Summer BBQ Cooking Class 2026
In this summer BBQ cooking class, I show how to make a fresh, colorful plant-based spread perfect for warm evenings: a chilled cucumber soup, a hearty bean salad, and tofu skewers two ways, one simple and marinated with peanut sauce, and one loaded with veggies.
All the recipes are easy to make, completely plant-based, and perfect for summer gatherings or a laid-back meal on the patio.
As a bonus, I also show how to make your own dairy-free yogurt from scratch and turn it into a bright, tangy tzatziki.
Here is the recording of the class:
And here are the recipes:
- Chilled Cucumber Soup
- Black Eyed Pea and Carrot Salad with Spring Mint
- Tofu and Veggie Skewers
- Grilled Tofu with Peanut Sauce
- Yogurt
- Tzatziki
Brands I mentioned in this class:
- Hodo makes beautiful organic tofu and plant-based products right here in Oakland. Their extra-firm tofu is what I use for the skewers. They also have great recipes on their website.
- Rancho Gordo grows amazing heirloom beans in Napa. If you think beans are boring, their varieties will change your mind. Browse their recipes for more inspiration.
