Grills Gone Vegan Super Recipe Post!

 

You know about the photo contest going on  for Grills Gone Vegan, right? The idea is for you to take photos of your spectacular grilled foods from the book and post them to Instagram or Twitter, (using #grillsgonevegan) from June 28th to July 8th. Why would you want to participate? Well, first off, great food! Second, really cool prizes!

  • Two third place winners will each receive a Grills Gone Vegan apron! You’ll be the envy of your vegan friends.
  • Two second place winners will each receive a $25.00 gift certificate to my favorite herb and spice shop, Penzeys! Shopping splurge!
  • One grand prize winner will get this box of my homemade canned sauces and spice blends. Get creative.

(Book not included!)

Just in case you’d like to play along (and I hope you will!) but don’t have the book yet, here are a few recipes to get you started. For even more options, check out:

To make it easier, all the details can be found here: Vegan Mainstream.

One last reminder: celebrate the Great American Vegan Cookout chat with Vegan Mainstream, happening tonight, June 27th at 7:30 on google+. Just for registering and attending, you could win one of 5 copies of Grills Gone Vegan! See you there!

Grilled Guacamole

Yield: 1 cup, 4 servings

If you like guacamole, you’ll love grilled guacamole. In this recipe, grilled avocados are mixed with sweet red onion and smoky chipotle chile in adobo sauce to create a dip with deep, satisfying flavors. Because prepared avocados tend to discolor, this is best eaten within a few hours of making it.

6 teaspoons freshly squeezed lemon juice

1/2 teaspoon olive oil

2 avocados, halved, left in the skin, and pitted

1/2 cup minced grilled red onion (see page 14)

2 cloves garlic, minced

1 teaspoon minced chipotle chile in adobo sauce

Salt (optional)

Ground pepper (optional)

Tortilla chips, for serving

Preheat a grill, grill pan, or electric grill to medium-high heat.

Put 1 1/2 teaspoons of the lemon juice and the oil in a small bowl and mix well. Brush the mixture on the cut side of the avocados. Put the avocados on the grill cut-side down and cook until marked, about 3 minutes. (If using an electric grill, keep it open and cook a few minutes longer if necessary.)

Scoop the avocado flesh into a medium bowl with a large spoon and mash well with a fork or potato masher. Stir in the onion, garlic, chile, and remaining lemon juice. Season with salt and pepper to taste. Serve with tortilla chips for dipping.

Per serving: 128 calories, 2 g protein, 12 g fat (2 g sat), 7 g carbs, 16 mg sodium, 10 mg calcium, 5 g fiber

Note: Analysis doesn’t include salt and ground pepper to taste or tortilla chips for serving.

Two-Pepper Grilled Guacamole: If you love spicy food, grill a jalapeño chile while grilling the avocados. Cut off the stem, mince the chile, and stir it in with the onion.

Grilling Onions

To grill onions, preheat a grill, grill pan or electric grill to medium heat. Cut the onions into 1/2-inch-thick rounds, lightly mist them with olive oil spray and sprinkle with salt and pepper. Put the onions on the grill and cook until marked, about 4 minutes. Turn over and cook until the other side is marked, about 4 minutes. (If using an electric grill keep it open and cook a few minutes longer if necessary.) Stored in a covered container in the refrigerator, grilled onions will keep for 1 week.

 

 

Lemony Greek  Barley Salad

Lemony Greek Barley Salad

Yield: 4 servings

Advance prep: Soak the barley for 2 hours.

Let others bring the macaroni salad to picnics and barbecues. You can take this barley-based salad, which has wonderful texture and Mediterranean flair.

1 cup pearl barley, soaked in 2 cups water for 2 hours and drained (see Cook Smart)

1/2 red onion, cut into 1/4-inch-thick rounds

1/2 green bell pepper, cut in half lengthwise

1 cup spinach, lightly packed and sliced

1/4 cup chopped black olives

1/4 cup minced moist-packed sun-dried tomatoes

1 tablespoon minced fresh parsley

3 tablespoons freshly squeezed lemon juice

2 tablespoons olive oil

2 tablespoons red wine vinegar

1 teaspoon dried oregano

1/2 teaspoon dried thyme

Salt (optional)

Ground pepper

Put about 4 cups of water in a medium saucepan and bring to a boil over high heat. Stir in the barley. Decrease the heat to low and simmer uncovered until tender, about 15 minutes. Drain. Rinse under cold water to stop the cooking and drain well. Put the barley in a large bowl.

Preheat a grill, grill pan, or electric grill to medium heat.

Lightly mist the grill with cooking spray. Put the onion and pepper on the grill and cook until marked, about 5 minutes. (If using an electric grill, keep it open and cook a few minutes longer if necessary.)

When the onion and pepper are cool enough to handle, chop them and add them to the barley. Stir in the spinach, olives, sun-dried tomatoes, and parsley.

Put the lemon juice, oil, vinegar, oregano, and thyme in a small bowl and whisk to combine. Pour the dressing over the salad and stir to coat. Season with salt if desired, and pepper to taste. Cover and refrigerate for 1 hour to allow the flavors to meld.

Per serving: 308 calories, 7 g protein, 10 g fat (1 g sat), 50 g carbs, 140 mg sodium, 61 mg calcium, 12 g fiber

Note: Analysis doesn’t include salt and ground pepper to taste.

Cook Smart:

• Soaking the barley reduces the cooking time. Not only is this a welcome technique in hot weather (just be sure to soak the grain in the refrigerator), it’s also environmentally friendly because it saves energy. This trick works with other grains too.

• If desired, substitute 3 cups cooked bulgur, quinoa, or Israeli couscous for the soaked and cooked barley.

• To make this a main dish, add 1 (15-ounce) can drained and rinsed chickpeas when you add the spinach.


 

Mango Blueberry Cobbler

Skillet-Grilled Mango-Blueberry Cobbler

Yield: 4 servings

If pies are the quintessential American dessert, cobblers have to be a very close second. However, this one surpasses both by incorporating mangoes, basil, and cardamom for enticing and unusual flavor.

2 large mangoes, cut into 1-inch chunks

1 cup fresh or frozen blueberries (see Cook Smart)

Juice from 1/2 lemon

2 tablespoons minced fresh basil

2 tablespoons maple syrup

2 teaspoons tapioca starch or cornstarch

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cardamom

1/4 teaspoon plus 1 pinch salt

1/2 cup all-purpose flour

1 teaspoon baking powder

2 tablespoons mild olive oil

2 tablespoons plain soy milk

1 tablespoon maple syrup

1 teaspoon vanilla extract

Preheat an outdoor grill to medium heat or preheat the oven to 375 degrees F.

Put the mangoes, blueberries, lemon juice, basil, 1 tablespoon of the maple syrup, tapioca starch, cinnamon, cardamom, and pinch of salt in an 8-inch cast-iron skillet. Stir to combine.

Put the flour, baking powder, and 1/4 teaspoon of salt in a small bowl and stir to combine.

Put the oil, soy milk, the remaining tablespoon of the maple syrup, and the vanilla extract in a small bowl and whisk to combine. Pour into the flour mixture and stir to combine. Spoon the batter on top of the fruit in 4 spoonfuls, spreading it slightly rather than mounding it so it will cook more evenly.

Put the skillet on the grill and close the lid, or put the skillet in the oven. Cook until the biscuits are lightly golden, about 25 minutes.

Per serving: 236 calories, 3 g protein, 8 g fat (1 g sat), 44 g carbs, 225 mg sodium, 75 mg calcium, 4 g fiber

Cook Smart:

If the mangoes or blueberries you have are out of season or aren’t very sweet, add another tablespoon of maple syrup to the fruit mixture.

 

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4 Comments

  1. in2insight
    Posted June 27, 2013 at 8:03 pm | Permalink

    Hi Tami,
    I have the book and LOVE everything so far. Seriously, one – if not THE – best vegan cookbooks ever.

    You are very kind to share so many awesome recipes. Perhaps adding the recipe for the “grilled red onions” would help those making the “grilled guac” come closed the perfection that is this recipe?

  2. Posted June 28, 2013 at 10:06 am | Permalink

    Wow, this is the biggest compliment ever! I think my head just grew too large to make it through the door.

    Ha, I thought I picked recipes that didn’t use sub-recipes. Thanks for catching that an I’ll add it!

  3. Posted June 29, 2013 at 3:08 pm | Permalink

    Hi Tami,

    You know this is one of my favorite books of all time, too, just as in2insight said! I’ll get grilling!

  4. Posted June 30, 2013 at 9:57 am | Permalink

    Thank you so much, Vegan Aide! I do hope you enter the contest!

3 Trackbacks

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