VegGrill: marinades

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garlic-herb

lemon-garlic

maple-lime

 

 

* Exported from MasterCook *

 

Garlic-Herb Marinade

 

Recipe By :Andrea Chesman

Serving Size : 8 Preparation Time :0:00

Categories : Grilling Marinades

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 garlic cloves -- minced

1 tablespoon chopped fresh basil leaves

1 teaspoon minced fresh oregano leaves

1 1/2 teaspoons coarse-grained mustard

1 1/2 tablespoons unfiltered apple juice or cider

1 1/2 tablespoons cider vinegar or wine vinegar

1/3 cup canola or extra-virgin olive oil

1/4 teaspoon salt

Freshly ground black pepper

 

1. Combine the garlic, basil, oregano, mustard, apple juice or cider, and

vinegar in a small bowl. Slowly pour in the oil and whisk constantly until the

oil is emulsified. Stir in the salt and add pepper to taste.

 

2. Use immediately or store airtight in the refrigerator for up to 2 weeks.

 

MAKES ABOUT 1/2 CUP

 

--Sources--

Copyright: 1998: Harvard Companion Press

Vegetarian Grill, Andrea Chesman, pg 274

 

Contributor: Pat Hanneman for VegRecipe 6/99

 

 

 

Cuisine:

" Vegetarian "

Source:

" Vegetarian Grill "

Yield:

" 8 tablespoons "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 85 Calories (kcal); 9g Total Fat; (95% calories from fat); trace

Protein; 1g Carbohydrate; 0mg Cholesterol; 79mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0

Other Carbohydrates

 

NOTES : The coarse mustard and sweet apple juice enhance the garlic and herb

flavors in this very versatile marinade. Use it with all manner of vegetables --

especially zucchini, eggplant, onions, peppers, potatoes, and cherry tomatoes.

This amount of marinade is sufficient for marinating or dressing 1 to 2 pounds

of vegetables.

Nutr. Assoc. : 0 20028 1016 943 25 2703 244 0 0

 

 

* Exported from MasterCook *

 

Lemon-Garlic Marinade

 

Recipe By :Andrea Chesman

Serving Size : 8 Preparation Time :0:00

Categories : Grilling Marinades

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 garlic cloves -- minced

1/2 teaspoon grated lemon zest

1/4 cup chopped fresh parsley

1 teaspoon sugar

1 lemon -- juiced

1/2 teaspoon Dijon mustard

1/4 cup extra-virgin olive oil

Salt and black pepper

 

1. In a food processor fitted with a steel blade, combine the garlic, lemon

zest, parsley, and sugar. Process until the parsley is very finely chopped and

the mixture is fairly smooth. Add the lemon juice and mustard and process again.

With the motor running, slowly pour in the olive oil and continue to process

until the oil is emulsified. Stir in salt and pepper to taste.

 

2. Use immediately or store airtight in the refrigerator for up to 2 weeks.

 

MAKES ABOUT 1/2 CUP

 

--Sources--

Copyright: 1998: Harvard Companion Press

Vegetarian Grill, Andrea Chesman, pg 273

 

Contributor: Pat Hanneman for VegRecipe 6/99

 

 

Cuisine:

" Vegetarian "

Source:

" Vegetarian Grill "

Yield:

" 8 tablespoons "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 66 Calories (kcal); 7g Total Fat; (88% calories from fat); trace

Protein; 2g Carbohydrate; 0mg Cholesterol; 5mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0

Other Carbohydrates

 

NOTES : When you make a vinaigrette, you mix together the flavoring agents—the

herbs and lemon juice (or vinegar), then you beat in the oil. Because oil won’t

naturally mix with water, it must be emulsified, which is where the beating

action comes in. The emulsified marinade is thickened and does an excellent job

of coating each piece of vegetable with moisturizing oil infused with

flavorings. This recipe is sufficient for marinating or dressing a pound of

vegetables and is an excellent choice for asparagus, broccoli, carrots, and

summer squash.-- Chesman

Nutr. Assoc. : 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Maple-Lime Marinade

 

Recipe By :Andrea Chesman

Serving Size : 10 Preparation Time :0:00

Categories : Grilling Marinades

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons fresh lime juice

3 tablespoons pure maple syrup

2 teaspoons soy sauce

1/2 teaspoon Dijon mustard

2 garlic cloves -- minced

3 tablespoons toasted sesame oil

 

1. Combine the lime juice, maple syrup, soy sauce, mustard, and garlic in a

small bowl. Whisk in the mustard. Slowly pour in the sesame oil and whisk

constantly until the oil is emulsified.

 

2. Use immediately or store airtight in the refrigerator for up to 2 weeks.

 

MAKES ABOUT 1/2 CUP

 

--Sources--

Copyright: 1998: Harvard Companion Press

Vegetarian Grill, Andrea Chesman, pg 275

 

Contributor: Pat Hanneman for VegRecipe 6/99

 

 

 

Cuisine:

" Vegetarian "

Source:

" Vegetarian Grill "

Yield:

" 10 tablespoons "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 49 Calories (kcal); 4g Total Fat; (73% calories from fat); trace

Protein; 3g Carbohydrate; 0mg Cholesterol; 72mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

NOTES : This marinade adds a Southeast Asian flavor, with maple syrup standing

in for the less readily available tamarind. It is particularly good on sweet

potatoes and winter squash.

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