‘Sizzling Summer BBQ’ Contest Winners Revealed
PETA's chefs have spent the summer testing the nearly 1,000 entries that we received for the Sizzling Summer BBQ contest. The wide variety of recipes from around the world—from classic to contemporary, easy to a difficulty level that only experts should attempt, and healthy to downright sinful—were run through our test kitchens just so we could find the one that would be named the Best Summer BBQ recipe.
The grand prize winner will be taking home a portable grill and a set of three delicious vegan barbecue sauces from Annie's Naturals, Robbie's, and Follow Your Heart. The second- and third-place winners will each receive the set of three vegan barbecue sauces as well as Robin Robertson's The Vegetarian Meat & Potatoes Cookbook.
Each recipe was reviewed by a panel of PETA chefs and judged based on taste, creativity, and theme. After long deliberations, the panel has finally reached a decision.
And the winners are …
Grand Prize: Dean’s Tempting Teriyaki Tempeh Salad
Dean Boswell of Lancaster, California, is taking home the grand prize for his complex and creative salad, suitable for any summer barbecue. Dean's grilled tempeh is brushed with homemade teriyaki sauce and an Asian pesto while sizzling on the grill. Dean doesn't stop there with the layering of flavors: He places the tempeh over a baby spinach salad topped with mango, strawberries, green onions, and more teriyaki sauce.
See the recipe.
Second Place: Four-Tier Potato-Macaroni Salad
Elliot Gauer of Brick, New Jersey, submitted his modern take on two barbecue classics—potato salad and macaroni salad—rolled into one! He veganized both salads, making them healthier by opting for whole-wheat pasta instead of white. PETA's chefs quickly forgot these details, becoming mesmerized by the beautiful plating that Elliot's recipe calls for—each salad is scooped layer by layer into a trifle dish.
See the recipe.
Third Place: Grilled Shiitake Mushrooms
Sandra Cubillos of Mississauga, Ontario, wowed the PETA chefs with her simple yet delicious grilled shiitake mushrooms. Her recipe calls for marinating whole shiitake caps in a blend of olive oil and balsamic vinegar with rosemary and other seasonings. Not only does Sandra use fragrant rosemary in the marinade, she also uses rosemary stems as skewers.
See the recipe.
The chefs were wowed by this year's entries, which were not only cruelty-free but also creative, delicious, and healthy. Thanks to all who entered!
For more recipe ideas and tips and tricks for vegetarian cooking, visit "Making the Transition"—VegCooking.com's guide to switching to a vegetarian diet.
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Dean Boswell of Lancaster, California, is taking home the grand prize for his complex and creative salad, suitable for any summer barbecue. Dean's grilled tempeh is brushed with homemade teriyaki sauce and an Asian pesto while sizzling on the grill. Dean doesn't stop there with the layering of flavors: He places the tempeh over a baby spinach salad topped with mango, strawberries, green onions, and more teriyaki sauce.
See the recipe.
Sandra Cubillos of Mississauga, Ontario, wowed the PETA chefs with her simple yet delicious grilled shiitake mushrooms. Her recipe calls for marinating whole shiitake caps in a blend of olive oil and balsamic vinegar with rosemary and other seasonings. Not only does Sandra use fragrant rosemary in the marinade, she also uses rosemary stems as skewers.
See the recipe.
New Product Spotlight: Single Serve Non-Dairy Rice Crust Cheeze Pizza
Chef: Ben Adams
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