More delicious meals on the grill this past weekend!
I made the Black Bean Burgers from Veganomicon and loved them! Because they're made with vital wheat gluten (what seitan is made of), they hold together well and have a great, chewy texture. The southwestern blend of spices was good without being overpowering. And they paired wonderfully from the Cilantro Sour Cream also from Veganomicon. I've made this tofu-based sour cream before and loved it. This time, I only had half the cilantro the recipe called for, so it was less cilantro-y but still really good. I also used it as a salad dressing this week. The only thing is that the black bean burgers were supposed to be pan-fried. They easily got a little burnt on the grill.I also grilled some tofu and slathered the cilantro sour cream on the slices. I re-used some tofu marinade I had left over from last week's BBQ. It's from Appetite for Reduction and is pretty basic with veg broth, soy sauce, garlic, and thyme. It tastes anything but basic when grilled. The flavors all really come out, and the grilling makes it really chewy with a great texture. It was amazing served with cilantro sour cream. To go with the burgers I grilled some veggies and made the White Bean Aioli from Veganomicon to spread on them. A vegan version of the garlicky mayo, this aioli was out of this world. It brought my grilled veggies to even greater heights on the "yum" factor, and it's so good I'll make it again as a spread on crackers or pita for an appetizer.
For a real treat, I grilled avocado. If you like avocado and have not yet had it grilled...do yourself a favor and grill some up! The outside gets slightly crisp and the inside is creamy. Delicious.