{"id":10143,"date":"2011-01-30T13:40:07","date_gmt":"2011-01-30T19:40:07","guid":{"rendered":"http:\/\/blog.sustainablog.org\/?p=10143"},"modified":"2011-01-30T13:40:07","modified_gmt":"2011-01-30T19:40:07","slug":"vegan-organic-barbecue","status":"publish","type":"post","link":"https:\/\/sustainablog.org\/articles\/vegan-organic-barbecue\/","title":{"rendered":"Beyond Veggie Burgers: Organic Vegan Barbecue Ideas"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Being careful of our eating habits is perhaps one of the biggest commitments we can make towards caring for our environment, and choosing ethically produced food gives us, as consumers, more control over how our food is grown, harvested, and prepared. Organic food is a rapidly growing market as more and more people are choosing to eat organic for health reasons, or because they have concerns about our impact upon the environment<\/a><\/span> and the spread of unethical farming practices.<\/p>\n

Organic farming encourages biodiversity on and around farmland \u2013 which is particularly important for those species threatened by modern farming methods \u2013 and does not rely upon pesticides which might leach into nearby watercourses. It\u2019s also much less intensive than conventional farming and is kinder to the soil, which will result in a more reliable and productive farmland in the future. Many people who choose organic do so, however, due to the quality of organic fruit and vegetables when compared to conventionally produced varieties.<\/p>\n

However, storage time and transportation also have a big impact upon the quality of the fruits and vegetables we buy. The obvious advice here is to buy as fresh as you can. If you\u2019re lucky enough to live near a farm shop which sources from local organic growers, a farmer\u2019s market, or organic co-op, you should be able to pick up fresh, tasty, and reasonably priced organic fruit and vegetables. Try to buy in season, and local where you can to minimise food miles, which is great for the environment, and to minimise storage time, which is great for your taste buds!<\/p>\n

The benefits of cooking over an open flame<\/h3>\n
\n

\"Grilled<\/a><\/h3>\n
\n
Grilled aubergine<\/dd>\n<\/dl>\n<\/div>\n

And what better way to make the most of the best fruit and vegetables than getting the grill on? Grilling seals in the flavours and retains the character and crispness of the vegetables, and also lets you experiment with marinades. The smell and flavour of slowly grilled or roasted vegetables mingled with the exotic tang of spices or herbs and the subtle smokiness of the barbecue is always a real treat, and the added benefits of being more in touch with your food can make the meal even more rewarding.<\/p>\n

Veggie barbecue basics<\/h3>\n

The old veggie stand-in, the vegetable kebab, can be brightened up with a marinade. For the most basic marinade, mix olive oil with a little lemon juice, then add fresh herbs, chilli, or crushed garlic. Soy sauce or balsamic vinegar are nice additions, as is harissa (try brushing a small amount over aubergine slices!). Flavourful oils, such as walnut, are great drizzled over a green salad as an accompaniment.<\/p>\n

Try different combinations of vegetables and serve with a salad and warm bread with a hummus dip. For extra flavour, you could try replacing skewers with stripped sprigs of rosemary. Good vegetables for grilling include: sweet pepper, aubergine, courgette, tomato, mushroom, red onion, asparagus, corn on the cob, and sweet potato. Be aware that some vegetables, such as aubergines and mushrooms, tend to soak up a lot of marinade while other vegetables won\u2019t soak up so much, so limit time these vegetables spend in the marinade.<\/p>\n

Or try these ideas for fun vegan barbecues:<\/h3>\n