Pentecost vegan grill-dinner

Well, pentecost is over and I saw I hadn't posted my prepared the post I actually wanted to. Guess, something went wrong - anyway here it is. 
Pretty simple but so good! 

For cooking or even eating it was just too hot - the hotest pentecost since 1950. 

All you can do is staying in the shadow, keeping your apartement as cool as possible - hard when aircondition is usual in Switzerland. Well Fan's would do, but I hadn't one. 

I had about 28°C inside - won't even tell you how good you could sleep....

Anyway, perfect for grilling.Grilling just loves eveyone.

I kept the menu quite simple but perfect for not long standing in the kitchen.

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Stratified Ratatouille

Ingredients:
2 Tomatoes
1 green and yellow Zucchini
1 small onion (or half a big one)
1 clove garlic
150-200 ml vegetable broth
1 bay leaf
salt
pepper
olive oil

Optional: vegan parmesan

Preparation:
Cut the zucchinis and tomatoes into thin slices. Not too thick or thin - about 2-3 mm would be good. Now stratify the vegetable alternately in a casserole dish.

Dice the onion and garlic and roast them in a oiled saucepan until translucent. Give in the vegetable stock and place a bay leaf. Bring to a boil and then simmer for a about 5 minutes to allow the bay leaf can deliver its great flavor to the broth. 

Pass the broth through a sieve over the vegetable (till half in broth). Sprinkle the vegetables with a little olive oil, salt and pepper. Cover the baking dish with either a lid or with aluminum foil and put into the preheated oven at 150 ° C.


After 45 minutes get the Ratatouille from the oven and pour the broth carefully out. 
Sprinkle the vegetables again with a little olive oil and push for a further 15 minutes at 180 ° C in the oven. But this time without the lid! 

(Optional: dizzle over some parmesan for a cheesy crust).

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Garlic-Herb-Bread

Ingredients:

1 bread-dought (bought or buyed)

2 clove garlic

1 shallot

1 bunch of parsely

1 bunch chives

1 bunch basilicum

(any other herbs you like)

salt, pepper

1-2 tsp. olive oil

herb oil for dizzling

Preparation:

Chop the garlic and shallot very finely, give in a bowl. Wash and pat dry the herbs, then chop finely and give into the bowl. Add oil and season with salt, pepper.

Maybe pulse shortly trough to get it smoother - as you like.

On a floured board, roll out the dought about 1 cm thin and spread the herbmixtur on the top. Roll up from the longer side till you got a "roulade-like" bread. Either bake it as it is as whole bread or like I cut into 2-3 cm think rolls.

Arrange in a big baking dish - with some little space between the each and bake at 180-200 °C for about 20 min (or till well). Frequently- during baking - dizzle with herboil.

When done, take out, let cook or eat hot. Then just enjoy ;)

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Grilled Soysteaks in BBQ-Sauce

Well, for mine today's soysteaks I used another BBQ Marinade, but after eating I did not really found it well, way to salty and not really BBQ-like. So I tried it again the other day with another sauce and it was perfect. (not this picture)!

But it won't withhold you my used marinade for those who wanna try it and try it.

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My used BBQ-Marinade

Ingredients:

100 ml soysauce

2 Tbsp. ketchup

4 Tbsp. oil

1 bunch of spring onion, chopped

pepper

Preparation:

Mix all ingredients in a bowl, let stand for 1 hour the marinade your meat-replace for several hours.

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Here's the BBQ-Marinade I used the next day and profound better...

This easy, no-cook vegan barbecue sauce recipe takes nearly no time to make. It’s especially delicious with plant-based protein foods—tofu, tempeh, and seitan—prepared on the grill. 

Makes: about 2 cups

1 1/2 cups tomato sauce
2 tablespoons agave nectar
1 tablespoon molasses
1/2 cup apple cider vinegar
1 tablespoon olive oil
2 tablespoons soy sauce or tamari, or to taste
1 teaspoon sweet or smoked paprika
1 teaspoon chili powder
1 teaspoon dried oregano or basil

Combine all the ingredients in a bowl and mix/ blend well. Cover and let stand for an hour or so to allow the flavors to combine more fully. But don’t worry if you need to use it right away, it will still be quite good.