Portabella BurgersPortabella mushrooms make a mean burger, and even make better barbeque! You can treat each portabella cap just as a piece of meat, marinating it in your favorite barbeque sauce, and grilling it up. The savory shrooms make a great and tasty barbecue sandwich that will please even the biggest meat eaters.
Teriyaki Grilled Eggplant
Grilling eggplant brings out a rich, smokey flavor, making each slice the perfect main dish to eat alone or pile on a bun. Try an Asian twist by adding some home-made Teriyaki Marinade. The porous eggplant will soak it up for a flavorful bite! Mix ¼ c soy sauce and sake with 2 tsp sesame oil, 3 tbsp raw sugar, 2 tbsp rice vinegar and plenty of crushed garlic and grated ginger. Generously apply to the eggplant slices while grilling and enjoy!
Everybody loves a kebab, and the key to a successful tofu kebab is removing the water from extra firm tofu. Before cutting your tofu into cubes, first slice it into sheets, then firmly press the sheets between two clean, dry cloths. Once the excess water has been removed from the tofu, cut it into cubes and toss with other veggies in your favorite marinade, and let soak for 30 minutes. Skewer and grill for about 10 minutes and enjoy!
Tender Grilled Artichokes
Steamed artichokes are a fantastic lowfat treat, and grilling adds even more flavor. The tough veggie still needs to be trimmed and boiled for 10-15 minutes to soften, but once that’s done, it can be sliced and grilled. Try adding a spritz of lemon and olive oil to amp up the natural flavors!
Portabella mushrooms make a mean burger, and even make better barbeque! You can treat each portabella cap just as a piece of meat, marinating it in your favorite barbeque sauce, and grilling it up. The savory shrooms make a great and tasty barbecue sandwich that will please even the biggest meat eaters.
Mexican Grilled Corn
Nothing says summer like fresh corn on the cob! Mexican grilled elote is a delicious (albeit messy) twist, that can easily be made vegan! Strip off the corn husks, but leave them attached at the stem to hold onto. Grill the corn until it is charred, then slather on the elote sauce. Mix ½ cup mayonnaise, ¼ cup chopped fresh cilantro, 1 cup Parmesan, juice from 1 lime, and a dash of red chili powder, then dip each ear in. Sub in Vegenaise and vegan cheese for your nondairy friends!
Chili Lime Grilled Tofu Steaks
Staying with the fresh and light flavors of summer, try grilling up some tofu as a main dish. Press a whole (unsliced) block of extra firm tofu between two plates (with something heavy on top) for 30 minutes, then cut into slices. Cover the “cutlets” with ¼ cup lime juice, a dash of olive oil, a handful of fresh cilantro, 2 garlic cloves, and a generous helping of cayenne pepper and salt. Grill until charred, and serve alongside from rice pilaf or coconut rice.
These crowd pleasers fuse Asian, Mexican and Thai flavors to spruce up your summer menu!