Exploring a growing market for cooking vegetarian food outdoors, David and Charlotte Bailey bring their expertise to demonstrate a wide variety of techniques and recipes for a vegetarian-friendly barbecue menu. Fresh Veggie BBQ includes practical elements of barbecuing, such as an exploration of the different woods to use, the basics of how to build and light a fire, the different equipment available, and variations for charcoal, gas, and indoor cooking. So whether cooking on gas, burying in hot coals, or serving up the perfect summer salad, you’ll be able to create a delicious summer feast.
Celebrating a healthy outdoor lifestyle with rustic, unfussy food and lots of charred, smoked, woody, and robust flavors that meat eaters and vegans alike will devour, recipes include Sticky Tempeh “Ribs,” Miso-Glazed Eggplant, Shiitake and Smoked Tofu Skewers, and Chipotle Barbecue Sauce. For ease of use, chapters focus on the different techniques and available equipment for cooking with open heat. There are also chapters on salads, sauces and sides, and drinks to make any veggie BBQ sizzle!
When David & Charlotte Bailey fell in love with a Citroën H van they saw parked in London’s Notting Hill, Wholefood Heaven was born. Having worked in many leading restaurants, including as the founding head chef of Saf, where he cooked with Chad Sarno, David followed his heart and hit the road.
The ethos of Wholefood Heaven is simple: no matter where you are, you should be able to buy nutritious, healthy, ethical, and tasty fresh food. They won Best Main Dish at the 2011 British Street Food Awards for their Buddha Bowl.