Most people give you a funny look when you utter the phrase ‘vegan barbecue’, but I’ve never understood this. In my mind there’s no cooking method that’s *more* suited to veganism. Just food on fire – it’s so primal, and maaaan does it make good vegetables!
Every year my friends and I have a Summer Solstice BBQ because we are crunchy hippie types, and every year I bring something funky because I am a freaky food geek type (last year was mezcal grilled pineapple). Lately I’ve been really into cultured foods and I’m currently sort of obsessed with all things fermented. But I won’t launch into my love-lecture on gut flora, we’ll save that for another time . . .
Miso is a traditional Japanese food made from fermented rice or soy bean paste. There are many varieties with endless flavor profiles, but all tend to add a certain salty quality. Besides its benefits to the belly, miso is high in protein and many vitamins and minerals (specifically the B vitamins). But mostly, it just tastes great!
Corn on the cob (I recommend buying only organic corn and corn-containing products, as virtually all conventional corn has been compromised by GMO)
White Miso paste
Take an ear of corn and gently peel back the husk, being careful that it doesn’t detach from the stalk. Remove the silk strands.
Spoon out a dollop of miso, maybe a 1/2 teaspoon or so, and use your fingers to rub it into the kernels. Fold the husks back up and you’re good to go. Grill until just barely charred (see top photo).