Sizzling Summer Barbecue Recipes

It's summertime, and the living is easy, but attending a barbecue where meat's on the grill can make you downright queasy. Don't worry—whether you're hosting your own cookout or attending a friend's party, our delicious recipes will make any barbecue a cruelty-free event that's a culinary delight for vegetarians and nonvegetarians alike.

Vegan goodies like "Mad About Macaroni" Salad and German Potato Salad will inspire a collective "yum." Also, whether you've got a sweet tooth, are in the mood for mock meats dripping with delicious barbecue sauce, or are looking for something skewered, like soy chicken kebabs, get ready to chill out and grill out with these sizzling recipes:

BBQ Tofu Salad

1/2 lb. firm tofu (preferably herbed)
1/2 cup diced green peppers
1/2 cup diced Spanish onion
2 Tbsp. roughly chopped cilantro
1/2 tsp. cumin
1/2 cup whole-kernel corn
1/2 cup vegan mayonnaise
1/4 cup barbecue sauce
6 sandwich rolls

• Wrap the tofu in clean paper towels and gently squeeze out the water. Dice into 1/2-inch cubes.
• Being careful not to break the cubes, combine with the green peppers, onion, and cilantro.
• Combine the cumin, corn, vegan mayonnaise, and barbecue sauce in a small bowl. Mix well.
• Gently combine the tofu mixture with the dressing.
• Serve on the sandwich rolls.

The 'Mad Cowboy' With Rodeo Ranch Dressing

8 soy chicken "breasts" (available dried)
2 cups barbecue sauce
8 wooden bamboo skewers

• Reconstitute the soy chicken in boiling water according to the package directions, approximately 20 minutes. Slice into 1-inch strips, lengthwise, and spear on the skewers. Place in a baking dish and slather both sides with barbecue sauce; let sit for a couple of hours or overnight.
• Grill until hot, approximately 5 to 10 minutes. Serve with the Rodeo Ranch Dressing.

Rodeo Ranch Dressing

1 cup vegan mayonnaise
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. black pepper
2 tsp. chopped parsley
1/2-1 cup soy milk
2 green onions, chopped

• Whisk together the vegan mayonnaise, garlic powder, onion powder, black pepper, and parsley. Gradually add the soy milk and continue to whisk until you reach the desired consistency.
• Top with the green onions.

Baby-Get-Back

2 8-oz. packages bean curd stick (available at most Asian markets-be sure to ask for bean curd stick, rather than bean curd sheets)
2 Tbsp. warm melted margarine
1/4 cup peanut butter (or more, to taste)
2 Tbsp. miso
1/4 cup nutritional yeast
2 tsp. paprika
2 cups barbecue sauce

• Soak the bean curd in warm water for 4 to 6 hours.
• When the bean curd is softened, drain, squeezing out the excess water and cut into 4-inch to 6-inch lengths.
• In a large bowl, combine the margarine, peanut butter, miso, nutritional yeast, and paprika to form a rich paste. If the mixture is too thick, add a teaspoon of water at a time to thin to the desired consistency.
• Preheat the oven to 370F.
• Add the bean curd ribs to the paste, coating thoroughly.
• Place the "ribs" side by side on a large baking sheet and bake for 25 minutes, turning to cook evenly, until the bottoms are crisp and brown.
• Remove from the oven and, using a barbecue brush, apply the barbecue sauce to the "ribs." Return to the oven and bake for an additional 10 to 15 minutes.

Korean BBQ Sauce

1 stick nondairy margarine
1/4 cup apple cider vinegar
1 cup tomato sauce
1/2 Tbsp. salt
1 Tbsp. hot mustard
2 tsp. lemon juice
1 tsp. hickory-flavored liquid smoke
3 Tbsp. sugar

• Melt the margarine in a large saucepan.
• Add the remaining ingredients and stir until well blended.
• Bring to a boil, lower heat, and simmer 5 minutes.

Fruit Salsa

1 cup finely chopped strawberries
1 orange, peeled, seeded, and finely chopped
3 kiwis, peeled and finely chopped
1/2 cup finely chopped fresh pineapple
2 green onions, finely chopped
1/4 cup finely chopped yellow or green bell pepper
1 jalapeo pepper, seeded and minced
1 Tbsp. fresh lime juice

• Combine the ingredients well in a large bowl. Cover and chill for several hours or overnight.

Key Lime Cheesecake

2 pkgs. Tofutti plain cream cheese
1 cup sugar
1 tsp. vanilla
1/4 cup key lime juice
2 tsp. lime zest (grated rind of lime)
2 Tbsp. cornstarch
1 9-inch graham cracker pie crust
Kiwis and/or strawberries, sliced

• Preheat the oven to 350F.
• Combine the cream cheese, sugar, vanilla, lime juice, lime zest, and cornstarch in a blender and mix until smooth.
• Pour into the graham cracker pie crust. Place on a cookie sheet and bake for 45 to 60 minutes or until golden brown.
• Remove and let set until cool to the touch, then chill in the refrigerator overnight.
• Top with sliced kiwis, strawberries, or both.

Pineapple Upside-Down Cake

1/3 cup margarine, melted
1 cup lightly packed brown sugar
1 20-oz. can sliced pineapple, drained, juice reserved
8 maraschino cherries, stems removed
Reserved pineapple juice mixed with soy milk to equal 1 3/4 cups
1 tsp. vanilla
1/2 cup vegetable oil
1 cup granulated sugar
2 1/2 cups all-purpose flour
2/3 cup soy protein isolate/shake drink mix (available at health food stores)
1/2 tsp. salt
2 tsp. baking powder
1 tsp. baking soda

• Preheat the oven to 375F. Pour the margarine on the bottom of a 9-inch by 13-inch glass dish and sprinkle evenly with the brown sugar. Arrange the pineapple slices side by side on top and place a cherry in the middle of each.
• Combine the pineapple juice and soy milk mixture, vanilla, oil, and sugar in a large bowl. Sift in the flour, soy protein isolate, salt, baking powder, and baking soda. Beat with an electric mixer until smooth. Pour over the pineapples, spreading evenly.
• Bake at 375F for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes before flipping onto a serving platter.

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