Heat a saucepan over medium-high heat. Add oil and when it shimmers, add garlic and ginger. Sautéé until softened and fragrant, about 2 minutes. Add tamari, orange juice and zest and brown sugar. Stir to dissolve and bring to a boil over high heat.
Simmer slowly until reduced by half and syrupy, about 15 minutes. Remove from heat.
1 cup vegan mayo (I like JUST Mayo)
1 large garlic pickle, fine diced
2 tablespoons ketchup
1 tablespoon of your favorite hot sauce
In a bowl, mix all together.
2 summer squash, halved
2 large sweet potatoes
2 large onions, halved
2 fennel bulbs, halved and cored
1 bunch scallions
2 heads garlic halved
Extra Virgin Olive Oil
Kosher salt and freshly ground
black pepper to taste
Oil all the vegetables and season with salt and pepper to taste, except for the sweet potatoes.
Fork the sweet potatoes and wrap them in damp paper towels. Microwave for 3-5 minutes until just barely soft in the middle so that you can still slice them. Let them cool slightly. Then cut them into 1 or2-inch thick slices to grill.
Place vegetables on medium hot grill. Cook 2-3 minutes then flip. Move to the top rack of the grill or a cooler spot and brush on the glaze and cover. When ready, flip again, glaze and serve on platter.