Ok, well I did not want to get into this, because my eating habits, while not complicated for me, are for most people. But I avoid anything with processed sugars and no trans fats for me, I will also avoid anything that is processed or pre-packaged. When I eat grains, I eat them in their wholest form that I can find and that is palatable, including bread.
But basically you can make a marinade using good oils, seasonings, soy sauce, vinegars, etc for the veggie kabobs. You can grill eggplants, summer squash, onions, peppers, tomatoes, with the veggies sliced long-wise and thin, right on the grill with a little olive oil and salt and pepper.
I will use grain sugars like rice or malted barley syrups or maple syrups (the real kind), and unrefined cane sugars. For ketchup, bbq sauce and baked beans (no pork fat) but I use onions, grain mustard, (maybe a green pepper) in the beans to season them up.
There is a very good recipe that I use for bbq tempeh which is more of a sloppy joe consistency.
I have made cole slaw using veganonaise as the base. I can also make a potatoe salad, but no eggs and once again using veganonaise. Or I have a really good black-eyed pea salad recipe too.
If I brought this stuff to the meeting and no one in advance knew it was vegan, no one would be able to tell the difference.
I also can make vegan (no dairy) or refined sugar (using whole wheat or unbleached flour) cakes, brownies, cookies and no one would ever know the difference. Some are even better than the diary kind. Tofu and soy milk replaces most of the diary in a dessert product.
Of course there is always fruit (like watermelon)
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