Moving on from Massey presents many challenges, not the least of which is saying goodbye to the delicious and nutritious meals the kitchen staff have faithfully prepared for us. But don't despair! Your days of grape cake and Limping Susan are not over! Check this space for old favourites and new, easy recipes that will help ease the pain and provide you with the essential vitamins and nutrients so necessary to a happy life. Enjoy and Bon Appetit!

The below recipes are for items I feel it would be interesting and appropriate to serve your vegetarian barbecue guests. While nothing is more fun than throwing a slab of meat on a grill, any thoughtful barbecue host will accommodate his or her more genteel attendees, too. My advice: forget about the soy products that masquerade as meat: banish boring (soy)burgers! Have a wake for fake weenies! Serve honest alternatives instead. Here are some suggestions: 
 

Marinated Tofu Kebabs

Tofu, in my experience, needs a good long soaking in something tasty to make it delicious.  

Ingredients:

Skewers

1 block tofu
1 green pepper
1 red pepper
1 onion 

Marinade (all measurements approximate – use your judgement!)

Big bunch of cilantro or other fresh herb finely chopped, plus some for garnish
½ c. lime, lemon or orange juice or any combination thereof
½ c. olive oil
1 clove garlic, smashed
1 jalapeno pepper, cut into small pieces
1 ½ tsp or more cumin
1 ½ tsp or more paprika
1 tbsp honey
Salt
Pepper

Method: 

Prepare tofu in the usual manner, laying it on a bed of paper towels and weighing it down with a copy of the Joy of Cooking balanced on a clean cutting board (at least, that’s my usual method...). When it has drained sufficiently, cut it into large cubes.  Cut the peppers and onion into similarly sized pieces – remember that when you are making kebabs, it is important for all elements to have the same cooking time; they should therefore be in the same size range, generally speaking.  

Whisk together all the marinade ingredients in a bowl until thoroughly combined. Taste it to make sure it’s good and adjust as required. Add tofu and marinate for at least an hour, stirring every so often.  

Thread peppers, onion and chunks of tofu onto skewers. If using wooden skewers, make sure they have been soaked in water beforehand so they do not burn.  

Heat barbecue to medium high and place skewers on grill. Cook until peppers are cooked to your liking and perhaps a little blackened, turning occasionally. If you don’t have a barbecue, cook under the broiler in an oven-proof container.  

Serve with cous cous, a green salad and tzatziki or plain yogurt.  
 

Chic Pea and Mango Salad 

The humble chic pea, or more glamorously – the garbanzo bean – gets some help here from the exciting and fresh flavours of mango, avocado and red pepper. 

Ingredients: 

Salad

1can chic peas, drained and rinsed well
1 mango, peeled and diced
1 ripe avocado, diced
½ of a red pepper, diced
1 small purple onion, diced 

Dressing

1 clove garlic, smashed up
½ c. olive oil
½ c. lemon juice
Red pepper flakes, to taste
Pinch of sugar
Chopped mint leaves 

Method: 

Combine first 5 ingredients in a large bowl. Give the dressing ingredients a vigorous whisking and pour over mixture in bowl. 

For a more complete dish, serve over cooked brown rice that has been allowed to cool, or orzo pasta.   
 

Barbecued Pizza

Okay --- this is a bit of a stretch, but it is barbecue compatible.

Ingredients:

Pre-made pizza dough, straight from the grocer’s freezer and into your lazy hands…
2 c. shredded cheese, such as mozarella or smoked gouda
½ jar pre-made tomato sauce
1 large Portobello mushroom
8 – 10spears of asparagus, parboiled
1 red pepper, cut in half and seeded
1 zucchini, cut lengthwise into strips
Dried oregano, marjoram and parsley to season
Salt and Pepper
Olive oil 

Method:

Brush vegetables with oil and season with dried herbs and salt and pepper. Heat barbecue to medium high and place veggies on grill. Cook until tender-crisp and attractive grill marks appear. Remove from grill and set aside. When slightly cooled, cut into pieces.  

Spoon sauce onto pizza dough. Arrange grilled vegetables on top and then finish with a generous sprinkling of cheese. Clever people may attempt to finish this off on the barbecue, but I would generally follow the directions on the pizza dough package and cook in the oven… 

Serve with red wine or Dr. Pepper. Yum!!!!!