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Springtime Barbeque Fire up the grill, but leave the meat on the animals where it belongs. Contrary to what your dad may have told you, vegetarians can have tastier barbeques than anyone. Here are a couple of the reasons why: Veggie Shish Kebabs with Savory Marinade Part of the fun of making shish kebabs is experimenting with different combinations of vegetables and soy products. There's a veritable cornucopia to choose from, including: cherry tomatoes red or yellow onions, cut into chunks big cloves of garlic globe eggplant, cut into chunks, or sliced Japanese eggplant mushrooms bell peppers, cut into squares extra-firm tofu, cut into cubes and patted dry tempeh, cut into cubes broccoli, separated into little trees new potatoes etc., etc., etc.! 1. Choose about 2 pounds of your favorite, most luscious shish kebab material. 2. Make your marinade (see below). If you're using tofu or tempeh, place it in a medium bowl and pour 1/3 of the marinade over it. Toss it gently to coat, cover and refrigerate for 4 - 8 hours, stirring occasionally to distribute yumminess evenly. 3. In a large bowl, combine all the other vegetables, pour on the remaining marinade and let sit for 4 - 8 hours. If it will be marinating for longer than 4 hours, cover and put in the refrigerator. 4. Thread the veggies and tofu or tempeh in a pretty, alternating sequence on skewers. Cook over hot coals for 15 minutes or so, turning the skewers every 5 minutes and brush with leftover marinade a few times while cooking, and again just before serving. Dee-lish! Marinade 1/2 cup canola oil 4 tablespoons lemon juice 5 tablespoons tamari 2 1/2 tablespoons sesame oil 4 garlic cloves, pressed 1 teaspoon ground ginger 1 teaspoon dried basil 2 scallions, thinly sliced salt and pepper, a smidge Combine all the ingredients in a jar with a lid (like a leftover pasta sauce bottle) and shake, shake, shake.   Easy, Fantabulous Tofu Burgers These burgers are quick and yummy, plus they can be made ahead of your barbequing event, and kept in the fridge. Caution - these will fall apart on the grill if they're not pre-cooked on the stove top. Just cook them like regular veggie burgers, then throw 'em on the grill (well, don't throw...gently, lovingly place). 1 lb. firm tofu, hand crumbled 1/2 cup rolled oats 1 slice day old bread (preferably whole wheat), finely crumbled 1/2 cup finely chopped onion 4 cloves garlic, minced 3 tablespoons tamari 1 1/2 tsp. dried herbs (basil, oregano, rosemary, cumin are nice) 1/4 teaspoon cayenne 1/2 tsp. liquid smoke (entirely optional) olive oil for frying big, fluffy whole wheat buns trimmings: lettuce, tomato slices, onion slices, mustard, ketchup, etc. Mix the burger ingredients and mash together for a few minutes, integrating everything and making it hold together well. Shape in patties. Heat in a skillet with a bit of olive oil, browning on both sides. When it has been very lightly browned, move to the grill and finish the job. Make yourself and your loved ones big, beautiful sandwiches (some people even like to lightly grill the buns).