Grilling Vegan Style: 125 Fired-Up Recipes to Turn Every Bite into a Backyard BBQ

Grilling Vegan Style: 125 Fired-Up Recipes to Turn Every Bite into a Backyard BBQ

Language: English

Pages: 256

ISBN: 0738215724

Format: PDF / Kindle (mobi) / ePub


Nothing says summer more than a feast hot off the barbecue. Grilling Vegan Style serves up backyard cooking and entertaining like never before. Running the gamut from plant-based appetizers, salads, sides, kabobs, and burgers to main dishes, desserts, and, of course, cocktails, John Schlimm also demonstrates the art of grilling faux meats, with key info on everything you need for proper heat and the best taste. With color photographs throughout, this cookbook ensures that the magic of a summer barbecue or a night around the campfire can ignite your taste buds all year long.

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(Spanish) paprika 12 ⁄ teaspoon garlic powder 12 ⁄ teaspoon onion powder For all those nights at the drive-in or when hosting a summer blockbuster in your own backyard, this unique homemade popcorn, for which you make your own nifty setup for grilling, utilizes a zippy bunch of spices that take the fluffy kernels in irresistible new directions. 12 ⁄ teaspoon cayenne pepper, or more to taste 12 ⁄ teaspoon dried oregano 12 ⁄ teaspoon dried thyme Place the popcorn kernels and canola oil in

necessary, grill the tomatoes alongside the other vegetables for 3 to 4 minutes. Remove all the vegetables from the grill and let cool slightly. Chop all the grilled vegetables into bite-size pieces and add them to the pasta bowl with the olives, oregano, basil, and any remaining marinade. Toss thoroughly and serve at room temperature. YIELD: 6 to 8 servings 64 GRILLING VEGAN STYLE 978-0-7382-1572-3.indd 64 12/16/11 10:41 AM 978-0-7382-1572-3.indd 65 12/16/11 10:41 AM 5 r e t p a h C

plank, and grill with the lid closed, to smoke the mushrooms. There is no need to turn the mushrooms. Have on hand a spray bottle filled with water, in case the plank starts to burn. 68 Arrange the mushrooms on a prepared cedar plank. Transfer to the grill, close the lid, and grill until the edges of the mushrooms are golden brown, about 12 minutes. Check the mushrooms and the plank every few minutes, but do it quickly to keep as much smoke under the grill lid as possible. YIELD: 4 to 6

tomatoes, and two onion pieces onto each of eight 12-inch skewers. In a small bowl, combine the olive oil, thyme, rosemary, oregano, salt, pepper, water, red pepper, sugar, and garlic, and whisk the mixture well. Brush the olive oil mixture over the skewered okra, tomatoes, and onions. Place the skewers on the rack. Grill for 3 minutes on each side or until tender. YIELD: 8 skewers, 4 to 8 servings 100 GRILLING VEGAN STYLE 978-0-7382-1572-3.indd 100 12/16/11 10:42 AM Portobellos with

Shake the bowl several times to toss the potatoes in the oil and seasonings. Pour the remaining oil into a large cast-iron skillet and transfer the skillet to the hot grill. Heat the oil until it’s almost smoking, then add the fries, just enough to fill the pan without crowding. Or place the fries on an oiled grilling screen. Fry them, turning with tongs or a spatula to brown them lightly all over. Be aware that the fries grilled on a screen will lose a bit more moisture than those grilled in a

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