Tag Archives: Grills gone Vegan

Grilled Jicama Rounds with Black Beans – from Grills Gone Vegan

JicamaJicama is a round root vegetable originally from the Mexican peninsula. It’s grown in Central America, the Caribbean, the Andes and South Asia, where it’s a valuable food source. Its texture is similar to a turnip, but the taste when raw is more like an apple. The skin is tough and needs to be peeled. It’s high in fiber, and helps promote good bacteria in the gut. It’s also a valuable source of vitamin C, and includes some B vitamins, potassium and other minerals.  Since it’s low in calories, it’s a great food to snack on.

This recipe is from Grills Gone Vegan, by Tamasin Noyes, reprinted with permission.

Grills Gone Vegan_low resYield 6 servings. Advance prep: Marinate the jicama for 1 hour.

Marinated Jicama

1 tablespoon reduced-sodium tamari

1 tablespoon seasoned rice vinegar

1 teaspoon olive oil

¼ teaspoon liquid smoke

1 jicama, peeled and cut into 1/8-inch-thick rounds

Black Bean Topping

1 (15-ounce) can black beans, drained and rinsed

1 carrot, shredded

½ poblano chile, seeded and minced

3 tablespoons minced red onion

1 tablespoon seasoned rice vinegar

2 cloves garlic, minced

1 teaspoon extra-virgin olive oil

1 teaspoon reduced-sodium tamari

½ teaspoon dried oregano

Salt

Ground pepper

1 avocado, diced, for garnish

To prepare the jicama, put the tamari, vinegar, oil, and liquid smoke in a 13 x 9-inch nonreactive baking pan and stir to combine. Add the jicama and turn to coat. Let marinate at room temperature for 1 hour, turning the jicama occasionally.

To prepare the topping, put the beans, carrot, chile, onion, vinegar, garlic, oil, tamari, and oregano in a medium bowl. Stir gently, taking care not to crush the beans. Season with salt and pepper to taste.

To grill the jicama and assemble the rounds, preheat a grill, grill pan, or electric grill to medium-high heat.

Lightly oil the grill with canola oil. Put the jicama on the grill, reserving the marinade. Cook until marked, about 4 minutes, while occasionally basting with the marinade. Turn over and cook in the same fashion until the other side is marked, about 3 minutes longer. (If using an electric grill, keep it open and cook a few minutes longer if necessary.)

Put the jicama on serving plates and top each round with a heaping ¼ cup of the bean mixture and a few pieces of the avocado.

Grills Gone Vegan – Portobello Burger recipe

Grills Gone Vegan_low resIt’s summertime.  Time to light up the grill.  Yes, there are endless possibilities for grilling without using meat or fish. This wonderful cookbook from the Book Publishing Company 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’s a sample recipe:

Portobello Burgers with Mango Chutney Marinade

Yield: 4 sandwiches • Advance prep: Marinate the mushrooms for 1 hour.

Chutney Sauce

¼ cup mango chutney

2 tablespoons vegan mayonnaise

2 teaspoons hot sauce

Mushrooms

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

Accompaniments

4 burger buns, split and grilled if desired

Sliced red onions

Sliced dill pickles

Instructions:

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.)

To assemble the burgers, spread the sauce evenly on the cut sides of the buns. Put the mushrooms on the bottom halves of the buns. Cover with the onions, pickles, and top halves of the buns.