin seeds, and seedless cucumber dressed with a little lemon juice, olive oil, parsley and some other stuff, but it wasn't nearly as good as the slaw I made for our last barbeque.
For dessert, we enjoyed grilled pineapple. Yum! We ate a lot of grilled pineapple last summer and I'm so happy grilling weather is back. We love this tasty, healthy, simple, and delicious dessert. If you've never had grilled pineapple, you owe it to yourself to give it a try. The heat from the grill caramelizes the sugars in the pineapple and adds some nummy crispy bits, too. Fabu!
Showing posts with label barbeque sauce. Show all posts
Showing posts with label barbeque sauce. Show all posts
Monday, June 1, 2009
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