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Archive for the ‘Vegetables’ Category

This past month I haven’t been blogging so much about each of the individual meals I have been making, although most meals have been photographed. So I thought I would do a little round-up of photos of the meals and a brief yea or nay vote on some of them.

Spinach Avocado Grapefruit Salad from In My Box

I enjoyed this salad, although my husband, who is not a big fan of spinach, did not. The oil in the avocado and then the tang of the grapefruit is all the dressing this needs. The leftovers even held up and made it into my lunch the next day. Yea for me.

Gingered Skirt Steak with Snow Peas from goodLife{eats}

Instead of steak, we used tofu ‘steaks’. We also omitted the oyster sauce and added 1/2 Tbsp more of both the hoisin and soy sauces. We served this over rice vermicelli noodles which I had attempted to pan-fry. (They didn’t turn out so great.) The stir fry was delicious and next time I will serve it over rice instead of the noodles. The noodles didn’t have much flavor and actually detracted from the rest of the dish. Snow peas were fresh from our garden. Yea for us both.

Baked Salmon (me) and Baked Tofu (husband), Stir-Fried Snow Peas with Scallions and brown rice

I baked the tofu in Book of Yum’s Yummy Grilled Tofu marinade. And the snow peas and carrots were sautéed in sesame oil with green onions. I baked my salmon with a red pepper/five spice powder rub and a rice vinegar/honey marinade. It was very tasty. Yea for us both. And yea for using up the rest of the snow peas we had from our garden this year.

Sichuan Tofu with Garlic Sauce from Fat Free Vegan

We’ve made this dish before and really enjoy it. We used canned, sliced water chestnuts instead of fresh ones. On the side we had some brown rice and steamed broccoli. I follow Susan’s recipe for the most part except I have found that we like a little more sauce in the final dish and so I double the marinade. Yea for us both.

That’s it for now. More to come this week…

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When most people think of grilling, they think of meat, poultry or fish. And I’ll admit that I do still like to eat grilled meat. Since I am the flexitarian and my husband is the vegetarian, we do periodically grill meat or poultry, for me. In fact, my vegetarian husband is quite good at grilling meat for me. And he has no problem making meat for me because we know that my body needs some meat from time to time and it is a good source of B12, which I have problems absorbing.

Over the years we have grilled many things. Some of our favorite things are grilled tofu, grilled mixed vegetables and corn on the cob. Recently we decided to break out the grill and start up the grilling season. Right now we are on a kick of grilled tofu, using Sea’s recipe for Yummy Grilled Tofu. I will also make this marinade and use on chicken, also yummy! The best way to make it is to slice the tofu into large slabs, typically 8 slabs per 1 pound hunk of extra-firm tofu. I then press the slabs between a large folded tea towel for 15 minutes or more. The less water, the better, the more marinade it soaks up. Then I marinade the tofu while I prep the other dishes.

We also like this marinade recipe from Cooking Light magazine for tofu and chicken. But if you are gluten free, just make sure you buy miso paste that is gluten free – some are made with barley.

As for grilling the tofu, it helps to either grease the grill a bit, as the tofu sticks, or to grill it on a piece of foil. We often use a piece of foil to ‘protect’ my husband from the meat cooties if we have also grilled meat on the grill that day.

We also like to make grilled mixed vegetables in a grill basket. Typically I chop up a lot of onion, slice baby carrots into thirds, chop up a red bell pepper and a head of broccoli and some of the stems and toss with some Italian salad dressing before it goes on the grill. We recently got a new grill basket from my mom, who sells Pampered Chef, and we like it a lot. We just wish it was bigger!

This particular time we also made potato packets – something from my Girl Scouting days. Slice some potatoes and maybe some onions, green bell peppers and/or carrots. Place one serving on a piece of foil. Sprinkle with salt and pepper or whatever seasoning you’d like. Mrs. Dash, oregano, whatever. Put a small amount of butter on top and then wrap up the packets with an air-tight seal so that the potatoes will steam themselves. I also put about a tablespoon of water in the packet too, just before I fold up the last side.

Sometimes we will just grill an entire sweet onion. Be sure to make more than one though as these are tasty.  Clean and trim it and wrap it up in foil with some butter and stick it down in the coals. Delicious. Also great as part of a campfire meal.

It isn’t corn season here yet, although I have seen it in the grocery stores. Growing up in the Midwest with grandparents who grew sweet corn, I was spoiled. And it just doesn’t feel right to eat corn before the end of July. Plus it is grocery store corn and I am a bit of a sweet corn snob. So no corn here for us yet. But when we do make it, we typically soak the ears in the husks in some water for about 20 – 30 minutes and then just put them directly on the grill. Make sure you turn them a few times so that they cook evenly. Pull back the hot husks, carefully, with oven mitts, and top with butter and salt. Or you can try other toppings like this one I saw over at Snack Girl this week. I might have to try this soon!

We used to also grill Portobello mushrooms for my husband frequently – I am not a huge mushroom fan – but they have fallen out of favor lately, for no particular reason. He usually marinades them in garlic and balsamic vinegar.

This last time, we grilled pineapple for the first time. Pineapples were on sale and my husband loves pineapple, so I grabbed one. I did coat them in a ‘marinade’, though they don’t really need it. I made the sauce out of brown sugar, lime juice, butter, cinnamon and salt. It was very good but I think we could do without the extra sugar and fat and next time we will grill them plain or with just a bit of lime and cinnamon. We really did enjoy the cinnamon flavor with the pineapple.

What are your favorite vegetarian grill specials? We haven’t tried grilling gluten free pizza yet…have you?

This message is linked up to Gluten Free Wednesdays where this week’s theme was burgers. No burgers here this week but instead we have other fun stuff to put on the grill!

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