We had a yummy barbeque with a recipe I made up. My cooking's a bit repetative, I know. I use tahini and miso (with lemon) as salad dressing, tahini and miso with ginger for veggies. So here's my marinade for tofu steaks (I used extra firm, cut them thin but long and wide and possible). Tahini thinning with boiling water mixed with some miso. Simple. Marinate for a couple hours. We spray our grill with coconut oil, which adds a nice element of sweetness. My daughter said "You couldn't hav e made this up, it's too good. What b ook did you get it from?"
I peel 3-4 big beets, boil them until tender, add some lemon juice and then put it in a jar and dish out some for the salad. When the beets are gone, we drink the lemony juice for tea. It's delicious. I peel a HUGE yam, boil til tender, and then blend it into a soup, adding coconut oil, celery, red bell peppers, onions - all raw, maybe some garlic. This last time I added a cup of homemade salsa with cilantro and parsley. Then I steam a green vegetable and stir it into the soup. I do this with potatoes too, black beans, quinoa or rice.
I make a big green salad, store it for a few days in a big 6 quart bowl, using what we need each night. I picked lettuce, dandelion greens, sage flowers, mint, spinach, basil, lemon balm, chive flowers, and lamb's quarters, and filled the bowl. It lasted us 3 days. It is so fun to taste all these wonderful plants that grow in our yard.