Monday, February 27, 2012

Food For Life

Firing up the grill is one of our favorite was to get creative with meat-free eating. Many grilling recipes are simple and take no time at all, and will undoubtedly leave everyone satisfied. Here are a few bite sized, and delicious ideas to try at your next outdoor gathering!

Stuffed Button Mushrooms

What you will need:
Button mushrooms
Feta cheese or tofu
1 tbs of minced garlic
Your favorite type of nut, chopped
1/2 cup of chopped onion

Cut out the stems and gills of the mushrooms

Chop the stems, and fry in a pan with onions and garlic. Add in feta cheese and spinach. 

Scoop the mixture into mushroom caps and sprinkle with grated cheese and chopped nuts

Grill for several minutes, until top is golden brown, and serve.

Baba Ghanoush

What you will need:
1 large eggplant
1/4 cup of tahini, plus more if needed
1 pinch of ground cumin
salt, to taste
1 tbsp of extra virgin olive oil
1 tbsp of flat leaf parsley, chopped
1/4 cup of brine cured black olives, such as kalamata

Preheat grill to medium-hot

Preheat an oven to 375 degrees

Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire

Grill turning frequently, until the skin blackens and blisters and the flesh feels soft. 10 to 15 minutes

Transfer the eggplant to a baking sheet, and bake for an additional 15 to 20 minutes, or until very soft

Remove from the oven and let cool slightly and peel off the skin and place in a bowl

Mash the eggplant to a paste and add in the 1/4 cup of tahini, the garlic, the 1/4 cup of lemon juice and cumin and mix well

Season with salt, taste, and add additional tahini or lemon juice if needed, drizzle with olive oil, serve in a bowl with pita and olives

Grilled Eggplant and Tomato Sandwiches with Romano-Black Pepper Mayonnaise

What you will need:
1/2 cup of vegenaise
3 tbsp of Romano cheese
1 tsp of lemon juice
1/4 teasp of coarsely ground black pepper
1 small eggplant, cut into 1/2 thick slices
4 tablespoons of olive oil
4 plum tomatoes
8 slices of italian bread or focaccia
Fresh basil leaves

Combine vegenaise, cheese, lemon juice and pepper. Season if desired with salt. Refrigerate.

Brush the eggplant slices on both sides with two tablespoons of olive oil. Season with salt and black pepper. Grill turning once, for 8 minutes, or slightly charred and tender. 

Brush tomatoes with remaining 2 tablespoons of oil and season with salt and pepper, grill turning once, for four minutes, or until charred and slightly softened

Remove and slice into quarters lengthwise 

Spread vegenaise mixture evenly onto bread and top with basil, eggplant and tomatoes and serve.