Tempting Barbecue Recipes
It’s summertime. Time to light up the grill. Yes, there are endless possibilities for grilling without using meat or fish. One option is to check out this wonderful cookbook from the Book Publishing Company, which captures a wide variety of possibilities in one easy-to-use book.
Grills Gone Vegan is the latest cookbook from Tamasin Noyes. Tamasin has been vegetarian for over thirty years, and vegan for much of that time. She and her husband, Jim, live in northeastern Ohio with their two cats. Along the way, Tamasin has baked for a vegan café, worked in restaurants, created a nonprofit group that sent handmade cards to children with life-threatening illnesses, and had a vegan soap company for ten years.
Passionate about cooking, Tamasin spent several years as a cookbook tester for some of the leading vegan authors. She is also the author of American Vegan Kitchen and the coauthor of Vegan Sandwiches Save the Day.
Here are a couple of delicious recipes:
Portobello Burgers with Mango Chutney Marinade
Yield: 4 sandwiches *
Advance prep: Marinate the mushrooms for 1 hour.
¼ cup mango chutney
2 tablespoons vegan mayonnaise
2 teaspoons hot sauce
1 cup salt-free vegetable broth
¼ cup mango chutney
2 tablespoons minced red onion
1 tablespoon reduced-sodium tamari
1 tablespoon balsamic vinegar
2 cloves garlic, minced
1 teaspoon ground coriander
1 teaspoon toasted sesame oil
½ teaspoon ground white pepper
Pinch red pepper flakes
4 portobello mushrooms, stems and gills removed
4 burger buns, split and grilled if desired
Sliced red onions
Sliced dill pickles
To make the sauce, put all the ingredients in a small blender and process until smooth. The sauce can be used immediately or may be stored in a covered container in the refrigerator for up to 5 days.
To prepare the mushrooms, put the broth, chutney, onion, tamari, vinegar, garlic, coriander, oil, white pepper, and red pepper flakes in a small saucepan and stir to combine. Bring to a boil over medium-high heat. Decrease the heat to low and simmer uncovered, stirring occasionally, for 10 minutes.
Put the mushrooms in a 13 x 9-inch nonreactive baking pan stem-side up. Pour the chutney mixture evenly over the mushrooms and let marinate at room temperature for 1 hour.
Preheat a grill, grill pan, or electric grill to medium-high heat.
Lightly oil the grill with canola oil. Put the mushrooms on the grill stem-side up, reserving the marinade. Cook until marked, about 5 minutes, occasionally basting with the marinade. Turn over and cook in the same fashion until the other side is marked and the flesh is soft and tender in the center, about 5 minutes. (If using an electric grill, keep it open and cook a few minutes longer if necessary.)
Grilled Tofu with Red-Hot Chimichurri Sauce
1 tablespoon reduced sodium tamari
1 pound extra-firm tofu, pressed and cut into 8 slabs
1 cup Red-Hot Chimichurri Sauce (see below)
2 tablespoons salt-free vegetable broth
Red-Hot Chimichurri Sauce (Makes 1 cup)
1 cup coarsely chopped roasted red bell peppers
2 Tablespoons red wine vinegar
1 chipotle chile in adobo sauce, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
½ teaspoon agave nectar
½ teaspoon ground coriander
½ teaspoon dried oregano
½ teaspoon smoked paprika
¼ teaspoon salt
Pinch ground pepper
Put the tamari in a 13 x 9-inch nonreactive baking pan. Add the tofu and turn each piece to coat. Pour ½ cup of the chimichurri sauce over the tofu and turn to coat again. Cover and refrigerate for 1 hour or up to 24 hours.
Preheat a grill, grill pan, or electric grill to medium-high heat. Lightly oil the grill with canola oil. Put the tofu on the grill, reserving the marinade. Cook until marked, about 5 minutes, while occasionally basting with the marinade. Turn over and cook in the same fashion until the other side is marked, about 5 minutes longer. (If using an electric grill, keep it open and cook a few minutes longer if necessary.)
Put the remaining ½ cup of chimichurri sauce, any remaining marinade, and the broth in a small saucepan over low heat and stir to combine. Heat, stirring occasionally, until steaming, about 4 minutes. To serve, drizzle the sauce over the tofu.
Red Hot Chimichurri Sauce
Put all the ingredients in a small blender or food processor and process until smooth. Stored in a covered container in the refrigerator, the sauce will keep for 1 week. Stir it before each use.