The hot, sunny weekend required a big gut-busting barbecue. I dug out recipes & surfed the internet and this is the result.

Real Food Daily’s Tempeh and Potato Salad. Yummy!!!

Next up was baked beans. This was inspired by a recipe somebody had posted from Lean, Luscious & Meatless. I did not have any navy beans soaked, so I used two cans of navy beans, I also added half an onion, 4 cloves of garlic, 1 tomato paste, brown sugar, molasses, apple cider vinegar, mustard powder, cracked black pepper, sea salt and a pinch of nutmeg. It simmered on the stove for about an hour until dinner was ready.

Oven-baked, breaded zucchini chips were next. This was a take-off on an epicurreous.com reicpe I found, Baked Zucchini Fries. I made three bowls again. In one bowl I added whole wheat pastry flour, sea salt and cracked pepper. In another bowl I mixed plain soy milk, apple cider vinegar and ground flax seed. I let it sit for about 10 minutes. The flax turns into the consistency of egg (without the yuckiness.) The third bowl had a mix of breadcrumbs, panko, ground cornflakes, paprika, garlic powder and sage. I thinly sliced the zucchini, pressed it into the flour mixture, dipped it into the flax-milk and then pressed it into the breadcrumbs. This went into the oven at 350 and baked for 20 -25 minutes. They were delicious!

A salad of local veggies rounded out the plate. Local tomatoes with fresh basil, red onion and balsamic vinegar, oh boy!

A vegan bratwurst and toasted bun was the final addition. Ewww-weee was I full!!!