You're super-excited for your first cookout of the season until you realize you'll be hosting a few vegans, another friend who's ditched dairy and your newly gluten-free cousin. No need to panic. The beauty of barbecuing is that it adapts to all types of diets. These four recipes are perfectly tailored to four specialized diets.
Makes 20 wings
1 15 oz. can tomato sauce
½ c. apple cider vinegar
⅓ c. honey
¼ c. tomato paste
¼ c. molasses
3 Tbsp. gluten-free Worcestershire sauce (such as Annie's)
2 tsp. gluten-free liquid smoke (such as Wright's)
Homemade spice blend (1 tsp. smoked paprika, 1 tsp. garlic powder, ½ tsp. onion powder, ½ tsp. cayenne powder, salt and freshly ground pepper to taste)
20 chicken wings separated at the joints
1. Whisk all ingredients except chicken together in a medium saucepan and bring to a simmer over medium-high heat.
2. Reduce heat to medium low and simmer for 20 minutes, or until sauce has slightly thickened.
3. Brush sauce over wings and marinate for at least one hour.
4. Grill wings over medium heat, turning occasionally, for about 20 minutes.
Cook's note: This recipe is also dairy-free. Gluten-free foods should be cooked on a separate part of the grill and have their own dedicated utensils to avoid accidental gluten contamination.
Makes 4 to 6 sliders
4 portobello mushroom caps
barbecue sauce (prepare the sauce from the previous slide, or use your favorite store-bought brand)
4 to 6 slider buns
1. Trim the portobello mushroom caps into squares to fit slider buns. Depending on size, extra strips can be gathered together to make additional sandwiches.
2. Brush caps and strips with sauce and marinate in refrigerator for 30 minutes.
3. Grill mushrooms over medium heat, flipping once, until heated through.
4. Add extra sauce to mushrooms and serve on slider buns with crumbled blue cheese, lettuce and tomato.
2 large, thick carrots
¼ c. soy sauce
¼ c. water
1 Tbsp. rice vinegar
1 Tbsp. sesame oil
½ Tbsp. apple cider vinegar
1 Tbsp. garlic powder
¼ tsp. dried ginger
¼ tsp. onion powder
2 hotdog buns
1. The day before you plan to grill them, peel carrots and slice off ends, leaving them slightly shorter than a hot dog bun.
2. Boil carrots for 6 to 8 minutes; a fork should pierce them easily, but they shouldn’t be mushy.
3. While carrots are boiling, whisk together soy sauce, water, rice vinegar, sesame oil, apple cider vinegar, garlic powder, dried ginger and onion powder. Place sauce in an airtight container, add boiled carrots and marinate for one day in the refrigerator.
4. Grill carrots over medium heat until slightly brown and serve on buns with toppings like mustard, relish, onions and a drizzle of Sriracha sauce.
Cook's note: This recipe is also dairy-free and vegetarian.
1 cup silken tofu
3 Tbsp. dried dill
¼ tsp. garlic powder
4 Tbsp. sugar
2 Tbsp. vinegar
2 Tbsp. olive oil
1 Tbsp. spicy mustard
4 cups cooked macaroni noodles, drained
1 red pepper, chopped small
2 stalks celery, chopped small
¼ cup thinly sliced scallions
1. Make vinaigrette by blending tofu, dill, garlic powder, sugar, vinegar, olive oil and spicy mustard until well combined. Season with salt and pepper.
2. Toss noodles and chopped vegetables with the dressing in a large serving bowl. Chill for at least one to two hours before serving.
Cook's note: This recipe is also vegan/vegetarian.