Summer BBQ Plate
I decided to celebrate summer this year I was going to finally brave the development of a plant based barbecue plate. This to me meant sweet and smoky beans and corn on the cob. I then added in a slaw too because something creamy and zingy helps to balance the flavors of barbecue really well (even though as a kid I always steered away from this section of the buffet table, I was so picky). My first try had Scott sticking his head into the kitchen asking what smelled so good. This was a happy sign! After finishing our first plate he asked if we could have this every night the whole week. A bit ambitious, haha, but the following week I made sure to make another batch. This time double in size and with the slaw.
I’m thankful for Scott’s input on many of my recipes, one being this slaw. Because of my up and down health issues, I can’t always eat out and get a sense for what more talented people than myself are cooking up. Scott however, has a stomach of steel and a very good idea of what things should taste like. He helped me get the balance of flavor right in the the sauce (make it sweet and zingy) (more lemon!) so a big thank you to him.
I already cannot wait to make this for friends several times this summer. It’s super friendly for prepping ahead and bringing over to other’s home for potlucks too. I’d love to see/hear how you build your ideal summer plates! Let me know if you give this a try :) and happy summertime.
x Jessie
SUMMER BBQ PLATE
Makes 6 to 8 servings.
Work flow: Get the slaw made and chilling first. Have the brown basmati rice and baked beans cooking at the same time on the stove - and steam the corn towards the end of these cooking. (I didn’t provide recipes here for the rice or corn. If you need some help with cooking grains, see my post here.)
BBQ Baked Beans
4 cups cooked navy beans
1 red onion
3 cloves of garlic
1 red bell pepper
1 tbsp tamari
1 tbsp molasses
1 tbsp maple
1 tbsp apple cider vinegar
1 tbsp dijon mustard
4 tbsp tomato paste
1 tsp smoked paprika
1/4 tsp cayenne
2 cups veggie broth
1 cup water
salt, to taste
fresh lemon juice
Rinse and drain the navy beans, chop the onion, garlic, and bell pepper, and combine all of the ingredients in a large pot on the stove.
Bring to a boil, reduce to an active simmer, and cover.
After 10 minutes, slide the lid a few inches off to the side to allow some of the liquid to evaporate off in the last 25 minutes of cooking (for a total of 35 minutes cooking time).
Give it a good stir every 10 minutes or so to prevent stick-age.
When finished, taste and add any additional salt if needed.
Add a squeeze of fresh lemon juice to the top when serving to help brighten and bring out the flavors.
Serve up with cooked brown basmati rice, steamed corn on the cob, and the simple slaw mix below!
Any extra baked beans can be placed in an airtight container and stored in the fridge to reheat and enjoy throughout the week.
Sweet & Tangy Slaw
shredded green & purple cabbage
1 cup cashew cream (see note)
2 tbsp apple cider vinegar
1 tablespoon fresh lemon juice
1 tbsp raw honey
sea salt, to taste
fresh black pepper
Note: to make the cashew cream, combine 1 cup of cashews (soaked at least 4 hours and drained) with 1/2 cup fresh water in a high speed blender. Puree until silky smooth, and store in an airtight jar in the fridge until ready to make the slaw.
To make the slaw, whisk together the cashew cream, apple cider vinegar, lemon juice, honey, and enough salt to balance the flavors according to your taste preferences. Add additional lemon juice to brighten if it isn’t enough.
Finley shred however much cabbage you wish to serve that day, and add a spoonful of the sauce per cup of cabbage (add less now, and more later if needed).
Stir well, really working the sauce into the cabbage.
Add more sauce, or salt and pepper, to adjust to your taste.
Preferably, place slaw in a sealable container and let sit to chill in the fridge while you prepare the rest of dinner.
This is best when served the day it is made.
The remaining sauce can be stored in an airtight jar in the fridge for an entire week. Using for more slaw and salads as needed!