It’s hot & I’m sweating 💦

Here’s what I’m cooking

We’re in the middle of a heatwave here in the Netherlands, which I’m sort of enjoying, but also not. I don’t know about you, but I’m just not built for temperatures above 25 degrees Celsius. It’s like 32 C here right now (that’s 86 F in freedom units) and I feel like I’m constantly drenched, breaking a sweat just by walking to the fridge.

Because of this, I’m not cooking a lot. I’ve pretty much been living off overnight oats, protein shakes, protein ice cream and whatever I can throw together in five minutes without turning my kitchen into a sauna. But okay okay, enough about the weather (although it’s nice to get a bit of a tan). Let’s get into the good stuff.

This week I’ve got a whopping three recipes for you, with a focus on easy, flavour-packed BBQ vibes. A few of these are part of a series I’m posting over on Instagram, all about plant-based BBQ. Because let’s be real, almost everything BBQ-related online is about meat. It’s kinda sad that BBQ has this meaty reputation, when in reality, plants are amazing when charred, roasted or grilled. Especially tofu skewers drenched in marinade. Sign me up.

What’s not to love about BBQ season? Getting your friends, family or chosen family together, sharing good food over a flaming hot grill while sipping something ice cold. It’s one of those simple summer joys. You know what I find funny though? The alpha energy that comes with BBQ culture. It’s always the biggest, most “masculine” person (usually the dad) who insists on manning the grill. Why is there this unspoken BBQ hierarchy? Can’t we just let the friendly neighbour take over sometimes?

Anyway, I’m rambling (as always), but that’s part of the fun here. Let’s get into the recipes.

This week, I’ve got three recipes lined up for you:

1. Smoky Tofu Skewers (free)
An easy, smoky, high-protein BBQ skewer with a marinade that sticks and two optional sauces to drizzle over. Perfect for your next summer BBQ or even just on a grill pan indoors.

2. Charred Courgette with Braised Lemony Butterbeans (paywalled)
This warm, summery main is all about charred courgette slices layered over creamy, lemony braised butterbeans, cherry tomatoes, fresh basil and toasted pine nuts. Ideal with sourdough on the side.

3. Kung Pao Tofu (paywalled)
A classic, punchy dish with crispy tofu cubes tossed in a sweet, tangy and spicy sauce with roasted peanuts, garlic, ginger and dried chilies for a fiery kick.

If you’re a free subscriber, you’ll get the tofu skewers recipe to try out and see how easy it is to bring plants to the grill. If you want to access the other two recipes, you can become a paid subscriber with the button below. You’ll get these recipes plus all upcoming subscriber-only recipes and resources.

If you try any of these recipes, let me know on Instagram. I love seeing what you make and how you adapt them for your own summer BBQs.

Stay hydrated, enjoy the sun (responsibly), and I’ll see you next week with more easy plant-based recipes and maybe a little life update.

Sending you a breeze from my fan and a virtual iced coffee.
Talk soon!

Smoky Tofu Skewers (serves 2 to 3)

Ingredients
• 400 g firm tofu (frozen and pressed if you can)
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tbsp soy sauce
• 1 tsp smoked paprika
• 1 tsp garlic powder
• half tsp ground cumin
• 1 tsp maple syrup
• 1 tsp tomato paste
• pinch cayenne pepper
• salt and pepper

Instructions

1. Break the tofu into chunky pieces

2. Mix all marinade ingredients into a thick sauce

3. Let the tofu marinate at least 30 minutes (longer gives more flavour)

4. Thread onto skewers

5. Heat your BBQ to around 200°C

6. Grease your grill well, tofu sticks easily and this really helps

7. Grill skewers 6 to 8 minutes per side with the lid closed, use the sear zone if you want extra colour and caramelisation

Sauce 1 Lime Tahini
• 2 tbsp tahini
• 1 tbsp lime juice
• 1 tsp maple syrup
• 1 clove garlic (grated)
• 2 to 4 tbsp water
• salt

→ Mix everything into a smooth sauce

Sauce 2 Green Herb Lime
• 1 handful parsley
• 1 handful coriander or mint
• 1 tbsp lime juice
• half avocado or 1 tbsp plant-based yoghurt
• 1 tsp maple syrup
• 1 clove garlic
• 2 tbsp olive oil
• pinch salt
• 1 to 2 tbsp water

→ Blend into a creamy green sauce