The New Vegetarian Grill
Outdoor Cooking for Vegetarians, by Andrea Chesman
This outdoor vegetarian cookbook includes recipes for appetizers, salads, soups, burgers, pizza, side dishes, desserts and dipping sauces.
The pleasure of outdoor summer cooking often falls short for a vegetarian. Most barbecue parties offer the standard fare of burgers and hotdogs, maybe steaks or ribs, leaving a vegetarian to make a tomato sandwich or hope for awfully good side dishes. But grilling lends itself well to vegetarian cooking with the rich roasted flavors that develop over a flame. Meat eaters and vegetarians can share grill space and enjoy a meal together easily when it's cooked outside.
Grilled Soup
The New Vegetarian Grill is fairly strict in its approach. There are no seafood dishes, which will be a disappointment to fishatarians, but dairy products are included (such as cheesy pizza recipes). There are some surprising inclusions, such as grilled soup (including a New England Style Grilled Corn Chowder) and a chapter on grilled desserts.
Sandwiches and Burgers
While some of the unexpected recipes may be most appealing to a hard-core griller, everyone can benefit from the "meatier" recipes in this cookbook. The sandwiches and burgers chapter includes Vegetarian Reuben Sandwiches, Grilled Eggplant Steak Sandwiches with Roquefort and Tomatoes and Lentil Burgers with Tomato-Cucumber Relish.
Side Dishes for Meat Eaters
The book is a nice resource for families with both meat and non-meat eating members. Even burger and steak lovers need side dishes, and most cooks appreciate being able to cook the entire meal on the grill. Chapters on appetizers, vegetables, salads, pasta, desserts and sauces will keep everyone happy.
Recipe Excerpt:
Grilled Refried Bean Tacos
Author's Note: It is important to use fresh, pliable tortillas for these soft tacos. Stale tortillas will crack and break when they are folded. If the tortillas seem stiff, steam them briefly or heat them in a microwave until they are pliable.
Serves 4
Ingredients:
- Ten to twelve 6-inch corn tortillas.
- 1 1/2 cups refried beans (homemade or store bought)
- 1 1/2 cups shredded Monterey Jack or cheddar cheese (6 ounces)
- 1 tablespoon extra virgin olive oil or canola oil
- Salsa
Directions:
- Prepare a medium fire in the grill.
- Set a tortilla on a work surface.
- Spoon about 2 tablespoons of the beans and 2 tablespoons of the cheese onto half of the tortilla.
- Fold over and press gently to seal.
- Repeat until all the tacos are filled.
- Brush each taco with the oil.
- Place the tacos on the grill and grill until the outside is crisp and grill-marked and the inside is heated through, about 3 minutes per side.
- Serve immediately, passing salsa on the side.
Title: The New Vegetarian Grill
Publisher: Harvard Common Press, 344 pages
Price: $16.95
ISBN: 978-1-55832-362-9
