riacmt@ubvmsc.cc.buffalo.edu (Carol Miller-Tutzauer) (06/01/91)
I have an excellent grill book at home called (of course) "Grill Book:
New Foods and Flavors for the Grill" by Kelly McCune, Harper & Row,
ISBN# 0-06-096006-X. Although primarily a meat cookbook, the first
half is devoted to outlining a hoard of marinades that can be used for
grilling. It has a chapter devoted to grilling veggies and another
chapter devoted to grilling fruit. Then it offers a dozen or so grill
menus. The following is almost vegan (with the exception of yoghurt
on fruit):
Entree: Tofu Marinated in Sesame Oil and Rice Vinegar with Scallions
Accompaniments: Grilled Whole Chilies
Sliced Fresh Fruit
Cold Soba Noodles
Sparkling Water with Lemon Zest
Tofu Marinated in Sesame Oil and Rice Vinegar with Scallions
------------------------------------------------------------
Buy tofu labeled "firm" in the vegetable or refrigerated cheese section
of most grocery stores. Drain off the liquid and place tofu between
several layers of paper towels with a weight on top Drain 1 to 3 hours.
[I think 20 minutes is long enough -- CMT]
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
Cut the drained tofu into 4 3/4-inch slices [cut each block into two
slabs about 3" x 4" x 1 1/2"]. 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. [The result should make the tofu look like "popsicles".]
To grill: Place the tofu on an open grill over a medium-hot fire.
Cook 5 minutes, turn, and cook another 8 minutes, until the outside is
slightly crispy and brown. [Ideally, it will have "grill marks" across
it.]
Grilled Whole Chilies
--------------------
Select fresh mild chilies, such as the long green poblano, ancho,
or Anaheim.
4 whole green chilies.
To grill chilies: On an open grill over medium-hot coals, grill the
chilies, turning frequently, until light brown and tender. Slice along
the side of the chili and remove the seeds [if desired]. Serve whole
or remove the tops, as desired.
Sliced Fresh Fruit
------------------
This tart and refreshing fruit dish can be served as a salad or
dessert. Select firm ripe fruit in season, such as peaches, honeydew,
kiwi, green grapes, green apples, cantaloupe, pears, and plums.
Fruit
1/2 c plain yoghurt
1 t honey
Chopped fresh mint
Mint sprigs
Slice the fruit. Serve with a dollop of yoghurt mixed with honey and
mint. Garnish with mint sprigs.
Cold Soba Noodles
-----------------
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 1-inch [matchstick size] sticks
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.
***
Other good recipes from this book include: Grilled Pears (in a honey
glaze) and Grilled Mushrooms (marinated in a raspberry vinegar
marinade) and Grilled Polenta with Pesto (prepare polenta, chill and
let harden, cut into wedges, grill then top with a dollop of pesto).
My SO is beckoning that it is time to head off to the grocery store, so
I'll try to post these and a couple other excellent recipes I have
(grilled bananas, etc) a bit later.
Carol