Slim down your summer picnic: Vegan chef and environmentalist Renee Loux applies her plant-friendly philosophy to the backyard barbecue with surprisingly delicious results

Shape, July, 2008 by Claire Connors

SUMMER IS THE TIME OF YEAR WHEN FRUITS AND vegetables are plentiful and perfect no matter where you live. So why do so many warmweather celebrations center on burgers, steaks, and hot dogs? This year, try putting lusious produce in the spotlight and turn the traditional barbecue into a vegetarian feast. According to chef and green guru Renee Loux, host of the Fine Living TV series It's Easy Being Green, it's simplex and more satisfying than you'd think--and no one will miss the meat. "You don't have to make a choice between vegetarian and delicious; you can have it both ways," says Renee. ''And because vegetables, beans, and grains are lower in calories than animal protein, it's hard to pack on the pounds when you're eating mostly plants!"

You can take another step in the healthy direction, says Renee, by choosing organic ingredients. "Many summer-produce favorites, like tomatoes and raspberries, tend to have the highest levels of pesticide residues," she says. "Their thin skins mean they don't have much natural protection against pests and they absorb a lot of the chemicals applied to them." Fortunately, in the high season, it's easier and less expensive to buy local produce, most of which tends to be organic or minimally treated with pesticides.

If you think flipping burgers in your backyard is easy, wait until you try these simple dishes--they're flavor-packed, and the entire meal has around 600 calories. The edamame dip and chocolate mousse can be made in just about half an hour, before the party. And while guests are munching on the dip and crudites, grill the corn and mushrooms for the main course (it will only take about 25 minutes). "Everyone thinks entertaining is hard work, but it doesn't have to be," says Renee. "That's why I love these simple recipes. When you're throwing a party, you should be able to have a good time too."

GRILLED PORTOBELLO MUSHROOMS

WITH ARTICHOKE PUREE AND ROASTED-CORN AND TOMATO TOPPING

You can substitute store-bought artichoke puree or baba ghanoush, a roasted-eggplant spread.

FOR THE ARTICHOKE PUREE
3/4 cup artichoke hearts, drained and rinsed
2 teaspoons extra-virgin olive oil
1 teaspoon fresh thyme leaves or
1/2 teaspoon dried thyme
1/2 clove garlic
Sea salt
FOR THE CORN-TOMATO TOPPING
2 large tomatoes, seeded and diced (about 2 cups)
2 teaspoons extra-virgin olive oil
1 clove garlic, pressed (optinal)
1/4 cup chopped fresh basil
2 tablespoons chopped fresh parsely
2 ears corn, in their husks
Sea salt and freshly ground black pepper
FOR THE MUSHROOMS
2 tablespoons extra-virgin olive oil
4 large portobello mushrooms, stems
and gills removed
Sea salt (optional)

Place the artichoke hearts, oil, thyme, garlic, and a small pinch of salt in a blender and pulse until smooth. Add more salt to taste. Set aside.

Preheat the grill to medium heat. Meanwhile, place tomatoes in a bowl and drizzle with oil. Add garlic (if using), basil, and parsley and toss gently to combine. Set aside.

When grill is hot, cook the corn, turning frequently, about 10 minutes, or until husks are charred and pulling away from cobs. Let stand until cool, then strip husks and remove silk by rubbing with a dish towel. Cut kernels off cob and toss them with tomato mixture; sprinkle with salt and pepper.

While corn is cooling, grill the mushrooms. Pour oil into a small dish. Using a pastry brush, lightly coat both sides of each mushroom with oil. Place mushrooms on grill, gill side down, for about 8 minutes. Flip mushrooms and continue grilling for 6 to 8 minutes more, or until edges begin to brown. Lightly sprinkle with salt, if desired.

On a large serving platter, place mushrooms gill side up and spread artichoke puree over them. Top with corn-tomato topping and serve.

NUTRITION SCORE PER SERVING (1 mushroom cap, 3 tablespoons artichoke puree, 3/4 cup corn-tomato topping): 216 calories, 13 g fat (46% of calories), 2 g saturated fat, 27 g carbs, 7 g protein, 5 g fiber, 36 mg calcium, 1 mg iron, 48 mg sodium

CHOCOLATE OF THE GODS MOUSSE

Make the mousse ahead of time and refrigerate, then assemble the parfaits just before serving. A little chill time actually benefits the mousse because it gives the flavors time to mingle. Serve chilled or at room temperature.

2 large Hass avocados, cubed (about 2 cups)

1/2 cup plus 2 tablespoons maple syrup

2-4 tablespoons organic evaporated cane juice or organic sugar,
available in health food stores (optional

2 tablespoons Omega Nutrition coconut oil, available in health
food stores (optional)

1-2 teaspoons vanilla extract

1 teaspoon balsamic vinegar

1/2 teaspoon low-sodium soy sauce

1 cup cocoa powder

1 pint raspberries

1 handful fresh mint leaves, chopped

Shaved dark chocolate (optional)

Place first seven ingredients in a food processor and pulse until smooth. Sift cocoa powder with a metal strainer to remove lumps, then add to avocado mixture and blend until smooth. At this point you can refrigerate mousse in a tightly sealed container for up to a week or freeze it for up to a month.