Barbecues aren’t just for meat lovers! If you’re a vegetarian, you can still enjoy some great grilled food. Try these 6 vegetarian barbecue recipes and you’ll see what I mean.

1) Cherry Tomato-Onion-Mushroom-Sweet Pepper Kebabs With Brown Rice

Many vegetables taste delicious when grilled. The trick is to choose veggies that won’t fall apart on a grate and over high heat.

Choose whole cherry tomatoes rather than tomato wedges, pearl onions rather than onion pieces, and small whole mushrooms rather than mushroom halves or quarters. Red or green bell peppers are ok to use quartered, since they’re so firm. Just don’t use slices that are too small.

Wash and pat dry all the veggies you’re using, then marinate in either store-bought vinaigrette-style salad dressing or make your own out of 1 part olive oil, 3 parts red wine or balsamic vinegar, two cloves minced garlic, salt, and pepper, shaken to mix well.

Marinate the vegetables whole for 20-30 minutes, then thread the marinated vegetables on skewers, alternating the four vegetables to create a pretty pattern on the skewer.

Grill 7 minutes or so, then turn the skewers. Watch carefully so the veggies don’t burn. Either serve skewers individually, or use a fork to pull the veggies off the skewers.

Toss together, then serve atop a bed of brown rice. NOTE: Substitute or add rounds of zucchini at least one-half inch thick, whole cauliflower florets, or other veggies you like that taste even better marinated and grilled.

2) Portobello Mushrooms

These big, meaty mushrooms are an entrée unto themselves. Serve them with herbed roasted potatoes as if they were steaks, slice them into green leafy salads, or put them between buns and call them a burger.

Before grilling, wash them well, rubbing off any dirt remaining on both sides of the cap, and slice off the stems so the caps will fit flat on the grill.

Marinate for about an hour since portobellos are so thick, choosing an olive oil and lemon or balsamic vinaigrette for flavor that won’t overwhelm, or a soy-based sauce if you want to serve a meal with Asian flare.  Portobellos will cook up in ten minutes once you get them on the grill.

By the way, here’s our recent article on green barbecues in case yours needs an upgrade.

3) Grilled Zucchini Spears on Linguine

Grilled zucchini goes particularly well with fresh linguine tossed in a little olive oil and a smattering of red pepper flakes. Figure one medium sized zucchini per person.

Trim each end, then slice each zucchini into quarters, lengthwise.

Place in a casserole dish,  drizzle in olive oil and squeeze in lemon juice, anticipating a tablespoon of oil and half a lemon for each zucchini.

Sprinkle in salt and fresh ground pepper (you can also mix the oil, lemon, salt and paper in a bowl or jar, and then pour on the zucchini). Stir to coat, then cover the dish and marinate for 15 or 20 minutes.

Grill over medium or medium-low heat, turning to grill all sides so the zucchini gets tender but not burned.

Meanwhile, boil the linguine noodles until they are al dente. Drain well, then toss the noodles with a bit of olive oil and red pepper flakes if you like a little punch with your pasta. Turn the linguine onto a platter, and top with the grilled zucchini spears. If you like, squeeze a little more lemon on top of spears. Alternatively, serve a bowl of lemon wedges, along with fresh grated parmesan cheese.

4) Barbecued Tofu

Many vegetarians love this soy-based protein meat alternative especially when it’s grilled. You’ll want to use extra-firm tofu that won’t crumble on a grate or grill pan.

To prepare it, press out the moisture (here’s how) then marinate it for at least 30 minutes or overnight in something OTHER than oil: seasoned balsamic vinegar, soy sauce or teriyaki sauce work great.

If you really want a barbecue taste, marinate it in store-bought barbecue sauce, or make your own using 2 cups ketchup, 1/2 cup apple cider vinegar, 3 TBSP brown sugar (add a little more if you like a sweeter sauce), minced onion, salt, 2 TBSP Worcestershire sauce, 2-3 tsp ground mustard. Please play with these quantities a little to bring out the flavors you prefer. Add water as needed for consistency. Combine sauce ingredients in a sauce pan and cook over medium heat until the flavors blend.

When the sauce is cooled, cut the tofu into slabs no thicker than 1/2 inch. Marinate the tofu in the sauce, coating both sides. Grill for 4-5 minutes per side, brushing with additional sauce as needed. Serve with grilled corn on the cob, a fresh green salad, or potato salad, the same way you would barbecued chicken.

Alternatively, you can cut into the tofu and stuff with sautéed onions or cabbage as in the image above.

5) Veggie Burgers

Burgers made from mashed beans do well on a grill as long as the patties are firm and hold together.

I use 1 15-oz can of black beans, drained and rinsed; 1/4 cup fresh cilantro, minced; 1 tsp (or a little more) ground cumin; 1/2 tsp dried oregano; some cayenne; and salt and pepper to taste.  You can also add grated carrots or corn kernels,.

Pulse the beans in a food processor (or use a potato masher if doing by hand), then transfer to a mixing bowl. Add the herbs and seasonings; one large egg to help the mixture hold together (for vegans: a flax seed substitute works very well, too); abd enough breadcrumbs so the mixture holds together.

Take about 1/4 cup of the mixture and flatten it into a patty about 1/2 inch thick. Refrigerate for 30 minutes before grilling (you can also make ahead and keep in the refrigerator until you’re ready to grill.).

6) Grilled Panini Sandwich Bar

Panini are one of the simplest vegetarians meals to barbecue. All you need is a crusty  bread that will hold up on the grill, some combination of your favorite vegetables, and a heavy pan to weight the panini down when it’s cooking.

For breads, ciabatta works really well. So do kaiser rolls and onion rolls.

If you’re having a party, set up a panini bar that includes two or three bread options, and then a variety of prepared ingredients: washed and dried spinach, thinly sliced tomatoes and onions, and pre-grilled zucchini rounds (choose large zucchini cut into rounds no more than 1/4 inch thick and grill until tender).

Roasted red peppers, marinated artichoke hearts, and thin slices of cheddar, provolone, swiss, Muenster or pepper jack cheese add more variety.

Baste the inside of the bread with balsamic vinegar and grill the basted sides for a minute or two before making the sandwiches.

Let your guests pile up their own sandwich ingredients, then put them on the grill. Weigh each sandwich down with a heavy pot. Keep an eye on the sandwich to prevent burning. Serve with mustard and other condiments, plates of cured olives, coleslaw, and grilled sweet potato spears, prepared the way you prepared the zucchini spears but using canola oil in place of olive oil and skipping the lemon.

Improve Your Vegetarian Barbecue Recipes With These 5 Healthier Grilling Tips

1) Marinate – 20-30 minutes before you throw the food on the grill, marinate it to infuse with juiciness and flavor and prevent the food from drying out. You can find some good marinades here, or simply use a bottled salad dressing (Italian or Greek work well on a grill; ranch or thousand island don’t).

2) Baste – Add more flavor to whatever you’re grilling by basting on some additional sauce a couple of minutes before the food finishes cooking.

3) Oil the grill – Prevent sticking and burning by oiling the grill before you place the vegetables on it.

4) Use a grill pan – Rather than put veggies directly on a grill grate, use a shallow grill pan that has holes in the bottom to let heat and smoky flavor in but makes it easy to cook the food and then serve it.

5) Keep watch – Many a meal has been scorched beyond repair when the cook walks away from the grill. Vegetables can burn quickly. Keep an eye on them!

Need a New Green Barbecue? Here’s What We Suggest. 

The post 6 Vegetarian Barbecue Recipes That are So Tasty You Won’t Miss Meat appeared first on Big Green Purse.

Black Bean Burgers

Ingredients:

1 15-oz can black beans, drained and rinsed

1/4 c fresh cilantro, minced

1 tsp ground cumin

1/2 tsp dried oregano

cayenne, salt, and pepper to taste

Breadcrumbs (buy at store or make your own – toast whole-grain bread until dry, then pulse in food processor)

Whole-wheat hamburger buns

To do:

* Preheat oven to 350 degrees F. Grease grill pan, or cookie sheet if you prefer to use your oven.

* Pulse beans in food processor until mashed well, or mash manually using a potato masher or fork.

* Transfer to a mixing bowl and stir in cilantro and spices, plus salt and pepper.

* Add breadcrumbs as necessary until the mixture can be handled and isn’t terribly sticky, about 1/4 cup.

* If after 1/4 cup it’s still too sticky and difficult to work with, refrigerate 5 to 10 minutes

* Shape mixture into three patties.

* Lightly spray each patty with cooking spray and grill or bake 7 minutes.

* Flip, re-spray,and bake 7-10 minutes more until crisp on the outside and thoroughly warm.

* Serve immediately on buns, along with lettuce, tomatoes, and whatever other condiments you prefer.

Note: This recipe makes three burgers; double to make six.

(Photo courtesy of The Happy Herbivore Cookbook, p. 87)

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The post For July 4th, How About These Veggie Burgers? appeared first on Big Green Purse.

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.

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Meatless Monday Recipes: Grilled Tofu Salad

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

We’re right in the middle of zucchini overload season. The long green vegetables are pretty much everywhere – overflowing in farmers’ markets, filling up the produce bins in our grocery stores, maybe even growing all over the place in our own vegetable gardens. Here are my ten favorite ways to take advantage of all this abundance and turn the nutritious zucchini into a delicious ingredient that can be included in almost everything you’re cooking right now. Bonus: You’ll save money and reduce waste, since this vegetable is inexpensive to buy and you can eat pretty much all of it except the vines it actually grows on.

Note: The bigger zucchini gets, the less flavor it has. Choose zucchini that are 6-8 inches long, around an inch or inch and a half wide, and deep glossy green in color. If you buy organic, there’s no need to peel the thin outer skin, which is good, since that’s where so many nutrients are. Organic or not, it’s always a good idea to wash zucchini before eating them. Just hold them under running water for a minute, then shake them off and cut them up.

Zucchini Recipes

1)   Don‘t cook it  – Could anything be simpler?  Cut the ends off the zucchini, then cut each zucchini in half, then in quarters lengthwise, and so on, until you have zucchini sticks that you can use for dipping into yogurt and dill or a thick creamy salad dressing like ranch or bleu cheese.

2)   Add to spaghetti sauce – Chop or dice zucchini then throw the chunks in the sauce during the last ten minutes of cooking. Alternatively, dice them and sauté separately in a little olive oil, salt and pepper, then either add to the sauce at the last minute or serve as a garnish. They retain more flavor that way and you can cook them exactly to your liking.

3)   Layer it in lasagna – Slice the zucchini into rounds no more than a quarter-inch thick, season with a dash of salt and fresh ground pepper, then layer the rounds into the lasagna along with the cheeses and sauce. You should not need to increase cooking time for the lasagna.

4) Make  Ratatouille – This is one of my favorite recipes because it uses so many delicious vegetables and tastes so good. Cut the zucchini in half lengthwise, then slice the halves into crescent-shaped pieces about a quarter-inch thick. Separately, chop up eggplant, white onions, and green peppers. Sauté each of the ingredients in olive oil, salt, and pepper separately, then add them to several cups of canned or chopped fresh tomatoes, along with garlic, some basil and oregano, and a little red wine vinegar. Yum!

5)   Toss it into salad – Most green salads will benefit nicely if you add a dice of zucchini to the lettuce, tomatoes, carrots and red onion. Use one zucchini per bowl of salad and toss with your favorite salad dressing.

6)  Grate it into  Pancakes – Grate 2 medium zucchini (use a box grater or the grater function on your food processor). Add some minced red onion and 3 large eggs, lightly beaten. Mix together a half-cup flour, 1 tsp baking powder, and 1 tsp kosher salt. Add to the egg-zucchini mixture and stir. (If the batter is thin, add more flour, a little at a time until the mixture is thick enough for the griddle.) Heat a griddle or large sauté pan and a little butter or oil to coat. Drop tablespoons full of batter on the griddle, using the back of the spoon to flatten out the batter slightly. Cook until one side is browned and crispy; flip and cook on the other side. When done, remove to a warmed plate or put in the oven to keep warm.

7)  Substitute it for bananas – You know that favorite banana bread recipe you have? Substitute the zucchini for the bananas and add chocolate chips. Yum! Alternatively, try this recipe for dark chocolate zucchini cake.

8)   Stuff it – Cut zucchini in half length-wise and, using a melon baller or sharp knife, remove the zucchini pulp. Chop the pulp, then sauté with onions, garlic,  and chopped tomatoes. Add some Parmesan or goat cheese. Drizzle the zucchini “boats” with olive oil and salt and pepper and put them in a lightly greased casserole pan. Fill the boats with the stuffing, top with breadcrumbs, and pop into a 425 degree oven for around 15 minutes.

9)   Grill it – Cut zucchini into thin strips length-wise, as pictured above. Brush each side with vegetable oil and season with salt, pepper and a sprinkle of oregano. Grill for about a minute until slightly charred but not burned. If you want more of a salad, skip the oregano. Grill, then drizzle with a mustardy vinaigrette and let marinate for 15 minutes or so. Serve with a hard shaved cheese like Romano and dash of parsley.

10)  Saute it – Slice zucchini into rounds a quarter-inch thick. Sprinkle with salt, fresh-ground pepper and a bit of garlic powder. Heat olive oil in a sauté pan, add the zucchini, and cook over medium-high heat just a few minutes. Zucchini should be firm and somewhat crisp on the outside, but soften on the inside. Add additional herbs to complement whatever else you’re serving. Sauted zucchini seasoned with parsley, oregano and basil is a perfect complement to almost any Italian dish.

What’s your favorite zucchini recipe? Please share!

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The post 10 Zucchini Recipes to Help You Conquer Zucchini Overload 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.

INGREDIENTS 

Fresh Kale – It’s usually sold in big bunches. Get one big bunch, use as much for the salad as you want, then put aside the rest to add to a soup or casserole later in the week

Liquid Amino Acids – You can find this in most grocery stores and definitely in natural foods-focused markets

Olive Oil

1 Lemon

Walnuts – 1/2 – 1 cup halves or pieces

Dried Cranberries – 1/2 – 1 cup

Red Onion – 1/2, thinly sliced

Salt & Pepper 

TOOLS

Cutting Board

Paring Knife

Salad Spinner or Colander

Salad Bowl

Small Bowl or Jar for mixing salad dressing

Heavy-duty skillet for toasting walnuts

DIRECTIONS

1) Wash kale and spin in salad spinner or drain in colander to get rid of excess water. Slice leaves away from the white middle stem, then chop or tear into bite-sized pieces and toss into salad bowl. Use your hands to crunch up the kale a little bit. It’s a thick leaf; crunching it helps break it down a little without destroying it’s texture or fresh taste.

2) Peel the papery outer skin off the red onion and slice it into very thin crescents. Toss in the bowl with the kale.

3) Mix the salad dressing ingredients together until you get the taste you like. I usually start with 1/2 cup olive oil, the juice of an entire lemon (seeds and pulp strained out), and 3/4 cup of the liquid amino acids. But then I add a little more oil or aminos until I get a taste that’s both flavorful and tangy. I prefer to mix salad ingredients in a jar with a lid because I can shake them up until they’re well-blended. Pour your salad dressing on the kale and red onions and mix well. Put the dressed kale and cranberries in the refrigerator until ready to serve. NOTE: You can make the salad to this point a day in advance. Because the kale is so hearty, the dressing won’t wilt the leaf.

4) Toast walnuts in a hot skillet. Watch the walnuts so they don’t burn! Shake the skillet back and forth a bit to keep the walnuts moving. It should only take 2 or 3 minutes for the walnuts to toast. Remove into a small bowl or plate.

5) Right before serving, toss the salad again to redistribute the dressing, then add the walnuts and cranberries. Season with fresh ground pepper and sea salt. Voila!

SUBSTITUTIONS

No walnuts? Substitute pine nuts, almonds or pecans.

No cranberries? Try grapefruit slices.

No liquid amino acids? Try balsamic or red wine vinegar (though I personally think the aminos are what make this salad stand out)

Other ideas? If you have a great recipe for kale salad, please share! Thanks.

The post Meatless Monday Recipes: Kale Cranberry Salad appeared first on Big Green Purse.

Gazpacho (serves 8 people as an appetizer or 6 for a meal) …

SECRET TO SUCCESS: The key to this soup is to dice all of the ingredients separately so their flavors remain distinct. Taste as you’re seasoning, and add more of what you like and less or none of what you don’t as you go along. This is one of those recipes you can play around with without worrying too much that you’ll ruin it! Make sure you let it sit for at least a couple of hours in the refrigerator, but preferably overnight. This is a great dish to make ahead or to take to a buffet or potluck.

INGREDIENTS 

Scallions: Two-three scallions, including about three inches of the green stems (I find white or yellow onions too strong, but you might prefer them if you like a strong onion flavor in your soup.).

Tomatoes: 2 cups freshly-diced tomatoes (I use the entire tomato, including the seedy, juicy pulp.)

Cucumbers: 1 large cucumber (I buy organic, so I don’t have to peel. Add more cucumbers if you want a less tomato-y soup.)

Green pepper: 1/2  – 1 cup (Green pepper has a strong flavor; add 1/2 cup first, then taste to decide if you want more.)

Parsley: 1/4 cup chopped to mix in soup, plus a little to add as a garnish

Dice the above ingredients separately; add one after the other to a glass or ceramic bowl (not plastic or metal). Stir and taste. Then add:

Tomato juice – 4 – 6 cups (6 cups makes a thinner soup, though it will thicken up in the refrigerator). (You can make your own juice by pureeing the tomatoes in a food processor, then straining out the solids. But this will take a couple of pounds of tomatoes at least, depending on their size, and add at least an hour to the prep time.)

Olive oil: 2 tablespoons (not essential; can omit for a lower-fat soup)

SECRET INGREDIENT! Red Wine Vinegar: 2-4 tablespoons (the wine vinegar adds a lot of flavor and tang; add 2 tbsps first, then more to suit your taste)

Garlic: 1 clove minced, or 1/2 – 1 tsp garlic powder

Lemon: juice from 1/2 lemon, freshly squeezed

Ground cumin: Start with 1/2 tsp; taste and add more if you like.

Tabasco sauce: Start with a dash, for just a little kick. Put the bottle on the table so people can add as much as they like to their own bowls.

Stir the liquids and diced vegetables together. Taste and adjust seasonings. Refrigrate, then taste again before serving. Put salt and pepper on the table, along with the Tabasco sauce and some lemon wedges for your diners’ pleasure. 

COOKBOOKS

Need ideas for more meatless meals? Check out the cookbooks we sell in our store, like Deborah Madison’s terrific Vegetarian Suppers. You’ll find lots of yummy vegan, vegetarian, and “lite” meat recipes.

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The post Meatless Monday Recipes: Gazpacho 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.

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.

These foods, produced by Alter Eco, the Fair Trade food company, are not your run-of-the-mill staples. Their exotic flavors and textures transform mundane meals into delicious dining experiences you’ll want to repeat over and over again.

What makes them so special?

Taste, for one. The full natural grains are flavorful and robust. The molasses-infused sugar crystals bring an unexpected richness to cookies and other baked goods. And the chocolate? Each of the bars tickles a different set of taste buds (Just when I decided Dark Velvet was my favorite, I took a bite of Dark Mint. The tie was broken – by the crystalline orange flecks infusing Dark Twist).

Texture, for another. This is food you feel when you chew. No melt-in-your-mouth M&M types here. It actually feels like you’re eating, not just getting through your supper.

And, of course, the color. If you’re tired of looking at bland white rice, you’ll delight in not just Alter Eco’s purple variety, but their coral red jasmine rice and black quinoa, too.

The fact that they’re grown on sustainably run co-operatives where workers are paid a decent wage – the foundation for fair trade agriculture – is icing on the cake (made with the company’s own sugar, of course).

Thumbs up, Alter Eco!

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