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BBQ

Here are notes from a podcast called “BBQs, Burgers and Backyard Bites”  at Compassionate Cooks.  If you want the details, you’ll have to listen.

  • Eggplant (globe) with Teriyaki
  • Marinade: Tamari, white wine, a little sesame oil, brown sugar, rice vinegar or white wine vinegar, fresh garlic and ginger
  • Portobello, marinade 1/2 hr, brush grill with oil
  • Skewers of peppers, summer squash, tofu; brush on marinade while they cook
  • Corn on cob in husk: Peel off outermost layers, leaving a few for protection but so corn can “see through” a bit.  Grill on hot grill, turning often until first layer of husk is completely charred (5-10 min).  Serve with Earth Balance margarine
  • Grilled Polenta:
    • Boil 3 c water.
    • Gradually add coarse corn meal, stirring over low heat.
    • Add 1/2 c nondairy milk, salt, finely chopped sundried tomatoes, some already sauted finely chopped onion, nutritional yeast
    • Pour into 9 x 12 dish and allow to set 1 hour in fridge
    • Cut Polenta into squares, brush w/ a little olive oil and grill
    • Can top with Pesto:
      • Add to food processor:
        • a couple bunches fresh basil
        • a few cloves garlic
        • 1/2 c pine nuts
        • Sundried tomatoes (optional)
      • Process that, drizzle in a small amount of olive oil and puree until smooth.
  • Tempeh: Cut into slices, steam for 5-10 minutes, marinade in BBQ sauce 1/2 hr, grill
  • Grilled fruit: Pick fresh firm fruit, almost ripe, cut in half or slices, remove seeds, etc.  Leave peels on.  Soak in cold water w/ 1 t lemon juice per cup, 20-30 min.  Spray w/ canola oil and grill
  • Summer Salads: Toss pasta w/ raw veggies, lightly toasted pine nuts, fresh basil and balsamic vinegar.  Also see salads at Food for the Road.
  • Focaccia bread, spread w/ pesto, add grilled vegetables and tofu, drizzle with balsamic vinegar

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