This past weekend my husband and I were invited to a friend John’s BBQ Backyard party. Our friend, who is very nice and thoughtful about my choice of diet, had purchased Veggie Burgers for me. What a nice gesture! The only problem was that the Veggie Burgers he selected (Morning Star) were not vegan, they contained both egg and milk. I was very sad to hear that he had apparently gone to great lengths to find these frozen veggie burgers and he was more than disappointed when I told him I wasn’t going to eat them. I know there are unwritten rules when it comes to being a guest in someone’s house, but I do not believe I or any other vegan should feel guilty for not consuming animal products just because someone else offers them. If someone ever places pressure or guilt on you, (John didn’t, what a nice guy!) don’t be discouraged! Understand that you diet isn’t a burden, what if you had an allergy to milk? I don’t think anyone would get mad at you for not drinking milk, so why should they if it’s a personal choice?

I came to this BBQ prepared with four delicious vegan options: A large fruit salad, a larger veggie salad with lime dressing, mushroom and red pepper sandwiches and peanut butter chocolate cookies (see recipes below). I was prepared not to starve but also to have great food to share. Everyone seemed pleased with the food I brought. Unfortunately I didn’t take any photos, we were too busy filming the impromptu soccer game and John’s mishap with the grill.

Vegan Peanut Butter Chocolate Cookies

Ingredients (organic / vegan versions):

• 1 1/2 cups Whole Wheat Flour
• 1 cup Natural Peanut Butter
• 1/4 cup Raw Sugar
• 1/2 cup Brown Sugar
• 1 tsp Vanilla Extract
• 1/2  cup Water (use enough to get the right cookie consistency)
• 1 cup Dairy Free Semi-sweet Chocolate Chips (I use Enjoy Life brand)

Mix first 6 ingredients together, add the chocolate chips. Roll into balls and place on a cookie sheet (no oil necessary). Use a fork to get the signature cross-hatch on peanut butter cookies and to flatten the balls. Bake at 400 Degrees for 10-12 minutes. Let cool 10 minutes.

Veggie Sandwiches For Two

Ingredients (organic / vegan versions):

• 1/2 cup Sliced Mushrooms
• 1/2 Red Bell Pepper
• Handful of Baby Red and Green Romaine Blend (or your choice of greens)
• 2 tbsp Whole Grain Mustard (Central Market Organics brand)
• Four Slices of 100% Whole Grain Bread (I use Nature’s Own brand)
• Sea Salt and Pepper to taste

Place the Mushrooms in pan, spread out evenly and brown each side slightly (no oil necessary). The mushrooms should be taken off the heat before they start sweating. Cut the Red Pepper into thin slices (about four or five per sandwich). Toast the Bread and spread the Mustard on both sides. Assemble the sandwich with the cooked Mushrooms, sliced Red Pepper, Romaine Lettuce and add Sea Salt and Pepper to taste.

Enjoy!

xo angie