Summer’s almost over and another BBQ season has gone by. We had our own last week which was a great success. We had lots of people, lots of great food and lots of good talk.
I’ve been pretty lucky this summer in terms of events and having food to enjoy. Most, if not all, of the hosts had some sort of vegetarian/vegan option to eat. It’s also important to be a gracious guest and bring something, and for anyone with any kind of specific dietary requests it’s a bit of a no-brainer to bring a dish you like to eat. It’s also a great way to turn people on to new ways to see how yummy plant-based foods can be.
While I don’t have a photo of what I made for this summer’s BBQ I will share the recipe:
3 Cups Sprouted Wheatberries
4 Cloves Garlic, Pressed
1 Tsp Salt
1 Red Onion, Chopped
1/2 Cup Walnuts, Chopped
3-4 Stalks Celery, Small Dice
2 Large Carrots, Shredded
1/4 Cup Cilantro, Chopped
3 Ripe Tomatoes, Chopped
1 1/2 Cups Extra Virgin Olive Oil
1/2 Cup Balsamic Vinegar
1 Tsp Oregano
Salt to Taste
Pepper to Taste
Soak wheatberries overnight. Rinse the wheatberries and cover in about 2 inches of water, add the garlic and the salt. Bring to a boil and then cover and simmer for 30 min. (If you cook without soaking it will take longer so keep an eye on them.) Drain the water with a sieve to keep the garlic in, let the wheatberries cool and combine with the veggies.
In a blender or large jar (if you are using an immersion blender) combine vinaigrette ingredients and blend until well homogenized. Pour over salad and let marinade overnight.
You can play around with spices for the dressing, add chickpeas or navy beans and include a diced apple for even more crunch.
What was your favorite recipe for summer BBQs?