Vegan BBQ feast, and also Thor

I am not cooking dinner tonight (games night is on, therefore takeaway is on the cards), so I decided to have a little BBQ for lunch instead.

I had some lentil walnut loaf that I cooked in muffin tins to make single serves and froze. So they came out of the freezer and I got busy chopping potatos.

A little olive oil, salt, pepper and Cajun spices and my potatos were ready.

Onion was sliced and soaked in (vegan) Worcestershire sauce.

I also chopped a capsicum into quarters, took the stalks out of some portobello mushrooms, and then thickly sliced a tomato.

Throw it all on the BBQ – potato and onion first as they take a little longer to cook.


I started the loaf on the plate as I wasn’t sure how well it would hold together, but I moved it to the grill when I put the mushrooms and tomato on.

At the end I added some basil pesto to the mushrooms. I also added some of this amazing jar:


I got this to try, expecting a mild cheese. Wow. This is exactly like I remember blue cheese tasting. Blew my mind! And it’s completely raw vegan.

In other news, we watched Thor: the dark world the other night. I enjoyed it. (Come on, it’s Thor. I could watch that all day)
I’m not going to review it, suffice to say that it was enjoyable, Frigga needs her own movie, and I want Natalie Portman’s dress. The one with the armoured breastplate.

I’m also happy that twice in the movie it looked like they were setting up for a jealousy issue, but then they were like “nope! Done with that shit. Let’s get on with saving the world.” Awesome.


I also saw this awesome ad outside our local shopping centre and loved it:



What summer means to me.

It’s only halfway into spring right now, but it’s been so hot and the air has been heavy with the threat of storms that haven’t eventuated yet that it feels more and more summery each day.

When the weather gets like this, there’s no way I want to be cooking inside over a hot stove or heating up the kitchen with the oven. So that means cold food, or move outside.

I haven’t turned the BBQ on since we started this vegan thing in March. But, in line with the weather, I’ve been craving grilled zucchini and eggplant so I dusted the cobwebs off the gas tank, hooked everything up and gave the BBQ it’s first run for the season.


I marinated some tofu in the morning in a peanut sauce – which I am not quite happy with yet so I won’t be providing a recipe! We then skewered this with some mushrooms.

I sliced up some eggplant and salted it for a little. I generally don’t do this with homegrown ones as I find they usually aren’t bitter. Supermarket ones are a bit iffy so I usually salt those eggplants.

I sliced some zucchini, pumpkin and sweet potato. Tossed the veggies with some olive oil, salt, pepper, and garlic powder. I added some Cajun spice to the pumpkin and sweet potato.

Throw it all on a nice hot BBQ, with a squeeze of lemon (still have no lemons so I used lime – lemon is definitely better!) over the zucchini and you’ve got a really quick delicious meal.

Lotta threw together a salad for me out of my fridge ingredients and we were good to go. So good!

To me, summer is epitomized in grilled zucchini and grilled eggplant. Both vegetables I fell in love with last year, and were it nutritionally viably I could happily eat nothing but grilled zucchini and eggplant all day every day.

Summer is definitely a salad and grilled veggies.

Interesting thing to note – Lotta commented that she found it nice to have a BBQ with us. She doesn’t eat much meat, and traditionally most BBQs are very heavy on the meat. I hadn’t really thought about that, but when she mentioned it I realized it was true. Aussies are always having BBQs, and the veg component is always a side dish – a salad, or some onions.

And that’s if there is a side dish. One of the typical Aussie responses to an informal event – whether it be Election Day or a school fete, or a fundraiser – is a sausage sizzle, which is a sausages and bread with sauce. Hell, the weekly sausage sizzle at Bunnings for various charities used to be our Saturday brunch tradition!


So now we are eating plant based, and it’s heading into summer, I’m actually pretty excited to be exploring the world of vegan BBQs. I have a few ideas, but I do know that once our zucchini and eggplants start producing fruit I’ll be out there on a very regular basis. Mmmmm…