I don’t have ideas for vegan mains, unfortunately, but we do a bunch of sides.
Barbecued corn, tossed with some roasted sungold tomatoes and chives.
Grilled leeks with good olive oil, Maldon salt, and Meyer lemon.
Barbecued pumpkin with Indonesian curry spice.
Eggplant with green chermoula.
Grilled brussel sprouts with pine nuts and black currant vinegar.
Figs or kumquats with rosemary.
not all together, of course.
Working on a “campfire sweet potato” or so I call it, for a Thanksgiving side. Barbecued sweet potato lacquered with date vinegar and/or molasses and walnut oil.
and for dessert:
- grilled pineapple spears lacquered with brown sugar and/or rhum agricole, add lime zest. Serve with coconut ice cream.
- roasted plums with lavender honey and thyme.