By Fredrica Syren
Sometimes I get questions like- what do I eat on a traditional BBQ, Lettuce??!!! A vegetarian BBQ is so colorful and satisfying and there are so many options at the grocery store: veggie burgers, hot dogs and veggie fillets. Summer equals BBQ, so I figure this recipe is perfect for this time of the year and who knows, it might even inspire for a 4th of July BBQ.
I love brushing this glaze on pretty much anything I BBQ and with peaches in season right now it just perfect. I especially love the glaze on grilled seitan slices and vegetable kabobs. Whenever you cook a glaze make sure to keep a watchful eye on the pot because it can burn in matter of seconds and then you have to start over. It has happened to me a couple of times.
I make my own seitan from this recipe and it’s much easier than you think and far cheaper than store bought one. For the vegetable kabobs I usually like to use bamboo skewers that I soak in water for one hour first. My favorite vegetables to BBQ are zucchini, mushrooms, cherry tomatoes, red onions and bell peppers.
Peel and remove the pit form the peaches. Mince peach flesh. Combine peaches, bourbon, cumin and coriander in a saucepan and bring to a boil. Cook for 5 minutes until sauce have reduced to 2/3. Stir in salt and butter and let sauce cool. This glaze will keep in fridge for about 1 week.