The cookout: a meatlover’s heaven, a vegetarian’s hell. While omnivorous guests drool over sizzling charcoals with knives at the ready, vegetarians are left to idle at the end of the buffet table nibbling on sliced pickles, spoonfuls of ketchup, and Kraft singles. Maybe there’s a bowl of coleslaw, perhaps a side of potato salad, but the signature smokiness of a classic barbecue feast is noticeably absent.
This grilling season, we’re changing the formula. Skip the tofu dogs and veggie sausage links and go for a spread of grilled vegetables and smoky mains. Round it off with a glass of watermelonade and an updated summer shortcake, and this cookout is sure to satisfy eaters of all types.
1 cup all-purpose flour
1 cup rye flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons sugar
6 tablespoons unsalted butter, very cold, cut into cubes
3/4 cups heavy cream, chilled
1/3 cup buttermilk, chilled
2 tablespoons crunchy sugar (such as turbinado) for sprinkling
Heavy cream to brush the tops of the shortcakes
- Preheat oven to 400º F and line a baking sheet with parchment paper.
- In a large bowl, whisk the flours, baking soda, baking powder, salt, and sugar.
- Cut the cold butter into the dry ingredients using a pastry blender or two knives until it is the size of peas. Make a well in the center of the ingredients then add in the buttermilk and heavy cream. Stir gently until just combined. It is okay if there are a few dry spots. If it seems very dry, add more heavy cream or buttermilk, one tablespoon at a time.
- Turn the dough out onto a lightly floured surface and pat it into a square about 1 inch thick. Fold the dough in half over itself and pat into a square about 1 inch thick. Repeat this process one more time. Then, use a floured 2 1/2-inch round cutter to cut the dough. Place the cut shortcakes onto the prepared baking sheet. Gently re-roll scraps and cut again. Put the whole baking sheet into the freezer for 10 minutes.
- Brush the tops of the shortcakes with heavy cream and sprinkle with crunchy sugar. Bake until the tops are browned and the shortcakes are cooked through, 20 to 25 minutes.
Roasted Strawberries and Rhubarb
1 pound strawberries, trimmed and hulled and cut in half
3/4 pounds rhubarb, cut into 1 1/2-inch pieces
4 tablespoons honey, or more to taste
1 vanilla bean, seeds scraped
2 strips lemon zest, peeled with a veggie peeler
2 strips orange zest, peeled with a veggie peeler
1 teaspoon fresh ginger, finely grated
Juice from 1/2 orange, a few tablespoons
Lightly sweetened whipped cream to serve
- Preheat oven to 375º F.
- Gently toss all of the ingredients together on a baking sheet, including the vanilla bean seeds and pod. Roast in the oven until juicy and soft and the juices just begin to caramelize, about 20 minutes.
- Let the fruit cool to room temperature and remove the vanilla bean pod and citrus zest just before serving.
- To serve: Slice the shortcakes in half, then top with a generous spoonful of fruit and a dollop of whipped cream. Enjoy immediately.
All photos by James Ransom with the exception of the Rye Shortcakes by Yossy Arefi.
This article originally appeared on Food52.com: Vegetarian Cookout Recipes