Barbecue Vegetable Brochettes
Makes about 8 brochettes
These colorful brochettes can be roasted in the oven, or tossed
on the grill for delicious picnic fare. Serve them on a bed of
brown rice, pasta, or bulgur.
1 pound very firm tofu (optional)
1 bottle of your favorite barbecue sauce
1 small red onion
1 green bell pepper, seeded
1 red bell pepper, seeded
1/2 pound crimini or button mushrooms
1 basket cherry tomatoes (optional)
1 medium zucchini (optional)
Cut the
tofu into 1-inch cubes and marinate it in some of the barbecue sauce for 30
minutes or more. Cut the onion into 1-inch chunks, then separate the layers.
Cut the bell peppers into generous bite-sized pieces. Remove the stems from
the mushrooms and the tomatoes. Cut the zucchini into 1/2-inch thick rounds.
Thread the vegetables and marinated tofu onto skewers.
Brush the
brochettes with barbecue sauce and place over medium-hot coals
for 10 to 15 minutes, turning occasionally and basting with additional
barbecue sauce.
Nutrition information per serving: 100 calories;
7 g protein; 13 g carbohydrate; 1.5 g fat; 238 mg sodium; 0 mg
cholesterol (more
recipes on next page)
Grilled Polenta with Portabello Mushrooms
Serves 4
 Preparation time: 25 minutes
Chilling time: 2 hours
Grilling time: 15 minutes
1/2 cup polenta (coarsely ground cornmeal)
1 15-ounce can Swanson's Vegetable Broth or 2 cups vegetable stock
1/2 cup water
4 large portabello mushrooms
1 tablespoon olive oil
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
2 tablespoons red wine
2 garlic cloves, crushed
1 roasted red pepper, cut into thin strips for garnish (optional)
Combine the polenta, vegetable broth, and the 1/2 cup of water
in a saucepan. Bring to a simmer and cook, stirring frequently,
until very thick, 15 to 20 minutes. Pour into a 9- x 9-inch baking
dish and chill completely (at least 2 hours). To grill, cut into
wedges, brush or spray lightly with olive oil, and cook over medium-hot
coals until nicely browned.
Clean the mushrooms and remove the stems.
Prepare the marinade by stirring the remaining ingredients together
in a large bowl.
Place the mushrooms upside down in the marinade and let stand 10
to 15 minutes. Turn right side up and grill over medium-hot coals
about 5 minutes. Turn and pour some of the marinade into each of
the cavities. Grill until mushrooms can be pierced with a skewer,
about 5 minutes longer.
Serve with grilled polenta. Garnish with roasted red pepper strips,
if desired.
The polenta may be prepared up to two days in advance. Simply
cover and refrigerate until ready to grill.
The polenta and mushrooms may be broiled in the oven instead of
grilled.
Many other vegetables are delicious grilled as well. Grilled zucchini,
eggplant, sweet potatoes, peppers, or asparagus would make great
accompaniments.
Nutrition information per serving: 141 calories;
4 g protein; 20 g carbohydrates; 3 g fat; 308 mg sodium;
0 mg cholesterol
Beet This Burger
Serves 6
This burger comes from Olinda Cho-Forsythe, a native of Guatemala
and a full-blooded Mayan. She developed her burger recipe in the
kitchens of the Gran Fraternidad Universal, an organization dedicated
to world peace and to promoting a vegetarian diet through its centers
and restaurants throughout Latin America. The unusual addition
of 1 tablespoon of grated beets is just enough to give this burger
a pleasant color.
Ingredients:
1 tablespoon finely grated raw beet
1/2 cup cooked oats
1 cup uncooked oats
1/2 cup coarsely ground walnuts
1/4 cup coarsely ground almonds
2 tablespoons sesame seeds
1 tablespoon nutritional yeast flakes (optional)
1/4 cup minced green pepper
1/4 cup minced onion
1 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon ground sage
1/4 teaspoon mustard powder
2 tablespoons soy sauce
1 tablespoon instant dry vegetable broth
tomato slices, for garnish
Mix all ingredients together well. Form into 6 patties and grill
until cooked through. Serve on whole wheat rolls with tomato slices
and your favorite condiments.
From The Vegetarian No-Cholesterol
Barbecue Cookbook by
Kate Schumann and Virginina Messina, M.P.H., R.D.
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