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

The post 10 Delicious Meat-Free Foods to Grill appeared first on Big Green Purse.

This recipe was adapted from one created by Nasoya.com, which produces organic, non-GMO tofu (FYI, this is NOT a paid post.) In other words, Nasoya’s tofu is produced without the use of toxic chemicals or genetically modified organisms. You can buy tofu in several textures, including extra firm (which I used in this recipe – it’s what you need for grilling); firm, soft, silken, and lite. Use it in everything from smoothies, salad dressings and dip to casseroles and stir fries.

The key to this Grilled Tofu Salad recipe is marinating the tofu before you grill it so that it is infused with flavor through and through. Made as is, the recipe serves 4.

INGREDIENTS

Marinade & Dressing:

• 2 tablespoon (TBS) light soy sauce
• 6 TBS fresh cilantro
• 1 inch of grated fresh ginger
• 1 clove of minced fresh garlic
• 2 TBS rice vinegar
• 1 TBS olive oil
• 4 teaspoons (tsp) sesame oil
• a dash of red pepper flakes if you want a little more zing

Salad:

• 1 pkg Nasoya firm or extra firm tofu, sliced into slabs about 1/2 inch thick
• 1 big bunch fresh baby spinach (you can also use a spring mix, but I prefer the taste of fresh spinach)
• ¼ cup dried cranberries
• ¼ cup walnuts, lightly toasted
• 1 yellow bell pepper, thinly sliced
• 1 small red onion, very thinly sliced

PREPARATION

 See more at Nasoya.com . 

The post Meatless Monday Recipes: Grilled Tofu Salad appeared first on Big Green Purse.

What do you eat when you want to eat less meat? (If “Eat less meat” is NOT on your list of how to live healthier and greener, better read Ten Reasons to Eat Less Meat.)

Many folks used to whipping up burgers, spaghetti and meatballs, chicken nuggets, or pepperoni pizza fear they’ll have the diet of a rabbit if they can’t put a big juicy steak in the middle of their plate.

In reality, given the abundance of delicious fruits, vegetables, and grains sold in most supermarkets, making meat a bit player at dinner rather than the main event is easier than you think. Here’s how you can get started.

* Meatless Monday – If the idea of giving up meat “cold turkey” throws you into a tizzy, why not start with one day – like today? You won’t be alone. The “Meatless Monday” movement is gathering steam as folks like Sir Paul McCartney climb on the meat-free bandwagon.

* Eat meat as an appetizer rather than the main course – Psychologists and dieticians have frequently observed that people derive the most satisfaction out of the first bite or two of whatever they’re eating. (Think about it: that first taste elicits an “mmmmm – delicious.” The last one? “Ughh – I’m so stuffed.”) Could that be true of you, too? If so, relegate meat to appetizer status. Here are a few recipes to get you started.

* Find vegetarian meat substitutes that satisfy your tastebuds as well as your growling stomach. I’m partial to grilled tofu, pan roasted walnuts and pecans, and lentils and garbanzo beans ground into veggie burgers or tossed in soups and salads. Seitan and tempeh could be on the menu, too.

Vegetarian meals can be just as simple — or complex — as any meal you’d make with meat. These three  cookbooks provide delicious recipes worth giving a try.

Cookbooks You’ll Love:

The Homesteader’s Kitchen: Recipes from Farm to Table by Robin Burnside. I love a cookbook that’s a pleasure to look at as well as read. The recipes in The Homesteader’s Kitchen come with straightforward lists of ingredients and gorgeous, full-color photographs of many of the foods being prepared. Try the recipe for Granny’s Stuffed Artichokes. Simply steam 4 large artichokes until tender, then spoon out the fuzzy part of the artichoke heart. Saute up some shallots and garlic in olive oil, then mix with melted Ghee (recipe provided), bread crumbs, a cheese like Asiago or Parmesan, parsley, pine nuts, oregano, basil, lemon zest and salt and pepper to taste. Spread the mixture into the artichoke heart . Place the artichokes in a baking pan and add 2 cups hot water to the bottom of the dish. Bake for 20 minutes at 350 degrees F.

Organically Raised: Conscious Cooking for Babies and Toddlers by Anni Daulter, with Shante Lanay. Part of the reason why we’re a nation of meat-eaters is because we started eating meat when we were babies. Anni Daulter thinks that should change, which is why her easy-to-follow cookbook is full of vegetarian recipes to get children on the right track as soon as they start eating prepared food.  She also knows that kids are more likely to eat food if they can pick it up with their fingers. The book is full of bite-sized “meals” kids can just pop into their mouths, like MacKenzie’s Superstar Sweet Potato Cakes with Sour Cream. Cook and mash yams and Yukon Gold potatoes, then combine with onion that’s been sauteed with salt, pepper, wheat germ and garlic. Beat 2 eggs and 2 tbsp heavy whipping cream together, then stir into the potato mixture along with Parmesan and Romano cheese and a little flour. Drop by heaping tablespoons of batter into a lightly oiled skillet (I don’t use nonstick cookware). Serve with a dollop of sour cream; you could try nonfat yogurt for a lower-cal dip.

SOS! The Six O’Clock Scramble to the Rescue: Earth-Friendly, Kid-Pleasing Dinners for Busy Families, by Aviva Goldfarb.  Aviva focuses on fresh ingredients that you can prep, cook and serve in well under an hour, and usually in 30 minutes or less. Her book includes weekly menus tied to the fresh ingredients available in every season; recipes are listed by category, and include the amount of time it should take to prepare and cook the dish. This book includes an equal mix of meat and fish meals and those made from pastas, grains, fruits and vegetables. It also suggests ways to replace meat with a vegetarian option. For example, a stir fry recipe for golden tofu with ginger and peppers could be made with chicken instead, or perhaps half and half. The same goes with grains. Aviva’s partial to whole grains, but her recipe for Greek Rice Bowl with Spinach, Feta, and Pine Nuts could work as well with white rice as with brown.

If you’re like me, and you love reading cookbooks, here are a few more that feature no or little meat.

Have your own favorite cookbook or recipe? Please share.

The post Meatless Monday: Here’s How You Can Do It appeared first on Big Green Purse.