Tag Archives: BBQ

Make it a veggie Memorial Day cook out!!!!

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From PETA.ORG! Veggie yum yums!

Black Bean Veggie Burgers!

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By making your own burgers, you can stretch your dollar pretty far and you can completely control the flavor. For black bean veggie burgers, the only real requirement is, well, black beans.

After mashing the beans, you can throw in just about any spices and veggies you like to create a tasty mix for your patty. Try these with onion rings! Enjoy!

Ingredients:

2 Tbsp. olive oil

1/2 cup diced red onion

1/2 cup diced bell pepper

1 clove garlic, minced

1 jalapeño, minced

2 cups black beans

1/2 cup corn

1/2 cup bread crumbs

1/2 tsp. cumin

2 Tbsp. chopped cilantro

1 tsp. salt

1/2 cup flour

In a saucepan over medium heat, in 1 tablespoon of the olive oil, sauté the onion, bell pepper, garlic, and jalapeño for 4 to 5 minutes. Remove from heat and set aside.

In a mixing bowl, mash the black beans, then add the sautéed vegetables, corn, and bread crumbs and mix well. Season with cumin, cilantro, and salt and mix again.

Shape into 6 patties, then coat each in flour.

Place a pan over medium-high heat and add the remaining tablespoon of oil. Cook each patty for about 5 minutes on each side, or until lightly browned.
Makes 6 small patties

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‘Spring Into Summer’ Pasta Salad

The words “refreshing” and “filling” rarely go together when describing food. Let’s be honest: Most of the time, food is either one or the other, not both. But with this tasty cold pasta salad, you can have the best of both worlds.

This salad is the perfect dish to take to summer barbecues, potlucks, and get-togethers with friends and family. The recipe is versatile, as you can use the veggies that you (or your guests) enjoy and leave out the ones that you don’t care for. So get creative and dig in!

Ingredients:

8 oz. vegan spiral or bowtie pasta

1 cup vegan Italian dressing

Assorted chopped vegetables (broccoli, cauliflower, red onions, red bell peppers, carrots, green olives, grape tomatoes, etc.)

Cook the pasta according to the instructions on the package.

Strain and let cool.

Combine all the ingredients in a large bowl and mix well.

Chill in the refrigerator and serve cold.

Makes 8 servings

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Here is the perfect dish … cool, creamy and satisfying potato salad will have even the most carnivorous guests coming back for seconds.

The secret here is to use fresh ingredients, especially when it comes to the dill — none of that dried stuff!

Now get cooking, then sit back and relax as you revel in your vegan infiltration of the neighborhood cookout!

Creamy Dill Potato Salad

Ingredients:

3 lbs. Yukon Gold potatoes, peeled

Sea salt and freshly ground black pepper, to taste

2 celery stalks, finely diced

1 cup vegan mayonnaise (try Vegenaise)

1 small red onion, finely chopped

1/4 cup chopped fresh dill

1 1/2 Tbsp. cider vinegar

1 Tbsp. lemon juice

1-2 Tbsp. Dijon mustard

Place the potatoes in a large pot and fill with enough water to cover completely. Add some salt and bring to a boil. Cook for 20 to 25 minutes, until just tender but not falling apart.

Drain the potatoes in a colander and let cool.

Combine all the remaining ingredients in a large bowl.

Cut the cooled potatoes into 1-inch cubes and add them to the bowl, stirring carefully until coated.

Makes 6 to 8 servings

BBQ time!

Grill Smart: Watch What You Heat!

Kids and Adults, Start the Summer Right with Grill Safety!

Planning to grill tonight, or sometime soon?

Now that it has finally started to warm up, many New Englanders are already enjoying their barbecues and other outdoor amenities. And while gas grills, portable fire pits, and patio heaters make outdoor spaces comfortable places to gather… it’s important that they are used properly.

Before bringing out portable appliances and firing up the propane grill, the Propane Gas Association of New England (PGANE) offers the following tips to help homeowners get the most from their outdoor appliances safely:

Follow the Manufacturer’s Instructions. Whether it’s assembly, use, maintenance, cleaning, or storage, make your grill manufacturer’s instructions your go-to resource for safe grilling.

Position the Grill in a Safe Location. Keep your grill outdoors and at least five feet from the house on a level surface that is clear of outdoor furniture, overhead trees, or other potential fire hazards.

Check for Leaks. Use a soapy water solution to check connections for leaks. Expanding bubbles indicate a leak. Follow this procedure at the start of each season and every time you replace a cylinder.

Follow Proper Lighting Procedures.

Follow the manufacturer’s lighting instructions. With all grill models, keep the lid open and don’t lean over the grill when lighting it.

Follow Proper Relighting Procedures. If your flame goes out, turn off the gas and refer to your owner’s manual. At a minimum, with all grill models, keep the lid open and wait at least 15 minutes before relighting.

Be Present. Stay close and never leave your grill unattended.

Safety for Kids:

The grilling area should also be designated as a “No Play Zone,” keeping kids and pets away from the equipment.

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From PETA.ORG:

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Grilling season is here!

Grilling is one of our favorite cooking methods. In addition to providing the smoky flavor that emanates from the coals, grilling caramelizes the natural sugars in the vegetables and makes them taste extra sweet.

Just about anything that sprouts from the ground or grows on a tree can be suspended over coals, including corn on the cob, zucchini, potatoes, onions, pineapples, mangoes, and mushrooms. Meat alternatives, such as veggie burgers, veggie dogs, and soy chicken, as well as seitan and tofu are other delicious grilling options.

One of our favorite recipes:

Fire-Up-the-Grill Fajitas

Juice of 2 limes (4 Tbsp.)
1 Tbsp. olive oil
1 clove garlic, minced
1 jalapeño pepper, seeded and minced (for extra heat, don’t seed the pepper before mincing it)
2 Tbsp. minced fresh cilantro
2 tsp. chili powder
1/4 tsp. cayenne pepper (or more if you can stand it)
1 lb. extra-firm tofu, cut into 1-inch strips
2 ears fresh corn
1 large red onion
1 red bell pepper, cut into 1-inch squares
1 green bell pepper, cut into 1-inch squares
12 cherry tomatoes
4 large flour or corn tortillas
Guacamole

• Put the lime juice, olive oil, garlic, jalapeño pepper, cilantro, chili powder, and cayenne pepper in a jar with a tight-fitting lid and shake well. Put the tofu in a shallow pan, add the lime juice mixture, and marinate in the refrigerator, stirring occasionally, for several hours.

• Meanwhile, remove the husks from the corn and soak it in cold water for 1 hour. Drain the corn and wrap it in aluminum foil. Grill for 20 to 30 minutes, turning often, until the corn is lightly charred. Cut the corn kernels off the cob.

• Parboil the onion and cut into quarters. Thread the onion, bell peppers, and tomatoes onto skewers and brush with some of the lime marinade. Grill, turning often, until lightly charred.

• Place the tofu on the grill, cover with a lid or aluminum foil and cook, basting occasionally with the marinade until the tofu is light brown.

• Heat each tortilla briefly on the grill. Divide the vegetables and tofu equally among the tortillas, then roll them up fajita-style. Serve with guacamole.

Makes 4 servings

This Fourth of July grill without guilt!

Black Bean Veggie Burger Credit PETA

Black bean veggie burger! Yum, yum!!!

By Heather Moore

Declare your independence from unhealthy animal-based foods this July 4, and all summer long, with a cool vegan cookout.

Charred meats can form cancer-causing chemicals, called heterocyclic amines or HCAs.

Undercooked meats can cause food poisoning — and both cause animal suffering — so it’s best to BBQ veggie burgers and other healthy, humane foods.

Vegetables and vegan meats taste great on the grill, and they’re better for you than animal-based foods, because they’re cholesterol-free and generally low in saturated fat, and they don’t form harmful carcinogens – even when they’re grilled beyond recognition!

If you’re looking for something simple, try grilling Gardein’s great-tasting beefless burgers, Boca’s original vegan burgers, Amy’s All-American veggie burgers, or any other ready-made vegan burger that’s suitable for the BBQ.

Just baste the burgers with barbecue sauce (many store-bought brands are vegan) before grilling to keep them moist. Since vegan meats are precooked, you only need to grill them for a few minutes.

If you’re feeling more ambitious, try this recipe:

Tropical Veggie Burgers

1 cup green lentils, rinsed
1/4 cup brown rice
2 cups vegetable broth
Water sufficient to cover the lentils and rice
Salt, to taste
1 1/2 Tbsp. margarine
1 onion, chopped
4 tsp. curry powder
1/3 cup shredded carrot
2 Tbsp. Sauvignon Blanc
2 Tbsp. hot sauce
1/2-3/4 cup panko
4 garlic cloves, minced
4 tsp. minced fresh ginger
1/2 tsp. ground allspice
1 tsp. cumin

·         Put the lentils and rice in a saucepan with the vegetable broth, adding enough water to cover by about 2 inches. Season with the salt and bring to a boil over high heat, then reduce the heat and simmer, uncovered, until the lentils and rice are tender, about 30 minutes. Drain any excess liquid and place the lentils and rice in a large bowl. Let cool.

·         Meanwhile, melt the margarine in a skillet over medium heat and sauté the onion until tender, about 4 minutes. Stir in the curry powder and cook until aromatic, about 1 minute. Cool slightly and then add to the lentils and rice.

·         Stir in the remaining ingredients and season with the salt. Form into patties and place in the refrigerator for 30 minutes to 1 hour.
·         Grill for 5 to 10 minutes on each side, until grill marks appear and the patties are hot.

To assemble:

1 can pineapple rings, drained
1 red onion, thinly sliced
1 Tbsp. margarine
Kaiser rolls
Lettuce
Vegan mayonnaise

·         Slice the pineapple rings in half to make a thinner ring. Grill until caramelized, about 5 minutes on each side.

·         Grill the onion until lightly browned.

·         Spread the margarine over the rolls and grill until lightly browned.

·         Place the veggie burgers on the buns and top with the pineapple, onions, lettuce, and vegan mayonnaise.

Makes 6 to 8 servings

Roast Your Vegetables!

You may also want to grill corn on the cob, potatoes, pineapples, eggplant, asparagus, or other fruits and veggies.

Roasting fruits and vegetables over charcoal caramelizes their natural sugars, and brings out their flavor. Cut all the vegetables the same size so that they cook evenly, and use a wire-mesh grilling screen so that soft foods won’t fall into the fire.

No Grill? No Worries!

Don’t despair if you don’t have a grill—PETA has a solution for that, too. Just visit PETA.org for free summertime recipes for pasta salad, potato salad, mint watermelonade, and more. PETA also has a variety of veggie burger recipes that don’t call for a BBQ, including these spicy black bean burgers:

Black Bean Veggie Burgers

2 Tbsp. olive oil
1/2 cup diced red onion
1/2 cup diced bell pepper
1 clove garlic, minced
1 jalapeño, minced
2 cups black beans
1/2 cup corn
1/2 cup breadcrumbs
1/2 tsp. cumin
2 Tbsp. chopped cilantro
1 tsp. salt
1/2 cup flour

·         In a saucepan over medium heat, add 1 tablespoonful of the olive oil and sauté the onion, bell pepper, garlic, and jalapeño for 4 to 5 minutes. Remove from the heat and set aside.

·         In a mixing bowl, mash the black beans, then add the sautéed vegetables, the corn, and the breadcrumbs and mix well. Season with the cumin, cilantro, and salt and mix again.

·         Shape into 6 patties, then coat each in flour.

·         Place a pan over medium-high heat and add the remaining tablespoonful of oil. Cook each patty for about 5 minutes on each side, or until lightly browned.

Makes 6 small patties

For your summer BBQs! 16 vegan burger recipes that will BLOW YOUR MIND!!!

A teaser…to see all the recipes, CLICK HERE!

From the infinitely awesome folks at PETA – PETA.ORG!!!     – R.T.

 

Quinoa packs a protein punch, and you get too many vitamins and nutrients to list from the beets in this burger.

3. Spicy BBQ Chickpea Burgers & Lightened-Up Crispy Baked Fries by Oh She Glows

The baked fries really seal the deal with this one.

4. The Best Vegan Burgerby Jamie Oliver

Oliver says that this burger is “healthy and seriously satisfying”—and he definitely knows what he’s talking about.

5. Vegan Grilled Portobello Burgers by The Ultimate Beer Lover’s Happy Hour

Portobello Burger© Amy Roth Photo

The Ultimate Beer Lover’s Happy Hour recommends pairing a Belgian ale, an American wheat ale, or an American or English pale ale with this delicious burger.