Things got a bit summery in my kitchen this week as I (virtually) did a segment featuring on Global Television in Montreal where I made two plant-based St-Jean and Canada Day barbecue recipes, including a delicious “Oat-rageous” burger and some lemon-herb grilled tofu and veggie kabobs. The segment was sponsored by Becel and I promoted the company’s new Becel with Oat Beverage, which really did work wonders for the recipes. I was pretty happy to have leftovers (burgers for breakfast!).
The Global team edited down my videos of making the dishes into a little montage during the segment, so I didn’t have to make anything live, but I did have the finished dishes in front of me all warm and ready to go after grilling a second batch that morning.
Watch me really try to make a mess with a food processor and not drop the tofu while getting the finished plate shots by the barbecue…
P.S. For anyone who doesn’t eat gluten, you can use tempeh in place of seitan in the burgers.
P.P.S. I’m going to start using the lemon, rosemary and garlic kabob marinade on everything.
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