For these dog days of summer, there’s nothing better than grilling in the backyard especially after perusing a review copy of Grilling Vegan Style by John Schlimm. Too bad I don’t have a grill. Or a backyard. Luckily, I have a generous sister who I can impose on. Having almost as much experience grilling as I do baking, namely zero, I’m grateful for the extra help and supervision.
First up is Golden Tandoori Seitan, page 34. Seitan chunks marinated in a delectable blend of Indian spices and soy yogurt. Anything on a stick is sure to please and these seitan skewers are no exception. The marinade is so flavorful, I’m thinking of using it on other things.
Gotta have veggies to go with the protein. Usually, I’m plenty happy with fresh from the farmer’s market vegetables simply grilled, seasoned with a little salt and pepper. That’s it. Nothing fancy. I like my taste buds to get the full flavor of having something grilled.
But since I’m in cookbook review mode, I tried the Sweet Potato & Green Onion Country Salad, page 62 – grilled sweet potatoes and green onions tossed in a cider vinegar-Dijon dressing. While the salad tasted fine, I thought the dressing detracted a bit from the taste of the grilled veggies.
I had this same thought when I made Zucchinicotti, page 166 (not pictured) – a grilled zucchini and red onion mixture stuffed into manicotti tubes and baked. Again, there wasn’t anything wrong with it per se but the grilled taste gets a bit obscured by the other ingredients.
What was really exceptional though was the Homemade Vegan Parmesan Cheese (also on page 166) that was sprinkled on top of the Zucchinicotti. Super easy to make with everyday pantry items, there’s no need to ever get the store bought kind again.
For dessert, I went with grilled fruit – Grilled Cantaloupe with Fresh Ginger & Mint Leaves page 178 and Strawberry Skewers with Vanilla, I Scream! page 188. Once the grilled strawberries were off of the skewer they quickly disappeared courtesy of little fingers belonging to my niece and nephew. So good with ice cream, I went with the store-bought option but there is a recipe for the ice cream in the cookbook.
My niece tried the Backyard PB & J page 141 (not pictured) for lunch and gave a big thumb’s up to the grilled peanut butter and jelly sandwich. For myself, I made a variation with banana and Justin’s Chocolate Peanut Butter that I ultimately had to share with little smiling faces. Grilling Vegan Style is sure to put a smile on your face too.
Disclosure: I received the book free of charge from the publisher to review. The opinions and experience with the book expressed herein are my own. There was no pay to say.
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