grill recipes

[Guest guest]

.... Anyone have any good veggie grill recipes?

 

We put a little good seasons dressing on portabello mushrooms and grill

them. It's excellent. That is pretty much what we bring to every

get-together we go to.

[Guest guest]

Hi, Laura,

Do you dip the mushrooms in the good seasons, or marinate them for a

bit? Is it good seasons that starts as a powder to be mixed? And

about how long do you grill the portabella? I like mushrooms and

usually cook the portabellas in a covered skillet with garlic, olive

oil and soy sauce, but haven't tried them on a grill.

Max

 

 

, Laura Schauble <schauble@o...> wrote:

> ... Anyone have any good veggie grill recipes?

>

> We put a little good seasons dressing on portabello mushrooms and

grill

> them. It's excellent. That is pretty much what we bring to every

> get-together we go to.

[Guest guest]

> Do you dip the mushrooms in the good seasons, or marinate them for a

> bit? Is it good seasons that starts as a powder to be mixed? And

> about how long do you grill the portabella?

 

Yes, the powder, I mix the good seasons with oil and vinegar and a tsp of

balsamic vingar and pour it on top of the mushrooms and grill them turning

them frequently til soft (limp) about 10 minutes.

[Guest guest]

Thank you

Max

 

>

> Yes, the powder, I mix the good seasons with oil and vinegar and a

tsp of

> balsamic vingar and pour it on top of the mushrooms and grill them

turning

> them frequently til soft (limp) about 10 minutes.

[Guest guest]

, Laura Schauble <schauble@o...> wrote:

> ... Anyone have any good veggie grill recipes?

 

Yes, I'd like to find some more grill recipes too! Anyone have any

veggie burger recipes that don't fall apart on the grill? (other than

pre-made burgers from the store)

 

May I recommend tofu " ribs " : Delicious! Take a block of very firm

tofu. I'd recommend the chinese-style, the " nigari " kinds that is

real firm and feels like a sponge, not the jello-y kind like Mori-

nu. If it is really firm you don't even really need to freeze it

first. If it is sort of jello-y, place ribs on a cookie sheet and

freeze, and then thaw and press all the water out. This will make

them more chewy. Cut the block in half lengthwise and then cut each

half into about 6 " ribs " . Spray them lightly with cooking spray to

keep them from sticking and then put them on the grill over a medium-

low heat. I use a grill basket or tray meant for cooking vegetables

or delicate foods. Turn them when they begin to brown and brush with

your favorite barbecue sauce. Continue to grill over low heat and

brush with sauce like any barbecue, until they reach your preferred

stage of doneness.

 

cheryll

[Guest guest]

Tempeh Kabobs

 

1 Pkg tempeh (I used the 3-grain kind)

Assorted Kabob veggies of your choice:

Onion, peppers, tomatoes, zucchini,

 

Thaw tempeh and cut into cubes. String onto skewers along

with vegetables. Brush with marinade (recipe below)

several times (to taste). I do not let the tempeh soak in

the marinade because it soaks up too much and then

all you taste is marinade. Grill several minutes

on each side until vegetables seem done.

 

Italian salad dressing or marinade

 

1/2 cup good quality olive oil

1/4 cup lemon juice

1/4 cup balsamic vinegar

1 tsp salt

1 tsp sugar

1/2 tsp oregano leaves

1/2 tsp dry mustard

1/2 tsp onion powder

1/2 tsp paprika

1/4 tsp thyme

2 cloves garlic, put thru garlic press

 

Shake all ingredients together in a tightly covered jar. Refrigerate

for a few hours before using to blend flavors well. Shake before

using. Best to store in refrigerator.

 

We use this as a salad dressing, and marinade for other things

like portabello mushroom sandwiches as well as tempeh

kabobs.

 

enjoy! :-)

 

cheryll