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.

INGREDIENTS

1 onion, sliced (I used sweet Vidalia, but any white onion would work.)

3 tablespoons butter

1/8 teaspoon sugar

12 ounces zucchini (One large or three small zucchini; I think small is tastier and more tender.)

Salt and freshly ground black pepper

5 eggs

Sprig of fresh thyme (I usually add a little more, as I love this herb. If you only have dried, use at least 1/4 tsp.)

1 large tomato

4 ounces goat cheese (or Parmesan, if that’s all you have. It doesn’t melt in the same way as goat cheese, but still has great flavor)

DIRECTIONS

1) Heat an ovenproof pan over medium heat (I use cast iron, which is great to use on the stove top as well as in the oven). Add butter. When the butter begins to bubble, add the onion. Sprinkle in the sugar. Saute the onion until caramelized, about 8-10 minutes. Don’t burn the onions!!

2) While the onion is sauteeing, slice the zucchini very thinly, to 1/8″ thick. Use a sharp chef’s knife or a mandoline. Cut the tomato into 1/4″ slices. When the onion is caramelized, add the zucchini and season with salt and pepper. Continue to cook, stirring occasionally, until zucchini is tender and has just started to brown.

3) Beat the eggs with the thyme in a large bowl. Preheat the broiler and set the rack 8-10 inches below the heating element.

4) Once the zucchini is cooked, pour in the eggs. Top with sliced tomatoes and dot with crumbles of goat cheese. Cook for 6 minutes.

5) Place pan back under broiler for 2-3 minutes until the top is lightly browned. Let cool for 10 minutes before slicing. Serve warm or at room temperature.

Delish!

What’s your favorite recipe to use summer zucchini? Please share!

Thanks again to steamykitchen.com for sharing their recipe with us.

The post Meatless Monday Recipes: Zucchini Frittata appeared first on Big Green Purse.

INGREDIENTS

Cauliflower – (1/2 of a medium-sized head, unless you’re doubling this recipe, which you can easily do; if not doubling, then put half the cauliflower back in the fridge and use later with veggie dip or steam for dinner tomorrow night)

Diced Tomatoes (1 28-oz canned, pre-diced tomatoes)

Sweet Onion (medium-sized; about 1 cup sliced)

Raisins (1/2 cup; I usually use Thompson’s raisins, rather than golden)

Wholewheat Couscous (2 cups; you can use “plain” couscous, but why would you want to?)

Vegetable Broth (3 cups; you can use water instead, but I think the veggie broth adds more flavor and nutrients. You can make your own broth with leftover veggies, or add a low-sodium concentrated bouillon cube to three cups of boiling water and dissolve before adding the couscous)

Ground Cumin (at least a tablespoon, but more for stronger flavor; add incrementally if you’re not sure how much you’ll like)

Kosher Salt or Sea Salt (to taste; you need much less kosher or sea salt than pulverized iodized salt)

Black Pepper (to taste)

UTENSILS

Deep soup pot or Dutch oven (for the ragout)

Sauce pan (for cooking the couscous)

Washable cutting board

Sharp paring knife

Stirring spoon

Tablespoon

Measuring cup (1 cup or 2 cup capacity)

 PREPARATION

* Open the tomatoes and dump them, juice and all, into the soup pot. Fill the empty can about half full with water, swirl the can to get the remaining juices and bit, and also dump that into the post. Toss the can in the recycling bin. Turn the heat on low.

*  Peel the onion and slice it in half, then slice again until you have a cupful of pieces about an inch long and maybe a quarter-inch wide.  Add the onions to the tomatoes and turn up the heat to medium.

* Add cumin and stir.

* Pull the leaves off the bottom of the cauliflower. Split the cauliflower in half. Cut away the stem and cut the halves in half again. Then cut into small flowerets, until you have about 4 cups.

* Add cauliflower when the onions have started softening up. The mixture should be cooking at a low boil.

* Add the raisins when the cauliflower starts to feel tender when pierced with a fork.

* Cook five more minutes so the raisins will plump up. Add more cumin for a stronger flavor and some salt and pepper. Taste and adjust seasonings.

* Turn off the heat but let flavors continue to mix. Don’t overcook the cauliflower!

The couscous can either be prepared in advance and kept in their pot to stay warm, or you can prepare them right after you add the cauliflower to the pot.

* Bring three cups of broth or water to a rolling boil. (The liquid will boil faster if you put a lid on the pot.)

* Add in the coucous. Stir once or twice.

* Turn off the heat but keep a lid on the pot.

The couscous will be done in 15 minutes or so. Remove the lid from a pot and loosen the couscous by stirring with a fork.

TA DAA!!

To serve, mound the couscous around the rim of a large plate, leaving the center of the plate empty.

Fill the center with the tomato-onion-cauliflower-raisin ragout.

Serve the dish to applause!

VARIATIONS

The dominant flavors in this dish come from the cumin, the tomatoes and the raisins. Other vegetables that go well with these flavors are:

* Carrots (diced or thinly sliced; add with the onions)

* Garbanzo beans (use cooked or canned beans, not dried)

* Potatoes (if they’re diced small enough and you add them the same time you add the cauliflower, they’ll cook at the same time as everything else)

* Spinach, chopped

LEFTOVER MAGIC

* If you have leftovers, just mix the ragout and the couscous together and put them in a covered container in the refrigerator. You can serve them cold with a fresh grating of salt and pepper, or add grated carrot for some additional oomph.

* If you didn’t add garbanzo beans on your first go round, add them to your leftovers and reheat to give the dish some new pizazz.

* If you have plain couscous left over, mound them on some bib lettuce or baby spinach. Top with sliced grape tomatoes and chopped spring onions, plus a dash of olive oil and red wine vinegar.

YOUR VERSION?

If you make this, please let me know how you improved it! Did you add different vegetables or seasonings? Cranberries instead of raisins? Please share! Thanks.

The post Meatless Monday Recipe: Quick Cauliflower Couscous appeared first on Big Green Purse.

Fattened up all year, it’s devoured in a matter of minutes, eaten as leftovers for days thereafter, and then long forgotten – until next Thanksgiving, at least.

If the turkey is the “Broadbreasted” variety – which most supermarket turkeys are – it’s life has been particularly bleak. After being bred to produce an unnaturally large chest, its legs are so short it must be artifically inseminated to reproduce. Farmers remove the tips of these young turkeys’ beaks to prevent cannibalism triggered by close living quarters in cages and warehouse. As for having the strength to fly? Forget about it.

Fortunately, delicious vegetarian options abound — and you should be able to find many of the ingredients at your local farmers market.

Epicurious.com features such scrumptious courses as stuffed pumpkin and lentil croquettes with mushroom gravy.

In a Vegetarian Kitchen with Nava Atlas offers a full-course meal, including salads, main dish options, side dishes, stuffing, and vegan pumpkin pie.

The Veggie Table suggests an even broader array of delicious sounding soups, appetizers, and entrees, including  a vegetable gratin made from tomatoes, eggplant and onions that will be as beautiful on your table as it is yummy.

If your Thanksgiving just won’t be the same without a gobbler on the table, consider a heritage turkey. This genetic ancestor of the Broadbreasted variety roams freely outside, mates naturally, and eats a traditional (well, for a bird) diet of insects and fresh grass. Don’t be surprised when you notice that heritage turkeys are smaller and more expensive than their factory-farmed cousins. This is definitely a case of quality over quantity (and besides, the size may be perfect if you’re one of those people who can’t face eating leftover turkey for an entire week).

You can find a heritage turkey at the Local Harvest website, or check with your local farmer’s market.

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