riacmt@ubvmsd.cc.buffalo.edu (Carol Miller-Tutzauer) (06/05/91)
What follow are a couple veg bbq menus and some additional recipes from
a couple of non-veg grill books I have at home. I posted these on
rec.food.veg but thought that I should post here as well so that (1)
they would become part of the archives and (2) non-veg types can enjoy
them. I highly recommend purchasing the two cookbooks from which these
recipes are taken since they have the most wonderful collection of
marinades -- excellent on (perish the thought) meats as well as
veggies. And the cookbook really is a meat cookbook (both cookbooks
actually), though they have chapters on grilling veggies and fruit.
Carol
***
Menu #1 - Tofu Marinated in Sesame Oil and Rice Vinegar with Scallions
Grilled Whole Chiles
Sliced Fresh Fruit
Cold Soba Noodles
Sparkling Water with Lemon Zest
>From Grill Book: New Foods and Flavors for the Grill by Kelly McCune, NY:
Harper & Row, 1986, ISBN# 0-06-096006-x
***
Tofu Marinated in Sesame Oil and Rice Vinegar with Scallions -- (VEGAN)
------------------------------------------------------------
Two 1-lb packages "firm" tofu, drained
2 T dark sesame oil
3 T rice vinegar or distilled white vinegar
4 T tamari, or soy sauce
To prepare the tofu: Cut the drained tofu into four 3/4-inch slices.
[That is, take each of the two tofu "slabs" and cut length-wise into
thinner slabs. Given the size of the block of tofu we buy, we actually
cut each block into 3 slabs, each approximately 3" x 3" x 3/4".] Mix
the sesame oil, rice vinegar, and tamari. Marinate the tofu, turning
frequently, for 1 hour. Soak 2 wood skewers in water for 15 minutes or
so. With the tofu pieces lying flat, insert the skewers parallel to
each other horizontally into the tofu [kind of like inserting "popsicle
sticks"].
To grill: Cook 5 minutes, turn, and cook another 8 minutes, until the
outside is slightly crispy and brown.
Grilled Whole Chiles -- (VEGAN)
--------------------
4 whole green chiles
To grill chiles: On an open grill over medium-hot coals, grill the
chiles, turning frequently, until light brown and tender. Slice along
the side of the chile and remove the seeds. Serve whole or remove the
tops, as desired.
Sliced Fresh Fruit -- (LACTO with dressing; VEGAN without dressing)
------------------
Fruit (select firm ripe fruit in season, such as peaches, honeydew, kiwi,
green grapes, green apples, cantaloupe, pears, and plums)
1/2 c plain yogurt
1 t honey
Chopped fresh mint
Mint sprigs
Slice the fruit. Serve with a dollop of yogurt mixed with honey and
mint. Garnish with mint sprigs. (Note: This tart and refreshing
fruit dish can be served as a salad or dessert.)
Cold Soba Noodles -- (VEGAN)
-----------------
Note: Soba noodles are quite popular in Japan, and are just starting
to catch on in this country. Made from buckwheat, they are high in
protein and have a nice flavor and texture. They are sold dried and
packaged in Asian markets or the specialty section of some grocery
stores.
1/2 lb soba noodles
2 T peanut or safflower oil
3 T rice vinegar or distilled white vinegar
2 t tamari or soy sauce
1 t dark sesame oil
1 1/2 t minced fresh ginger
1 T coarsely chopped fresh cilantro
1 carrot, cut into small [matchstick-size] 1-inch sticks
Sesame seeds [try a combination of the white and black sesame seeds]
Place the noodles in a large pot of boiling salted water and boil 5 to
7 minutes, until tender. Drain and rinse under cool water set aside to
drain. Mix the oil, vinegar, tamari, sesame oil, ginger, and cilantro
together in a bowl. Add the noodles and carrot and toss well. Garnish
each serving with sesame seeds.
***
--> Misc. other recipes from same source
>From Grill Book: New Foods and Flavors for the Grill by Kelly McCune, NY:
Harper & Row, 1986, ISBN# 0-06-096006-x
***
Grilled Polenta with Pesto -- (VEGAN)
--------------------------
1 t salt
4 c water
1 c dry polenta
2 T margarine
Olive oil
Pesto
To prepare the polenta: [Note: Should be prepared an hour or more
before cutting; can be made a day ahead if desired.] Bring salted
water to a boil in a large, heavy saucepan. Slowly add the polenta,
stirring constantly with a wooden spoon. Reduce the heat and continue
stirring, pressing the lumps out against the side of the pan. Cook
over low heat for 45 minutes, stirring frequently, until it is thick
and well congealed and pulls away from the sides of the pan. Beat in
the margarine. Spread the polenta into a greased (margarine)
8-inch-square pan or a 10-inch pie pan. Cool for an hour or more. Cut
into squares, wedges, or strips.
To grill: Brush the slices with olive oil. On an open grill over
medium-hot coals, grill the potenta 10 minutes per side. Serve with a
dollop of pesto on top.
Grilled Mushrooms -- (VEGAN)
-----------------
16 to 20 medium-sized mushrooms
Raspberry Vinegar Marinade (see below)
To prepare the mushrooms: Wash and trim the stems. Marinate the
mushrooms in some of the Raspberry Vinegar Marinade for 15 minutes.
Soak 4 wood skewers in water for 15 minutes or so. Place 4 or 5
mushrooms on each skewer.
To grill: On an open or covered grill over medium-hot coals, grill the
mushrooms 15 minutes, turning frequently to brown all sides.
Raspberry Vinegar Marinade -- (VEGAN)
--------------------------
3/4 c red raspberry vinegar [Four Monks brand is the best; otherwise get
a strong raspberry vinegar if possible]
1/2 c dry white wine
1/4 c olive oil
Juice of 1/4 lemon
2 shallots, coarsely chopped
2 T chopped fresh basil, or 2 t dried
1/2 c lightly mashed fresh [or thawed frozen] raspberries [optional, for
a more pronounced raspberry flavor]
Freshly ground black pepper
Combine all the ingredients in a bowl. Whisk to emulsify.
Grilled Apple Slices -- (VEGAN)
--------------------
Note: Choose firm and slightly tart red/green apples such as Gravensteins,
MacIntoshes, Granny Smith, pippin, or Cortland.
3 apples
Walnut oil
White wine vinegar
To prepare the apples: Wash, core, and cut the apples into 1/4-inch
slices. rub with walnut oil and sprinkle with vinegar.
To grill: On an open grill over medium-hot coals, cook the apples until
tender when pierced with a skewer, approximately 3 minutes per side.
Grilled Baby Leeks -- (VEGAN)
------------------
1/4 c olive oil
1/4 c white wine vinegar
6 or 7 thin slices of orange zest
1 t chopped fresh thyme, or a pinch of dried
Freshly ground white pepper
12 baby or 2 large leeks [scallions left whole are also good]
To prepare the leeks: Combine the oil, vinegar, orange zest, thyme,
and pepper in a bowl and let stand while you prepare the leeks.
[Hint: If you would like a stronger orange flavor, add a bit or orange
juice. Also, you can heat the marinade on the stove to boiling, then
let cool. This will infuse the marinade much more with the flavor of
the zest. As a variation, you can also use lemon or lime zest.] To
remove the grit from small leeks, split down the middle lengthwise to 2
inches from the base. Rinse the grit out from between the layers and
shake dry. Trim off about 3 inches of the green top and trim the base,
if desired. Marinate 15 to 30 minutes in the oil-vinegar mixture. For
larger leeks, split in half lengthwise, rinse, secure the layers with
toothpicks, and marinate.
To grill: On an open grill over medium-hot coals, grill the leeks on
all sides until browning and tender, 10 to 15 minutes.
***
Menu #2 - Grilled Peppers Stuffed with Eggplant
Grilled Skewered Summer Squash with Rosemary Oil
Sliced Fruit with Yogurt-Mint Dressing
>From The Art of Grilling: A Menu Cookbook, by Kelly McCune, NY: Harper &
Row, 1990, ISBN# 0-06-096462-6
***
Grilled Peppers Stuffed with Eggplant -- (OVO-LACTO)
-------------------------------------
1 medium-sized eggplant
Salt
1/4 c olive oil
1 c bread crumbs
2 garlic cloves, minced to a paste with a pinch of salt
1/2 c finely grated Parmesan cheese
1/4 c pine nuts
1/4 c chopped fresh Italian parsley
1 T chopped fresh herb leaves, such as basil, marjoram, thyme, or oregano
1 egg, beaten
6 red or yellow bell peppers (select ones that are large and firm)
Slice the eggplant into 1/4-inch-thick slices. Salt lightly and set
aside on paper towels to drain for one-half hour. Rinse lightly and
pat dry. Chop coarsely. In a large skillet, heat the oil and saute
the eggplant over high heat until browned and tender, approximately 5
minutes.
Chop the cooked eggplant again and combine it with the bread crumbs,
garlic, Parmesan, pine nuts, parsley, and herbs in a bowl. Add the
beaten egg and mix well. Cut the tops off the peppers and remove and
discard the seeds and white-ish core from both the tops and from inside
the peppers. Reserve the tops.
Stuff the eggplant mixture loosely into the peppers. Secure the tops
to the peppers with toothpicks. Cook the peppers in a covered grill
over a medium-hot to low fire for 1 hour turning occasionally.
Grilled Skewered Summer Squash with Rosemary Oil -- (VEGAN)
------------------------------------------------
Rosemary Oil (see below)
6 assorted summer squashes, such as crookneck, summer, succhini, or
pattypan
Salt
Prepare the Rosemary Oil and set aside.
Soak 6 wood skewers in water for 15 minutes.
Cut the squash into 1-inch pieces. Skewer the squash pieces,
alternating the varieties. Brush with the flavored oil and sprinkle
with salt. Grill on an open or covered grill over a medium-hot fire
for about 10 minutes, turning occasionally.
Rosemary Oil -- (VEGAN)
------------
To a 16-ounce bottle of oil add a large sprig of fresh rosemary and
several black peppercorns. Let stand for as little as an hour (for
just a hint of flavor), or up to several weeks for a stronger
infusion. [Note: To get highly flavored oil quickly, take rosemary
and grind with mortar & pestle, then add to oil.]
Sliced Fruit with Yogurt-Mint Dressing -- (LACTO)
--------------------------------------
Assorted fruit, peeled if desired and sliced (choose fresh fruit in season)
Yogurt-Mint Dressing: 1/2 c plain yogurt
1 T freshly squeezed lemon juice
1 T brown sugar
2 T chopped fresh mint leaves
Arrange sliced and whole fruit on a serving dish.
Whisk the yogurt, lemon juice, brown sugar, and mint together and drizzle
it over the fruit.
***
--> Misc. other recipes from same source
>From The Art of Grilling: A Menu Cookbook, by Kelly McCune, NY: Harper &
Row, 1990, ISBN# 0-06-096462-6
***
Smoked Parmigiano with Assorted Breads -- (LACTO)
--------------------------------------
3 slices imported Parmesan or Romano cheese, 1/3 to 1/2 inch thick
(approximately 1 1/2 lbs total)
Olive Oil
1 T chopped fresh herb leaves, such as rosemary, oregano, marjoram, or
thyme
1 jar large grape leaves
Freshly ground black pepper to taste
Assorted breads
Grapevine cuttings or other mild-flavored smoking chips
Soak 4 or 5 grapevine cuttings (or a handful of other mild-flavored
smoking chips) in water for 30 minutes.
Rub the Parmesan slices sell with olive oil and sprinkle one side with
herbs. Drain and pat dry 12 to 14 grape leaves and lightly rub them
with oil. Arrange them in three stacks at least an inch wider all
around than a Parmesan slice.
Put the damp cuttings on medium-hot to low coals and allow them to
smoke for a minute or two. Place the leaf stacks on the grill and put
a cheese slice in the center of each one. Cover the grill. Melt and
smoke the cheese for 3 to 5 minutes.
With a large spatula, lift the grape leaves and cheese slices onto a
warm plate and sprinkle with pepper. Serve immediately with assorted
breads.
Brushetta with Grilled Eggplant -- (VEGAN)
-------------------------------
1 large eggplant
Salt
1 small red bell pepper
1/2 c olive oil
2 garlic cloves, minced to a paste
1 t balsamic vinegar
1/4 c chopped fresh Italian parsley
Salt and freshly ground pepper to taste
1 loaf crusty Italian bread
1/4 c capers, drained
Trim the ends and slice the eggplant into 1/2-inch-thick slices.
Sprinkle the slices lightly with salt and allow to drain on paper
towels for 30 minutes. Rinse lightly and pat dry.
meanwhile, car the red pepper over red-hot coals until blackened all
over. Place the pepper in a closed brown paper bag for 10 minutes.
Remove and scrape off all the blackened skin with the dull side of a
knife. Do not rinse. Stem and see the pepper and slice it into
1-inch-long thin slivers.
Brush the eggplant slices lightly with some of the olive oil. Grill the
slices over medium-hot coals until browned and tender when pierced with a
skewer, approximately 4 minutes per side.
Chop the cooked eggplant and mix in the peppers, garlic, 1 T of the
oil, vinegar, and parsley. Add salt and pepper and set aside until
ready to use.
Slice the bread into 1/3-inch-thick slices. Pour the remaining olive
oil onto a plate. Grill the bread on both sides until browned. Dip
one side quickly in the olive oil. Spread a spoonful of the eggplant
mixture on the toasted bread and sprinkle a few capers on top. Serve
immediately.
Salad of Grilled Potatoes and Fennel -- (LACTO-OVO)
------------------------------------
3/4 c mayonnaise, preferably homemade
2 T heavy cream or half and half
1 xmall garlic clove, minced to a paste
2 green onions, white part and half the green, minced
2 t sugar
Salt and freshly ground black pepper to taste
1 large fresh fennel bulb, or 2 small bulbs
4 medium-sized boiling or red potatoes, scrubbed but not peeled
Olive oil
Prepare the mayonnaise,. Into the mayonnaise whisk the cream or half
and half, garlic, green onions, and sugar until smooth. Season with
salt and pepper and refrigerate until ready to use.
Slice the white bulb of the fennel vertically into 1/4-inch-thick
slices, securing the layers with skewers. Reserve several sprigs of
fennel leaves for garnish. Slice the potatoes into 1/4-inch-thick
slices. Brush the fennel and potato slices with olive oil. Grill the
potatoes in a covered grill over medium-hot coals until browned and
tender when pierced with a skewer, 3 to 5 minutes per side. Grill the
fennel slices for 2 minutes per side. Allow both to cool. Slice the
fennel into sticks.
Arrange the cooked potato slices on a platter and pile the fennel
sticks in the center. Drizzle with the mayonnaise dressing, and
sprinkle the fennel leaves on top.
Enjoy. I might also mention that grilled bananas and grilled pears are
also quite good. Grill, then coat with a honey or molasses glaze just
before serving.
Carol