Read e-book online Cookouts Veggie Style!: 225 Backyard Favorites - Full of PDF

By Jolinda Hackett

ISBN-10: 144051240X

ISBN-13: 9781440512407

Hamburgers, sizzling canine, and barbeque ribs.

Sounds just like the excellent all-American cookout—unless you're a vegetarian. With extra humans adopting a quite often vegetarian vitamin, the alternatives might sound constrained for all these nice outdoors events. no matter if it's a barbeque or a picnic within the park, it's time to get inventive with meatless summer season foodstuff! within are mouthwatering recipes resembling:

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

Forget uninteresting Boca burgers and bland pasta salad! This ebook indicates you the way to make scrumptious, designated, and clean vegetarian nutrients so you'll by no means pass over the burgers and canines again!

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Read Online or Download Cookouts Veggie Style!: 225 Backyard Favorites - Full of Flavor, Free of Meat PDF

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

Example text

4. Place on the grill for 4–5 minutes, turning once. Plate grilled persimmons on top of prepared couscous and season with extra salt and pepper to taste. 52 Cookouts Veggie Style! Grilled Fennel with Citrus Vinaigrette Serves 4 3 tablespoons fresh-squeezed orange juice 1 tablespoon balsamic vinegar 2 tablespoons olive oil 2 bulbs fennel, chopped into 1"-thick rounds Olive oil for brushing Salt and pepper to taste 1 head romaine, coarsely chopped 2 mandarin oranges, peeled and segmented ½ red onion, thinly sliced (optional) When grilled, the strong licorice taste of fennel fades to a pleasantly earthy undertone that pairs nicely with a citrus vinaigrette.

If your halloumi becomes cool and rubbery, just rewarm it up on the grill for a few minutes over low or indirect heat. Chapter 3: Grilled Salads and Meals 41 Southwestern Barbecue Tofu Salad Serves 4 ¹⁄³ cup plus ¼ cup barbecue sauce, divided In a hurry? Use a preflavored store-bought tofu and skip the marinating time. 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.

Cup basil, chopped 1 tablespoon chopped fresh parsley ¼ cup green olives, sliced 2 tablespoons red wine vinegar 1 tablespoon capers (optional) 1. Brush the eggplant, bell pepper, onion, corn, and tomatoes with olive oil and season with salt and pepper. 2. Place eggplant, bell pepper, and onion directly on the grill. Skewer tomatoes, then place on grill. Put baby corn in grill basket or wrap in sealed foil packets and place on grill. Grill vegetables for 8–10 minutes or until done. 3. Coarsely chop veggies into strips and gently toss with remaining ingredients.

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

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