Love the idea of a barbecue but hate the thought of eating meat? Here are ten ways you can enjoy all the yummy flavor of outdoor cooking without giving a thought to critters.

3 Key Tips for Meat-Free Foods to Grill

⇒ Make sure your grill is both hot and well oiled so food will cook quickly and not stick to the grate.

⇒ Alternatively, use a grill pan or basket that still imparts the flavor of the barbecue, but is easier on foods that tend to fall apart on a grate.

⇒ If you don’t have a grill pan, cover the grate with tin foil and poke some holes in the foil. Spray the foil with vegetable spray, or baste the foil with some vegetable oil. Works like a charm.

1. Tofu – Marinate the tofu in a soy-based sauce (there are plenty you can buy off the shelf; I like those that are seasoned with ginger and scallions). Slice the tofu somewhat thickly (half-inch or so) if you’re going to put it right on the grill; I generally use a grill pan so I can slice the tofu a bit thinner. You’re not actually cooking the tofu so much as searing it. You want it steaming, with grill marks on both sides, but not burned. You’ll be able to tell the difference.

2. Tempeh – While tofu is essentially curdled hot soy milk that ends up white, smooth and wet, tempeh is fermented cooked soybeans that is browner, firm and chewy. Marinades also work well here. Mix up lime juice, olive oil, soy sauce, chili powder, chopped garlic and some oregano; coat the tempeh and leave it for 2 hours, or overnight, turning at least once so both sides are coated. Grill over medium heat about 5 minutes, flip, grill another 4-5 minutes and you’re done.

3. Portobello Mushrooms – Portobellos are the big brown mushrooms you see in the grocery store; they’re very flavorful and frequently used as a substitute for meat when someone wants a burger, but not the “ham.” Drizzle olive oil on both sides, grill, and add the same fixings you would to any burger. Or, drizzle with oil, then flip them cap side up and fill the cap with a concoction of chopped tomatoes, mozzarella, garlic and a little fresh basil. You can grill zucchini cut lengthwise and pepper halves in the same way.

4. Veggie kebabs – I actually call these “last stand kebabs,” because I often make them when my veggies are too tuckered out to be served by themselves but still too full of  flavor and texture to compost. The only rule of thumb is that they have to fit on a skewer, and not fall apart on a grill. That usually means thick slices of yellow squash and zucchini, cherry tomatoes, onion quarters, button mushrooms, and red, green, yellow and orange peppers. My marinade of choice here is usually some combo of olive oil and a thick balsamic vinegar, seasoned with whatever herbs happen to be available and some salt and pepper. When I have the time, I marinate the veggies in separate bowls for at least an hour, then assemble them in colorful and alternating patterns on long metal skewers, leaving enough room at both end so that I can pick them up and flip them over at some point (wearing heat-protective gloves, of course).

Need help with the grilling part? Try these helpful tips, plus find 5 “green barbecues” that are healthier to use than the old-fashioned charcoal kind.

5. Fruit kebabs –  Kebabs work well with melons, apples, plums, kiwi, and bananas. Try fruits that you love – you’ll figure out whether the grill enhances or subdues their flavor. Use marinades infused with honey, citrus, cinnamon and cloves, or add a splash of rum for a more tropical taste.

6. Pineapple – Grilled pineapple spears dress up any table as well as your palate. You can also grill pineapple rings if they’re thick enough. Some cooks don’t bother with a marinade at all, since pineapple is so juicy. Try popping it on the grill just for a couple of minutes on both sides, then drizzle a glaze made from brown sugar and melted butter on top for a perfect warm weather dessert.

7. Peaches – Cut the peaches in half and remove the pit. Brush the cut sides with maple syrup. Place the peaches syrup side down on a grill pan that’s at medium heat. You want the peaches to be somewhat seared on their cut side but not burned. Remove from the grill and slice a few times. Eat as is, or drizzle with a little cream or top with a scoop of vanilla ice cream and your favorite toasted nuts.

8. Onions – I prefer to grill onions in a grill pan or basket, though if you cut them thickly enough, you can try them on the grate. I also like grilled onions simple: cooked in oil, salt and pepper, and a little garlic salt. If you’re feeling adventuresome, you can marinate them in balsamic vinaigrette, honey mustard, or barbecue sauce.

9. Corn – Often, I soak the whole ear of corn for a good hour, until the husk is saturated all the way through. Then I put the whole cob right on the grill, turning it frequently so it doesn’t burn. If the husk is thick and wet enough, the corn will steam without scorching.

10. Quesadillas – I usually use a grill pan when I make these, but you can try your luck putting them straight on the grate. Lightly butter the inside of the tortilla. Add a mixture of cheese strips, beans, and thinly sliced peppers and onions. The quesadilla can be hard to flip, which is why I prefer to make it in a pan. Alternatively, heat up just the tortillas on the grill, flipping them once to slightly sear both sides. Then remove, and serve with sides of cheese, beans and what not so people can make their own.

Related Posts

6 Vegetarian Barbecue Recipes That are So Tasty You Won’t Miss Meat 

Green Grilling and Barbecue

Meatless Monday Recipes: Grilled Tofu Salad

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My favorites come from colorful cookbooks that either eschew meat completely or use it primarily as an accent rather than as a main course.

Super Natural Cooking will get you whipping up meat-free stews, salads, entrees and desserts with such flair your friends and family will think you’ve gone to “natural” cooking school. Written by Heidi Swanson, the gourmet behind the 101Cookbooks.com website, Super Natural Cooking covers everything from burgers, pancakes and chocolate cookies made with mesquite flour to sweet potato spoon bread and black tea spring rolls.

I’m particularly fond of the “spring minestrone,” a light soup made from shallots, garlic, asparagus, snow peas, green peas, medium grain brown rice and vegetable stock. Shop at local farmer’s markets, which are just beginning to fill with many of these early-season vegetables, Serve with a loaf of whole grain bread or the seed-crusted amaranth biscuits detailed in the cookbook.

If you’re still eating meat, but less, Almost Meatless is the cookbook for you. The Vegetable Ragu Lasagne uses only 6 ounces of ground turkey in a casserole that serves eight. The Grecian Frittata derives its protein from eggs – and its interest from artichoke hearts and kalamata olives (it is “Grecian,” after all). Written by Pennsylvania food writers Joy Manning and Tara Mataraza Desmond, the recipes also include seafood and chicken, plus just a smattering of meat for those who want the taste but perhaps not the bulk that meat adds to a meal. Crab Pad Thai, made with the usual rice noodles, roasted peanuts and bean sprouts, gets very yummy when enhanced with lump crab meat.

If neither of these concepts tickles your taste buds, don’t despair. Ten Speed Press has published many others you can choose from, divided into categories like “healthy cooking” and “star chefs.”

Here are a few more cookbooks I keep in my kitchen.

The post Want to be “almost” meatless? These cookbooks will help. appeared first on Big Green Purse.

1.  Save the rainforest. World Wildlife Fund estimates that, every year, an area of the world’s rain forests larger than the state of New York is destroyed to create grazing land. In latin America, says the United Nations, some 70% of forests in the Amazon basin have been cut down to raise cows.

2.  Refresh the air. If you’ve ever driven by a feed lot, you’ve probably had to hold your nose. No wonder. About 1.4 billion metric tons of solid manure are produced by U.S. farm animals each year – 130 times the quantity produced by people.This figure includes pigs and chickens as well as cattle, but cattle are the single largest source.

3. Keep water clean. Two-thirds of the beef cattle raised in the U.S. are fattened up using hormones like steroids, testosterone and progesterone. When the cows pee, they can pollute surface and ground water with all these chemicals, affecting the ability of frogs and fish to reproduce, too.

4. Save water. It takes 600 gallons of water to produce one hamburger patty. Just one.

5. Feed more people. It takes about 2 pounds of grain to produce a quarter-pound of burger meat. Why not convert that grain (and the resources used to grow it) into food more people can eat?

  6. Stop climate change. “Hamburgers are the Hummers of food” when it comes to climate change, say scientists. Switching from steak to salad could cut as much carbon as leaving the car home a couple of days a week. Food is the third largest contributor to the average household’s carbon footprint after driving and utilities. If people simply cut their meat intake from the average 90 kg/year to 53 kg/yr, meat-associated carbon emissions would drop by 44 percent.

7. Be nice. Many livestock and dairy cattle are raised in cruel and inhumane conditions where they must be injected with antibiotics so they’ll fatten up and seem healthy.  The Union of Concerned Scientists reports that about 70% of all antibiotics made in the U.S. are used to fatten up livestock.

8. Avoid drugs. In addition to hormones and antibiotics, conventional meat producers routinely process their products using chemical additives and preservatives like phosphates and sodium nitrites. That makes them pinker, but not necessarily healtheir. Sodium nitrites may react with amino acides to form carvinogenic nitrosamines; various studies have found a link between high processed-meat consumption and colon cancer, possibly attributable to prservatives like sodium nitrite.

9. Live longer. Speaking of health, eating a lot of meat can increase the likelihood of heart attacks and high blood pressure.

10. Save money. Meat is usually the most expensive item you put in your shopping cart. Buy less meat, and shift the savings to organic fruits and vegetables.

Here’s a good rundown on what it costs in water, energy and resources, to eat a hamburger (and fries) at a fast food restaurant.

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