With barbeque season in full swing, it can be difficult sometimes to know what to shove on the coals. Burgers and sausages are great (I’ll be doing some later today), but we do want a little variety on our summer plates. Desserts are particularly tricky. Barbecued pineapple steaks are an obvious choice, but there are other things we can do as well. Tin foil opens up a whole new avenue in outdoor cooking if you haven’t used it before. You can marinade and cover all kinds of food in foil, and then leave them to bake over the coals while your sausages are browning.
If you enjoy the recipes here, please show your support for this blog by clicking on the ads to help keep the free content coming!
These baked apples are one of many possible ideas. You can wrap them up tightly and just leave them for 20 minutes or so off to the side of your barbecue (making sure there’s some hot coals underneath, of course). You will want to turn them about half-way through, which will not only help them cook evenly but also ensure proper distribution of the sweet sauce inside the parcel.
ORDER YOUR COPY OF MY LATEST COOKBOOK
VEGGING OUT FROM AMAZON
AVAILABLE IN BOTH PAPERBACK AND KINDLE FORMAT
Prep time: 10 minutes. Cooking time: about 20 minutes.
Makes 6 apples.
6 medium apples (I used pink ladies)
6 tsp vegan butter
6 tbsp maple syrup
6 pinches of ground cinnamon
About 10 raisins per apple
You will also need an apple corer and 6 sheets of tin foil.
Heat your barbecue coals up in the usual way.
Remove the core of each apple and then cut them in half. One apple at a time, lay out your sheet of tin foil. Grease the apple and the inside of the foil with 1 tsp of the butter. Pour 1 tbsp of the maple syrup over the flesh side of the apple, sprinkle on a pinch of cinnamon. Put about 10 of the raisins in the groove of the apple where the core used to be, and then put the two halves together.
Wrap the foil tightly around the apple and then repeat the process with the rest.
Cook the apples either at the side of the barbecue, where there is less heat, or on a top rack away from the direct heat if you have one. After about to minutes turn them over. Cook for around 20 minutes in total and serve when ready.
WANT TO LEARN TO COOK AMAZING VEGAN FOOD?
SIGN UP TO MY MEMBERSHIP SITE RICHARD CHURCH’S VEGAN COOK SCHOOL
AND GET UNLIMITED ACCESS TO ONLINE VEGAN COOKING CLASSES
Check out my other recipes here
This is really three recipes in one. The first part of the recipe is the Ceylon curry powder, which is used as the main spice blend for this dish. The second part is the curry itself and the third is coconut rotis that the curry is served with. Ceylon curry powders can vary depending on…
This is a great chilli recipe for those who don’t like eating fake meat, or who want to get more beans and lentils into their diet. It is modelled very much on the chilli recipe from my book Going Vegan, but with a few variations. For example, there is no coffee in this one but…
This is a very straightforward pie recipe that you can use either as a main meal or as part of your buffet on any occasion you might be having. Mini shortcrust pastry pies filled with vegan chicken pieces, courgettes and a creamy vegan cheese sauce. These are great so serve either hot, chilled or at…
A slaw in winter isn’t perhaps the first thing one might think of, and one might even eschew the idea in favour of warmer delights, but with the right ingredients a slaw can be a great winter accompaniment to a variety of dishes. Savoy cabbage is under-used in its raw form (often in its cooked…
Fresh cranberries only appear in the supermarkets for a short time leading up to Christmas and just beyond, so it is a good idea to take advantage of their small window of availability using their unique flavour in a variety of sweet and savoury dishes. As with most edible berries, cranberries work best with sugar…
Of course, you can buy cranberry sauce. You can buy it all year round and I do get a jar or two throughout the year. But you can make cranberry sauce unlike anything you can get on the supermarket shelf. So, when cranberries come into season, it’s one of the first things I do with…
Vegan patè isn’t always so easy to come by, especially a good one. So it’s a great idea to have a recipe close to hand that you can make quickly and without too much fuss. This recipe has got a few extras to make it an ideal Christmas starter. Green olives and walnuts are perfect…
Butternut squash is available in our supermarkets all year round, as opposed to most other autumn and winter squashes, which we only see at those times of year. This availability makes it perfect for dishes that you want to eat throughout the year. One such dish is this Roasted Butternut squash with Lentils and Mushrooms,…