Novel (but Good) Vegan Grilling

Inspiration for good meals comes from a variety of places.  For tonight, the sources included fine ingredients from the market (acorn squash, firm green cabbage, organic arugula, perfect avocados and mangoes), research from the Internet (how to grill acorn squash), and a bit of Mark Bittman in the Sunday times magazine (grilled cabbage steak). The results were as salubrious as they were delicious.

The acorn squash should look like this when it comes off your grill:

For me the biggest and best surprise of the evening was the grilled cabbage steak.  Even without the tasty sauce, it was excellent.  By the time we were ready to eat, the sun was low in the sky, the air was cool on the deck, and we were very hungry.  My only regret is that we were so hungry, we did not stop and take a couple of pictures of the beautiful first course Barbara made.  The colors were marvelous — green avocado and peach-colored mango slices, dark green spinach, all on pastel flowered glass plates.  Courses two and three are shown below.

Grilled Cabbage Steak with Asian Dressing, Green Beans and Carrots for color

Grilled Acorn Squash and Arugula Farro "Risotto"

2009 Muller Thurgau against the ocean backdrop

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