Cookouts Veggie Style!: 225 Backyard Favorites - Full of by Jolinda Hackett PDF

By Jolinda Hackett

ISBN-10: 144051240X

ISBN-13: 9781440512407

Hamburgers, scorching canine, and barbeque ribs.

Sounds just like the excellent all-American cookout—unless you're a vegetarian. With extra humans adopting a frequently vegetarian nutrition, the alternatives might sound constrained for all these nice outside events. no matter if it's a barbeque or a picnic within the park, it's time to get artistic with meatless summer season nutrition! inside of are mouthwatering recipes corresponding to:

* Grilled Seitan with Apple Salsa
* Creole Slaw
* Grilled Eggplant Panini
* Halloumi Skewers with Parsley & Lemon Salsa
* Barley Burgers on Rye Bread

Forget dull Boca burgers and bland pasta salad! This publication indicates you the way to make scrumptious, specified, and clean vegetarian food so you'll by no means pass over the burgers and canines again!

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Extra resources for Cookouts Veggie Style!: 225 Backyard Favorites - Full of Flavor, Free of Meat

Example text

1½ teaspoons red wine vinegar 1 tablespoon fresh dill, chopped ½ teaspoon salt ¼ teaspoon pepper 1½ teaspoons lemon juice 1. Roast tomatoes on grill until skins start to blacken. Remove from grill and peel off skins. 2. In a large mixing bowl, combine tomatoes with remaining ingredients. Mix well, breaking up tomatoes while stirring. Chapter 3: Grilled Salads and Meals 51 Lemon Couscous with Grilled Persimmons Serves 4 1¾ cups water or vegetable broth 1½ cups couscous ¹⁄³ cup chopped green onions ¹⁄³ cup raisins or currants 1 8-ounce container plain, lemon, or vanilla nondairy yogurt 1 tablespoon fresh lemon juice 2 teaspoons Dijon mustard 4 Fuyu persimmons, sliced into thick wedges Oil for brushing Salt and fresh ground pepper California meets the Middle East in this light summery meal perfect for warm afternoons.

1. Season the tofu with salt and pepper on both sides, then cook on a well-greased grill until golden brown, about 5–6 minutes on each side. Chop into 1" cubes. 2. In a mixing bowl or food processor, combine the egg yolk, mustard, lemon juice, and garlic. Then vigorously whisk or process in the oil, starting just a drop at a time, gradually drizzling it in a small stream, until all is emulsified into a smooth mayonnaise. Stir in the ¼ cup cheese. 3. Toss the lettuce with the dressing, and divide onto 8 plates, arranging tofu and croutons on top.

For extra crunch, crumble a handful of tortilla chips on top just before serving. 1 15-ounce can corn kernels, drained, or kernels from 2 ears fresh grilled corn 1. Marinate tofu in ¹⁄3 cup barbecue sauce for 10–15 minutes. 1 16-ounce package firm or extra-firm tofu, well pressed and sliced ¾" thick 1 avocado, diced (optional) 2. Grill tofu for a few minutes on each side, basting occasionally with additional barbecue sauce. 1 large head romaine or iceberg lettuce, coarsely chopped 3. In a large serving bowl, combine corn kernels, red bell pepper, avocado, lettuce, and cilantro.

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Cookouts Veggie Style!: 225 Backyard Favorites - Full of Flavor, Free of Meat by Jolinda Hackett

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