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Goodcooking.com Cookbook Review---

Books Cover

Title: Grilling Vegan Style
Author: John Schlimm
240 pages; Softcover
Publisher: Da Cabo Press~Lifelong Books, Boston 2012 $13.99 US
Reviewed by, Chef John Vyhnanek


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The review---

Grilling Vegan Style by John Schlimm is a book with a lot of good ideas and recipes whether you eating as a Vegan or not. I’ve done a lot of grilling in my career as a chef, and I easily recognized that the author knows what he’s talking about. Early on in the opening pages he has a section that tells you just what you will need to be successful with his recipes. For those who are still learning about eating Vegan there are also some basics he talks about. The main point of the book is grilling with a lot of good information put forth.

I chose two recipes to try although I wanted to try more, especially the grilled romaine salad. The picture he provides of it on page 53 looks so nice! I must admit that I have had grilled romaine before, a la Caesar, as in Caesar Salad and it was terrific. I’m sure that John’s version is too! I was looking for a recipe that was a bit of a challenge so I chose to make the Italian Herb Burgers on Focaccia. A food processor is key to the success of this recipe so be prepared. In the food processor goes: kidney beans, rolled oats, flour, egg substitute, mushrooms, red onions, carrots, red bell peppers, basil, parsley, sun dried tomatoes, tomato paste, garlic and soy. After several on and off pulses of the machine and some time chilling, then forming into patties and more chilling, it’s time to broil first and then grill. Broiling first gives the burgers a firm outer coating and makes them easier to flip on the grill. I found that the use of some canola oil being rubbed on the burgers aided in the ease of preventing sticking to the grill. They were done and I served them as suggested on nice fresh and fluffy focaccia topped with fresh diced tomatoes and some homemade pesto---yum!

It was nice to see desserts included in the “grilling” process. The Grilled Peaches with Raspberry Sauce is so perfect for this time of year. Whether you use locally grown, or peaches from California or Georgia---this is the best time of the year for them, and raspberries too! A key to the success is to buy cling-free peaches, the ones where the pit is easily removed so you can cut then perfectly in half. Marinate the halves and raspberries in molasses, sugar and lime and them grill them on a clean grill, and then place in a bowl with the raspberries that were marinated in the same molasses mixture and voila---a delicious and easy dessert!

There are so many more recipes in the book and some good sounding drinks too! The paper quality and the photographs are top quality and make this soft cover book worth buying---hey the BBQ season is just starting and will go thorough Columbus day or longer. Don’t delay, start “Grilling Vegan Style”!


Recipes Tested!

Italian Herb Burgers on Focaccia
Yield: Varies, but enough for 3 to 4 people

Vegan Burger Ingredients:

1 (15) ounce can kidney beans
1 to 2 cups old-fashioned roll oats, as needed
1/2 cup all-purpose flour
1/4 cup vegan egg substitute
1/2 cup roughly chopped white mushrooms
1/2 cup rough chopped red onions
1 carrot, shredded
1/2 cup roughly chopped red bell pepper
4 cloves garlic, peeled and pressed
4 fresh basil leaves, chopped roughly
1 teaspoon dried oregano
2 tablespoons chopped fresh parsley leaves
1/4 cup well-chopped sun-dried tomatoes
2 tablespoons tomato paste
1 tablespoon soy sauce
Vegan focaccia bread, for serving

Procedure:

Life doesn't get much sweeter than a grill surrounded by good friends and laughter, and topped with these Italian-inspired focaccia burgers. Here, fresh mushrooms, red onion, bell pepper, garlic, basil, oregano, parsley, sun-dried tomatoes, and other ingredients belt out an opera of flavors we can all sink our teeth into.

In a food processor, combine all the ingredients, except the focaccia. Pulse until just coarsely chopped, adding more oatmeal as needed (start with i. cup), until the mixture holds together when you make a patty.

Chill the mixture for an hour. Shape into patties about 1/2 inch thick and about 4 inches in diameter. Chill the patties on a plastic wrap-covered platter for at least 3 hours.

Heat a broiler and a grill to medium-high. Broil the patties about 5 inches from the heat source for 4 to 6 minutes, or until lightly browned (watch them closely, as times may vary), checking to make sure the ingredients are holding together well. Broiling first will help to prevent them from falling apart on the grill. Using a grilling screen if desired, transfer the patties to the heated grill and grill for 2 to 3 minutes, turning once.

Serve at once, with the focaccia bread.

Grilled Peaches with Raspberry Sauce
Yield: 5 servings, 2 peach halves per person

Grilled Peaches Ingredients:

2 tablespoons sugar
1 teaspoon molasses
2 tablespoons freshly squeezed-lime or lemon juice
1 cup fresh; raspberries
5 medium-size unpeeled fresh peaches, halved and pitted
Nonstick vegetable oil spray, for the grill grates

Procedure:

Instead of reading some lengthy headnote where the author uses clever verbiage and the quirky turn of a phrase to express how with a little attention peaches shine on the grill or just how out-of-this-world, off-the-hook, sinfully palatable this easy and amaaaaaazing dessert with a homemade raspberry sauce is, simply reread the recipe title, study it, absorb it, and devour it. After all, those five words up there say it all: YUM!

In a shallow dish, combine the sugar, molasses, and lime juice, mixing well. Add half of the raspberries and mash. Add the
peach halves, turning to coat. Marinate at room temperature, cut side down, for 30 to 60 minutes.

Coat the grill rack with the vegetable oil spray and heat the grill to medium-hot. Place the peaches on the grill, cut side down. Reserve the marinade.

Turn the peaches over after 2 minutes, then cook for another 6 to 8 minutes, or until tender, basting once with half of the reserved marinade. Then remove them from the grill.

Stir the remaining raspberries into the remaining marinade and spoon over the peach halves.

Serve warm.

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