Kids Cook-Out

Ingredients:

Directions:

1. Invite the kids into the kitchen to help toss the cabbage, shredded carrots, and green onion in a large salad bowl. Measure and combine the vegan mayo, apple cider vinegar, sugar, salt and pepper in a liquid measuring cup. Stir until smooth then pour it over the salad. Toss it blend in the dressing then chill it covered until ready to serve.
2. Prepare and arrange plates with the condiments and sides. Cover and chill them until ready to serve.
3. Use a small tabletop grill or a large gas or charcoal grill with a smoke box and wood chips for that added outdoor cooking aroma and smokey BBQ flavor. Provide kids long handled tongs, spatulas, hot pads, aprons, and oven mitts. Define a safety zone to keep them safe from the heat then allow them to help turn the corn, hot dogs, and veggie burgers as needed to cook evenly.
4. Spread the mayo on the inside of each bun or roll. Using the long handled tongs place each bun mayo side down on the grill to heat briefly for one minute before serving.
5. Transfer each grilled bun to a serving plate. Top it with a hot dog or veggie burger then choose from all the accompaniments, sides, and beverages.
6. S’mores: Use a pie tin to heat a layer of graham crackers with chocolate on top until the chocolate begins to soften. Have kids skewer a marshmallow onto a bamboo skewer. Allow them to hold it over the hot grill from a safe distance until the marshmallow begins to soften and lightly brown. Transfer each warm cookies with chocolate on a plate or a napkin. Top each one with a hot marshmallow and second graham cracker to create a s’mores sandwich dessert and enjoy!
7. *Note:
8. The all plant-based kids cook-out courtesy of Liz Gary at www.veganculinarymemoirs.com and the Point Loma Kids Cooking Crew.