VBQ: The Ultimate Vegan Barbecue Cookbook

German vegan food bloggers Horn and Mayer (Eat This! blog) attempt to transform an American institution in this collection of more than 80 recipes for those who like to grill, but do not eat meat. The result, a combination of minimal chitchat, concise instructions, and 100 photographs, is a mixed bag. At times, the authors find ideal ways to elevate their ingredients. Eggplant gyros with tahini and yogurt sauce are brightly seasoned; grilled butternut squash tacos are topped with a cashew queso made from cashew sour cream and a red chile pepper. But there are also the usual attempts to make veggies seem meaty (a quinoa and chickpea burger, eggplant hot dogs) as well as some questionable attempts, such as a pulled mushroom sandwich where oyster mushrooms are crisped, torn into strips and served on a bun with carrots, spinach, and vegan mayonnaise. Only three of the nine salad recipes involve any grill work, with a kale salad deriving its smokiness not from wood smoke but from a dressing made with peanut butter, maple syrup, and paprika. Nevertheless, Horn and Mayer enthusiastically present innovative plant-based recipes. [em](May) [/em]