Category Gluten Free Recipes

Vegan Staples – Grilled Veggies!

* There are a few staple items I think any vegan should have at the ready. More than I think most of these staples are items any household should have at the ready. My first in this series will be the delicious, simple and healthy:

Grilled Vegetables

Each week I go shopping and pick up a lot of fresh produce and take a half hour or forty-five minutes and grill it. For the photos you’ll see at the bottom I cut these much smaller than normal. I also skewered them (which I normally don’t bother with). You can cut them in large pieces or small like I have. They are great for dinners alone, with your families or even parties.

I get 6-8 bell peppers, 1-2 red onions, 4-6 small squashes, 4-6 medium zucchinis and any other local, fresh or on small fruit and veg I feel compelled. I cut, oil, salt/pepper (and sometimes other delicious spices!) and grill these bad boys then package them up. I serve them as a side dish, topper for salads, vegetable paninis or pitas, pizza toppings, mixed into quinoa or couscous, etc. It is such a versatile item to have that I can no longer imagine not having them.

I strongly suggest that you block off the 30-45 minutes one weekend (soon), get your veggies grilled up and enjoy them throughout the week. There is absolutely no doubt in my mind that you will incorporate this into your weekly routine going forward.

What you’ll need:

- produce of your choosing, cut into sizes of your choice, enough olive or grapeseed oil to cut them, salt/pepper and any spices (I use chili powder quite often!)

What to do:

- place your veggies on a medium hot grill, turning after five minutes and taking off when staring to “wilt”

Last photo taken by Jason (you can see my chipped nail, haha!)

Got something to say? One comment

(Late!) Meatless Monday – BBQ Tofu Steaks

**Vegan and Gluten Free

This is my second attempt at making BBQ tofu. My first try was a complete and utter failure. I did absolutely no research, and just sort of slathered a little bit of store bought sauce on toward the end of the a ten minute grilling cycle. Not to say it was really, really bad but reality it was that it was just warm tofu with a little sauce burnt around the edges. Boy was I surprised when I did a little more digging.

This go around I decided to do a little bit of a dry rub and follow it up with some homemade BBQ sauce. The whole thing took a whopping ten minutes more than otherwise and turned out infinitely better! Of course, I think next time I’ll let my steaks sit in the rub a little longer, but either way, this was clearly the winner of my attempts. Go ahead, give it a go and let me know how it turns out!

Vegan BBQ Tofu Steaks with Homemade (GF) Sauce

Needed: 1 package of extra firm, organic, non-GMO, gluten free tofu; pressed, drained and cut into four equal steaks

Dry Rub:

- 2 tbsp olive oil
- salt and pepper (to taste)
- 1 tbsp paprika
- 1/2 tbsp cayenne pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
* suggested: a squirt or two of Sriracha ;)

- Mix all ingredients together and slather on tofu; leave to rest for up to 1 day

BBQ Sauce, makes approximately 1.5cups:

- 1 6oz can tomato paste; no sugar added
- 1 tbsp maple syrup or agave
- 2 tbsp balsamic vinegar
- 1/8c unsulphered molasses
- 1/4-1/2c water
- 1 tbsp cayenne
- 1/2 tbsp cumin
- 1/2 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- salt and pepper to taste

- Combine all ingredients with a whisk (or blender if you’re lazy like me); store in an air tight container for up to a week

Method:

- Heat grill
- Lay steaks in indirect heat (not in the middle over the open flame)
- Grill for 6-7 minutes on each side allowing nice grill marks and char
- About 1-2 minutes before removing spoon 1-2 tbsp of sauce onto steak, cover, and let melt a little in the grill heat
- Remove and serve!

* Suggestions: BBQ sandwich, salad topper, etc.!

Got something to say? 3 comments