In the Vegan Kitchen: Memorial Day BBQ - The Menu

The terms Vegan and BBQ don’t generally go hand in hand, but after our Memorial Day-inspired get-together with Kitchen Mouse, they definitely should. For our most recent In the Kitchen, the lovely and talented Erica Daking was tasked with creating a completely vegan and gluten-free meal worthy of a summer-starting BBQ, and she more than rose to the occasion. For our laid-back get-together, she walked us through creating a meal that was such fun to make, and certainly testament to the fact that plant-based needn’t mean flavor-free.

On the delicious and inventive menu: BBQ Jackfruit with a Tamarind & Clove BBQ Sauce, a Basil, Carrot & Red Cabbage Slaw, a Curry, Corn & Coconut Quinoa Salad, Roasted Buffalo Cauliflower, Watermelon Gazpacho, a Strawberry & Avocado Arugula Salad, and a Warm Dijon & Dill Potato Salad. It goes without saying that everything was so yummy, but my favorites were the Jackfruit BBQ and the Roasted Cauliflower. I can’t wait for an excuse to “BBQ” again sometime soon. XXJKE