Meatless Monday Recipe –Peach and Bourbon Glaze For BBQ

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 4^th 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.

• 2-3 peaches
• ¼ cup bourbon
• ¼ tsp. cumin
• ¼ tsp. coriander
• Salt to taste
• 1 tbsp. butter

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.