Something I used to do a lot of in the summer is barbecue. I miss it, and so does my family. Not to toot my own horn or anything, but I’m pretty good with a charcoal grill (if it’s not charcoal, it’s not barbecue!). I’m also pretty handy with a smoker. While I haven’t used my smoker at all since going WFPB, I do still enjoy barbecuing… just not meat.
Last night, I enjoyed a phenomenal, completely plant-based barbecue dinner with my family. Well, almost completely… they had some barbecued shrimp. Otherwise, everything else, which was the majority of the meal, was plant-based. And they really enjoyed it, which is very exciting for me!
I may not have mentioned this, but my wife and both my sons are not WFPB eaters. I’ve been at it for over a year now, and I’ve been subtly trying to convince them to eat healthier. I’ve made a lot of progress. I think they’re slowly coming around!
Case in point: my wife asked me this evening if we could do a nice meal (like the one we had last night) every Saturday. See, we don’t do as many ”nice” meals together anymore because I eat WFPB, and she doesn’t. She really enjoyed it though, and she’s willing to make our Saturday evening ”nice” meals completely plant-based. Excellent!
So, what did we have?
Our WFPB Barbecue Menu
My wife has really taken to finding new plant-based meals to cook for me. She spends quite a bit of time finding new recipes and trying them. She must really love me! I spend a lot of time at work, and I’ve come to rely on her to keep me well-nourished. I feel extremely lucky! At any rate, everything we prepared last night was from recipes she found.
Grilled Mushroom Shish-kabobs
My wife and I both really like grilled mushrooms. We marinate and grill portobello caps fairly regularly. She decided it was time to try something new, and she found a great new recipe at ClosetCooking.com. It’s pretty simple and pretty tasty! In addition to the portobello mushrooms this recipe calls for, I also added tofu cubes, red onion, and poblano peppers to the skewers. I marinated the mushrooms with the marinade from the recipe, the onions and peppers I left plain, and the tofu I seasoned with some salt-free Mrs. Dash seasoning. They turned out extremely delicious! I actually thought about making them again this evening!
Creamy Cilantro Lime Corn on the Cob
Another great recipe that my wife found, and it’s to-die-for, is this creamy cilantro lime corn on the cob from itdoesnttastelikechicken.com. This will definitely be part of the regular rotation from now on. So tasty! My wife and I both enjoyed it immensely. I really can’t overstate how delicious this is! My mouth is watering just thinking about it. I want more right now!
We grilled up some corn, slathered it with the sauce from this recipe, and it reminded us of elote. And we both love elote! It’s one of my pre-WFPB favorites! So glad we’ve found something that is just as enjoyable, and much healthier.
No barbecue meal is complete without potato salad, and wow if my wife didn’t find the best plant-based potato salad recipe out there! She’s got a real knack for this stuff! If you like potato salad, you’ll love this recipe from plantstrongfamily.com! This could pass for the real thing! My wife loved it, I loved it, my youngest son loved it… I even had my mom fooled into believing it was regular, non-plant-based potato salad! This is another keeper!
Don’t Give Up Barbecue!
Going WFPB doesn’t have to mean giving anything up. It just means changing the rules a little bit. I’ll be the first to admit there’s nothing quite like a grilled steak for dinner, but I found just as much enjoyment in our plant-based barbecue last night. It was delicious and very satisfying. The best part? The meal I enjoyed last night didn’t come at the expense of my health. To the contrary, it was health promoting.