by natalia | Apr 21, 2013 | Recipes
Grill with the Skins Grilling vegetables with skins on is another great way to grill using the vegetable skin as a buffer. Just remove skins and the vegetables will be infused with the smokiness of the grill.
Roasted Eggplant Dip with Zucchini Rounds
Roast whole eggplants on grill, turning at intervals till the entire eggplant collapses. Remove skins and chop coarsely. Add 2 tablespoons tahini, chopped parsley, 2/3 minced garlic cloves, juice of a lemon, teaspoon of paprika and cumin, s/p. Serve with sliced zucchini circles.
Roasted Bell Pepper, Poblanos and Jalapenos
Roast whole till skin is charred. Remove skins before use. See recipes for use.
Grilled Corn
Grill corn on the cob with a layer of husk attached. This keeps the corn from getting charred and it intensifies the smoky flavor at the same time. Serve as is or make a herb butter if desired by chopping herbs into butter at room temperature. Remove husks before serving.
Grilled Corn & Poblano Salad
Remove corn from the cob, chop up roasted poblano peppers, add chopped scallions, lime, s/p
Grilled Vegetable Terrine
I love vegetable terrines but normally they are layers and layers of vegetables that have been marinated and oozing with olive oil. To remedy this, cut your vegetables into ¼ inch slices lengthwise, wipe dry and place directly on grill. Grill for a few minutes per side. A fresh herb pesto can be added between the layers of the smoky vegetables afterwards.
• 1 large eggplant cut ¼ lengthwise
• 4 roasted red, yellow or orange bell peppers, sliced
• 2 yellow squash cut ¼ lengthwise
• 1 tinfoil packet of cherry tomatoes (see recipe above)
• 2 zucchini cut ¼ lengthwise
• Herb pesto
• 1 handful spinach or arugula
• ½ med zucchini coarsely chopped
• 1 handful basil
• 2/3 garlic cloves, juice of a lemon
Throw in blender but keep it slightly chunky.
Use a glass baking pan so you can see each layer of vegetables. Start with the vegetables listed in order, adding a thin layer of pesto per vegetable topping. Press down lightly to mold the terrine. Garnish with fresh basil.
Grilled Portobello with Roasted Red Pepper Sauce
Remove stems from Portobello mushroom and make a marinade with 2 tablespoons nama shoyu, 2 minced garlic, thyme leaves, drizzle of olive oil. Divide marinade evenly on stem side of mushroom. Grill mushrooms on low heat but do not flip. Allow marinade to seep in and don’t let the juices flow. Remove from heat when still bit firm but spongier. Let sit before adding sauce. Garnish with roasted red pepper slices.
Roasted Red Pepper Sauce
• 2 roasted red pepper
• ½ avocado
• Handful chopped parsley
• Few thyme sprigs
• 1 garlic
• 1 juice of a lemon
Blend in food processor till smooth. Makes 4.
by natalia | Apr 21, 2013 | Recipes
VEGETABLE BBQ RECIPES PART ONE — Veggies in Tinfoil Packets
This keeps the vegetables away from direct heat, uses only a minimal of oil, no charring, keeping the integrity of the vegetables intact. You can magnify the steaming effect by adding a little vegetable stock instead of oil and leave it on the grill a minute or two less than suggested. You can do family style or individual packets. Make sure you use heavy duty aluminum or double up on the layers. Keep the tinfoil vented higher for more of a steam action or flat packaged for more of a grill effect. Great way to cook greens like swiss chard, asparagus, cremini mushrooms, practically any vegetable but experiment especially the ones that that tend to fall into the charcoal. Here are some ideas:
• One bunch of chopped Swiss chard, kale, leafy spinach or beet greens
• sliced small red onion
• 2 sliced garlic cloves
• pinch of crushed red pepper
• stalk of rosemary
• s/p
• drizzle of extra virgin olive oil or dab of butter
8 min.
• bunch chopped kale
• 1 large sweet potato, kabocha or butternut squash, peeled and 1” cubes
• 1 small chopped onion
• 2 minced garlic cloves
• thyme sprigs
• s/p
• drizzle of extra virgin olive oil
10 to 15 min
• 1 pint cremini mushrooms
• 2 minced garlic cloves
• handful chopped parsley
• pinch crushed red pepper
• thyme sprigs
• drizzle of olive oil and drizzle of nama shoyu or balsamic vinegar
6-8 min
• 1 pint halved cherry tomatoes
• 2 minced garlic
• handful chopped basil
• s/p, drizzle of e/v olive oil
This could stay on the grill and slow roast for as long as 20 min, if you keep it away from the main heat.
• 2/3 zucchini and or yellow squash, chopped, wedged, or sliced
• handful chopped basil and mint
• zest of a lemon
• s/p
• drizzle of e/v olive oil.
8-10 min.
• 1 bunch asparagus
• handful sliced shitake mushrooms
• zest of lemon
• fresh oregano leaves
• dab of butter
• s/p
5 min.
by natalia | Apr 21, 2013 | Recipes
This is a winner and I guarantee if you make it, friends and family will request it every year!
• 4 whole Eastern, Japanese, Koimo or Korean yams (different names, same thing; has a reddish skin and white flesh; when in doubt, break off tip to check).
Just roast it whole wrapped in tinfoil, 400 degrees for at least an hour till it soft and the outside is a bit caramelized. Throw it in a blender with a cup of coconut milk, knob of fresh ginger, tablespoon of vanilla extract, ¼ cup agave nectar (or stevia but agave gives it a beautiful gloss)Blend/puree till nice and light. If you really want to take it up a notch, you can grated some crystallized ginger on top.
This is great cold from the fridge so make it in advance.
by natalia | Apr 21, 2013 | Recipes
Gratins are creamy and rich but contain way too much cream, butter and cheese to be fully enjoyed comfortably after. This version is a wonderful way to enjoy all the elements of the dish w/o the regret.
Cauliflower gratin:
• 8 cups of florets
• 3 minced garlic cloves
• fresh chopped tablespoon of oregano or marjoram
• pinch crushed red pepper flakes
Ingredients should all be tossed together with butter or coconut oil, roasted for ½ hour. Add freshly grated raw goat cheese (Alta dena brand works great for this one) and pop it back in the oven till it melts.
The following vegetables also work great with the above recipe but substitute for the following herbs and also add:
• Fennel, sliced thin with thyme
• orange zest
• fennel fronds as garnish
• Asparagus with lemon zest (I like the raw sheep pecorino for this one)
• Portobello or cremini mushroom with minced shallot
• thyme
• parsley
by natalia | Apr 21, 2013 | Recipes
A combination of beets, parsnips, carrots, turnips, butternut squash or kabocha squash cut into same sized cubes or pieces, tossed with butter or coconut oil, minced garlic, chopped sage, s/p and roasted in a 400 degree oven for 30 minutes.
