Tag Archives: grilling

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.



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

• 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
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

Fourth of July eats: 35 Delicious Things You Never Thought to Grill


There are many beloved summer pastimes, including sunset-watching, porch-sitting, sprinkler-running, swimming, basking in the sun’s heat, and grilling. But what can plant-eaters enjoy other than veggie skewers on the grill this summer? Here are some ideas for grilled vegan goodies that will impress any plant-lover or meat-eater and will also leave you with a desire to grill every night of the week:

Grilled pizza

Pizza on the Grill

That’s right—if you get store-bought pre-baked crust, it’s a cinch! Simply layer it with your favorite toppings and grill for 10 to 15 minutes. I used barbecue sauce, Beyond Meat Chicken-Free Strips, and red onion for this one.

Grilled avocado

Cut an avocado in half; sprinkle with olive oil, salt, and lime juice; and place face down on the grill for five minutes. Then fill it with salsa, vegan sour cream, and a little more lime juice.

Grilled tomatoes, onions, and zucchini in a summer stack with smoky almond cream

Grilled Summer StacksJackie Sobon | VeganYackAttack.com

Step up your veggie skewers with this creamy layer created by Vegan Yack Attack.

Grilled balsamic strawberries

Follow Treehugger’s recipe for grilled and sweetened balsamic strawberries, and top it off with your favorite vegan vanilla ice cream, such as SoDelicious’ almond, coconut, cashew, or soy picks.

Grilled banana s’more boat

Banana S'more Boat

All you need is a banana, chocolate chips, marshmallows, and some foil for this easy crowd-pleasing dessert.

Mushroom skewers

Spicy, meaty, and sweet, these skewers are great for topping rice or quinoa.

Grilled polenta fries

Grilled Polenta Fries

If you’re looking for an alternative to potato fries, cut some polenta into strips, grill, and serve with marinara.

Grilled watermelon

Slice a watermelon into triangular pieces. Coat with olive oil, a drizzle of lime, and cilantro. Grill for three minutes on each side of the watermelon.

Grilled Brussels sprouts

Grilled Carrot Hot Dog


Here are some other ideas:

Summer days have you feeling lazy? Brush off the grill, and throw on apremade veggie patty.