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Table of Contents

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Features
TwoKeystoGreatGrilling: MarinadesandRubs14
ByJillNussinow,MS,RD

Columns
WhatsCooking? 3

Marinadesandrubshavealong standingtraditionwhenitcomes togrilling,andforgoodreason.

FindoutwhatsupwiththeVegan CulinaryExperiencethismonth.

TheFlavorofSummerinthe DesertMesquite!24
ByLizLonetti

SouthwestMeetsSpain: OntheGrill17
ByChefPhilipGelb

ChefPhildoespaellathe traditionalway.Onthegrill!

Learnallaboutthejoysof mesquitebeansandmesquite flour!

BringBackthePushup26
ByBarryLovelace

SummerCelebrations19
ByChefMayra

Getsomegreatmealideasfor yourgrillingextravaganza.

Getstrong,leanmuscleusing simpleresistancetraining.

LivingGreen: CompassionateSummer TheSecretsofSmokedSalts Grilling28 ByChristineWatson 22


ByChefJasonWyrick

Learnhowtomakegourmet smokedsaltsrightinyourown backyard.

TheCompassionateNutritionist giveshertipsforsummergrilling andagreatMediterranean sandwichtogowiththem.

Marketplace8

Getconnectedandfindoutabout veganfriendlybusinessesand organizations.

RecipeIndex49


On The Grill

Alistingofalltherecipesfoundin thisissue,compiledwithlinks. seethefollowingpagefor interviewsandreviews

August 2009|1

Table of Contents 2
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Interviews
InterviewwithRawChef AngelaElliott30

Reviews
RestaurantReview: MacysEuropean Coffeehouse,Bakery,and VegetarianRestaurant41
ByMadelynPryor

Angelaspecializesinmakingraw foodsimpleandaccessible withoutcompromisingonflavor.

InterviewwithJoshHooten ofHerbivore33

JoshisthecoownerofHerbivore clothingstoreandmagazineand oneofthelongtimeluminariesof thevegancommunity.

LocatedintheheartofFlagstaff, Macysisaquaint,funvegetarian coffeehousewithagreatselection ofcoffeesandteasandaneclectic arrayofmenuoptions.

FeaturedArtist

ProductReview:So DeliciousCoconutbased Yogurt43


ByMadelynPryor

ApolloPoetry,theTraveling lookingtoavoidsoyorsimplyfora Poet38 rich,decadenttastethatisnt


loadedwithcalories. ApolloPoetryisanationally renowned,awardwinningpoeton BookReview:TheVegan ajourneytobringartand Table45 compassiontothemasses. ByMadelynPryor Entertainmentatitsfinest,thisis thegotobookwhenyouvegot vegetarianandnonvegetarian guestsalike.

Theperfectyogurtforthose

BookReview:VeganScoop 47
ByMadelynPryor

Exoticicecreams.Lowcalorie desserts.Easytofollowrecipes. Whatsnottolike?

On The Grill

August 2009|2

The Vegan Culinary Experience


OnTheGrillAugust2009
PublisherJasonWyrick EditorsEleanorSampson, CarolynMullin, MadelynPryor NutritionAnalystEleanorSampson WebDesignWilliamSnell&JasonWyrick GraphicsAlexSearcy&JasonWyrick VideoProductionKristenMozafarri ReviewerMadelynPryor ContributingAuthorsJasonWyrick MadelynPryor JillNussinow MayraDr.Flavor LizLonetti SharonValencik PhilipGelb BarryLovelace ChristineWatson

Whats Cooking?
Grilling shouldntjustbelimitedto summer,despitetradition!Thesmoky aromaofthedifferentwoods,the roasted,caramelizedflavorsofthe differentveggies,thetangy,powerful flavorsofthedifferentrubsand sauces.Allofthesecombinetomake atrulysensualculinaryexperienceand theprimaryreasongrillinghappenstobemyfavoritewayto preparemeals.Italsomakesagreatexcuseforasocialgathering whichitselfisagreatexcusetoshowoffjusthowgoodvegan cuisinecanbe.Inthisissue,youlllearnsomebasics,some gourmetgoodies,desserts,andwaystopleaseyourmeateating grillingcompanions. Lookformorechangesinthecomingissuesasweexpandthe VeganCulinaryExperiencetoincludeinteractivecontentandmore columns.Werealsoworkingonaprintversionofthemagazine, soforthoseofyoucrazingthesmellofpaperandinkthatonly comeswithprintedtext,itsseveralmonthsoff,butitsonthe way.Untilthen Eathealthy,eatcompassionately,andeatwell!

PhotographyCredits

CoverPageCathyFisher
RecipeImagesJasonWyrick MilanValencikof MilanPhotography SmokedSaltsJasonWyrick Brazier,Mesquite,GNUFreeDocumentation Screwbean,FirePitLicense Bananas CreativeCommons ApolloPoetryCourtesyofApolloPoetry AngelaElliottCourtesyofAngelaElliott JoshHooten&ApparelCourtesyofJoshHootenand Herbivore SoDeliciousYogurtSoDeliciousWebsite MacysInteriorMacysWebsite

On The Grill

August 2009|3

Contributors
JillNussinow,MS,RD,TheVeggieQueenJillisaRegisteredDietitianandhasaMasters DegreeinDieteticsandNutritionfromFloridaInternationalUniversity.Aftergraduating,she migratedtoCaliforniaandbeganaprivatenutritionpracticeprovidingindividualconsultations andworkshops,specializinginnutritionforpregnancy,newmothers,andchildren.Youcan findoutmoreaboutTheVeggieQueenatwww.theveggiequeen.com.

JasonWyrickChefJasonWyrickistheExecutiveChefofDevilSpice,Arizona'svegancatering company,andthepublisherofTheVeganCulinaryExperience.ChefWyrickhasbeenregularly featuredonmajortelevisionnetworksandinthepress.Hehasdonedemoswithseveral doctors,includingDr.NealBarnardofthePCRM,Dr.JohnMcDougall,andDr.Gabriel Cousens.ChefWyrickwasalsoaguestinstructorintheLeCordonBleuprogram.Hehas cateredforPETA,FarmSanctuary,FrankLloydWright,andGoogle.VisitChefJasonWyrickat www.devilspice.comandwww.veganculinaryexperience.com.

MadelynPryorMadelyntheReviewerPryorisoneofAmazon.comstop1500reviewers, andacertifiedVineVoice.Shealsogetsseveralrequestseverydaytoreviewbooks, movies,andgraphicnovelsfromvariouspublishersincludingHarperCollins.Thatmeans thatpeoplereallywantMadelynsadviceandopinion,whichisfinewithher,becauseit makesitthatmucheasierforhertoenactherplansforworlddomination.Thoseplans currentlyinvolvetakingabreakfromherMastersofPsychologyprogramtobetheSous CheffortheVeganCulinaryExperience.Youcanreachherat madelyn@veganculinaryexperience.com. EleanorSampsonEleanoristheeditorforTheVeganCulinaryExperience,author,andan expertveganbakerwithaspecialtyindeliciousvegansweets(particularlycinnamonrolls!) YoucanreachEleanoratEleanor@veganculinaryexperience.com.
On The Grill August 2009|4

Contributors
MayraDr.Flavor - ChefMayrahasbeeninthehealthyeatingandcookingindustryfor over11yearsandhascertificationsinsportsnutrition,macrobioticcooking,veganand vegetarian,holistic,andfengshuicuisine.Shestartedhercareerasacookbylearningand experimentingwithFrench,Caribbean,Southern,Cajun,andWestAfricancuisine. ChefMayraisachefinstructorandconductsavarietyofclassesanddemonstrationsgeared towardsveganathletes,personaltrainers,andanyonewhowouldliketoliveahealthierlife. Dr.Flavorcanmakehealthycookingeasierbybecomingyourpersonalchef! VisitChefMayraatwww.mychefmayra.comorcallherat7023724709. LizLonettiAsaprofessionalurbandesigner,LizLonettiispassionateaboutbuilding community,bothphysicallyandsocially.ShegraduatedfromtheUofMNwithaBAin Architecturein1998.ShealsoservesastheExecutiveDirectorforthePhoenixPermaculture Guild,anonprofitorganizationwhosemissionistoinspiresustainablelivingthrough education,communitybuildingandcreativecooperation(www.phoenixpermaculture.org). Alongtimeadvocateforbuildinggreenerandmoreinterconnectedcommunities,Liz volunteershertimeandtalentforotherlocalgreencauses.Inhersparetime,Lizenjoys cookingwiththeveggiesfromhergardens,sharinggreatfoodwithfriendsandneighbors, learningfromandteachingothers.TocontactLiz,pleasevisitherblogsite www.phoenixpermaculture.org/profile/LizDan . SharonValencikSharonValencikistheauthorofSweetUtopia:SimplyStunningVegan Desserts.Sheisraisingtwovibrantyoungvegansonsandrescuedanimals,currentlyarabbit andadog.Shecomesfromalineageofartisticchefmatriarchsandhasbeenbakingsince agefive.Sheisworkingonhernextbook,WorldUtopia:DeliciousandHealthy InternationalVeganCuisine.Pleasevisitwww.sweetutopia.comformoreinformation,toask questions,ortoprovidefeedback. ChefPhilipGelbPhilipGelbwasbornandraisedinBrooklynNY.HeendedupinFlorida wherehereceivedaBAinculturalanthropologyanddidgraduatestudiesin ethnomusicology.ForthelastdecadehehaslivedintheSanFranciscoBayAreawherehe worksasaprofessionalmusicianandmusicteacheraswellasaveganchef.Asamusicianhe hasperformedallovertheUnitedStatesandinJapan,EuropeandCanada.5yearsagohe startedIntheMoodforFood,avegetarianpersonalchefandcateringcompany.Hehas beenvegetariansince17andafterbecomingvegan4yearsago,hechangedhisbusinessto strictlyvegancuisine.Althoughtotallyselftaughtasachef,heisaverypopularvegan cookingteacher,hostingmonthlyclasses.Hisotherinterestsincludehiking,travelling,and heisanavidfilmbuff.Ofcourse,helovescooking,especiallyforfriendsaswellasprofessionally.VisitPhilat www.myspace.com/InTheMoodforFood.

On The Grill

August 2009|5

Contributors
BarryLovelaceBarryLovelaceisaveganfitnesscoachspecializinginthefunctionaltraining ofathletes.HeistheownerofFitQuestFitnessinAllentown,PA,andfrequentlyproduces routinefitnesspodcastsathissitewww.barrylovelaceblog.com. ChristineWatsonChristineWatson,MS,RD,hasbeenteachingnutrition,healthand wellnesssince1992.Sheisaregistereddietitian,nutritionist,andcertifiedwellnesscoach.As theownerofCompassionateNutritionist,LLC,Christinesgoalforherclientsistohelpthem incorporatehealthyvegetarianeatingandgreenlivingpracticesintotheirbusylives.To learnmoreabouttheservicesandproductsofferedbyChristineandsubscribetoher CompassionateLivingezinewhereyoullreceiveaFREEcopyofherHealthy&Eco conscious7dayMenuw/recipesincluded,visitthecompanywebsiteat www.CompassionateNutritionist.comoremailChristineat Christine@CompassionateNutritionist.com.

On The Grill

August 2009|6

About the VCE


TheVeganCulinaryExperienceisaneducationalveganculinary magazinedesignedbyprofessionalveganchefstohelpmake vegancuisinemoreaccessible.PublishedbyChefJasonWyrick, themagazineutilizestheelectronicformatofthewebtogo beyondthetraditionalcontentofaprintmagazinetooffer classes,podcasts,aninteractivelearningcommunity,andlinksto articles,recipes,andsitesembeddedthroughoutthemagazineto makeretrievinginformationmoreconvenientforthereader. TheVCEisalsodesignedtobringveganchefs,instructors, medicalprofessionals,authors,andbusinessestogetherwiththe growingnumberofpeopleinterestedinvegancuisine. Eathealthy,eatcompassionately,andeatwell.

Become a Subscriber
SubscribingtotheVCEisFREE!SubscribershaveaccesstoourLearningCommunity,backissues,recipe database,andextraeducationalmaterials. Visithttp://veganculinaryexperience.com/VCESubscribe.htmtosubscribe.
*PRIVACYPOLICYContactinformationisnever,evergivenorsoldtoanotherindividualorcompany

Not Just a Magazine


MealService
TheVeganCulinaryExperiencealsoprovidesweeklymealsthatcoincidewiththerecipesfromthemagazine. ShippingisavailableacrosstheUnitedStates.Raw,glutenfree,andlowfatdiabeticfriendlyoptionsare available.Visithttp://veganculinaryexperience.com/VCEMealService.htmformoreinformation.

CulinaryInstruction
ChefJasonWyrickandmanyofthecontributorstothemagazineareavailableforprivateculinaryinstruction, seminars,interviews,andothereducationalbasedactivities.Forinformationandpricing,contactusat http://veganculinaryexperience.com/VCEContact.htm.

An Educational and Inspirational Journey of Taste, Health, and Compassion


On The Grill August 2009|7

Marketplace
WelcometotheMarketplace,ournewspotfor findingvegetarianfriendlycompanies,chefs,authors, bloggers,cookbooks,products,andmore!Oneofthe goalsofTheVeganCulinaryExperienceistoconnect ourreaderswithorganizationsthatproviderelevant productsandservicesforvegans,sowehopeyou enjoythisnewfeature! ClickontheAdsEachadislinkedtotheappropriate organizationswebsite.Allyouneedtodoisclickon theadtotakeyouthere. BecomeaMarketplaceMemberBecomeconnected byjoiningtheVeganCulinaryExperience Marketplace.Membershipisavailabletothosewho financiallysupportthemagazine,tothosewho promotethemagazine,andtothosewhocontribute tothemagazine.ContactChefJasonWyrickat chefjason@veganculinaryexperience.comfordetails!

CurrentMembers
RationalAnimal (www.rationalanimal.org) FarmSanctuary (www.farmsanctuary.com) GoDairyFree.organdMySweetVegan (www.godairyfree.org) JillNussinow,MS,RD,TheVeggieQueen (www.theveggiequeen.com) MartyDavey,MS,RD (www.martydavey.com) ChefMayraDr.Flavor (www.mychefmayra.com) SweetUtopia (www.sweetutopia.com) InTheMoodforFood (www.myspace.com/inthemoodforfood) ThePhoenixPermactultureGuild (www.phoneixpermaculture.org) MilanPhotography (www.milanphotography.com) RawSpiritFestival (www.rawspirit.com)
On The Grill August 2009|8

Marketplace

www.mychefmayra.com chef@mychefmayra.com Call 702.372.4709


Eatingvegandoesn'thavetobeboring.Infact,itisthemostexcitingwaytoeat!Freshand organicallygrownplantbasedfoodsareamongnature'smosthealthfulanddeliciousgifts.

Private Chef Mayra provides**Baby Food Classes** plus these healthy services. "A Seduction of the Senses" A flavor fusion to seduce your palate Private & Public Cooking Classes Sport Nutrition information-cooking tips. How to prepare foods as a Vegan or Vegetarian Vegan Desserts & Meal delivery Guidance and coaching for healthy eating for you and your family Hire Chef Mayra Mention this ad and Save 25% on your next Private Service

On The Grill

August 2009|9

Marketplace


On The Grill August 2009|10

Marketplace


On The Grill August 2009|11

Marketplace

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Marketplace

On The Grill

August 2009|13

Two Keys to Great Grilling: Marinades and Rubs


By Jill Nussinow, MS, RD, The Veggie Queen

Grilled Asian Squash Salad


Serves4
This was inspired by a rub made by Chef Jeffrey Beeson at The Point Hilton Resort at Tapatio Cliffs in Phoenix, Arizona. He grows all the herbs and spices in his garden. We go to the store and still come out with a terrific product that can be rubbed onto meat, fish, poultry, or even tofu before grilling. It also makes a good daily spice blend. You can also do this with paprika instead of chilies, and omit the cayenne, for a milder blend. You can also add toasted and ground sesame seeds to make it richer, but it wont last longer. 12driedchilies(dependingonsize),cutinto piecesuseanchoorpasillaoranythatyoulike (oryoucanuseagoodpurechilipowder,not spice,whichhasotherspicesadded) 1tsp.cuminseeds,toasted 1tsp.corianderseed 1tbsp.garlicgranulesor2tsp.garlicpowder tsp.cayennepepper 1tsp.oregano 1tsp.onionpowder 1tsp.thyme 1tsp.rosemary(optional) 1tsp.blackpepper(optional) 23tsp.sucanatorbrownsugar Combineallingredientsexceptsugarinaspice grinderorblender.Blenduntilsmooth.
2008TheVeggieQueen www.veggiequeen.com
On The Grill

Somethingaboutputtingfoodoverfiremakesit tastegreat,mostofthetime.Perhapschildhood memoriesofcookingoutdoors,orsomething deeplyingrainedinourgenesaboutcookingwith fire,whichatonetimewastheonlyway,leadsto thethrillofthegrill.Often,though,peopletell methattheirvegetableorvegangrillingexperience wasntasgoodastheythoughtthatitcouldbe becausetheirfoodwasdriedout.Mytwo solutions:marinadesandrubs. Wecantakealessonfrommeateaterswhenit comestomarinades,whichareusedoftenfora fewreasons:toinfuseflavor,tokeepthefood fromdryingoutandtotenderizeNotenderizing necessarywithveganproteinsbuttheystillbenefit fromaddedflavorandmoisture.Marinades producefavorableresultswithtofu,tempehand seitanandwithanumberofabsorbentvegetables suchassummersquashandeggplant. WhileIliketomakemyownmarinades,usinga bottleofstoreboughtmarinadeisjustfine.Often, yourfavoritevinegarbased,noncreamydressing willdo.Youcanenlivenitwithsomefreshchopped herbsofyourchoice.Myfavoritemarinadeherbs includeparsley,oregano,cilantro,basil,mint, tarragonandsavory,dependinguponwhatflavor profileIamseeking,andwhatIammarinating. UsingdriedherbsisfineandIoftenusedriedinthe marinadeandaddfresh,choppedherbstothedish aftertheyvebeengrilled.
August 2009|14

Howlongshouldyoumarinate? Thelengthoftimeinthemarinadedependsupon thefoodandhowmuchmarinadeitwillabsorb. Eggplant,whichismostspongelike,willsuckup themarinaderatherquicklysobecarefulwithhow muchmarinadeandthelengthoftime,aswellas howmuchtamari,Braggsliquidaminoacidsorsoy sauceyouadd.Toomuchmakesadish unpalatable.Generally,marinatingforatleast15 minutesandupto1hourissufficienttoinfuse flavorintotofu,seitanandothervegetables, includingmushrooms.Tempehsfirmtexture allowsforlongermarination.Iliketosteamor simmertempehbeforemarinatingittoallowfor betterabsorption.WhenIdomyGrilledAsian SquashSalad(recipebelow),Iusuallymarinatefor 30minutesto1hourbuthavedonesoforaslittle as15minutes.AlotdependsuponhowpreparedI amatgrilltime. Oneofthenicethingsaboutveganmarinadesis thattheycanbereservedtouseforadding moisturetothegrilleddish.Ioftenreservethe marinadeincaseIwanttouseitafterwardsor brushgrilleditemswithit.Youcanalsotasteyour marinadeasyougoalong,whichisnotpossible withmeatbasedmarinades. WhatsTheRub? Ifyouveneverusedarubbefore,itsagreatway toaddlotsofflavortovegoptions.Youactually coatthefoodwithabunchofmixedspicesandlet itsittoabsorbtheflavors.Rubsworkbestwith moistfoodssodon'tworkwellondryvegetables suchasgreenbeansorcarrots. WhatIloveaboutrubsisthatyoucanbuythem premade,suchasthosefromWholeSpice http://www.wholespice.com(BBQspicerub,chili BBQspiceruborJerkseasoningtonameafew)or youcaneasilymakeyourownfromspicesthatyou

Herb and Chile Rub


Makescup
When the squash is prolific, you always need another way to serve it. This dish is especially easy and delicious. Even people who say they dont like squash usually find it irresistible. 1tbsp.oliveoil 1tsp.toastedsesameoil 2tbsp.ricewinevinegar 1tbsp.reducedsodiumtamariorBraggsliquid aminoacids 4summersquashofanykind,quartered lengthwise 1largeonion,cutintorings 3tbsp.choppedherbs,suchascilantro,Thai basil,orparsley 23clovesofgarlic,minced 1tsp.gratedginger Saltandpeppertotaste Combineoliveoil,sesameoil,vinegar,andhalf thegarlicandgingerinabowlorzipperedbag. Mixinsquash,onion,andherbs.Letmarinateat least30minutesto1hour.Removevegetables, andreservemarinade. Placeveggiesonascreenorbasketonyourgrill overhotcoalsorgas(orinsideonagrillpan). Grillfor34minutesoneachside,turningthe vegetablescarefully. Oncethesquashisgrilled,cutitintobitesize pieces.Mixwithcookedonionrings,reserved marinade,andremaininggingerandgarlic.Add saltandpeppertotaste.Garnishwithchopped cilantroorotherherbs.Serveasisorcoolto roomtemperature. From The Veggie Queen: Vegetables Get the Royal Treatment by Jill Nussinow, MS, RD
2007TheVeggieQueen www.veggiequeen.com

alreadyuse.Arubcanchangeavegetablefrom hohumtoexciting.

On The Grill

August 2009|15

WhatAreThey? Generally,theyareamixtureofspicesanddried herbsmixedwithsugarand/orsalt.Iusuallyomit boththesugarandsalt.Theyareusedtocoat foodsbeforegrilling,oftenbybrushingorrubbing thefoodwithabitofoil.Ifthefoodismoist,such astofu,seitanorsteamedtempeh,nooilis necessary.Iomitthesugarbecauseitcan sometimesburnorcausethefoodtosticktothe grill. Youdonotneedtolettherubsitonthefood,but itsfineifyoudo.Rubsaddaburstofflavor,which enhancesgrilledfoods.Rubsalsoworkwellfor roasting,broilingorgeneralseasoning.Spicerubs makewonderfulholidaygifts,especiallysinceyou canpersonalizeeachblend,addingingredientsthat friendsorfamilylike,andomittingthosethatthey dislike.ThissimpleChiliRubkeepswellinglass. Remembernottostoresaltinmetalcontainers,as itwillcorrodethem. Enjoyyoursummercookingoutdoors.

TheAuthor
JillNussinow,MS,RD,TheVeggie QueenJillisaRegisteredDietitian andhasaMastersDegreeinDietetics andNutritionfromFlorida InternationalUniversity.After graduating,shemigratedtoCalifornia andbeganaprivatenutritionpractice providingindividualconsultationsand workshops,specializinginnutritionforpregnancy,new mothers,andchildren.YoucanfindoutmoreaboutThe VeggieQueenatwww.theveggiequeen.com.


On The Grill August 2009|16

Southwest Meets Spain: On the Grill


with Chef Philip Gelb

Grilling!Foodtastesgood,cookedoutdoorsover coalsorwood.Thisisasimplefactoflife recognizedbyallculturesonallcontinents. Barbecueiseasilymistakenassomethingfor carnivoresonly;howeverthereisamultitudeof waystopreparedelightfulvegetablesonagrill. CornisoneofNorthandCentralAmericasgreat contributionstotheglobalculinarydiet.Itishighin nutrition,fairlyeasytocultivateandeasyto prepareinaninfinitevarietyofways.Thisstapleof thedietofNativeAmericansisnowfoundin traditionaldietsallovertheworld.Pleaseonly uselocallygrownorganiccorn!Otherwiseyouare usingandthussupportingthefarmingof geneticallymodifiedcorn,whichisoneofthemost misusedofallseeds.Cornisoneoftheeasiest vegetablestouseonthegrill,caramelizingthe kernelstoadelightfulflavor.Thesecanbeeaten simplybythemselvesorwithsomepestoormade intocornsaladswhichcanthenbestuffedinto peppers...well,yougetthepoint.Takeanideaand runwithit. Ageneralruleistoprovideoneearofcornper person.Toprepare,submergeeachearofcornin itshuskinwaterforonehourtohydrateit. Carefullyliftthehuskandbrushwitholiveoiland dustlightlywithHimalayanredsalt.Rewraphusks aroundtheears.Placeongrill,overwarmcoals andcover,for15minutes,turningevery5minutes. Thehuskswillcharbutthecornontheinsidewill beokbutdonotovercook.Becarefulinremoving fromthegrillasitwillbeveryhot!!Fromhere, simplyremovetherestofthehuskandeat,oradd abitofsaltandpepperandperhapsmoreoliveoil. Or,youcanbrushwithacilantropesto!

Cilantropesto
Ingredients 2cupscilantro 2clovesgarlic 1/2cuproastedwalnuts 1/2cupextravirginoliveoil 1tspseasalt blackpeppertotaste Instructions Placeallingredientsinafoodprocessorand processuntilsmooth. RawVersion(optional) Donottoastthewalnuts.

PaellaforPuyol
Inhonorofanamazingseasonfortheincredible football(soccer)teamFCBarcelonahadwinning theSpanishtitle,theSpanishcupandtheEuropean ChampionshipIwouldliketoofferthisdishfor teamCaptain,CarlesPuyol.Arguablyoneofthe greatestdefensiveplayersinthisworld,this Catalonianfootballplayerhasbeenanintegralpart ofthisteamandtheSpanishnationalteamforover adecade.Historically,FCBarcelonahasbeenavery progressiveteambeginningwhentheywentup againstFrancoduringandaftertheSpanishcivil war.Inrecentyears,ratherthantakehuge amountsofmoneyfromcorporatesponsorsin exchangeforputtingthatcorporationontheir uniform,FCBarcelonasetanewstandardby payingUNICEFsotheycanputUNICEFonthe teamsuniforms.
August 2009|17

On The Grill

Ingredients 1cupbombarice 2clovesgarlic 1onion,chopped 1/2cupfreshpeas Ingredients,continued 1redpepper,julienned poundtempeh,cutinstrips Afewpinchessaffron 2tbspoliveoil drycupwhitewine 1tspseasalt 3cupsstock Blackpeppertotaste Instructionsforthepaella Placepaellapanongrill,addoliveoil, saffron,saltandonionsandsautfor3 minutes,addgarlic,peas,andredpepper andsaut2moreminutes.Addriceand saut1minuteandthenaddthewine. Simmertillevaporatedandthenaddthe stock.Cookfor25minutesortillwateris evaporatedandriceisfluffy. Forthetempeh Grilltempehslicestillbrownedoneach side.Placetempehslicesonfinishedpaella.

Instructions Grillthecornasnotedabove.Wrapthepeppersin foilandplaceongrillforhalfhour.Removefrom foilandpeelandremoveseedsandchopfinely. Combineallingredientsinbowlandstirgently.Let sitforanhourforingredientstoblend. TheAuthor Forthelastdecade,Philhaslivedin theSanFranciscoBayAreawhere heworksasaprofessional musicianandmusicteacheraswell asaveganchef.Asamusicianhe hasperformedallovertheUnited StatesandinJapan,Europeand Canada.Fiveyearsagohestarted IntheMoodforFood,avegetarianpersonalchef andcateringcompany.Hehasbeenvegetarian since17andafterbecomingvegan4yearsago,he changedhisbusinesstostrictlyvegancuisine. Althoughtotallyselftaughtasachef,heisavery popularvegancookingteacher,hostingmonthly classes.Hisotherinterestsincludehiking, travelling,andheisanavidfilmbuff.Ofcourse,he lovescooking,especiallyforfriendsaswellas professionally.YoucanreachChefPhilipGelbat www.myspace.com/inthemoodforfood.

GrilledCornSalad
Ingredients 4earscorn 1redbellpepper 1orangebellpepper 1serranopepper 1poblanopepper 1jalapenopepper 3limes 1tspseasalt 3tbspoliveoil 2tbspchoppedcilantro 1tbspchoppedsage 2scallions,chopped
On The Grill August 2009|18

Summer Celebrations
by Chef Mayra

Helloeveryone!Howisyoursummer,havingfun?I amsoexcitedaboutthismonthstheme.grilling. But,letmestartbyconfessingthatwhenIget invitedtoanoutdoorpartythequestionof Whatdoyoueat?comesmywayquiteabit.I answer,Aveganbeer,aplantbasedburger,fresh veggies,cornonthecob(grilled)andahomemade applepiealamode.IjustlovethereactionthatI getandtheexpressionontheirfaceastheythink Ooohhh,thatsoundsgoodIwantsomeofthat. Ijustloveit! Wheneverpeoplegatheratsummercelebrations likethe4thofJuly,thereisoftenafocuson informalpatiodiningwithanabundanceoffood. Whatkindoffood?Barbeque,ofcourse!The mentionofanoldfashioned4thofJulycelebration easilyconjuresupimagesoffriendsandfamily chatting,joking,andteasingthemanofthehouse whodonsanapronandtendsthesmokespewing barbecue.Withmetaltongsfirmlyinhand,he dutifullyturnsthehamburgers,steaks,hotdogs, sausages,orshrimpuntilflamesshootupwardand thefoodiswellcharred.But,let'sleavethatold fashionedimagebehind,andstepoutontothe patiooftheveganhouseholdtoseewhat'scookin' foragoodoldsummergrillingfun.Thevegan gatheringoffamilyandfriendspayshomagetoits furryfriends,theanimals,bylettingthemroam free,whilethebarbecuesizzleswithsometasty treatsoftheseason.
On The Grill

Thoughpeopleunfamiliarwiththevegantable consideritverylimited,it'sactuallyquitethe opposite.Withsomanypossiblechoicesof excellentdishes,thehostandhostesshavethe challengeofnarrowingthemdowntojustafew specialrecipesthattakeadvantageoftheoutdoor grill.Theveganchoicesforthebarbecuecanalso includesucculenthamburgers,steaks,hot dogs,sausages,andshrimpmadefromplant basedingredients.Butinsteadofofferingyou mockmeatfare,Idepartedtoofferyousome extraordinaryalternativesforyourmeal.Hereis whatIvechosenforasamplecelebrationmenu: Appetizers DrFlavorSuperIslandChiller ATastyMarinatedTofuFingerswithSpicy PeanutSauce(willbeavailableintherecipe section) Entre TossedSaladwithSpicyCoconutCurry Dressing GrilledTempehChipotleSteak(willbe availableintherecipesection) GrilledGarlicVeggieSkewers GrilledRedOnionswithLime GrilledCornontheCobwithPaprika

August 2009|19

Dessert NuttyChocolateFrozenBananas

finelyminced 1/4teaspoonblackpepper 1/8teaspooncayennepepper 1/8teaspoonguargum**

Withjustafewcreativetouchesyoucanturnthe patiointoagreatsummerparty.Someveganbeer Combinealltheingredientsintheblenderand andwineandyouwillhavethebestparty. processuntilthegarlicandgingerarecompletely However,carefulplanningispartofanysuccessful incorporatedandthedressingissmooth.Pourinto party.Manydishescanbepreparedadayortwo anarrowneckbottleforeasierpouringandchill. ahead,makingtheparty Toserve,shakewell. Here's an ideal starter that quells the hunger dayasenjoyableforthe pangs, yet leaves plenty of appetite for the *Chooseacoconutmilk homechefaswellasthe festive delights that follow. Because two containingat5to8grams guests.Makeahead servings fill the blender, you may want to oftotalfatforagood dishesincludethe prepare several batches ahead and chill them in consistencyandflavor. CurriedCoconutSalad pitchers if serving a crowd. Alternatively, have Avoidthehigherfat Dressing,theGrilled plenty of ingredients on hand and make them contentvarieties.Theywill TempehSteaks(made to order. produceaheavierdressing fromfermented withoverpoweringflavor. soybeansandavailableat Dr.FLAVORSSUPERISLANDCHILLER naturalfoodsmarkets), Yield:2deliciousservings **Guargumisafine theSpicyPeanutSauce, powdermadefromthe andeventheMarinated Fleshof2ripemangoes seedsofalegumecalled TofuFingers.Both 11/4cupsunsweetenedpineapplejuice clusterbeanthatgrowsin desserts,includingthe 1cupicecubes India.Thepowderisan ChocolateSauce,canbe 1/2cupfirmsilkentofu excellentthickeningagent madethedaybefore, 1/4cupcoconutmilk thatrequiresnocooking. too. 1/4cupmaplesyrup Thepowderisonthe (FDA'sGRASlist).Usedin Here'salightdressing Combinealltheingredientsinablenderand smallquantitiesitis thatpromisesnotto processuntilsmoothandcreamy.Pourintoold consideredcompletely coverupthefresh, safe.Guargumisavailable sweetflavorsofyour fashionedglasses. innaturalfoodmarkets. crisptossedsalad. Instead,thosecrunchyveggieswillshowofftheir Tosendchocoholicsintoecstasy,purchaseagood bestwithatoppingthatcomplimentstheir qualityofdarkchocolateandpreparetheeasiest earthiness. sauceyou'veevermade.Afewsimple preparationsthedaybeforeservingputsthis SPICYCOCONUTCURRYDRESSING sinfullydelicioustreatintothecategoryofnearly Yield:13/4cups troublefree.Then,whenthecrowdisreadyfor dessert,simplywarmthechocolatesauceover 11/3cupscoconutmilk* lowheatuntilitiscompletelymelted. 1/4cupplus1tablespoonlemonjuice 2teaspoonsmirin(Japanesesweetcooking wine) NUTTYCHOCOLATEFROZENBANANAS 3largeclovesgarlic,crushed Serving:6servings 11/4teaspoonscurrypowder 1teaspoonsalt 3ripebananas 1/2inchpiecefreshginger,peeledand
On The Grill August 2009|20

1cuprawwalnutpieces 6ouncesorsquaresunsweeteneddairy freedarkchocolate 11/4cupsorganicsugar 1/2cupboilingwater 6sturdywoodenskewers

Holdingtheskeweredbananafirmly,rollitinthe saucetocoat,thenimmediatelyrollthebananain thecoarselygroundnuts.Then,enjoychocoholic nirvana.Isuredo!! TilthenextMonth. StayGreen,LeanandSexyWithanAnimal Freelifestyle ChefMayraa.k.aDr.Flavor TheAuthor


ChefMayrahasbeeninthe healthyeatingandcooking industryforover11yearsand hascertificationsinsports nutrition,macrobioticcooking, veganandvegetarian,holistic, andfengshuicuisine.She startedhercareerasacookby learningandexperimentingwithFrench,Caribbean, Southern,Cajun,andWestAfricancuisine. ChefMayraisachefinstructorandconductsa varietyofclassesanddemonstrationsgeared towardsveganathletes,personaltrainers,and anyonewhowouldliketoliveahealthierlife.Dr. Flavorcanmakehealthycookingeasierby becomingyourpersonalchef!VisitchefMayraat www.mychefmayra.comorcallherat702372 4709.

TOPREPARETHEBANANAS,peelandcutthemin halfcrosswise.Insertawoodenskewerdeeplyinto thecenterofthecutendofeachofthebananas, andplacethemonametalbakingpan.Freezethe bananasforseveralhoursorovernight. TOPREPARETHENUTS,coarselygrindthewalnuts inahandcranknutmillorplacetheminazipper lockplasticbagandpoundthemwithahammer. Placethemintoawidemouthbowlandsetthem aside. TOPREPARETHECHOCOLATESAUCE,meltthe chocolatesquaresina1quart(1liter)saucepan oververylowheat,stirringfrequently. Placetheorganicsugarintoa2or3cup measuringcup.Pourtheboilingwateroverthe sugarandstirtodissolvethesugarcompletely. Whenthechocolateiscompletelymelted,turn offtheheat,andaddthesweetenedwater, stirringuntilthechocolatedevelopsashiny, smoothconsistency. TOSERVE,bringthepreparednutstothetable. Pourthechocolatesauceintoawidemouthbowl, placethefrozenbananasonaservingplatter,and bringthemtothetable.
On The Grill

August 2009|21

The ecre of T e Se ets o Smok S t ked Salt


By B Chef J Jason Wy yrick

Idisc coveredtheh headyflavoro ofsmokedsaltseveral years sagowhileIw waslivinginF FortWorth,T TexasandI havebeenentrancednotonlybythediffere entwoody arom mas,butbytheirmyriadus seseversince e.Apple wood dsalt,hickory ysalt,alderw woodsalt.CouldImake these emyself?CouldIusecher rrywood?Pe erhaps mesq quite?Thene eedtoknoww wasinsatiable.Aquest wasu undertaken.Answerswer refound.Culinary perfe ectionwasac chieved.Andnowitstime etopass those esecretsont toyou. Forthisendeavor,youllneedacoarseseasalt,a smok kerorgrill,an ndcheeseclot th. PreparingYourSa alt First, ,chooseacoa arsegrainsalt,onethatge enerally belon ngsinasaltg grinder.Attheveryleast,t thegrain shouldbe1/16.Thelargersa altcrystalslea avemore room mforthesmoketomoveb betweenthem mandthe smok kyparticlesst ticktothelargercrystalsb betterthan thefinecrystals.Wrapthesalt tincheeseclo othorsome otherfinemeshcontainerorla ayitonafine emeshsheet. Ifind ditworksbestifIleaveanopeninginth hetopofthe cloth hormesh.Ba asically,youreplacingthesaltina conta ainerthatwillsitonthegr rillandyouw wanttoleave asmuchsaltexpo osedtothesm mokeaspossi ible. Choo osingYourWood Mytw wofavoritew woodstouseareapplewo oodand mesq quitewood.T Theyrebothincrediblyve ersatileand haveflavorsthata arenttoodelicateandare enttoo stron ng.MesquiteisgreatforS Southwestern nstyle cookingandapple ewoodisper rfectforchilie esand crust tingtofu,seitan,andmush hrooms.Ialso olikeusing hicko orysmokedsa altforBBQan ndhavemade ealderwood smok kedsaltandc cherrywoods smokedsalt.
On The Grill

TheRightTempe erature Thebestsmoking gtemperature eisaround12 20degreesF andyoudontwa anttheheattogoabove225degreesF. Thesmokyresinl leftonthesaltwillburnof ffandyoull bele eftwithsaltthattastesmu uchlike,youg guessedit, regu ularsalt.Cool lersmokealsoleavesasm moother, more efullbodiedtaste. wLongDoIDo oThat? How Planonsmokingy yoursaltatle eastfourhours,preferably y fora afullday.You uwilloccasio onallyneedto otendyour firet tomakesurethecoalskee epssmokinga andthe longeryouleaveyoursaltoverthesmolderingwood, moreintense etheflavorwillbe.Iusuallytendthe them woodonceanho ourforthefirs steighthours sorsoand then nlettheheatdiedown,takingthesalto offthegrill then nextday.Thi isallowsthes salttopickup penough smokyresintocreateastrong gflavor.Ifthe eflavorisnot t stron ng,ittendsto ogetlostinth hefoodandt thesalt acqu uirestheflavo oredresinver ryslowly. StoreYourGoods s Thesaltwillquick klyloseitsflavorifitsconstantly expo osedtoair,so ostorethisinanairtightco ontainer. Smo okedsaltstendtoaccumulateabitmor remoisture than nregularsalt,sochooseag glasscontainerovera
August 2009|22

metalone.Metalcontainersmaystarttocorrode becauseofthemoisture. QuickTips Dontsmokeyoursaltwithotherfoodsinmost cases.Thesaltwillpickuptheflavorofthat food,butitwontpickupalltheniceflavors.It tendstopickuptheacridonesmorethanthe mellow,pleasantones. Soakyourwoodbysubmergingitinwaterfor aboutanhouriftheyarewoodchipsandtwoto threehoursifyouhavesmalllogsorcoals.This makesthewoodsmolderinthegrillandmakes forasmoothersmoke. Thedarkeryoursaltonceitsfinished,themore smokyflavoritwillhave.Afulldayofsmoking shouldleaveyouwithacaramelcoloredsalt. Placeasmallcastironpotofwaterinthegrillto keepthegrillslightlymoist.Thesmallamount ofmoisturethisgenerateswillhelpthesmoky resinbettersticktothesaltcrystals. Stirthesaltevery23hourssothatthesmoke moreevenlycoatsthesalt. Grindyoursaltonceitisfinishedsmokingand hascooledforafinersalt.

TheAuthor ChefJasonWyrickis anawardwinning veganchefandthe ownerofArizona's onlyvegancatering company,Devil Spice.Servingthe statesince2004asbothacatererandaprolific veganculinaryinstructor,ChefJasonhasgarnered localandnationalattention.Hewaschosenas vegcooking.com'sOctober,2005ChefoftheMonth andhasbeenfeaturedintheArizonaRepublicand onABC'slocalmorningshow,SonoranLivingLive. Formerlyadiabetic,ChefJasonapproachesvegan cuisinefrombothahealthandethicalstandpoint withaneyefortasteandsimplicity.


On The Grill August 2009|23

The Flavor of Summer in the Desert Mesquite!


By Liz Lonetti
SummerishereinPhoenix!Ourtemperatures havesoaredpast110thisweekandwehadto switchfromevaporativecoolerstoAC.Thatswitch ofcoolingmethodsistheleastpleasantindicatorof summer.Iprefertofocusonthenaturalindicators aroundmenamelywhatisgrowingthatIcanuse fordinner!TheHOTseasonhereinPhoenixis actuallyaveryproductivetimeoftheyearandIam amazedatthevarietyofwhatnotonlysurvives,but thrivesinthisseasoninthedesert. Firstand foremostisthe Mesquite Harvest.Just beforeandafter themonsoons, ournativetree podswillripen upanddrop Screwbeans fromthetrees. Nowisthetimetogetoutthereandgatherthem up!Mesquitebeanstasteabitlikeacinnamon mochawithhintsoflemondependingonwhat typeoftreeyouhave.Eachtreewillhaveslightly differentflavorandtheVelvet,Honeyand ScrewbeanMesquitetreesproducethesweetest pods.NonnativeChileanMesquiteshavepods thataretoobittertoeat,butwouldprobablywork fineforsmokingonthegrill.Mesquiteflouris naturallyglutenfreeandhasalowglycemicindex. Itisalowsugar,highfiber,lowfatfoodandhasa higherantioxidantconcentrationthanRice,Cornor Wheatflour.Notbadforafoodsourcethatgrows forfreeeverywherehereinthedesert! You'llwanttotastetestyourlocalbeansto determineiftheyaresweetenoughtogatherfor makingintoflour(you'llknowifthetreeissweet orbitterbyjustchewingthepods,butwatchout
On The Grill

fortherockhardseeds!)Thebestwaytoharvest mesquitepods(andcarobpodsifyouarelucky enoughtobearoundoneofthosebeautifulnon nativetrees)istoletthepodsbecomefullydried onthetree. Spreadout yourtarps, oldsheets, frostcloths, canvasorany largefabric rollsunder thetreeyou Mesquite leaves and branch willharvest. Gentlyshakethebranchesortapthebeanswitha longpole.Theyshouldreadilyfalloffthetreeif theyarefullyripe.Ifnot,don'tpullthemoffthe tree.WaitafewmoredaysforthemtobeFULLY dryandthey'lleasilydropoffthetree.Youshould makeeveryattempttonotdamagethetree. Youwillthenpickthroughthecollectedbeans, removingtwigs,dirt,badpodsorotherdebrisand spreadthemoutonthedrivewayinthesun.This willdriveoffanybugsthatyoumighthave collectedandwillkillanyremaininginsecteggs (youdon'twanttofindaswarmofbugswhenyou pulloutyourstoredbeans!)Youcouldalsoputthe beansinyourcarwiththewindowsuporbake thematalowsetting(160)inyourovenorsolar ovenforaboutanhourortwo.Eitherway,you'll havebeanpodsthatarenowfullydried,insectfree andreadytostoreinanairtightcontainer. Thecollectedbeanscanbeusedinanumberof ways.Oneistouseyourintactbeanstoreplace mesquitewoodtocreateasmokymesquiteflavor onthegrill.Justsoakthebeansinwaterforabout halfanhourpriortouse.Placeasmallhandful directlyonthecoalsoronthegrateifyou're
August 2009|24

cookingwithgas.Theyshouldbegintosmoke readily.Theflavorsofthemesquitegrillare uniquelysuitedtopairwiththeharvestfromthe gardenrightnowincludingsquash,peppersand corn. Finally,thebeanscanbegroundintoafantastic flourthatcanbeusedinbakedgoods,asaprotein powder,teaorjustsprinkledovermealsforadded flavor.Youprobablywouldn'twanttotrytogrind thesepodsyourselfastheseedsareextremely hardanditisquitepossiblethatyoucouldwreck yourblender,spiceorcoffeegrinder.Thebestway togetahighqualityflouristotakeyourbeansto begroundatalocalnativefoodsevent.Herein PhoenixtherewillbeamillingonHalloweenDay thatissponsoredbythePhoenixPermaculture Guild (http://phoenixpermaculture.ning.com/events).In Tucson,theDesertHarvestershaveanannual mesquitepancakebreakfasteventsurrounding theirmillingthatwilltakeplacethisyearon November7th.Formorelocationsaroundsouthern AZ,pleasecheckouttheDesertHarvesterswebsite: www.desertharvesters.org/calendar/.
On The Grill

TheAuthor Asaprofessionalurbandesigner, LizLonettiispassionateabout buildingcommunity,both physicallyandsocially.She graduatedfromtheUofMNwith aBAinArchitecturein1998.She alsoservesastheExecutive DirectorforthePhoenix PermacultureGuild,anonprofit organizationwhosemissionistoinspiresustainable livingthrougheducation,communitybuildingand creativecooperation (www.phoenixpermaculture.org).Alongtime advocateforbuildinggreenerandmoreinter connectedcommunities,Lizvolunteershertime andtalentforotherlocalgreencauses.Inher sparetime,Lizenjoyscookingwiththeveggies fromhergardens,sharinggreatfoodwithfriends andneighbors,learningfromandteachingothers. TocontactLiz,pleasevisitherblogsite www.phoenixpermaculture.org/profile/LizDan Resources www.urbanfarm.org www.phoenixpermaculture.org

August 2009|25

Bring Back the Push-Up


by Barry Lovelace
Oneofthemostcommonquestionspeopleaskis howmuchweighttheyshouldbelifting.They alwayswanttoknowiftheyshouldbelifting heavierweightsorlighterweightsandthereasons behindeachdecision.Iamafirmbelieverinlighter weightandhigherrepetitionsworkouts.Aslongas youworkthemuscletofatigueitwillbreakdown andrebuildanditisinthisprocessthatmusclesget biggerandstronger.Lowerweightandhigher repetitionworkoutsbuildmuscularendurance, raisestheheartrateandputsmuchlessstresson yourjoints;itjustmakessense. Allofthatbeingsaid;themissinglinkformany peopleisbodyweighttraining.Inotherwords,why useweightsatall?Youcangetanincredible workoutandseeincredibleresultsfromdoing exercisesinwhichtheonlyresistanceisyourown bodyweight. Iknowthatsomeofyouarealreadyscoffingatthis idea;itgoesagainsteverythingyouthinkyou know,right?Wellletsnotforgetthatbodyweight trainingistheonlytrainingthatgymnastsdoand doesanyonewanttoargueabouttheirstrength andtheresultstheyget?Ididntthinkso. Alltoooftenweseepeopleinthegymstrugglingto benchpresshugeamountsofweightandchances arethattheycouldnotperformeventenpushups donecorrectly.NoticethatIsaydonecorrectly. Plentyofpeoplecandotenpushupswiththeir backsbowedoronlycomingdownhalfway.The truthofthematteristhatthepushupisoneofthe bestoverallupperbodyexercisesontheplanet anditgetsignoredbecausetheaverageperson liftingweightshasitintheirheadthattheyneedto liftactualweights.Well,yourbodyisaweightso whynotuseit?

Anotherawesomeexerciseisthepullup.Likethe pushupitworkstheupperbodylikeawhole,itis veryfunctionalandlikethepushup,theaverage personcannotdothem.Ifyouarestillscoffingat theideaofincorporatingthesebacktobasics exercisesintoyourroutine,Imconfused,unless youcanactuallydothemanddothemcorrectly.I meanwhatistheretoscoffatwhenitissomething thatyoucantdo.Doesntthattellyouthatitis somethingtoworkonandthatitisworthyofyour time?Doesntthattellyouthatitjustmaybea missinglinkinyourtraining? Therearemanyotherexercisesthatonlyusebody weightastheresistanceandIsuggestyoulearn moreaboutthembutImusingthesetwobecause mostpeoplewillknowwhatIamtalkingabout.If youdopushupsandpullupsyouwillbeworking yourreardeltoids,chest,biceps,lats,triceps, shouldersandcore.Thisiswhatyouwant,you wanttogetthemostthatyoucanoutofeach exercisethatyoudo,morebangforyourbucksoto speak. Ofteninthefitnessbusinesswearealwaystrying tocomeupwithsomethingnewandexciting.That isallwellandgoodandindeedthereareendless possibilitiesouttherewhenitcomestoexercise.
August 2009|26

On The Grill

Butsometimesweneedtoberemindedofthe triedandtruebasics.Thingslikepushupsandpull upsmayhavefallenbythewaysideformanyofus butthefactisthattheyworksowhynotbring themback? TheAuthor BarryLovelaceisavegan fitnesscoachspecializing inthefunctionaltraining ofathletes.Heisthe ownerofFitQuestFitness inAllentown,PA,and frequentlyproduces routinefitnesspodcastsathissite www.barrylovelaceblog.com.

On The Grill

August 2009|27

Compassionate Summer Grilling


by Christine Watson, MS, RD
Remember,weeatwithoureyesbeforethefood makesittoourpalate!Lettheveggiestakecenter stageastheentreandroundoutthemealby servingthemoverpasta,riceorpolenta.Youcan alsomakefabuloustastinggrilledveggie sandwichesportobellomushroomsaremyfavorite veggiesandwichmaker.Youcanchoosesummer and/orzucchinisquashaswellformakinggrilled sandwiches.Servedonfocacciabreadorpita bread,theveggiesareasurewinneratany barbeque! Beforeyougetyourgrillstarted,rememberthat mostvegetarianfoodsaremuchmoredelicate thanmeatandalsodonotcontainasmuchfat. Therefore,itisveryimportanttokeepyourgrill cleanandwelloiledbeforepreparingyour vegetablesinordertokeepthemfromstickingand /orfallingapartwhenyoutrypickingthemup. Togetyouofftoagoodstart,hereisoneofmy favoriterecipesthatwillsurelygetnoticedatyour nextbarbeque,andshowothersthatgrillingand eatingwithcompassionforanimals,andour environment,iseasier(andtastier)thantheymay think!

Haveyoueverbeeninvitedtoasummerbarbeque tofindthattherewasminimalfooditemsprepared forthevegan/vegetarianpalate?Weveallbeen there,atsomepoint,andhavehadtomakedo withthepastasalad,coleslaw,orpotatosalad. Andwhenyoureavegan,eventhesedisheswont do. Ifyoureaseasonedveganorvegetarian,youve learnedthatearlypreparationisthekeytoa successfulandfulfillingsummerbarbeque. Whetheryouarethehostortheguest,youmust planaheadtoensurethateveryoneiswell accommodated.Thisisnottosaythatyoumust preparefoodswithanimalproductsinthemif yourehostingasummersoire,butinsteaddo yourbestatshowingyourgueststhatvegetarian andgrillingcangohandinhand.Andwhenyoure aguest,offertobringadishthatyouknow everyonewillenjoyandappreciate.Ivefoundthat abeautifullycoloredsaladisawelcomeddishat mostbarbeques,asarethetraditionalbaked beans,potatosalad,andcoleslawbecomethe boringandusualsidedisheschosenbymost.
On The Grill

GrilledMediterraneanVegetableSandwich
(serves6) INGREDIENTS 1eggplant,slicedintostrips 2redbellpeppers 2tablespoonsoliveoil,divided 2portobellomushrooms,sliced 3clovesgarlic,crushed 4tablespoonsveganmayonnaise 1(1pound)loaffocacciabread
August 2009|28

DIRECTIONS Preheatovento400degreesF(200degreesC). Brusheggplantandredbellpepperswith1 tablespoonoliveoil;usemoreifnecessary, dependingonsizesofvegetables.Placeona bakingsheetandroastinpreheatedoven. Roasteggplantuntiltender,about25minutes; roastpeppersuntilblackened.Removefrom ovenandsetasidetocool.Meanwhile,heat1 tablespoonoliveoilandsautmushroomsuntil tender.Stircrushedgarlicintomayonnaise. Slicefocacciainhalflengthwise.Spread Veganmayonnaisemixtureononeorboth halves.Peelcooledpeppers,coreandslice. Arrangeeggplant,peppersandmushroomson focaccia.Wrapsandwichinplasticwrap;place acuttingboardontopofitandweightitdown withsomecannedfoods.Allowsandwichtosit for2hoursbeforeslicingandserving. NutritionFacts:Servingsperrecipe:6 Calories:356TotalFat:14.8g Cholesterol:3mgSodium:500mgTotalCarbs: 48.3gDietaryFiber:5.5gProtein:9g
On The Grill

TheAuthor ChristineWatson,MS,RD,has beenteachingnutrition,health andwellnesssince1992.Sheisa registereddietitian,nutritionist, andcertifiedwellnesscoach.As theownerofCompassionate Nutritionist,LLC,Christinesgoal forherclientsistohelpthem incorporatehealthyvegetarianeatingandgreen livingpracticesintotheirbusylives.Tolearnmore abouttheservicesandproductsofferedbyChristine andsubscribetoherCompassionateLivingezine whereyoullreceiveaFREEcopyofherHealthy& Ecoconscious7dayMenuw/recipesincluded,visit thecompanywebsiteat www.CompassionateNutritionist.comoremail Christineat Christine@CompassionateNutritionist.com.

August 2009|29

An Interview with Author and Raw Chef Angela Elliott!


Whatledyoutobecomearawchef? IlearnedaboutrawfoodandjuicingwhenIwas15 1/2.AlthoughIknewalotaboutrawfood,itwas vegancookingthatIenjoyedmostuntilIwas reunitedwithrawfoodsafteralmostdying.I thoughtifIweretocreateamazing,dishesand desserts,thatwouldbethethingthatwouldkeep merawandlovingit. Whatdidyoudobeforeyoubecamea chef?Wereyoualwaysinterestedinfood? Ihavebeenachefformanyyears.Yes,Iwas alwaysinterestedinfood.Mymomwasgourmet FrenchchefandIusedtohelpherinthekitchen. Areyouformallytrainedorselftaughtandwhat wastheprocesslikegoingfromatraditional Americandiettorawcuisine? Yes,Iwasformallytrained.Ihavenevereatena standardAmericandiet,butfromvegantoraw cuisinewasquiteabitdifferent.Foronething,I wasabakerandaseasonedcookbeforegoinginto 100%raw,soatfirstImissedbakinghomemade breads,pies,andveganquiche,butthenIfigured outhowtomakerawquicheandrawpies,sothat madethetransitionmoreexciting.

Whatkindoftransformationhaveyouseenin yourselfsincebecomingraw? Ibecamemorevibrant,morebeautiful,sexier, morealive,energetic,andyounger. Whatisthekeytomakingdeliciousrawfood? Freshherbsandspices,imagination,andalways, always,alwayskeepyourpantryandfridge stocked. Rawfoodhasareputationforbeinglaborious and/ortimeintensive,butyouvegotabook(Alive in5)specificallydedicatedtomakingquickraw meals.Whatisthebesttipyoucangivefor achievingthat?Ifyourpantryisstocked,andyou alwayshavesomethingsoaking,youareableto whipuparecipeinverylittletime.Foodprocessors helpifyouareknifeskillchallenged,becauseyou canchopsomethingorpureesomethinginseconds andmoveontothenextstep.Forinstanceifyou weremakingapplepie,youcouldmakethecrustin secondsinyourfoodprocessor,placeslicedapples ontop,makeasauce,seasonwithcinnamonand Voila!Youhaveanapplepie!InAliveinFive,Ihave themostawardwinningapplepierecipeever.
August 2009|30

On The Grill

Pleasetellusab boutyourotherbooks! Iamexcitedabo outmynewe estbook,The eDecadent Gour rmet,itisabookdevote edtomouthwatering dess sertsthatare ecompletely yguiltfree.I Inthebook, youw willlearnho owtomakeb brownies,ch heesecakes, andsomuchmo oreallwithoutusingaga ave,maple syrup,sugar,orhoney.ThebooksIhave eavailable nowareTheSim mpleGourme et,adeliciou usguideto makingsimplee elegantmeals,HolidayFa arewith Ange elaisawond derfulbookt tohaveonh handforthe holid days,andAD Diva'sGuide etoJuicesan ndCocktails, , manyofmyfavo oritejuicean ndcocktailre ecipesare hisjuicybook k.Ihavetwo omoreexcitingbooks inth comingoutsoon n,GetNaked dandWearY YourFood, Abe eautyManua althatIcoauthoredwithShannon Leon ne,thisbeau utybookwillknockyoursocksoff anditmightjust tbethemos stcomprehensiveguide eautyoutth here.Ihaveb beenwriting gthebook tobe since eIwas16an ndShannonhasbeenwr ritingher endofthebookforalmosta aslong,soas syoucan ginethere'salotofgrea atinfointhere.My imag othe erbook,JuicingforBeau utyandYouthisco auth horedwithM MariePavillard,thisbook kisthe perfe ectcompani ionguidetothebeautybookandis perfe ectforbothmenandwo omen.Iamw workingon 4mo orebooksan ndhopetoh havethemoutsoontoo. . Wha atdoyoufin ndyourselfm makingthem mostat hom me?(pleasesharethere ecipe!) Ihop peitisokayto sharetwo!Ieatthese toge etherandWO OW! icy Asian Style n Spi Dressin ng cu upsesamese eeds cu upalmonds 1t.m mincedginge er 1t.m mincedgarlic 1T.namashoyu u
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1T.miso lemon,juiced T.cayenne 2da atessoaked cu upwater ndtogether.Servethism marvelousk kickin' Blen dres ssingoversa aladofyourchoice!
Creme a la Mushroom f M from

Alive in F A Five Makes3serv M vings This ssoupisdeli ightful, flav vorful,ande easyto make 1cu upwholecre eminimushro ooms 2cu upsnutmilk(yourchoice e,butmakesureitis unsw weetened,sojustsoake ednutsandw water,then strained. cu upchoppedcelery cu upchoppedfreshparsley 1T.rawnutbut tter 1t.Himalayans salt 1t.e extravirginunfilteredcoldpressedoliveoil 1/8t.freshlygro oundblackp paper Clea anthemushrooms,andplacethemintoa blen nderwhole.Addtherem mainingingre edients,and d proc cessuntilsm mooth Wha atitemsdoyoustockyo ourkitchenwiththat youabsolutelycantlivewi ithout? dpressedex xtravirginol liveoil,Hima alayansalt, Cold spicesofallkind ds,

August 2009|31

Whatadvicecanyouofferaspiringrawchefsand authors? Createusingyourimagination,gowildinthe kitchen,don'tbeafraidtotrysomethingnew! Spicethingsupallthetime,simpledoesn'tmean tasteless! Whatisonthehorizonforyou?Whatnew projectsdoyouhavecomingupthatyouaremost excitedabout? InAugust,Iwillhavemyownradioshow,soIam veryexcitedaboutthat!Iamworkingwithsome amazingpeopletohelpchildren.Ibelievethe childrenareourfutureandwemusttakecareof themanywaywecan.Iamhopingtofinallyget togetherwithafilmingcrewanddoaseriesof DVD's,whichIhavebeentryingtodonowfora coupleofyears! ThanksAngela!
On The Grill

AngelaElliottistheauthorofAliveinFive,Holiday FarewithAngela,TheSimpleGourmet,andmore booksontheway!AngelaistheinventorofFive MinuteGourmetMeals,RawNutFreeCuisine, RawVeganDogCuisine,andTheCelestialwich, andtheownerandoperatorofSheZen Cuisine.www.shezencuisine.com Angelahascontributedtovariouspublications, includingVegnewsMagazine,Vegetarian BabyandChildMagazine,andhastaughtgourmet classes,holisticclasses,lectured,andonoccasion touredwithLouCorona,anationallyrecognized proponentoflivingfood.

August 2009|32

An Int ew w J h Ho en of n tervie with Josh oote f the Her ore rbivo

Clo ng Comp y othin C pany


Whendidyoubec comevegana andwhatbro oughtyouto that? ? Iwen ntveganin19 999.I'dbeenvegetarianfo orayearand changebeforetha at.Myconver rsionhadalo ottodowith dog,George.Iwasinalivin ngsituationatthetime myd wher reIhadbecom methe primarypersonw whotook careofhim.Hewasa pupp pyatthetime eand need dedalotofat ttention andc care.Iwasbr rokeand work kedalotandw wasvery busybuthadtom makebig changesandsacrificesto make esurethatGe eorge wasg gettingwhathe need ded.Ididthishappily. Atso omepointIst tarted wond deringwhyIc caredso much haboutonea animal andd didthingstha atIdidn't really yneedtodo(likeeatanim malproducts) )that contr ributedtothe esufferingof fothers.This contr radictionstar rtedtoweighonmeandth henIread JohnRobbin'sboo ok,DietforaNewAmerica aandIknewI hadt togovegan.I Iwasn'thapp pyaboutthisr realizationas s IfeltlikeIwasabo outtoplunge emyselfintos some mona astic,nofunl lifestylewithreallyboring gfoodandno optio onstoeatout teveragain.W Whathappen nedwas quite etheopposite e. Was sitaninstant ttransitionor rdidittakea awhileand whatdoyouthin nkwasyourk keytosuccess s? Itwasprettyinst tant.WhenIk knowsometh hingand belie eveitandinte ernalizeit,I'm mprettyquick ktoacton thing gs.Thesuffer ringconnecte edtoeggs,mi ilk,leather, andsoforthwasve eryclearto eryconcretea andreal.It me,ve wasn'teasyformeatfirst,butI reallyd didn'tfeellike eIhada choicewhethertob beveganor not.Is simplycouldn not contrib butetothesu ufferingandif f Ifeltlik keitwastoomuchtotake e onmybrainwouldinstantly conjure eupimageso ofthe animal ls.Iwouldthe enaskmyself f ifwhat teverinconve enienceor sociala awkwardness sIwasgoing throug ghwasatallc comparableto o whatthoseanimals slivedwith. nswerisobvio ous.Istuck Thean withitbecauseIk knewitwasr right. Ithin nkIwassucce essfulbecaus seIdidntbea atmyselfup whenImademist takesandIle earnedhowto ocookfor myse elf.Thismade emehealthie erandgavem meunlimited optio onsformeals ssinceIcould djustmakew whateverI want tedinsteado ofrelyingonr restaurantsw withlittleor noo optionsforme e.

On The Grill

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Herbivoreisoneofthelongtimeandmostwellknown vegancompanies.Tellusabitaboutitandhowitgot started? I'magraphicdesignerbytradeandatsomepointin 2002orsoIdecidedIwantedtogetaveganteeshirt.I wasgettingmoreinterestedinactivismandIwastired ofbeingthe"it'sapersonaldecisionandIdon'twantto talkaboutmydiet"kindofvegan.SoIpokedaround andcouldn'tfindashirtthatrepresentedveganismthe wayIwantedtorepresentmyveganism.Beingfroma punkrockbackground,ItooktheD.I.Yapproachand printedupacoupledozenshirts.Theywentoverwellso wedidanotherandanotherandhereweare!We've alwayskeptourbusinesscloselylinkedtoouractivism bydonatingasmuchtime,product,money,help,etc. thatwecantothegroupsthatweappreciate.We've workedwithsomanyawesome,committedpeopleover theyearsandIamveryproudofthat.RightbeforeI starteddoingthisinterviewIwasfinishingupashirt designfortheFarmSanctuaryWalkforFarmAnimals, actually. Atsomepointitseemedlikeagoodideatostarta magazinebecausetherewas(andstillis)ahugehole wheresolidvegan/ARmediashouldbe.Wedidthatfor 5yearsbeforetheexpenseandwasteandworkload justranoverme.3orsoyearsagoweopenedour storefrontwhichenablesustocarryvegangoodsfrom allkindsofothersmallcompanies.Wecurrentlyreside intheveganminimallbetweenFoodFightand SweetpeaBakingCompany,andtwodoorsdownfrom ScapegoatTattoo,whichisveganownedandoperated. Wepublishedourfirstbookacoupleofyearsago, YellowRoseRecipesbyJoannaVaughtandhavemore publishingprojectsintheworks. Whatsortsofchallengeshaveyoufacedgrowinga veganbusinessandhowdidyouovercomethem? Moneyisalwaysachallenge,especiallywhenyouarent tryingtogetrich!Westartedthecompanywithacredit cardandweintentionallygrewreallyslow.Weworked otherjobsforyears,whichIthinkwasgood.Afriendof minewhorunsacompanytoldmetheworstthingthat
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canhappenisforyoutogrowtoofast.Thiswasgreat adviceasweweren'tbusinesspeopleandmadeplenty ofmistakeswithlimitedresources.Hadwemademore expensivemistakesorborrowedtoomuchmoney,we couldhavegotteninto alotoftroubleand probablywouldn'tbe herenow.Sogoing slowandlearningas wewentwasreally goodforus.It certainlymadeour mistakesless disastrousandgaveus opportunitytoget betteratthisastime wenton.We'restill learninghowtorunabusiness,actually.Thankfullylots ofotherveganbusinessesaresupportiveandrealize we'reallinthistogethersowe'vegotagreat communityofhelpfulfolkslikeFoodFightVegan Grocery,SweetpeaBakingCompany,CosmosVegan Shoppe,andtheliketotalkbusinessstuffwith. Thisisanexcitingtimeforvegans.Whatchangeshave youseeninthevegancommunityandbusinessworld sinceyoustartedHerbivore? Itisareallyexcitingtime,totally.We'veseenalotof changes,havingbeenaroundforawhile.Istillget excitedwhenIseenewcompaniespoppingup.As opposedtoseeingthingsascompetition,Ifollowthe ideathatarisingtideraisesallships.Therehavebeen newanimalrightsconferencespoppingupaswell, whichIthinkisgreat.Ithinkofveganbusinessasa meanstoanend,whichisspreadingthewordabout animalissues.Soeverythingnewmeansmore informationisbeingspreadandthatisamazingandso needed. Asfaraschangesgo,therejustseemstobesomany moreoptionsouttherebe:shoes,food,books,clothing lines,etc.Itsnicetonothavetojustwearrunning shoesorstufffromPaylessanymore.

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Youvecreatednumerous,andImeanhordes,of differentshirtsandaccessories!Whatisyourfavorite outofalltheonesyouvedone? Ha!That'sfunny;Itendtothinkweintroducenew designstooslowly.Wehaveabunchofcustomerswho havealmosteverythingwe'vemadeandIfeelbadthatI don'tgrindoutstufffaster tokeeptheminhiptee shirts.Wetossoutalotof ideasthatwedontreally lovetokeepahandleon expensesandresources wereusingup.Asformy favorites,Ididtwoshirtsas fundraisersfortheSHAC7 legaldefenseandprison supportfunds.Thosemean alottomepersonallyand theintensityand meaningfulnessofthatsituationbroughtoutsome gooddesigninmeIthink.SincetheywerefundraisersI feltalotofpressuretoreallydomybestbecausethe betterthedesign,themoremoneywouldberaisedand themoredirecthelpwouldgotoourfriends,theSHAC 7. Ireallylikethenextshirtwe'redoingactually,Iwon't spoilthesurprisebutthephraseis"Compassionis Invincible."Readerswillhavetocheckoursitetosee whatthatonelookslike,I'mreallyexcitedaboutit. IalsoreallylovethebuttonImadethatsaysSomebody givethevegancorndogahandclap.Idontexpect anybodytothinkthatisasfunnyasIdo. Youvedonesomegreatfundraisers.Pleasetellus aboutthemandpleasesharewithushowpeoplecan getinvolvedwiththem! Iamalwaysencouragingpeopletofigureoutwhatthey aregoodatandofferthatupastheiractivism.Agood bitofcreativityalsogoesalongwayIbelieve.Sofor me,combiningthesethingshastakensomeinteresting forms.Irodemybike600milesfromPortland,Oregon toFarmSanctuaryinOrland,Californiaandraised
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$12,000forthefarmintheprocess.Thatwasalotof funandIthinkitwassuccessfulbecauseittookalittle bitofdaring,hadsomedramabuiltintoit,andwasfun forpeopletofollow.InPortlandwevedonefundraiser artshows,wevehaddaysattheveganminimallwhere wealldonateapercentageofacertaindayssales.Ive doneshirtdesignsfordifferentgroupsthatthenget soldandthemoneysupports thegroups.Wealwaystalk aboutthisstuffonoursite,so peoplecangetinvolved throughthere. Werealwaystryingtothinkof newwaystosupporttheAR groupsandpeoplewelove;its oneofthemostfulfillingparts ofwhatwedo. AsthepublisherofHerbivore andaprolificspeaker,youvehadalotofcontactwith differentpeopleinvolvedwithveganissues.Isthere oneparticularlymovingstorythatstandsout? Ivebeenreallyfortunatetomeetasmanyamazing veganandanimalrightspeopleasIhave.Oftentimes Illmeetpeoplewhoarecompletelyisolated,getno supportfromfriendsorfamily,liveinplaceswhere veganoptionsoutsidetheirhomearescarceornon existentbuttheystickwithit.Thosestoriesarevery inspiring.WhereIlive,beingveganiseasyanditseasy toforgetwhatitusedtobelike,orwhatitslikewhen yourenotinthebubblethatisPortland.Itsnota hassleformeatthispointinmylife,butIremember whenitwasandImremindedofthatwhenImeetfolks whohaveahardertime.Iadmiretheirtenacityand guts. Whatdoyouliketoeatwhenyoureathomeorare youaneatouttypeofperson?Doyouhaveafavorite dish? Michelleisagreatcookandwehavedozensof cookbooksweretryingtogetthroughsoweeatat homealot.Wetendtowardswholefoodsandhealthier stuff.Wegarden,sowhenourkaleisgoingweeatthat
August 2009|35

mostdaysalongwithgrainsandroastedvegetables.We alsoalmostalwayshaveasaladwithanythingwemake. Imabigfanoftahinibaseddressingsothosearein heavyrotation.Wealsolovetomakepizzawithtofu ricottaandpesto.Itsabattleforustochoosebetween IsaChandraMoskowitzricottaortherecipefromthe RealFoodDailycookbook.Igobackandforthasto whichIprefer,butyoucantgowrongwitheither. Formybirthdaylastyearwemadedoubledecker cheeseburgerswithaveggieburgerrecipeMichelle adaptedfromVeganomicon,FollowYourHeart cheddar,andbarbecuesauce.Thatwasmagic,butwe tendtowardssimplergrainsandveggiesmostnights. Doyoufindyourselfgoingforvegancomfortfoodor vegangourmet? Portlandishometolotsofboth,alittleheavieronthe comfortfood,whichIprefer.Honestly,sometimes gourmetfeelslikemodernarttomeinthesensethat whenitsgood,itsreallyreallygood,butsometimesits justtryingtoohardandistooselfreferential.Art/Food canbechallenging,oritcanbedeliciousandsatisfying, oritcanbeboth.Ilikealittlechallengebutnotallthe time.OneofmyfavoriteplacestoeatinPortlandis ProperEatsanditsagreatmixofgourmetandcomfort. TheymakeanamazingShepherdsPiewhichleavesyou fullandhappy,butsodoesthenutcheesesamplerand rawdessert,soitsthebestofbothworlds.

Whatdoyouseehappeninginthenextfiveyearsin regardstoveganissuesandthevegancommunity? Imhopingtheworldstartslearninglessonsfromglobal warmingandthingslikeswineflu.Wevehadmadcow, birdflu,andnowswineflu.Thatsthethreemajor animalspeopleeat.Ifwedidawaywithanimal agriculture,wecoulddoawaywiththoseproblems.This isobvious,butpeopledontmakethemostobvious changesthatwillalleviatetheproblems.Likeglobal warmingforexample:thenumberonecauseisanimal agricultureandAlGoreistellingustochangeour lightbulbs.Lightbulbsarentgoingtosaveus!Ihope peopledecidetogetseriousandstartadoptinglifestyle choicesthatwillactuallymatter.Iusedtothinkevery littlebithelpedbutInowfeeloursituationistoodireto feelgoodaboutbringingyourownshoppingbagstothe market.Wevegottagetseriousandveganismisthe bestthingapersoncandotoaffectchange.Iveseen hugechangesinthe10yearsIvebeenveganso hopefullythereisrealmomentumandwecanpush thingstoanewlevel.Imalwaystryingtobebetter, moreactive,andmoreeffectivebecauseIthinkthats whatitsgoingtotakeforthefuturetogetbetter. WhatdoesthefutureofHerbivorelooklike?What sortsofprojectsdoyouhavecomingup? Wearegoingtokeepdoingnewdesignsforour clothinglineofcourse.Werealsoworkingonsome bookprojects.Therewillbeacoupleofanthologiesof contentfromHerbivoremagazinecomingouthopefully thisfall.Mostoftheissuesareoutofprintbutthe contentisjustasrelevantasitwaswhenwefirst publisheditsoIwanttokeepthatincirculation.Im goingtostartwritingabookinthenextfewweeksthat willhopefullyserveasaguidetohelppeoplegoand stayveganaswellastohelpthosealreadywithustodo itbetter.Itwillcoverlifestyleissuesoutsideof veganismaswell.Imhopingitwillbealifestyleguide forfolkstryingtobekinderandgentlertoanimals, themselves,andtheearth,butwithoutlosingoursense ofhumorandcreativity. ImalsoplanningatourthatIcanonlydescribeaslive teeshirtdeejaying.Imgoingtosetupshowsandtravel
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On The Grill

todifferenttownswithahandfulofcompatibledesigns andinkcolors,thenpeoplewhocometotheeventwill payacertainamounttogetinandtheywillgetatee shirtattheendofthenightthatIllprintwhileIplay musicorsomeoneelsedoes,orsomethinglikethat.I haventfigureditalloutexactlyandIdontknowifI haveenougharmstodoallthatbutitshouldbeabig crazypartyhoweveritgoesdown.Thatwillhopefullybe thiswinter. Whatadvicecanyougivenewveganbusinessowners? Lookforthegapsandfillthem.Dontdothesame businessyouvealreadyseen,comeupwithsomething differentthatwillhelpattractnew,differentpeople. Alwaysidentifyyourselfasaveganbusinessbecause thatgoesalongwaytowardsnormalizingthewordand thelifestyle.Helpotherveganbusinesseswithadvice, workingtogether,talkingshop,whatever.Itell everyonewhoasksmeallthesecretsofhowwedo stuff,wherewegetthingsprinted,howwedo fulfillment,whateventswedothebestat,allofit. Wereallonthesameteamhereandweallhavea commongoal,Ihope. IalsorecommendbusinesseshaveARliterature availableiftheyhaveastoreorshop,anddropleaflets orbrochuresfromgoodARgroupsinwiththeorders theyship.MostARgroupswillsendyouallthefree literatureyouwant,thoughithelpsthemifyousenda donationtheirwaybecausethatliteraturecoststhem moneytoproduce.Itsagreatwaytogetinfooutthere andthereisahugerangeofliteraturetochoosefrom soyoucanpickthestuffthatbestsuitsyourapproach andyouraudiencescomfortlevel. ThanksJosh!

JoshHooteniscoownerofTheHerbivoreClothing Company(www.herbivoreclothing.com)withhis partner,MichelleSchwegmann,inPortland,Oregon.He rideshisbikeasmuchashecan,andwantseverybody toplantandeatmoreKale.Heisalsocofounderofthe LetLiveFoundationwhichputsontheLetLiveAnimal RightsConference(www.letlivefoundation.org)

On The Grill

August 2009|37

An Interview with Apollo the Traveling Poet


FinalStepbyApolloPoetry BraceletofLightbyApolloPoetry

VisitApolloatwww.travelingpoet.com
ClickonanotetolistentoApollospoems

Pleasetellusabitaboutyourselfandthe TravelingPoetproject! TheTravelingPoetprojectisapilgrimagearound theworldtopromotepeaceandusepoetryasa tooltodoso.Itstoinspirepeopletotravel,to write,andtolive.Andto,byanymeansnecessary, avoidstagnancy.Iwasyourregularkidwhowent tocollege,hadagoodjob,etc.ButIhadthisitch insideofmethattherewasmoretolife.SoI movedintomyvan,hittheroad,andneverlooked back.Itsbeenabeautifuljourneysofarfulloflove andinspiration. WhatinspiredyoutostarttheTravelingPoet? ItwasacombinationofwhereIwasinmylife, combinedwithadiscussionIhadwithmy roommate,combinedwithadreamIhadone night.Itwasmoreofacallingthananythingelse. Sowhatinspiredme?IdsayGod. Youstartedinthemusicindustry.Howdidyou makethetransitiontoprofessionalpoet? Well,Ivebeenwritingpoetryfor15years.Im25 now,sothatmeansmostofmylife.Themusic industrycollapsed,justlikeeveryotherindustry, andafterallthefame,money,andfriends
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disappeared,Irealizedthatthepenhasnever abandonedme.Idugdeeperintomypoetryanda wholenewworldopeneduptome.Thefunny thingisthateventhoughIvedoneallthesethings, ItrulyfeellikeImjustgettingstarted.Ivegotso muchlefttogivetotheworld.Itsallinsideofme justwaitingtocomeout. Didyoualwaysexpecttobeaprofessionalpoetor wastherealifechangingeventthatencouraged youtogointhatdirection? IwouldntsayImaprofessionalpoet.Thosetwo wordsrarelygotogether.IdsayImastruggling starvingartist.Hah.Poetryhasprobablycostme moremoneythanitsmademe.(Unlikethemusic industry.)Nobodybecomesapoettomake money.IfthathappensthroughthebookIm writingorthemovieImmaking,thatdbegreat. Butrightnow,Imjustgrindingitandgivingit everythingIgotbecauseIknowthemessageisa lotmoreimportant.Iknowtheoutcomeisalot moreimportantthantheincome. Whatthemespermeateyourpoetry?What subjectsinspireyou? Life!Ineverunderstoodtheconceptofwriters block.Theuniversehasgivenusaninfinite
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playgroundtocreateon.Ithinkyoushouldbeable tolookatANYTHINGandthinkofapoemaboutit.I thinkweshouldlookatlifeasifitsapoem,andwe arejustcharacters.Spiritualityhasdefinitelytaken aforefrontinmywritingasoflate.Ialsolove nature,peace,andlove.Whyofcourse. Howdoesbeingveganplayintoyourartandhow doesthataffectyouraudience? Well,Idonthavepoemsofme tellingpeopletogoveganor anything.However,Idosneakily injecthealthitinmypoems.I believeturningthatlightoninside ofpeopletostartthinkingisthe firststep,ratherthantellingthem whattodo.Idontevenclassify myselfasanythingjustyet.When peopleaskwhatmydietis,Ijust sayConscious.Imnotdogmatic aboutmydiet.Neitherismyfianc. Ifsomebodysdietis95%vegan, theycanstillsaytheyeatavegandiet.Itsharder formetobe100%onthistripforthesakeofbeing respectful.Whenyoureontheroad,and somebodyishostingyouandtheysurpriseyou withabreakfast,youcantnitpickifthereishoney inyourteaorwhatnot.Notonlywasthismeal madewithlove,andnotonlyareyoustarving,but 30,000kidsdiedthatdayfornothavingANYfood. SoIacceptwhatsgiventomewithgratitude withoutbecomingtooreligiousaboutit.However, thehealthierIeatontheroad,thebetterIfeeland thebetterIperformperhaps. Whattrialshaveyouhadtoovercomeonyour journeyandhowhavetheyaffectedyou? MyvanhasbrokendownNUMEROUStimes.Ive ranoutofmoneyfasterthanIexpected.AndIgot aREALLYbadsunburn!ButIknowthattheyreall
On The Grill

partofthejourney.IfIdidnthaveavan,Icouldnt experiencethestressofitbreakingdown,sowhy notbegrateful,ratherthanstressed?Every stressfulmomentleadstoabeautifulone,sowhile Imgoingthroughthatperceivablynegative experience,Izoomoutandlookatthebigger picture,andsmile.Thereisalwaysareasonto smile.Youjusthavetolookhardenough.Asfaras themaffectingme,Illansweritwiththisquote.I askedGodforstrength,andhegave medifficultiestoovercome. Whatdoyouliketoeatwhen youreontheroad? WellLarabarandRawRevolution aremysponsors,soImpractically livingoffoftheirbars!Itsmymain foodsupply,whichIknowisnta wholecompletemealtohaveevery day.Butitsasuperhealthy alternativetojusteatingwhats giventomebypeoplewhohostme. Itkeepsmefedonthetrip. Doyouhaveafavoritetravelsnackyouliketo make? IliketheSpirulinaRawRevBarscutupinpiecesin abagfilledwithgranola,nuts,andraisins.Yummy! Whatkindofreceptiondoyougetfrompeople whentheyfindoutyourevegetarian? Prettyopen,actually.Butitsmainlybecauseof howopenIamwiththem.Vegetarianssometimes haveanegocomplexandwejudgepeoplebased ontheirchoices.Ivehadavegetarianfriendwho wouldONLYbefriendswithothervegetarians.He saidthathecantimaginewhathimandameat eatercanpossiblyhaveincommonandthathes muchmoreconsciousthentheyareandless
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violent.Ikindofsmiledatthat.Notetotheworld! ThereAREmeateaterswhohavedoneamazing thingsfortheworldandvegetarianswhohavent (a.k.aHITLER.)Hah.SoIthinkitsridiculousto judgepeoplebasedontheirfoodchoices.Itstheir body.Itstheirpath.Imnotagainstsomebody eatingmeat.Ipersonallycantdoit,butthat doesntmakemebetterormoreenlightenedthan somebodywhodoes.Thegreatthingisthatwhen someonefindsoutyourvegetarian,youdonthave totellthemwhy.Mostofthetime,theyllaskyou outofcuriosity,andthatstheonlytimeyoushould goonyourveggierant!Dontforceitontopeople whodontwanttohearthemessage.Itslike talkingtoawall.Justholdspaceandgiveloveand dontjudge! HowcanpeoplegetinvolvedwiththeTraveling Poetproject? Theycangotomywebsite,TravelingPoet.com,and filloutaCouchRequestform(whichwouldallow metospendthenightattheirhouseasItravel throughtheircity.)Theycansignuptovolunteer withintheirlocalpoetrycommunities.Theycan makefinancialdonationstokeepthejourney going.Oranyotherwaytheyfeelcompelledto helpout.Thistriphasbeensuperchallengingwith melowonfunds,sleepinginmyvan,etcButifit wasntforthepeople,thistripwouldvebeenover alongtimeago.Theentirejourneyistrulybeing heldtogetherbyrandomactsofkindnessby completestrangers.AndIamverygratefulforthat. Whatadvicedoyouhaveforaspiringartists? Create. ThanksApollo!

ApolloPoetryis aspokenword artistwhohas chosenwordsas toolsof inspirationto bridgethegap betweenourculturaldivisionsanduniteusback intotherealizationthatwearesoulshavinga humanexperience. In2007,hebecamethefirstspokenwordartistto performattheBillboardAwards.Apollo'smajor appearancesincludeMTV'STrueLife,VIBE Magazine,TheWakeUpShow,Source'sUnsigned Hype,ShowtimeatApollo,alongwith performancesatMadisonSquareGarden& AmericaWestArena.ApollohaswontheNJPoetry Slam,NYPoetrySlam,andtheArizonaPoetry Slam.AlthoughApollohadsuccesswithslams,he putthecompetitivemicdowntogetmoreinvolved inthecommunity,byperformingatretirement homes,homelessshelters,andothercommunity basedprojects. Hecanbereachedatthewww.TravelingPoet.com.


On The Grill August 2009|40

Reviewer: Madelyn Pryor MacysEuropeanCoffeeHouse,Bakery& VegetarianRestaurant http://www.macyscoffee.net/ http://www.macyscoffee.net/Merchant2 /merchant.mv 14SouthBeaverStreet Flagstaff,Arizona86001 Phone9287742243 Hours:SunWed6amto8pm ThursSat6amto10pm toothwassatisfied,wemovedontogetting MacysEuropeanCoffeeHouseisalittlegem somethingmoresubstantial.IhadtheVeggie tuckedawayonBeaverstreetinFlagstaff.Because Sandwich,whichisnormallymadewithdairy. itisoffthemaindragofMiltonStreet,most touristsmightmissoutonthiswonderfulcaf. However,onceIsaidIwasveganthekitchenmade However,foravegan,itisdefinitelyworthtracking itwithdairyfreecreamcheese.Delicious!Jason down,sinceallthefoodinMacysisvegetarian, hadthechiliandthetofusalad.Thetofusaladwas withsomevegandishes.Atleast90%ofthecoffee divine;withthetofubeingsowellseasonedIwas eatingitstrait.Sincewewerevegan,wewere drinksaremadetoorder,withsoyavailable,and offeredadelectabletahinidressing(butanyone anextradiscountifyoubringyourownmug. cangetthetahinidressing.Itisntveganonly). Whatsmore,thegentlemanwhobroughtourfood Whenyoufirstwalkin,youareimmediatelystruck bythequaintatmosphere.Therearetablesfor26, outaskedifwewouldlikemoretofu,thenbrought butthereisalsoalargecommunaltablesoifyou usanotherlargeportion.Wewerehappyvegans. Thechiliwasok,butnotasperfectastherest.It comeinalone,youcanleavewithnewfriends. wasfairlyblandforourtastes,andbenefitedfrom Onceyouvedecidedwheretosit,youcanturn yourattentiontowhattodrinkandeat.Thedrink somemoresaltandsalsa. menualoneisglorious.Macysofferscoffeedrinks fornumerousbudgets,froma$1.00fora Overall,visitingMacysmakesalovelyexcursion Cappuccino,to100%importedKonacoffeebeans. foranyanyone,butitisespeciallyworthfindingif WehadtheCafMexicano,whichwasgenerousin youarevegan.Ifyouseesomethingonthemenu portionandpowerfulinflavor.Thereareawide thatdoesntlookvegan,askifitcanbemodified. varietyofdrinksavailable,andjustasmanyfood Wefoundeveryonethereveryaccommodating. options.First,whileyouorderyourcoffee,you Thepricesonthefoodarereasonableforthe cannothelpbutnoticethemouthwateringpastries portionsizearound$68dollarsformostitems. inthecase.Beingvegan,Iamusedtolookingat SogetgoingtoFlagstaffandcheckthisplaceout thesecoffeehousedelightswithdisgustand foryourself! wistfulness,becausetheyarenormallyfilledwith animalproducts,andtherefore,theyarelittle TheReviewer morethandecorativeobjects.However,Macys hasveganoptionsclearlymarked!JasonandIhad MadelyntheReviewer Pryorisoneof theMangocreamcheesepastry,whichwasso Amazon.comstop1500 moist,wellspiced,anddeliciousthatwehadto grabasecondonefortheroad.Onceoursweet reviewers,andacertified
On The Grill August 2009|41

Macys European Coffee House

VineVoice.Shealsogetsseveralrequestseveryday toreviewbooks,movies,andgraphicnovelsfrom variouspublishersincludingHarperCollins.That meansthatpeoplereallywantMadelynsadvice andopinion,whichisfinewithher,becauseit makesitthatmucheasierforhertoenactherplans forworlddomination.Thoseplanscurrentlyinvolve takingabreakfromherMastersofPsychology programtobetheSousCheffortheVeganCulinary Experience.Youcanreachherat madelyn@veganculinaryexperience.com.

On The Grill

August 2009|42

Product Review: So Delicioius Coconut Milk Yogurt


Reviewer: Madelyn Pryor

TurtleMountain http://www.purelydecadent.com/products/coconut_yogurt.html
WillametteValley,Oregon Foundat:NewFrontier,Sprouts,WholeFoods Price:Between$1.591.79 Website:http://www.soydelicious.com/products/coconut_yogurt.html

Mostofusarebusierthaneverbefore.Itseems thatthereislittletimetobreathe,sleep,oreat.It wasonedaywhenIwasatthestore,stressedout ofmymind,thatIspottedalittlenutritionaland tastegem:SoDeliciousyogurtwithcoconutmilk.I likenondairyyogurt,andIlikecoconutmilk,soI grabbedafewflavorsandtookofftomakealunch ofit.Iamnowayogurtsnobandwillturnmynose upatotheryogurts.Howdidalittlecontainerof creamygoodnessmakemeahaterforall pretenderstothethrone?Gladyouasked. Thisyogurtissocreamyitbordersoncustard. ThosegrossGMOdairynightmareyogurtsthatsay theyarethickandcreamycankisstheshelfthatSo Delicioussitson,becauseitbeatsthemtobits.If youdontbelievemeoryourtastebudsonhow richandcreamythisyogurtis,thengrabsomeona spoonandturnthespoonovertheyogurtjust hangsout,confidentinitscreamysupremacy.Ok, soIconvincedyouitiscreamy,butyoustillwant otherreasonstohandoveryourhardearnedcash, right?
On The Grill

Well,trytherangeofflavorsavailable.Iknowyou mightbesayingIdontlikecoconut.Iinviteyouto haveyourheadexaminedbecausecoconutisone ofthemostnutritiousfoodsontheplanet,but evenifyoustilldontlikecoconutflavor,rejoice andbehappy.Theyogurtcomesinblueberry, passionatemango,chocolate,plain,pinacolada, raspberry,strawberry,strawberrybanana,and vanilla.Noneofthesehasanoverpowering coconutflavor,justlikenosoyyogurttastesjust likesoybeansok,afewdobutjustthebad brands.Youwonthaveanyofthatinthisdelicious product.Ifyouhavetheblueberryflavor,youget bitsoftender,freshblueberryburstinginyour mouth.Itmakesyoucloseyoureyesandthinkof summer.But,maybeyouareamasochistandthe facttheyogurtisrich,creamy,andtastesgreat isntenoughincentive.Howabouthealthbenefits? SoDeliciousCoconutYogurtcontainsnosoy.Ifyou aretryingtoavoidsoy,orjustcutdownonyour soyintake,hereisafunwaytodoso.Theentire6 oz.containerhasonly130170calories,but60are
August 2009|43

fromfat.However,thereissomeresearch suggestingthatthefatsincoconutmilkmayhelp increasemetabolismandthattheirshorterchains offattyacidscausethemtobeconvertedinto energymuchquickerthanotheroils.Theresearch isquitefascinating.Finally,thisproductisfortified withB12,Calcium,andMagnesiumandhaslive probioticculturesthatwillmakeyourdigestive tractthankyou.Sonowthatyouknowthatit tastesgreat,iscreamy,andisreallygoodforyou fornotalotofcalories,whatareyouwaitingfor? Grabsomeandblenditwithiceandfruitfora delicioussmoothie,ormixitupwithsomefruitand granolaforabreakfastthatwillmakeyoutheenvy ofyour9to5.Betteryet,berevolutionaryjust grabaspoonandeatitdirectlyoutofthe container.Yourbodywillthankyou. NutritionalInformationfortheblueberryflavor (Completenutritionalinformationcanbefoundon theproductswebsiteat http://www.soydelicious.com/products/coconut_yo gurt.html) Calories140 CaloriesfromFat60 TotalFat6g9% SaturatedFat6g30% TransFat0g Cholesterol0g0% Sodium30mg1% TotalCarbohydrate24g8% DietaryFiber2g8% Sugar20g Protein1g VitaminA0%VitaminC0% Calcium25%Iron6% VitaminB1230%Magnesium25% INGREDIENTS:WATER,COCONUTMILK, BLUEBERRIES,ORGANICEVAPORATEDCANEJUICE, PECTIN,CHICORYROOTEXTRACT,DEXTROSE, NATURALFLAVORS,ALGIN(KELPEXTRACT), MAGNESIUMPHOSPHATE,TRICALCIUM PHOSPHATE,RICESTARCH,LOCUSTBEANGUM, AGAR,CULTURE,CARRAGEENAN,GUARGUM, DIPOTASSIUMPHOSPHATE,VITAMINB12.
On The Grill

LiveActiveCulturesinclude:L.Bulgaricus,S. Thermophilus,L.Plantarum,L.Rhamnosus,L. ParacaseiandBif.Lactus TheReviewer MadelyntheReviewer Pryorisoneof Amazon.comstop1500 reviewers,andacertified VineVoice.Shealsogets severalrequestseverydaytoreviewbooks,movies, andgraphicnovelsfromvariouspublishers includingHarperCollins.Thatmeansthatpeople reallywantMadelynsadviceandopinion,whichis finewithher,becauseitmakesitthatmucheasier forhertoenactherplansforworlddomination. Thoseplanscurrentlyinvolvetakingabreakfrom herMastersofPsychologyprogramtobetheSous CheffortheVeganCulinaryExperience.Youcan reachherat madelyn@veganculinaryexperience.com.

August 2009|44

BookReview:TheVeganTable
Author:ColleenPatrickGoudreau
Reviewer: Madelyn Pryor
TheVeganTableisanepiphany.Thisbeautiful bookisthelatestofferingfromColleenPatrick Goureau,whoisthecreativeforcebehindTheJoy ofVeganBaking.(Bytheway,ifyoudonthavea copyofthat,addittoyourwishlistrightawayit rocks!)JustastheJoyofVeganBakingtookthe mysteryoutofmakingexcellentbakedgoods,the VeganTablehelpstakesomeofthestressoutof havingfriendsandfamilyoverforsomefun entertaining.Iknowwhatyourethinking,youre thinkingthatyoualreadyhavefriendsandfamily overforgoodfood,whydoyouneedonemore book? TherearealotofreasonsthatVeganTablemakes agreatadditiontoyourbookshelf.First,Patrick Goureauprovidesabeautiful,wellcomposedbook withlotsofelegantpictures.Ifyoureacookwho complainsthatthereareseldompicturesinvegan cookbooks,youlllovethisbook.Also,whilethe foodsandmenusareelegantenoughtoplease anyone,mostoftherecipescanbedonewithbasic ingredientsthatmostofushaveonhand.Ididnt comeacrossanythingthatIcouldntgetatmy local,bignamegrocerystore.Therareitemthat cantbefoundlocallycanbereadilymailordered. Sprinkledthroughtherecipesaretipsfor entertaining,factsaboutanimalrights,and suggestionsformenusbasedonseasons.Seasonal cookingandeatingissomuchmorefunthan forcingsomethingtogetherwithimported,not Author:ColleenPatrick Goudreau Publisher:FairWindsPress Copyright:2009 ISBN:978-1592333745 Price:$19.99 quiteripeingredients,andnowVeganTabletakes someoftheguessworkoutofbalanced,seasonal menus. Thereareotherbenefitstothiscookbook.Allthe recipesaremarkedwithallergeninformation,and nutritionalinformation.OfcoursePatrickGoureau tellsyouhowmanyservingsarecipemakes,so itemscanbeadjustedupordown. Allinall,thisisanexcellentadditiontoany cookbookcollection,anditwouldmakea welcome,thoughtfulgiftforanyone.Maybeyou shouldgrabonetouseasahostpresentthenext timesomeoneinvitesyouoverforadinnerparty. Highestrecommendations. TheReviewer MadelyntheReviewer Pryorisoneof Amazon.comstop1500 reviewers,andacertified VineVoice.Shealsogets severalrequestsevery daytoreviewbooks, movies,andgraphicnovelsfromvariouspublishers includingHarperCollins.Thatmeansthatpeople reallywantMadelynsadviceandopinion,whichis finewithher,becauseitmakesitthatmucheasier forhertoenactherplansforworlddomination. Thoseplanscurrentlyinvolvetakingabreakfrom
August 2009|45

On The Grill

herMastersofPsychologyprogramtobetheSous CheffortheVeganCulinaryExperience.Youcan reachherat madelyn@veganculinaryexperience.com.

On The Grill

August 2009|46

BookReview:TheVeganScoop
Author:WheelerDelTorro
Reviewer: Madelyn Pryor
Therearefewthingsthatcanbringasmuch pleasuretopeopleasabigbowloficecream.From thetimeofourchildhood,wehavefondmemories ofsundaes,shakes,andjustsittingwithanice creamcontainerzoningoutinfrontofthe televisionafterabadbreakup(dontpretendthat youveneverdoneit).MostWesternerstransition toveganismasadultsandmostofthose,including myself,havestressedthatwewillneverbeableto enjoyicecreamagain.Well,neverfear,because WheelerDelTorroishere! WheelerDelTorrosTheVeganScoopisadelicious answerforanyonewholovesicecream.DelTorro isthefounderandownerofWheelersFrozen DessertCompanyandheisamanwhoknowshis icecream.Thedepthofhisknowledgeisamazing, andwhatheshareswithusisbreathtaking.Not onlyaretherethebasicrecipesforchocolate, vanilla,strawberryandallthebasicsatleastthe Americanbasicsanddazzleswithflavorsfrom aroundtheglobe.Wasabiicecreammaynotbefor everyone,butthereisarecipehereifyouwantit! VanillaSaffron,Avocado,BlackCurrantTea,and SweetCurryCoconutaresophisticatedenoughto pleaseanygourmetpalate,whileflavorssuchas ChocolatePeanutButterSwirl,Caramel,Chocolate ChipCookieDough,andPralinePecanwillsatisfy kidsofallages. Iknowthatatleastafewofyouwillbereadingthis andthinkingIdontwanttoeatjunkfood.Well, nohomemadeicecreamisjunkfoodinmyopinion
On The Grill

Author:WheelerDelTorro Publisher:FairWindsPress Copyright:2009 ISBN:9781592333929 Price:$19.99

butthegoodnewsisthatmostofWheelers recipeshaveonethirdofconventionaldairyice creams,andlessthanmanyveganicecreams. Whileloadinguponanythingdailyisunhealthy, everythinginmoderationisawonderfulwayto enjoylife. Notonlywillthisbookhelpyouenjoylife,youwill alsoenjoymakingtheicecreamsandsorbets includedinthebook.Therecipesareverysimple andeasytofollow.Someonlytakefouringredients orless,suchastheGingerBeerSorbetandPeanut ButterIceCream.Also,whilesomeofthemore exoticrecipesobviouslyhavemoreingredientsthat couldbehardtofindifyouliveinasmalltown, mostoftherecipescanbemadewithitemsfrom yourlocalgrocerystoreifitisatleastreasonably stocked. Theonlycaveatisthatyouwillneedanicecream makertomaketheserecipesintheircreamyglory, buticecreammakerscanbefoundonlineorinany kitchenstoreforawiderangeofprices,soyoullbe abletoeasilyfindonethatmeetsyourneedsand budget.Besides,thesmallamountofmoney investedintheicecreammakerwillbemadeback quicklybymakingyourownveganicecream inexpensivelyandeasily. Icantrecommendthisbookenough.Grabyour owncopy,youricecreammaker,abowl,anda spoon.Then,getreadytosmilebecauseyouare goingtobeaveryhappyvegan.
August 2009|47

TheReviewer MadelyntheReviewer Pryorisoneof Amazon.comstop1500 reviewers,andacertified VineVoice.Shealsogets severalrequestseveryday toreviewbooks,movies,andgraphicnovelsfrom variouspublishersincludingHarperCollins.That meansthatpeoplereallywantMadelynsadvice andopinion,whichisfinewithher,becauseit makesitthatmucheasierforhertoenactherplans forworlddomination.Thoseplanscurrentlyinvolve takingabreakfromherMastersofPsychology programtobetheSousCheffortheVeganCulinary Experience.Youcanreachherat madelyn@veganculinaryexperience.com.

On The Grill

August 2009|48

Recipe Index

Clickonanyoftherecipesintheindextotakeyoutotherelevantrecipe.Somerecipeswill havelargewhitesectionsaftertheinstructionalportionofthem.Thisissoyouneedonlyprint outtheingredientandinstructionalsectionsforeaseofkitchenuse.

Recipe

Page

Recipe
SmokedContinued SmokedPotatoKorma SmokedShepherdsPie SmokedTapenade SmokedCherryTapenade SmokedWalnutswithBlackBeans andCorn Sandwiches BruschettaSandwich GrilledMediterraneanVegetable Sandwich SmokedCaponataSandwich GrilledSummersquashSandwich Salads GrilledApple&BarleySalad GrilledCornandSquashSalad GrilledCornSalad GrilledAsianSquashSalad SpicyAsianSaladDressing SpicyCoconutCurryDressing Sweets FrozenLemonLimeMiniFruit Molds GrilledRumPeachesinPhyllo NuttyChocolateFrozenBananas

Page
136 141 146 150 154 158 28 163 167 171 175 18 14 31 20 179 181 20

Grilled 51 GrilledArtichokesandOrzoPasta 55 GrilledFlatbreadwithBalsamicFig Spread 59 BeerBrats 63 GrilledPotatoCalzone 68 ChipotleSeitanSkewers 72 GrilledTempehChipotleSteak 75 EggplantSandwichinaChipotle LimeGlaze 79 GrilledBurritos 83 GrilledCornwithPotatoandCelery Soup GrilledPizza 87 GrilledPlantainswithBlackBeans 92 andRice GrilledRosemaryPolenta 96 GrilledSunchokes 100 BBQSweetPotatoes 104 MoroccanKebabswithCouscous 108 PaniniwithRoastedTomatoesand 113 Arugula Smoked SmokedMushroomandBlackBean 117 Empanadas SmokedBlackBeanChili 122 MesquiteSmokedChayotewith 126 ChipotleMango SmokedPortabellaNapoleon 130

Continuedonnextpage

On The Grill

August 2009|49

Recipe Index

Clickonanyoftherecipesintheindextotakeyoutotherelevantrecipe.Somerecipeswill havelargewhitesectionsaftertheinstructionalportionofthem.Thisissoyouneedonlyprint outtheingredientandinstructionalsectionsforeaseofkitchenuse.

Recipe
Miscellaneous GnocchiinaFireRoastedTomato Sauce FireRoastedSalsa RoastedChiliandGrilledMango Chutney StuffedRedPepperswithMexican GraySquash RedPeppersstuffedwith SouthwesternRice SummerRisottowithGrilled Lemons AsianFusionBruschetta OrangeTapenadeBruschetta FireRoastedCauliflowerwith RoastedGarlicandTomatoSauce TastyMarinatedTofuFingerswith SpicyPeanutSauce CrmealaMushroom CilantroPesto PaellaforPuyol HerbandChileRub Dr.FlavorsSuperIslandChiller

Page
185 190 194 198 203 207 212 216 220 224 31 17 17 15 20

On The Grill

August 2009|50

Grilled Artichokes and Orzo Pasta


Type: Main Dish, Low-fat Time to Prepare: 60 minutes Serves: 4

2 artichokes Olive oil for brushing 1/8 tsp. of salt tsp. of freshly ground pepper 1 cups of orzo pasta 1/8 tsp. of salt 1 lemon, sliced 1 onion, thinly sliced tsp. of olive oil 1 tbsp. of diced mint leaves Juice of 1 lemon

Ingredients

Instructions

Peel away the outer layers of the artichokes. Slice off the top of the artichokes. Steam the artichokes for about 15 minutes. Slice them in half from top to bottom. Scoop out the chokes. Brush each artichoke with oil. Dress each artichoke with salt and pepper.

Snip the tops of each of the bracts (the petals) of the artichokes.

Grill the artichokes for about 10 minutes on each side. Cook the pasta. While it is cooking, slice the onion and dice the mint leaves. Dress the pasta with the salt, mint, and lemon juice. Slice the onion. Saute the onion in the olive oil over a medium heat until it is soft. Stir the onion into the pasta. Top the pasta with the artichokes or chop the artichokes and top the pasta with that.
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick
On The Grill August 2009|51

Raw Version
Trim and prepare the artichokes the same way, but marinate them overnight in cup of lemon juice, 2 tbsp. of olive oil, and 2 cups of water. Instead of orzo pasta, use cauliflower that has been pulsed in a blender until it is crumbled. Add in a tiny amount of diced red onion and sliced olives.

Kitchen Equipment
Scissors Knife Cutting Board Measuring Spoon Measuring Cup Steamer Pot Grill Tongs Brush

Presentation
One interesting way to present this is with the pasta stuffed inside of the grilled artichokes. Another way is with the artichokes placed to the side of the pasta. Either way, I like to add a dash of red to the dish with either crushed red pepper or a couple sliced sundried tomatoes.

Time Management
If you want to save a lot of time, you can simply purchase marinated artichoke hearts and grill those.

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com


Recipe by Chef Jason Wyrick
On The Grill August 2009|52

Complementary Food and Drinks


Serve this with a salad tossed in a light lemon and oil dressing with fresh tomatoes and cucumbers.

Where to Shop
Baby artichokes are often available during the summer at farmers markets and gourmet stores. The rest of the ingredients should be easy to come by. Approximate price per serving is $2.50.

How It Works
Trimming the artichoke gets rid of the parts that are difficult to eat as does cutting off the top of the artichoke. In general, the green part of the bract is tough while the yellow part is tender. The artichoke is then steamed so that it cooks all the way through before grilling. If it was only grilled, the outer parts would cook while the inner parts would be too tough or the inner part would cook and the outer part would be overdone.

Chefs Notes
This is a nice Mediterranean style pasta and a great way to merge the grill with this type of cuisine.

Nutritional Facts (individual servings in parentheses, does not include any options)
Calories 727.5 (181.9) Fat 5.1g (1.3g) Total Carbohydrates 144.6g (36.2g) Dietary Fiber 12.4g (3.1g) Sugars 9.4g (2.4g) Protein 25.8g (6.4g) Salt 710mg (178mg) Vitamin A 4% (1%) Vitamin B6 22% (5.5%)
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick
On The Grill August 2009|53

Calories from Fat 46.0 (11.5)

Vitamin C 68% (17%) Calcium 10% (2.5%) Iron 44% (11%) Thiamin 88% (22%) Riboflavin 40% (10%) Niacin 66% (16.5%) Folate 113% (28.3%) Phosphorous 38% (9.5%) Potassium 26% (6.5%) Zinc 18% (4.5%) Magnesium 41% (10.3%) Copper 38% (9.5%)

Interesting Facts
The choke of an artichoke turns into a thistle when the artichoke matures. Orzo means barley and the pasta is named after its barley shape.

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com


Recipe by Chef Jason Wyrick
On The Grill August 2009|54

Grilled Flatbread with Balsamic Fig Spread


Type: Side Serves: 4 Time to Prepare: 20 minutes

1 piece of flatbread (about the size of a large pita) 4 fresh figs 2 tbsp. of balsamic vinegar cup of water 1/8 tsp. of salt tsp. of freshly grated nutmeg cup of sliced basil

Ingredients

Option: tsp. of crushed Aleppo peppers Instructions

Light the grill. Blend together the figs, balsamic vinegar, water, and salt. Simmer this sauce on a medium heat for about 5 minutes. Remove from the heat and immediately stir in the freshly grated nutmeg. Brush the sauce on each side of the bread. Grill it until it turns crisp (time will depend on how hot your grill is.) Top the finished bread with the basil slices.

Option: Mix in the crushed Aleppo peppers into the sauce as it simmers.

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com


Recipe by Chef Jason Wyrick
On The Grill August 2009|55

Kitchen Equipment
Grill Sauce Pan Blender Brush Measuring Spoon Measuring Cup Tongs or Spatula

Presentation
Individually, this looks nice on a muted green plate. When serving it at a party, you can arrange them in layers with each layer lying diagonally atop the one beneath.

Time Management
Light the grill and then make the spread. That way, you can simmer the spread while the coals are

developing instead of spending the time to make the sauce and then waiting for the coals. After that, it only takes a few minutes to make.

Complementary Food and Drinks


Serve this with a salad featuring roasted shallots, fresh greens, and a few hot peppers.

Where to Shop
I purchased this bread at Trader Joes, along with the balsamic vinegar. The type of bread I used was TJs Lavosh bread. You can also use pita bread as long as the pita is not too thick.

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com


Recipe by Chef Jason Wyrick
On The Grill August 2009|56

How It Works
The balsamic vinegar makes this sauce a bit tangy and gives it a full bodied flavor. The nutmeg

gives it a heady aromatic quality and is added after the sauce is cooked in order to retain its freshness. The basil is added to add both color and a fresh, crisp herbal flavor.

Chefs Notes
I recently made this for a party I was catering and it was a complete hit! The smokiness from the grill very much complements the dark flavor of the figs and balsamic vinegar and making it an exotic, easy to do, recipe.

Nutritional Facts (individual servings in parentheses, does not include any options)
Calories 397.9 (99.5) Calories from Fat 15.2 (3.8) Fat 1.7g (0.4g) Total Carbohydrates 86.2g (21.5g) Dietary Fiber 8.9g (2.2g) Sugars 32.4g (8.1g) Protein 9.5g (2.4g) Salt 748.4mg (187.1mg) Vitamin A 14% (3.5%) Vitamin B6 13% (3.3%) Vitamin C 10% (2.5%) Calcium 16%(4%) Iron 18% (4.5%) Thiamin 31% (7.8%) Niacin 24% (6%) Folate 25% (6.3%) Phosphorous 12% (3%) Riboflavin 19% (4.8%)

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com


Recipe by Chef Jason Wyrick
On The Grill August 2009|57

Potassium 17% (4.3%) Zinc 8% (2%) Magnesium 17% (4.3%) Copper 16% (4%)

Interesting Facts
While figs are treated as fruits, they are, in fact, flowers. Edible figs have two growing seasons.

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com


Recipe by Chef Jason Wyrick
On The Grill August 2009|58

Beer Brats
Type: Main Dish Serves: 4 Time to Prepare: 20 minutes + 60 minutes to marinate

4 Tofurky beer brats 1 bottle of nutbrown ale or dark beer 1 tsp. of chili oil 3 tbsp. of brown mustard 1 tsp. of sweet agave nectar 4 large hotdog buns or rolls

Ingredients

Option: 1 tsp. of olive oil instead of the chili oil Option: 1 cup of sauerkraut Instructions

Pour the beer or ale into a shallow bowl. Put the beer brats in the bowl, making sure they get covered with the beer or ale. Allow them to sit for an hour. Once the brats are done marinating, rub them in the oil. Grill them until they are slightly browned all around. Remove the brats and set them aside. Mix the mustard with the sweet agave nectar. Lightly toast the buns. Spread the sweet mustard on the buns and add the beer brats. While they are sitting, light the grill and allow the flames to die down.

Option: Dress each one with sauerkraut.

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com


Recipe by Chef Jason Wyrick
On The Grill August 2009|59

Kitchen Equipment
Shallow Bowl Grill Tongs Measuring Spoon Stirring Spoon Small Mixing Bowl

Presentation
Put the brats, buns, and mustard separately on a platter with any other fixings you would like to add.

Time Management
These will last several days refrigerated, so if you like these a lot, you can make a big batch for yourself and have them throughout the week. You should probably light your grill about fifteen minutes before the brats are done marinating.

Complementary Food and Drinks


Serve this with the same brand of beer or ale in which you marinated the brats.

Where to Shop
I can usually only find the Tofurky beer brats at Whole Foods. Approximate price per serving is $2.00.

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com


Recipe by Chef Jason Wyrick
On The Grill August 2009|60

How It Works
Marinating the brats in the beer keeps them moist while they are on the grill and infuses them with

lots of flavor. Chili oil is used to give a subtle complexity to the brats. Finally, sweet agave nectar is added to the mustard to create a sweet mustard that accentuates the sweetness of the beer brats.

Chefs Notes
This recipe is a winner whenever I serve it, even with those who are not vegetarian.

Nutritional Facts (individual servings in parentheses, does not include any options)
Calories 1504.9 (376.2) Calories from Fat 685.1 (171.3) Fat 76.1g (19.0g) Total Carbohydrates 96.8g (24.2g) Dietary Fiber 24.7g (6.2g) Sugars 12.2g (3.1g) Protein 108.1g (27.0g) Salt 3787mg (947mg) Vitamin A 1% (0.3%) Vitamin B6 5% (1.3%) Vitamin C 2% (0.5%) Calcium 37% (9.3%) Iron 34% (8.5%) Thiamin 31% (7.8%) Riboflavin 20% (5%) Niacin 25% (6.3%) Folate 30% (7.5%) Phosphorous 15% (3.8%) Potassium 7% (1.8%) Zinc 7% (1.8%)

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com


Recipe by Chef Jason Wyrick
On The Grill August 2009|61

Magnesium 10% (2.5%) Copper 10% (2.5%)

Interesting Facts
Brats were regulated by German law in 1432, enforcing specific cooking methods and ingredient proportions. Brats were invented in Thuringia, Germany.

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com


Recipe by Chef Jason Wyrick
On The Grill August 2009|62

Grilled Potato Calzone


Type: Main Dish, Low-fat Time to Prepare: 1 hour 30 minutes Serves: 1

5/8 cup of warm water tsp. of active dry yeast tsp. of sugar cup of flour 1/8 tsp. of salt Extra flour for rolling the dough 1 medium sized Yukon gold potato, diced 1 green or red bell pepper, diced of an onion, sliced thinly 4-6 green olives, sliced 4-6 sundried tomatoes, sliced 2 cloves of garlic, minced tsp. of olive oil

Ingredients

Instructions

Combine the warm water, yeast, and sugar together. If the yeast makes the water frothy, it is ready to use; if it doesnt, start over with a different batch of yeast. Combine the flour and salt in a mixing bowl. Gently stir in the water, yeast, and sugar until it is thoroughly combined into a dough. Knead the dough until it is silky smooth and elastic. Form the dough into a ball. Place it in a deep bowl and cover it with a towel. Keep it in a warm place and let it rise for an hour. While the dough is rising, start working on the filling. Dice the potato and bell pepper. Mince the garlic.
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick
On The Grill August 2009|63

Slice the onion, olives, and sundried tomatoes.

Saute the onion and bell pepper on a medium heat in the tsp. of oil until the onion is slightly browned. Add the diced potato and minced garlic, continuing to saut these until the potato pieces are soft. Remove this from the heat and stir in the olives and sundried tomatoes. Once the dough has risen, punch it down and form it into a ball. Form the ball into a disc about thick. Lightly flour a working surface. Roll the dough into a circle about 1/8 thick. Place the filling in one half of the circle, leaving an inch of space from the edge of the filling to the edge of the disc. Fold the disc over into a semi-circle, covering the filling. Pinch the sides closed with the tines of a fork. Bake the calzone on a baking sheet at 350 degrees for 20-30 minutes (until lightly golden.)

Light the grill and allow the coals to become white. Grill the calzone, with the grill closed, for about 5 minutes. If you do this, make sure to brush it lightly with olive oil.

Option: Cook the calzone for only 15-20 minutes, just enough that the calzone is not flimsy.

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com


Recipe by Chef Jason Wyrick
On The Grill August 2009|64

Kitchen Equipment
2 Mixing Bowls Measuring Cup Cutting Board Knife Saute Pan Rolling Pin Fork Oven Baking Pan Stirring Spoon Measuring Spoon

Presentation
Theres nothing fancy about a calzone, but if you want to spruce left-over sliced olives and sundried tomatoes.

up the presentation, you can garnish it with fresh parsley and any

Time Management
You can save a lot of time by using a prepared pizza dough. Check out Trader Joes for vegan

pizza doughs.

Complementary Food and Drinks


While this calzone is good enough to stand on its own, it wont be hurt by a great red sauce. My favorite red sauce is comprised of tomatoes blended with a roasted red pepper and a touch of crushed red pepper.

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com


Recipe by Chef Jason Wyrick
On The Grill August 2009|65

Where to Shop
All of the ingredients for the calzone should be available at your local market, though you will get

the best price on green olives if you get them at a market with an olive bar. Make sure to check and see if the olives were cured with milk. Approximate price per serving is about $3.50.

How It Works
The dough is allowed to rise because that process allows the gluten to relax from being kneaded and form together, making the dough even more elastic. It also allows the dough to absorb more water without becoming sticky. For the filling, potatoes are used as a base which is enhanced by the sweetness of the onion and pepper and contrasted by the intense flavors of the green olives seal. This helps the calzone rise as it bakes. and sundried tomatoes. The edge of the dough is pressed together with a fork to create a simple

Chefs Notes
I hadnt made a calzone without cheese until this one and I was very happy with the way the potatoes created a sticky quality to the calzone. Plus, I love green olives and sundried tomatoes!

Nutritional Facts (individual servings in parentheses, does not include any options)
Calories 605.2 Fat 6.4g Total Carbohydrates 120.5g Dietary Fiber 8.8g Sugars 13.0g Protein 16.3g Salt 845mg Vitamin A 108% Vitamin B6 46% Vitamin C 479%
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick
On The Grill August 2009|66

Calories from Fat 57.7

Calcium 5% Iron 40% Thiamin 51% Riboflavin 31% Niacin 48% Folate 49% Phosphorous 24% Potassium 47% Zinc 11% Magnesium 23% Copper 41%

Interesting Facts
Calzone should be pronounced cal-tsone-eh. Scacciata is another Italian food similar to a calzone, but traditionally features more veggies than a calzone, often being vegetarian.

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com


Recipe by Chef Jason Wyrick
On The Grill August 2009|67

Chipotle Seitan Skewers


Type: Appetizer Time to Prepare: 75 minutes Serves: 6

2 cups of vital wheat gluten 2 tsp. of paprika tsp. of salt 1 tsp. of onion powder tsp. of garlic powder 1 tbsp. of tahini 2 tsp. of toasted sesame oil 3 tbsp. of tamari 1 tsp. of sweet agave nectar 1 cups of water Oil for brushing the seitan tsp. of fresh thyme leaves tsp. of chipotle powder

Ingredients

Option: Caramel coloring to darken the seitan Instructions

Combine all of the dry ingredients together in a large mixing bowl. Place this mix in a deep baking dish and cover it with foil. Bake it at 350 degrees for 45 minutes. Cut the seitan into large bite-size chunks. Skewer them with a metal or soaked wooden skewer. Brush them with oil. Grill them until they become slightly crisped on each side. Add the wet ingredients and mix everything by hand until they are thoroughly combined.

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Recipe by Chef Jason Wyrick
On The Grill August 2009|68

Low-fat Version
You can omit the tahini and toasted sesame oil in the recipe, though the skewers will not be as tender without those ingredients.

Kitchen Equipment
Grill Skewers Baking Dish Mixing Bowl Measuring Cup Measuring Spoon

Presentation
I like leaving these on the skewers when I serve them, though if you use metal skewers, make sure the skewers have cooled! Of course, these should be produced en masse and served on a big platter, but I wanted you to get an idea of what one looks like with this picture.

Time Management
If you dont want to make your own seitan, you can purchase it and cut it into cubes. However, it will not have quite the same texture and will be much more expensive. Still, it will save you about fifty minutes.

Complementary Food and Drinks


Serve this over a bed of rice dressed with cilantro and lime. If you need a sauce for it, go with something a bit sweet. BBQ sauce would work well.

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Recipe by Chef Jason Wyrick
On The Grill August 2009|69

Where to Shop
Vital wheat gluten can be found at Whole Foods and Central Market in the bulk bins and

packaged at Sprouts. The rest of the ingredients will also be available at these markets. Approximate price per serving is $2.00.

How It Works
There is just enough chipotle powder in the mix to impart a good amount of heat without being overwhelming. The paprika fills the rest of the peppery flavor out without adding heat. It is important to mix the dry ingredients together first so clumps of spices do not develop in the seitan. The tahini and oil in the seitan keeps it moist and dense as does covering it while it bakes. The seitan is finished off on the grill to acquire a bit more smoky taste and give it a little crispiness.

Chefs Notes
I love chipotle powder and usually at the very least double the amount used in this recipe, but I

dont recommend that for most people. It will be painful.

Nutritional Facts (individual servings in parentheses, does not include any options)
Calories 1170.8 (195.1) Fat 21.0g (3.5g) Calories from Fat 189.3 (31.5)

Total Carbohydrates 55.0g (9.2g) Dietary Fiber 1.1g (0.2g) Sugars 0.8g (0.1g) Protein 190.4g (31.7g) Salt 3272mg (545mg) Vitamin A 0% (0%)

Vitamin B6 5% (0.8%) Vitamin C 1% (0.2%) Calcium 3% (0.5%)


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Iron 9% (1.5%) Thiamin 13% (2.2%) Niacin 9% (1.5%) Folate 6% (1%) Phosphorous 18% (3%) Potassium 7% (1.2%) Zinc 7% (1.2%) Magnesium 9% (1.5%) Copper 14% (2.3%) Riboflavin 5% (0.8%)

Interesting Facts
Chipotle peppers are almost always smoked and dried jalapeos, though the word does sometimes refer to other smoked and dried peppers. Vital wheat gluten is the protein in wheat.

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Recipe by Chef Jason Wyrick
On The Grill August 2009|71

Grilled Tempeh Chipotle Steak


Type: Snack /Main Time to Prepare: 45 min Serves: 6 & marinade makes 2 cups

Ingredients
Marinade

1 pounds tempeh

cup rice vinegar

cup Bragg Liquid Aminos or soy sauce cup water cup extra virgin olive oil 3 to 4 tbsp. evaporated cane juice 3 tbsp. blackstrap molasses 1 green onion, thinly sliced 8 cloves garlic, minced 1 tbsp. smoked chipotle grind or powder 1 1/2-inch (3.5 cm) piece ginger root, peeled and minced or grated tsp. plus 1/8 tsp. Chinese five spices powder Freshly ground black pepper to taste

Instructions

Score the tempeh on both sides, making shallow diagonal cuts about 1/4-inch apart. Cut the tempeh into 6 portions and spread them out in one layer in a shallow baking dish. turning to coat both sides. Marinate the tempeh in the refrigerator for 24 hours or longer, turning the tempeh several times. Preheat the barbecue and grill the tempeh 4 to 7 minutes on each side. Remove to a serving platter and garnish with the slivered green onion. Save the leftover marinade to use as a dipping sauce for a future recipe. Combine the marinade ingredients in a medium bowl and pour the marinade over the tempeh,

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Recipe by Chef Mayra a.k.a Dr Flavor
On The Grill August 2009|72

Kitchen Equipment
Shallow Baking Dish Medium Bowl Knife and Cutting Board Measuring Cups Measuring Spoons Grill Tongs

Complementary Food and Drinks


Freshly squeezed lemonade or limeade.

Beer.

Where to Shop
All the ingredients can be found in your favorite natural or general grocery store

Chefs Notes
A tasty marinade can raise the status of a simple food like tempeh to a level that deserves to be defined as special or even elegant. By marinating the tempeh the day before you plan to serve, you will be able to prepare this dish in just a few minutes.

Interesting Facts
The best thing about summer is that its finally time to get grilling! Grilling outside is really one of Americas past times. Grilling has been going on since fire was discovered, but modern grilling started with the Weber Grill. The Weber Grill was invented by a Chicago man named George Stephen. Stephen tinkered with the idea of the flat open grills of the time, to invent a dome shaped grill that is a part of priceless Americana. Stephen was able to start manufacturing the grill after taking controlling interest in the Weber Bros. Metal Spinning Co. At the time the company was known for making buoys and not much else. They updated the buoy and invented the Weber grill.
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Recipe by Chef Mayra a.k.a Dr Flavor
On The Grill August 2009|73

In the USA, tempeh has been known only since 1946 with the publication of "Possible Sources of Proteins for Child Feeding in Underdeveloped Countries", in the American Journal of Clinical Nutrition. In the 1960s there was new interest in tempeh with research in tempeh at the Cornell University (New York) and at the USDA Northern Regional Research Center (Illinois). In 1961 Mary Otten was the first to begin making tempeh. Great deal of the credit for introducing tempeh to the American public goes to The Farm, a large spiritual and farming community in Summertown (Tennessee). The first commercial tempeh shop was started in 1975 by Mr. Gale Randall in Undadilla, Nebraska. An article by R. Rodale in "Prevention" in June 1977 brought him and his shop national prominence. In the 1980s when the tempeh industry expanded, the media showed new interest and a lot of articles appeared in scientific journals. During 1983 about 1 million commercial tempeh was produced.

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Recipe by Chef Mayra a.k.a Dr Flavor
On The Grill August 2009|74

Eggplant Sandwich in a Chipotle Lime Glaze


Type: Sandwich Time to Prepare: 30 minutes Serves: 4

1 large eggplant, sliced into 4 sections 2 tsp. olive oil tsp. salt 8 slices whole wheat bread 1 chipotle in adobo sauce, diced 1 tsp. lime juice

Ingredients

Option: tsp. chipotle powder instead of the diced chipotle


2 oz. dark beer or ale 2 tbsp. agave nectar 4 lettuce leaves

Instructions

Light your grill, preferably with mesquite wood or mesquite chips. Toss each of them in the oil and salt. Slice off the stem end of the eggplant, then slice it along the length into 4 equal parts.

Grill the eggplant until it is slightly blackened on both sides. Toast the bread on the grill for 10-15 seconds per side. Set the eggplant and bread aside. Juice a lime until you have 1 tsp. of lime juice. Bring the lime juice, beer, and agave nectar to a simmer in a sauce pan. Add the eggplant to the pan and allow the sauce to reduce around the eggplant until it glazes the eggplant. Place the eggplant and lettuce with the bread and serve.

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Recipe by Chef Jason Wyrick
On The Grill August 2009|75

Low-fat Version
Omit the oil and soak the sliced eggplant in beer for about 1 hour so that the eggplant stays hydrated on the grill.

Kitchen Equipment
Grill Tongs Large Shallow Mixing Bowl Small Mixing Bowl Sauce Pan Spatula Measuring Cup Measuring Spoon Knife Cutting Board

Presentation

For an added touch, I sometimes place the basil on the grill and off. While it will wilt the basil, it will immediate activate the

quickly remove it. It should just touch the hot grill before it comes

wonderful scent of the basil and suffuse the area around the plate with the sweet smell of the herb once its plated.

Time Management
You can get the mix for the glaze ready while the eggplant is grilling.

Complementary Food and Drinks


Serve this with the same type of beer used to make the glaze and a side of grilled, chopped potatoes.
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Recipe by Chef Jason Wyrick
On The Grill August 2009|76

Where to Shop
All of the ingredients for this should be fairly common save the agave nectar, which can be found at

Trader Joes, Fresh & Easy, Whole Foods, Central Market, & Sprouts. Approximate cost per serving is $1.50.

How It Works
Grilling the eggplant gives it a smoky flavor which complements the smokiness of the chipotle and the dark flavor of the beer. The glaze is a sweet and sour glaze with a beer base to thin it out so that it does not burn before it has time to stick to the eggplant.

Chefs Notes
This is a very simple, spicy glaze that can even be used as the base for a bbq sauce.

Nutritional Facts (individual servings in parentheses, does not include any options)
Calories 1006.7 (251.7) Fat 17.9g (4.5g) Total Carbohydrates 181.1g (45.3g) Dietary Fiber 22.0g (5.5g) Sugars 43.1g (10.8g) Protein 23.8g (6.0g) Salt 2242mg (561mg) Vitamin A 104% (26%) Vitamin B6 33% (8.3%) Vitamin C 24% (6%) Calcium 42% (10.5%) Iron 61% (15.3%) Thiamin 88% (22%) Riboflavin 61% (15.3%)
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Recipe by Chef Jason Wyrick
On The Grill August 2009|77

Calories from Fat 161.3 (40.3)

Niacin 71% (17.8%) Folate 138% (34.5%) Phosphorous 38% (9.5%) Potassium 41% (10.3%) Zinc 18% (4.5%) Magnesium 33% (8.3%) Copper 50% (12.5%)

Interesting Facts
Chipotles are usually smoked, dried jalapenos but sometimes the term refers to any sort of smoked, dried pepper.

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Recipe by Chef Jason Wyrick
On The Grill August 2009|78

Grilled Burritos
Type: Main Dish, Wrap Time to Prepare: 30 minutes Serves: 3

1 tbsp. of chopped cilantro leaves 1 clove of garlic, minced 1/8 tsp. of salt 1 tbsp. of chili powder tsp. of cumin powder 1 zucchini, thinly sliced 1 carrot, thinly sliced of an onion, thinly sliced 1 red pepper, thinly sliced 3 tortillas 16 oz. can of pinto beans with liquid

Ingredients

Instructions

Chop the cilantro leaves. Mince the garlic. Simmer the beans with the cilantro, garlic, salt, chili powder, and cumin. While the beans are simmering, slice the zucchini, carrot, onion, and red pepper. Grill the sliced veggies until they have are browned. Remove them and set them aside. Remove the beans from the heat. Mash the beans with a potato masher or fork. Wrap all the ingredients in the tortillas, making sure each side is closed. Lightly grill each wrapped burrito until the tortilla is toasted .

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Recipe by Chef Jason Wyrick
On The Grill August 2009|79

Kitchen Equipment
Grill Metal Spatula Small Pot Measuring Spoon Measuring Cup Knife Cutting Board Potato Masher or Fork

Presentation
I like dressing my grilled burritos with a topping of salsa and a side of avocado arranged on a large lettuce leaf.

Time Management
If you dont want to spend time with the beans, you can use canned refried beans and simply add the spices to them. They should heat up when you grill the burrito.

Complementary Food and Drinks


Serve this with a side of spicy salsa, Spanish rice, and green olives.

Where to Shop
All of the ingredients for this should be readily available at your local market. Approximate price per serving is $3.00.

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Recipe by Chef Jason Wyrick
On The Grill August 2009|80

How It Works
Adding the chili powder, cumin, and garlic turns the pinto beans into chili beans. The liquid is

saved so that the beans can be mashed up and not be too thick. The veggies are there to add extra flavor and texture. The tortilla is then grilled to give it a nice, crispy finish.

Chefs Notes
I do another version of this in a saut pan and now I am addicted to burritos that are either crisped on the grill or in the saut pan.

Nutritional Facts (individual servings in parentheses, does not include any options)
Calories 1184.0 (394.7) Calories from Fat 151.8 (50.6) Fat 16.9g (5.6g) Total Carbohydrates 209.9g (70.0g) Dietary Fiber 38.6g (12.9g) Sugars 16.6g (5.5g) Protein 48.1g (16.0g) Salt 1288mg (429mg) Vitamin A 495% (165%) Vitamin B6 61% (20.3%) Vitamin C 493% (164.3%) Calcium 46% (15.3%) Iron 91% (30.3%) Thiamin 91% (30.3%) Riboflavin 49% (16.3%) Niacin 54% (18%) Folate 206% (68.7%) Phosphorous 94% (31.3%) Potassium 82% (27.3%) Zinc 42% (14%)

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Recipe by Chef Jason Wyrick
On The Grill August 2009|81

Magnesium 72% (24%) Copper 78% (26%)

Interesting Facts
Beans have a higher percentage of protein by weight than meat. The original burritos were made with corn, not flour, tortillas.

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Recipe by Chef Jason Wyrick
On The Grill August 2009|82

Grilled Corn with Potato and Celery Soup


Type: Soup Serves: 4 Time to Prepare: 45 minutes

2 stalks celery, sliced 4 Yukon gold potatoes, chopped 2 cloves garlic, minced 1 tsp. oil tsp. salt 4 cups water 2 ears corn 1 tsp. oil 1 cup cooked red beans, rinsed tsp. freshly ground pepper

Ingredients

Instructions

Slice the celery. Chop the potatoes. Mince the garlic. Saut the celery over a medium heat with the oil and salt in a pot until the celery is soft. Add the garlic and continue sauting this for another minute. Add the potatoes and water, bringing the water to a simmer. Simmer the soup until the potatoes are soft. Puree the ingredients in the pot. Light the grill. Rub each ear of corn with oil. Grill each ear of corn until they are slightly browned all the way around. Cut the kernels off of the cob. Stir the corn kernels, beans, and pepper into the soup.

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Recipe by Chef Jason Wyrick
On The Grill August 2009|83

Low-fat Version
Omit the oil from the soup part of the recipe and simply boil the celery with the potatoes.

Raw Version
Blend 4 cups of cauliflower with the salt, oil, water, and celery to create the base of the soup. Use sprouted beans and fresh corn.

Kitchen Equipment
Grill Tongs Soup Pot Stirring Spoon Measuring Spoon Measuring Cup Knife Cutting Board

Presentation
This soup has a Southwestern feel to it, so serve it in a bowl reminiscent of that theme. I tend to go for reds, yellows, and light pink colors.

Time Management
Grill the corn while the soup is simmering so that both parts of the soup are done at about the same time.

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Recipe by Chef Jason Wyrick
On The Grill August 2009|84

Complementary Food and Drinks


Serve this with a side of grilled squash dressed with chili powder.

Where to Shop
All of the ingredients for this are fairly common. If corn is not in season, you can roast frozen corn in the oven. Approximate cost per serving is $1.00.

How It Works
Blending the potatoes gives the soup a creamy base with the celery giving it a slightly deeper flavor. The beans add protein and color while the corn adds sweetness, texture, and smokiness.

Chefs Notes
This is one of my favorite summer soups. I love using grilled corn and it goes great with the heavy potato base.

Nutritional Facts (individual servings in parentheses, does not include any options)
Calories 1954.8 (488.7) Calories from Fat 109.0 (27.2) Fat 12.1g (3.0g) Total Carbohydrates 403.7g (100.9g) Dietary Fiber 63.8g (16.0g) Sugars 16.7g (4.2g) Protein 57.8g (14.4g) Salt 744mg (186mg) Vitamin A 14% (3.5%) Vitamin B6 275% (68.8%) Vitamin C 521% (130.3%) Calcium 33% (8.3%) Iron 104% (26%)
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Recipe by Chef Jason Wyrick
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Thiamin 127% (31.8%) Riboflavin 54% (13.5%) Niacin 114% (28.5%) Folate 131% (32.8%) Phosphorous 150% (37.5%) Potassium 263% (65.8%) Zinc 51% (12.8%) Magnesium 145% (36.3%) Copper 125% (31.3%)

Interesting Facts
Wild corn has rather small kernels with cobs that are only a few inches long.

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Recipe by Chef Jason Wyrick
On The Grill August 2009|86

Grilled Pizza
Type: Main Dish, Flatbread Time to Prepare: 1 hour 30 minutes Serves: 4

Ingredients

cup of warm water 1 tsp. of active dry yeast tsp. of sugar 2 tbsp. of corn meal 1 cup 2 tbsp. of flour 1/8 tsp. of salt 3 tbsp. of olive oil 1 tsp. of oil for oiling the dough cup of GimmeLean soy sausage 1 tsp. of olive oil 1 cup of thick tomato sauce cup of loosely packed basil leaves 6-8 black olives

Instructions

Mix the yeast and sugar into the warm water, checking to see if the yeast is active (it will be frothy.) Combine the corn meal, flour, and salt in a large mixing bowl. it is all combined. Pour the water/yeast solution and the oil into the dry mix and gently work everything together until

Knead the dough until it is silky smooth and no longer clings to your hands. Roll it into a ball, lightly oil it, and place it in a large mixing bowl. Cover the bowl and allow the dough to rise for 1 hour. While it is rising, break up the soy sausage. Set it aside. Once the dough has risen, punch it down and roll it into a ball. Lightly flour a flat surface. Roll the dough out into a disc. Lay the dough in a deep dish iron skillet, circular baking pan, or pie dish.
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Recipe by Chef Jason Wyrick
On The Grill August 2009|87

Saut it in 1 tsp. of olive oil over a medium heat until it browns.

Roll the edge over to make the outer part thicker than the inner part. Remove it from the oven and transfer it to a cookie sheet. Spread the tomato sauce on top, followed by the soy sausage, basil, and olives. Light the grill and allow the flames to die down. Grill the pizza until the crust is crispy. Bake it on 350 degrees for 10 minutes.

Option: Continue baking it for another 10 minutes instead of grilling it.

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Recipe by Chef Jason Wyrick
On The Grill August 2009|88

Low-fat Version
Omit the soy sausage and olives and use roasted red peppers, artichokes, and eggplant instead.

Kitchen Equipment
2 Mixing Bowls Measuring Cup Measuring Spoon Rolling Pin Baking Pan Grill Metal Spatula Saute Pan Stirring Spoon Towel to cover the dough

Presentation
I prefer to let all my guests see the pizza whole before I cut it into slices as I think it looks very nice and appetizing that way. When ingredients from sticking to the blade and dragging the ingredients across the pizza. you cut it, use a wet knife or a pizza roller. This keeps the

Time Management
Light your grill just before you roll out the pizza. This should give the flames just enough time to die down.

Complementary Food and Drinks


Serve this with a side of tomato sauce or garlic oil to dip the crust of the pizza into.
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Recipe by Chef Jason Wyrick
On The Grill August 2009|89

Where to Shop
The GimmeLean soy sausage is available at Sprouts, Whole Foods, and some of the more vegetarian friendly grocery markets. Youll get the best price on basil at Trader Joes. The rest of the ingredients are readily available. Approximate price per serving is $2.00.

How It Works
The dough used in the pizza is a rising dough, which helps make the crust thick and fluffy. It is Without that preliminary cooking, the dough will start to fall through the grill before it cooks into a crust. Baking it without the ingredients also allows the top of the crust to firm up and obtain a crisp texture. If the sauce was put on first, the top of the crust would end up too moist.

important to cook the dough in the oven before placing it on the grill to give it some structure.

Chefs Notes
A couple friends of mine usually make grilled pizza when I visit and I am addicted to the crispy, smoky quality of this dish.

Nutritional Facts (individual servings in parentheses, does not include any options)
Calories 917.9 (229.5) Calories from Fat 381.8 (95.4) Fat 42.4g (10.6g) Total Carbohydrates 118.2g (29.5g) Dietary Fiber 5.2g (1.3g) Sugars 0.4g (0.1g) Protein 15.9g (4.0g) Salt 295mg (74mg) Vitamin A 0% (0%) Vitamin B6 6% (1.5%) Vitamin C 0% (0%) Calcium 4% (1%) Iron 42% (10.5%)
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Recipe by Chef Jason Wyrick
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Thiamin 65% (16.3%) Riboflavin 40% (10%) Niacin 49% (12.3%) Folate 61% (15.3%) Phosphorous 18% (4.5%) Potassium 5% (1.3%) Zinc 9% (2.3%) Magnesium 12% (3%) Copper 11% (2.8%)

Interesting Facts
The original pizza was called shield bread and was baked on soldiers shields. Traditional Italian style pizzas are almost always made with a thin crust.

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Recipe by Chef Jason Wyrick
On The Grill August 2009|91

Grilled Plantains with Black Beans & Rice


Type: Main Dish, Breakfast, Low-fat Time to Prepare: 30 minutes Serves: 4

1 cup of rice 1 red bell pepper, chopped of a yellow onion, sliced tsp. of olive oil 4 ripe plantains, peeled and sliced lengthways tsp. of olive oil 1/8 tsp. of salt 1 cup of black beans, rinsed 2 tbsp. of chopped cilantro leaves

Ingredients

Instructions

Cook the rice (steam, boil, or boil and bake.) Light the grill and allow the flames to die down. Chop the red bell pepper and slice the onion. Peel the plantains. Cut the plantains in half along the length. Grill the plantains until they have a number of dark brown sections, turning them to grill both sides. Fluff the rice. Stir in the red bell pepper, onion, black beans, and cilantro. Plate the rice. Top the rice with the grilled plantains. Toss them in tsp. of olive oil and 1/8 tsp. of salt. Saute the pepper and onion in tsp. of olive oil over a medium heat just until they are soft.

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Recipe by Chef Jason Wyrick
On The Grill August 2009|92

Low-fat Version
You can omit the oil in the recipe and saut the onion and pepper in a thin layer of water. However, you will not be able to grill the plantains successfully unless you place them on foil. peel off of foil. Wrap the plantains in foil and then place the foil packets on the grill. Without the oil, the starchy plantains will stick to the grill and fall apart. They are much easier to

Raw Version
Use shredded cauliflower for the rice and either sprouted black beans or sprouted lentils (make sure to soak them for a couple hours.) You may also want to lightly brush the plantains in olive oil for extra flavor. They can be served either fresh or lightly dehydrated.

Kitchen Equipment
Grill Metal Spatula or Tongs Knife Cutting Board Pot for the rice Saute Pan Stirring Spoon Measuring Cup Measuring Spoon

Presentation
I used an acacia plate in this photograph as it offset all of the other colors rather nicely. Try to keep as many of the plantains intact as possible and allow the red bell peppers to show in the rice.

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Recipe by Chef Jason Wyrick
On The Grill August 2009|93

Time Management
You should be able to get the rice started and the peppers and onions done while your grill is the plantains instead of sauting them.

prepping. Also, if you dont want to dirty a pan, you can grill the peppers and onions along with

Complementary Food and Drinks


This goes well with a light tropical fruit soup. Try a mango soup with crisp, green peppers.

Where to Shop
Plantains should be available at most gourmet markets, Mexican markets, Sprouts, Central

Market, and Whole Foods. If you live in the Southwest, they will probably be available in your local grocery store. When purchasing them, look for a skin that has several black marks on it, but doesnt have large black spots. If there are too many black spots, the plantain will be too soft to survive on the grill. Approximate price per serving is $1.25.

How It Works
Brushing the plantains in oil is important because they are very starchy and will stick to the grill otherwise. Using plantains that have small black spots means they are ripe enough to be sweet, but not so ripe that they are completely soft and wont remain intact on the grill. The rice and flavor. The pepper is added both for color and texture while the onion is used for pungent sweetness. The cilantro is also added for color and for a fresh green herbal flavor. beans provide a nutritious and filling base for the plantains and will complement their sweet, smoky

Chefs Notes
This is a variation of two dishes I had in Costa Rica. The first was gallo pinto, which is basically black beans and rice with peppers and onions. The second dish was fried plantains, which I thought would be much better on the grill.

Nutritional Facts (individual servings in parentheses, does not include any options)
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Recipe by Chef Jason Wyrick
On The Grill August 2009|94

Calories 1755.8 (438.9) Fat 8.0g (2.0g)

Calories from Fat 72.4 (18.1)

Total Carbohydrates 386.2g (96.6g) Dietary Fiber 32.7g (8.2g) Sugars 91.8g (23.0g) Protein 34.6g (8.7g) Salt 336mg (84mg) Vitamin A 210% (52.5%) Vitamin B6 110% (27.5%) Vitamin C 496% (124%) Calcium 12% (3%) Iron 86% (21.5%) Thiamin 92% (23%) Riboflavin 28% (7%) Niacin 69% (17.3%) Folate 216% (54%) Phosphorous 65% (16.3%) Potassium 109% (27.3%) Zinc 32% (8%) Magnesium 94% (23.5%) Copper 63% (15.8%)

Interesting Facts
Platano is the more common name for plantains, bananas, etc. in the Spanish speaking world.

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Recipe by Chef Jason Wyrick
On The Grill August 2009|95

Grilled Rosemary Polenta


Type: Main Serves: 4 Time to Prepare: 20 minutes

18 oz. of polenta, sliced 2 tsp. of olive oil tsp. of salt 4 oz. of red beans or white beans tsp. of sweet agave nectar 1 tsp. of white wine vinegar tsp. of sesame oil 2 tbsp. of water 1 tsp. of coriander seed 6 sprigs of rosemary

Ingredients

Instructions

Slice the polenta. Brush each slice with a bit of olive oil. Sprinkle salt on them. Place them on the grill and lay the rosemary sprigs over them. Flip them after about 8 minutes and let them grill that much longer, relaying the rosemary sprigs on top. While they are grilling, mash the beans with the agave nectar, vinegar, sesame oil, water, and coriander seed, leaving a good deal of texture.

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Recipe by Chef Jason Wyrick
On The Grill August 2009|96

Kitchen Equipment
Grill

Cutting Board Knife Brush Measuring Spoon Spoon to mash the beans

Presentation
Lay the polenta slices at an angle against each other. Top it with cooked rosemary leaves around the polenta.

the bean sauce and then lay a rosemary sprig on top or scatter the

Time Management
Make sure to get all the polenta brushed before you put the slices on the grill. This is also

something that can be made ahead of time and then warmed up in the oven, although it is obviously best when served fresh.

Complementary Food and Drinks


This also goes incredibly well with just a mix of garlic and olive oil and a side of arugula and grilled mushrooms.

Where to Shop
I got this polenta at Trader Joes who now has their own brand at a good price with good flavor.

Dont use dried rosemary in this, either. Make sure to go the produce section and get fresh

rosemary spears! For the sweet agave nectar, try Whole Foods, Sprouts, Wild Oats, Central
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Market, or any other health oriented store.

How It Works
Its easiest to buy the polenta already shaped into rounds, which means you cant place the rosemary leaves directly inside it. Laying them over the top of the polenta works just as well, allowing the rosemary to gently suffuse each slice, giving it a more subtle flavor. The salt is added for extra flavor. The sauce is just a bit sweet to complement the grilled flavor of polenta.

Chefs Notes
There are so many interesting ways to prepare polenta!

Nutritional Facts (individual servings in parentheses, does not include any options)
Calories 593.0 (148.3) Calories from Fat 96.2 (24.0) Fat 10.7g (2.7g) Total Carbohydrates 102.7g (25.7g) Dietary Fiber 13.9g (3.5g) Sugars 4.7g (1.2g) Protein 21.6g (5.4g) Salt 1193mg (298.3mg) Vitamin A 0% (0%) Vitamin B6 15% (3.8%) Vitamin C 3% (0.8%) Calcium 6% (1.5%) Iron 44% (11%) Thiamin 34% (8.5%) Niacin 22% (5.5%) Folate 80% (20%) Phosphorous 29% (7.3%) Riboflavin 18% (4.5%)

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Potassium 23% (5.8%) Zinc 15% (3.8%) Magnesium 25% (6.3%) Copper 25% (6.3%)

Interesting Facts
Before corn made its way to Europe, polenta was made with the grain faro or ground chestnuts. Polenta is sometimes served as fast food in parts of Italy.

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Grilled Sunchokes
Type: Side Serves: 2 Time to Prepare: 15 minutes

2 sunchokes, sliced 1 tsp. of olive oil 2 lemons, sliced 2 tsp. of white wine vinegar 1 tsp. of olive oil 2 green onions

Ingredients

Option: 2 cups of arugula Instructions

Slice the sunchokes about thick. Slice the lemons about thick. Brush the sunchokes with olive oil. Grill them with the lemon slices for 10 minutes, flipping them as necessary. Mix together the vinegar and oil. Put the sunchokes on the plate. Add the sliced green onions. Dress it with the olive oil and vinegar. Cut the green onions.

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Kitchen Equipment
Grill

Cutting Board Knife Measuring Spoon Brush Mixing Bowl Mixing Spoon

Presentation
Dont toss the sunchokes with the green onions, but let them sit on top. Place the grilled lemons along the side. Not only are they tasty, but they look nice against the white of the sunchokes,

Time Management
The sunchokes will grill quickly and are best eaten fresh, so this isnt something that will go well ahead of time. Of course, since youve got the grill going, this is the perfect time to cook a few other foods!

Complementary Food and Drinks


These go nicely with lightly grilled strawberries on the side.

Where to Shop
Sunchokes can be difficult to find as most conventional grocery stores dont carry them.
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However, Trader Joes has a great set of them for a good price and you can always try your local gourmet market. All of the other ingredients are common. Note that sunchokes are also commonly called Jerusalem artichokes.

How It Works
Grilling the sunchokes for a short period of time gives them a hint of smokiness, but leaves the fresh flavor mostly intact. Grilling the lemons caramelizes the natural sugars in them, giving them a nice dark citrusy flavor to complement the sunchokes. The vinegar in the dressing brightens the entire dish.

Chefs Notes
I love the fresh flavor of the sunchoke and its incredible versatility, which can be used as a side, a snack, or even a main course.

Nutritional Facts (individual servings in parentheses, does not include any options)
Calories 314.6 (157.3) Calories from Fat 81.3 (40.6) Fat 9.0g (4.5g) Total Carbohydrates 52.3g (26.2g) Dietary Fiber 4.8g (2.4g) Sugars 28.0g (14.0g) Protein 6.0g (3.0g) Salt 12mg (6mg) Vitamin A 1% (0.5%) Vitamin B6 12% (6%) Vitamin C 20% (10%) Calcium 4% (2%) Iron 57% (28.5%) Thiamin 30% (15%) Riboflavin 9% (4.5%) Niacin 20% (10%)

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Folate 10% (5%) Phosphorous 23% (11.5%) Potassium 37% (18.5%) Zinc 2% (1%) Magnesium 13% (6.5%) Copper 21% (10.5%)

Interesting Facts
Sunchokes are called Jerusalem artichokes because someone misheard the Italian word for it, girasole, as Jerusalem and that pronunciation spread. Sunchokes are not at all related to artichokes, but are actually a tuber.

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On The Grill August 2009|103

BBQ Sweet Potatoes


Type: Side, Low-fat Time to Prepare: 25 minutes Serves: 4

cup of hoi sin sauce 1/8 tsp. of cardamom 1/8 tsp. of crushed red pepper tsp. of freshly ground black pepper 2 cloves of garlic, minced 4 green onions, sliced 3 sweet potatoes (about 2 pounds), sliced thickly 2 tsp. of toasted sesame oil

Ingredients

Instructions

Combine the hoi sin, cardamom, crushed red pepper, and freshly ground black pepper. Mince the garlic and slice the onions. Mix these into the hoi sin sauce. Slice the sweet potatoes along the length about thick. Light your grill and allow the flames to die down. Boil the sweet potatoes for 4-5 minutes. Shock the sweet potatoes with cold water. Toss the sweet potatoes in the toasted sesame oil. Stir any left-over sesame oil into the hoi sin sauce. Grill the sweet potatoes for 3-5 minutes per side. Remove them from the grill. Dredge them through the sauce. Return them to the grill and grill them another 3-5 minutes per side.

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Low-fat Version
Wrap the boiled sweet potatoes in foil and grill them in the foil, omitting the oil.

Raw Version
Instead of using hoi sin sauce, blend together soaked cashews with a touch of miso and a couple dehydrated plums. Slice the sweet potatoes to instead of and dredge them through the sauce. Dehydrate them until the sweet potatoes are soft.

Kitchen Equipment
Shallow Mixing Bowl Stirring Spoon Measuring Cup Measuring Spoon Knife Cutting Board Grill Tongs

Presentation
I either put these on a platter with wooden skewers in them or lay them on a long, rectangular plate for individual servings.

Time Management
If youre fast, you can light your grill first, then prep the sweet potatoes and sauce and be done right about the time the flames die down.

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On The Grill August 2009|105

Complementary Food and Drinks


These make a good appetizer for a spicy peanut stir fry or even Pad Thai.

Where to Shop
Hoi sin sauce is available at some conventional markets, but you may need to go to an Asian market to find it. The rest of the ingredients should be easy to find. Approximate price per serving is $1.50.

How It Works
Boiling the sweet potatoes decreases the amount of time they need to grill. This is important because if they werent prepped by boiling, the surface area of the sweet potatoes might burn before the insides are done. They are then grilled before going in the sauce so that they pick up some smoky flavor without having the sauce on them, which would dry out if grilled too long. The cardamom in the sauce adds a subtle aromatic quality to it while the heat of the crushed red pepper balances out the sweetness of the hoi sin.

Chefs Notes
This is one of those recipes that I have a hard time sharing!

Nutritional Facts (individual servings in parentheses, does not include any options)
Calories 1335.4 (333.9) Calories from Fat 100.4 (25.1) Fat 11.2g (2.8g) Total Carbohydrates 290.5g (72.6g) Dietary Fiber 33.5g (8.4g) Sugars 130.2g (32.6g) Protein 18.2g (4.6g) Salt 3499mg (862mg)

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Vitamin A 0% (0%) Vitamin B6 89% (22.3%) Calcium 17% (4.3%) Iron 32% (8%) Thiamin 34% (8.5%) Niacin 32% (8%) Folate 41% (10.3%) Phosphorous 44% (11%) Zinc 13% (3.3%) Magnesium 46% (11.5%) Copper 68% (17%) Potassium 143% (35.8%) Riboflavin 33% (8.3%) Vitamin C 147% (36.8%)

Interesting Facts
Hoi sin sauce is made from sweet potatoes.

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On The Grill August 2009|107

Moroccan Kebabs with Couscous


Type: Main Dish Serves: 4 Time to Prepare: 30 minutes + at least 1 hour to marinate

8 dried apricots 1 red bell pepper, chopped of a red onion, chopped 1 large carrot, chopped 1 sweet potato, chopped 3 Roma tomatoes 1 zucchini, chopped 1 tbsp. of ras el hanout 1 pinch of saffron 3 tbsp. of olive oil 2 tbsp. of lemon juice 1 cups of couscous 1 cups of warm water 8 green olives, sliced 1 preserved lemon, sliced 2 tbsp. of diced mint leaves 1 tbsp. of pine nuts

Ingredients

Instructions

Chop the veggies into large bite-size chunks. Toss them with the ras el hanout and saffron. Place them in a plastic bag. Add in the olive oil and lemon juice. Seal the bag and shake it until the veggies are coated. Let this sit for at least an hour at room temperature, but the longer the better (if this sits for more than 2 hours, refrigerate it). Light your grill and allow the flames to die down. Remove the veggies from the bag and place them on skewers. Grill each veggie skewer until the veggies are slightly soft (about 2 minutes per side).
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Option: Steam the cous cous for 20 minutes instead of soaking it.
Fluff the couscous with a fork. Dice the mint. Remove the veggies from the skewers. Toss the olives, preserved lemon, mint, and pine nuts into the couscous. Slice the olives and preserved lemon.

Soak the couscous in the warm water.

Top each plate of couscous with the veggies.

Option: Finish off the dish with a tsp. of harissa sauce.

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Kitchen Equipment
Knife Cutting Board Measuring Spoon Measuring Cup Large Plastic Bag Mixing Bowl or Steamer for the couscous Fork Grill Tongs Skewers

Presentation
Serve this on a colorful plate, preferably one with the types of designs seen in Moorish architecture, though that may be hard to come by. Make sure that the veggies grill long enough to acquire noticeable grill lines as those are part of the appeal of this dish.

Time Management
Plan ahead and allow the veggies to marinate in the refrigerator overnight. The longer they marinate, the more intense the flavors will be.

Complementary Food and Drinks


Serve this with a side salad of cooked eggplant with saffron and orange zest.

Where to Shop
I purchase my ras el hanout at World Market via their online store (www.worldmarket.com) or at their brick and mortar stores. It is also usually available in most Middle Eastern markets.
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How It Works
Olive oil, olives, apricots, and preserved lemons are integral to Moroccan cuisine. The different

veggies are used to create a variety of textures and flavor and are marinated in the spice mix, lemon juice, and oil so that they soften and absorb those flavors. The oil also keeps the veggies from sticking when they are grilled. Ras el hanout is a spice mix with a lot of coriander and cumin seed, giving the kebabs a deep, aromatic flavor.

Chefs Notes
I very much enjoy the combination of the apricots, olives, and all the grilled veggies with the couscous. In fact, Moroccan cuisine is one of my favorites.

Nutritional Facts (individual servings in parentheses, does not include any options)
Calories 1804.5 (451.1) Fat 52.6g (13.2g) Calories from Fat 473.5 (118.4)

Total Carbohydrates 283.9g (71.0g) Dietary Fiber 29.9g (7.5g) Sugars 51.0g (12.7g) Protein 48.8g (12.2g) Salt 796mg (199mg) Vitamin A 433% (108.3%) Vitamin B6 78% (19.5%) Calcium 18% (4.5%) Iron 53% (13.3%) Thiamin 49% (12.3%) Riboflavin 29% (7.3%) Niacin 76% (19%) Folate 50% (12.5%) Phosphorous 85% (21.3%)
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Vitamin C 621% (155.3%)

Potassium 97% (24.3%) Zinc 31% (7.8%) Magnesium 70% (17.5%) Copper 82% (20.5%)

Interesting Facts
Ras el hanout means head of the shop.

Moroccan cuisine is influenced by nearly every country in the Mediterranean and is known for its exquisite blend of spices, fruits, and olives.

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On The Grill August 2009|112

Panini with Roasted Tomatoes and Arugula


Type: Side Serves: 2 Time to Prepare: 30 minutes

1 panini, sliced in half 3 roma tomatoes tsp. of olive oil 1 cup of loosely packed arugula 1 tbsp. of balsamic vinegar 1/8 tsp. of freshly ground pepper

Ingredients

Instructions

Light your grill and allow the flames to die down. Slice the Panini in half, creating two flat pieces of bread. Toss the tomatoes in the olive oil. Wrap them in foil. Roast them on the grill for about 20 minutes, rotating them half-way through.

Option: Roast them in your oven on 400 degrees for 25 minutes.


Lightly toast the panini. Dress the panini with the arugula.

Flatten the roasted tomatoes and give them a few quick pulls to tear them. Top the arugula with the roasted tomatoes. Finish off the panini with a couple splashes of balsamic vinegar and a pinch of pepper.

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Low-fat Version
Do not rub the tomatoes in the olive oil, but fill the foil packet with about 1 tbsp. of water to keep the tomatoes moist.

Raw Version
Chop the tomatoes and marinade them in the vinegar. Use sprouted seed bread instead of the panini.

Kitchen Equipment
Grill Tongs Foil Measuring Spoon Serrated Knife

Presentation
Serve this on a white plate and sprinkle a little extra pepper around the plate.

Time Management
If you want to save a lot of time, consider serving the tomatoes fresh and diced instead of roasted.

Complementary Food and Drinks


This is perfect to go with a bowl of soup or a light spinach salad.
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Where to Shop
I usually get my panini at Trader Joes, though most bakeries should have them. I also get my arugula there. Average price per serving is about $1.00.

How It Works
This is a very simple way of presenting bread. The arugula is peppery and presents a good color contrast with the bread while the roasted tomatoes present yet another contrast and are soft, making an excellent topping for the bread. The balsamic vinegar adds one more color and its some extra flavor. breathy acidity enhances all of the other flavors. It is also partially absorbed by the bread, giving it

Chefs Notes
This recipe is a simple, but elegant way to serve panini and reminds me of some of the recipes Ive seen at bistros.

Nutritional Facts (individual servings in parentheses, does not include any options)
Calories 317.3 (158.6) Calories from Fat 67.5 (33.7) Fat 7.5g (3.7g) Total Carbohydrates 52.9g (26.4g) Dietary Fiber 4.9g (2.4g) Sugars 6.8g (3.4g) Protein 10.0g (5.0g) Salt 354mg (177mg) Vitamin A 32% (16%) Vitamin B6 10% (5%) Vitamin C 64% (32%) Calcium 16% (8%) Iron 22% (11%) Thiamin 26% (13%)
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Riboflavin 18% (9%) Niacin 23% (11.5%) Folate 32% (16%) Phosphorous 12% (6%) Potassium 17% (8.5%) Zinc 5% (2.5%) Magnesium 11% (5.5%) Copper 13% (6.5%)

Interesting Facts
The singular of panini is panino. Panini means little bread.

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On The Grill August 2009|116

Smoked Mushroom and Black Bean Empanadas


Type: Appetizer Serves: 20 Time to Prepare: 1 hour 30 minutes

1 cup of warm water 1 tsp. of active dry yeast tsp. of sugar tsp. of salt 3 tbsp. of olive oil 2 cups of cremini mushrooms tsp. of olive oil or chili oil tsp. of salt cup of long grain rice tsp. of cumin tsp. of freshly ground black pepper Zest of 4 limes cup of rinsed black beans 1 tsp. of smoked paprika 2 cups of flour

Ingredients

Option: cup of sundried tomatoes Instructions

Making the dough Mix the warm water, yeast, and sugar together, checking to see if the water becomes frothy (this means the yeast is active; if it does not become frothy within 10 minutes, discard the yeast and start again.) Combine the flour and salt together in a mixing bowl. Add the wet mix and oil to the flour and combine them thoroughly. Knead the dough until it is elastic. Separate the dough into two sections. Allow it to rise for one hour.
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Roll the dough into a ball, lightly oil it, and cover it.

Punch the dough down and roll the two parts into a ball. Press them into discs about thick. Lightly flour your working surface. Cut out 3-4 discs of dough. Making the filling Light the grill with mesquite wood and allow the flames to die down. Toss the whole cremini mushrooms in tsp. of oil and tsp. of salt. Wrap the mushrooms in foil. Pierce the foil several times with a fork. Place the packet on a warm, but not hot section of the grill. Smoke the mushrooms for at least 30 minutes, rotating the foil packet every 15 minutes. Dice the smoked mushrooms. Soak the rice for 30 minutes. Once the rice is done soaking, drain away the water. Dress the rice with the smoked paprika, cumin, and pepper. Steam the rice for 20 minutes. Zest the limes. Add the diced mushrooms, lime zest, beans, and optional sundried tomatoes to the rice. Fluff the rice with a fork. Assembling the empanadas Feel each dough disc with about 1 tbsp. of filling. Fold the discs in half. Crimp the edges together. Bake the empanadas on 350 degrees for 20 minutes or pan fry them over a medium heat until golden brown. Roll the dough out into 1/8 sheets.

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Low-fat Version
Cut the amount of olive oil in the dough down to 2 tsp. instead of 3 tbsp. and the amount of fat in the recipe will be cut to about one-quarter of what it is in the original recipe.

Kitchen Equipment
2 Mixing Bowls Measuring Cup Stirring Spoon Rolling Pin Grill Foil Tongs Fork Baking Sheet or Saut Pan Steamer Crimper Measuring Spoon

Presentation
Lay these out on a platter propped against one another with a sauce in the middle and/or garnished with lime wedges. You can also give the empanadas a sprinkle of smoked paprika.

Time Management
The first part of this recipe you should do is to get the rice soaking. Next, make the dough and By this point, you should be ready to steam the rice. Once the rice is done steaming, the mushrooms should be ready to dice. Once those are done, the dough should be ready to work. If
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get it to the point where it is rising. While it is rising, light your grill and get the mushrooms started.

you get the timing down this way, everything should come together about the same time. There are some tricks you can do to save a lot of time. First, instead of making your own dough, you can use ready-made pizza dough from Trader Joes and simply roll that out. You can also use potsticker discs instead of cutting out your own discs. They wont be as light, but they are ready to use. Another trick you can do is to use smoked salt with the mushrooms and saut them until they are soft. They wont have quite the same flavor, but you can bypass the grill doing it this way.

Complementary Food and Drinks


To accent the empanadas, I serve them with a semi-sweet roasted tomatillo and cilantro sauce.

Where to Shop
All of the ingredients for this recipe should be readily available except for the smoked paprika. Smoked paprika, however, is becoming more common and while it should be available at your local spice store, you may even find it at your neighborhood market. Approximate price per serving is about $.40.

How It Works
This recipe has several important parts to it. The first part is the dough. Creating a yeast dough will lighten the empanadas as they rise just a bit while they bake. The next part is the fluffy rice. Soaking the rice significantly shortens the amount of time it needs to steam and steaming the rice helps keep the grains separated. This is also why the rice is fluffed with a fork and also why the beans are rinsed. If the beans are not thoroughly rinsed, the excess liquid will cause the grains to compress together. Note that it is particularly important to steam or at least boil the rice with the through the starchiness of both the rice and the dough. spices. Otherwise, the empanada tastes powdery. Finally, the filling is full of strong flavors to cut

Chefs Notes
Empanadas are great to serve at a party. I particularly like these because the satiety of the black

beans the strength of the smoked flavors wins over vegetarians and non-vegetarians alike. I also like to make a large version of this empanada recipe and have it for lunch.
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Nutritional Facts (individual servings in parentheses, does not include any options)
Calories 2059.3 (103.0) Fat 47.5g (2.4g) Total Carbohydrates 355.8g (17.8g) Dietary Fiber 19.2g (1.0g) Sugars 6.0g (0.3g) Protein 52.1g (2.6g) Salt 1184mg (59mg) Vitamin A 0% (0%) Vitamin B6 30% (1.5%) Vitamin C 7% (0.4%) Calcium 11% (0.6%) Iron 126% (6.3%) Thiamin 169% (8.5%) Riboflavin 116% (5.8%) Niacin 153% (7.7%) Folate 226% (11.3%) Phosphorous 78% (3.9%) Potassium 43% (2.2%) Zinc 38% (1.9%) Magnesium 44% (2.2%) Copper 91% (4.6%)

Calories from Fat 427.7 (21.4)

Interesting Facts
The word empanada is derived from empanar, which means to wrap in bread (em=in and pan=bread.) While empanadas may be baked or fried, the oldest versions of the recipe call for them to be baked.

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On The Grill August 2009|121

Smoked Black Bean Chili


Type: Main Dish, Chili Time to Prepare: 20 minutes Serves: 2

1 yellow onion, diced 3 cloves of garlic, minced tsp. of olive oil 16 oz. of black beans with liquid 3 tbsp. of San Antonio chili powder (other chili powders can be used) 1 tbsp. of smoked paprika 1tsp. of cumin tsp. of smoked salt (mesquite smoked salt works best) 2 tbsp. of chopped cilantro leaves

Ingredients

Instructions

Dice the onion and mince the garlic. Chop the cilantro leaves. Over a medium-high heat, saut the onion in the olive oil until it browns. Reduce the heat to medium and add the garlic. Saute this for another 3 minutes. Add in the rest of the ingredients and stir (there should be at least cup of bean liquid.) Allow this to simmer for at least 10 minutes.

Option: Smoked dried New Mexico chilies and grind those into a powder for the chili powder.

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Recipe by Chef Jason Wyrick
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Low-fat Version
Omit the olive oil and saut the onion and garlic in a thin layer of water. Make sure to begin with a dry pan and the onion only and once the onion starts to brown, reduce the heat to medium-high and add in the water and garlic.

Raw Version
Soak an ancho chili pepper and three New Mexico chili peppers and then blend them with one cup of water, one clove of garlic, one-quarter of a yellow onion, and one tomato. Stir in the cumin, salt, cilantro, and sprouted black beans. Allow this to sit for at least two hours.

Kitchen Equipment
Medium-sized Pot Knife Cutting Board Stirring Spoon Measuring Cup Measuring Spoon

Presentation
I serve this chili straight out of the pot without any fancy

presentation. If you want to go a bit farther than that, serve it in a bread bowl, garnish it with some freshly cut cilantro, and sprinkle the bread with chili powder.

Time Management
This chili cooks quickly, so make sure to get everything cut and measured before you start cooking. It will keep refrigerated for about five days.

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Complementary Food and Drinks


Serve this with a side of fresh corn tortillas and a dark beer.

Where to Shop
You may need to visit a spice store or a gourmet market for the San Antonio style chili powder and smoked salt. If you cant find it, its ok to substitute other chili powders. Smoked paprika is starting to be available in many standard markets, but I generally get mine at Penzeys (www.penzeys.com.) They ship, so you can order online. If you want to smoke your own paprika and salt, you can place them on your grill off to the side where it is cooler. Lay out a sheet of foil and curl up the sides. That will make a bed for your spices to rest while they smoke. Make sure to keep the grill closed! Approximate price per serving is $1.75.

How It Works
The onion is heavily browned to get the maximum sweetness out of it, which complements the chili powder. San Antonio style chili mixes tend to be dark with strong flavor and that style of chili mix goes well with black beans. The liquid is used instead of just water because it carries more flavor and makes a better gravy for the chili. Smoked paprika is used to impart smokiness and to balance out the heat of the chili powder. Smoked salt is used to add even more smoky flavor. This keeps you from having to smoke those ingredients on the grill.

Chefs Notes
I love chili and happen to have a number of smoked salts and smoked paprika around. I wanted a smoky chili but didnt want to fire up my grill, so that bit of laziness ended up being the inspiration for this recipe!

Nutritional Facts (individual servings in parentheses, does not include any options)
Calories 817.2 (408.6) Fat 9.6g (4.8g) Calories from Fat 86.4 (43.2)

Total Carbohydrates 136.7g (68.3g)


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Dietary Fiber 51.0g (25.5g) Sugars 6.2g (3.1g) Protein 46.0g (23.0g) Salt 1402mg (701mg) Vitamin A 242% (121%) Vitamin B6 56% (28%) Calcium 23% (11.5%) Iron 82% (41%) Thiamin 65% (32.5%) Riboflavin 29% (14.5%) Niacin 27% (13.5%) Folate 183% (91.5%) Phosphorous 78% (39%) Potassium 69% (34.5%) Zinc 42% (21%) Magnesium 97% (48.5%) Copper 59% (29.5%) Vitamin C 49% (24.5%)

Interesting Facts
Beans have a higher percentage of protein by weight than meat.

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On The Grill August 2009|125

Mesquite Smoked Chayote with Chipotle Mango


Type: Appetizer, Low-fat Time to Prepare: 30 minutes Serves: 2

1 chayote squash, cut in half tsp. of olive oil tsp. of salt 2 mangoes, peeled and diced 1/8 tsp. of chipotle powder

Ingredients

Instructions

Light your grill with mesquite wood and allow the wood to turn white. smoker box.

Option: If you are using a gas grill, soak mesquite chips for an hour and then put them in your grills

Cut the chayote squash in half along the length. Rub the chayote halves in the olive oil. Sprinkle them with salt. Place them on the grill and rotate them when they turn slightly black (about 8 minutes on a hot grill.) Grill the other side until it is slightly blackened. Remove the chayote from the grill. Peel the mangoes and remove the seeds. Dice the mangoes. Make a bed of mango for each serving and sprinkle the beds with a pinch each of chipotle powder. Lay the grilled chayote squash on the mango beds.

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Raw Version
Do not grill the chayote squash, but dice it instead. If you do not dice it, it will be too hard to handle on the dish. Instead of using chipotle powder, use a dash of New Mexico chili powder or minced red serrano pepper.

Kitchen Equipment
Grill

Tongs Knife Cutting Board Measuring Spoon

Presentation
Serve this on a small plate so the squash does not look overwhelmed. If you have any micro greens available, you can make a small bed of mango where the chayote seed is and stand some micro greens up with the mango bed.

Time Management
Make sure to light your grill before you start working on anything else. This will give the fire time to die down and get your grill to the proper temperature.

Complementary Food and Drinks


I love serving this with enchiladas.

Where to Shop
Chayote squash can be found at most Mexican markets and looks a bit like a wrinkled green pear.
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How It Works
The chayote is rubbed in oil to keep it moist on the grill. The salt is rubbed into it so the saltiness

infuses the chayote flesh as it cooks. This smoked chayote is offset with the cool, refreshing powder.

sweetness of the mango which in turn is balanced by the tiny amount of heat from the chipotle

Chefs Notes
I created this recipe for a set of Southwestern recipes I did at the Scottsdale Culinary Institute for a guest instructorship.

Nutritional Facts (individual servings in parentheses, does not include any options)
Calories 411.4 (205.7) Calories from Fat 35 (17.5) Fat 3.8g (1.9g) Total Carbohydrates 88.6g (44.3g) Dietary Fiber 14.4g (7.2g) Sugars 68.8g (34.4g) Protein 5.4g (2.7g) Salt 598mg (299mg) Vitamin A 326% (163%) Vitamin B6 44% (22%) Calcium 10% (5%) Iron 10% (5%) Thiamin 18% (9%) Niacin 22% (11%) Folate 108% (54%) Phosphorous 12% (6%) Riboflavin 18% (9%) Vitamin C 244% (122%)

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Potassium 32% (16%) Zinc 22% (11%) Magnesium 22% (11%) Copper 46% (23%)

Interesting Facts
Chayote squash is also known as cho-cho, particularly in Cuba.

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Smoked Portabella Napoleon


Type: Main Dish Time to Prepare: 40 minutes Serves: 4

Layer 1

Ingredients
4 portabella mushrooms Olive oil for brushing

Layer 2 2 roasted red peppers Layer 3 1 Yukon gold potato, sliced thinly tsp. of olive oil Layer 4 cup of barley 1 cup of veggie broth 1 tsp. of thyme leaves Juice of of a lemon The Sauce tsp. of freshly ground pepper of a yellow onion, chopped 3 Roma tomatoes, chopped 3 cloves of garlic, sliced 3 green onions, sliced tsp. of olive oil cup of water 1 tbsp. of capers 1/8 tsp. of salt 2 tbsp. of pine nuts for garnish 1/8 tsp. of crushed red pepper

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Instructions

Begin by preparing the sauce.

Chop the onion and tomatoes and slice the garlic and green onions. In a small pot, saut the onion and garlic on a medium heat until the onion is soft. Add the tomatoes and water to the pot. Simmer this until the tomatoes are soft. Puree the sauce. Return it to the pot over a medium-low heat. Add in the green onions, capers, crushed red pepper, and salt. Simmer this for at least 10 minutes. While the sauce is simmering, start the barley. Bring the veggie broth to a boil and add the barley, time, lemon juice, and pepper. Allow this to come back to a boil, cover the pot, and reduce the heat to low. This should take about 25 minutes to cook. When it is done, set it aside. Light your grill and allow the flames to die down. Slice the potato thinly and toss it in the olive oil. Brush the portabellas with olive oil. Grill the potatoes until they are crisp. Grill the portabellas on both sides until they are soft, but not so soft that they completely collapse. Tear the roasted red peppers in half. With the cap sides up, lay a roasted red pepper half in each portabella. Add the potato slices next. Add a few tablespoons of barley to the top of this. Cup your hand and lightly press the barley down so it does not fall all over. Add a couple tablespoons of sauce on top of each portabella stack. Garnish with pine nuts. In order from bottom to top, you should have a portabella, roasted red pepper half, sliced grilled potatoes, barley, sauce, and then pine nuts.

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Low-fat Version
Instead of brushing the potatoes and mushrooms in oil, you can soak them in water for about ten minutes. This will help keep them from drying out on the grill. You should also wrap them in foil the oil. before they hit the grill. For the sauce, saut the onion and garlic in a thin layer of water instead of

Raw Version
Marinate the portabellas in a light water and apple cider vinegar solution and rub them with Celtic sea salt once they are done marinating. You will need to marinate them for at least four hours. Instead of roasted red pepper, shred fresh red bell pepper and add those shreds as the next layer. Substitute thinly sliced zucchini medallions for the potatoes. Use soaked, sprouted barley all the ingredients together with six or so sundried tomatoes. dressed with lemon juice, thyme leaves, pepper, and salt. For the sauce, omit the onion and blend

Kitchen Equipment
Mixing Bowl Measuring Cup Measuring Spoon 2 Small Pots (one needs a lid) Stirring Spoon Cutting Board Knife Grill Tongs Brush

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Presentation
If you have any left-over sauce, you can drizzle that around the lines or dots of the reduction across the plate.

plate. Alternatively, you can make a balsamic reduction and create

Time Management
If you can manage all of the aspects of this recipe at the same time, I suggest starting the barley first, then lighting your grill, and then getting the sauce to the point where the tomatoes are simmering while the flames die down. The potatoes and portabellas can be quickly prepped and put onto the grill at that point and while they are grilling, you can blend the sauce and set it back to simmering. The barley will almost be done at this point. If you are looking for simplicity instead, start the sauce and once the sauce is done, make the barley. Once that is done, do your grilling.

Complementary Food and Drinks


While youve got your grill going, you can make bruschetta, which makes a great complement to this dish.

Where to Shop
I get my roasted red peppers either at Trader Joes or Fresh & Easy. When shopping for the portabellas, the wider they are, the better as those will fit more ingredients. Approximate price per serving is $3.00.

How It Works
The layer of the stack (also called a Napoleon) is important. The roasted pepper is the first layer
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added to the portabella so that the potatoes cover it. If the potatoes were on bottom, the barley would slide off of the roasted pepper. The barley is on top because it will absorb some of the citrus aspect, the barley and smoked potatoes and mushroom end up feeling too heavy. sauce. Lemon is added to the barley to brighten the flavors of the Napoleon. Without that light

Chefs Notes
I have about ten different variations on the portabella Napoleon because grilled portabellas make

such a perfect base for a stack of ingredients.

Nutritional Facts (individual servings in parentheses, does not include any options)
Calories 982.5 (245.6) Fat 29.5g (7.4g) Total Carbohydrates 152.1g (38.0g) Dietary Fiber 25.7g (6.4g) Sugars 19.9g (5.0g) Protein 27.2g (6.8g) Salt 1172mg (293mg) Vitamin A 216% (54%) Vitamin B6 85% (21.3%) Vitamin C 778% (194.5%) Calcium 11% (2.8%) Iron 48% (12%) Thiamin 47% (11.8%) Riboflavin 70% (17.5%) Niacin 91% (22.8%) Folate 38% (9.5%) Phosphorous 73% (18.3%) Potassium 91% (22.8%) Zinc 42% (10.5%) Magnesium 58% (14.5%) Copper 123% (30.8%)
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Calories from Fat 265.2 (66.3)

Interesting Facts
A Napoleon is a fancy term for layers of ingredients stacked together.

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Type: Main Dish Time to Prepare: 60 minutes

Smoked Potato Korma


Serves: 4

The Veggies 3 Yukon gold potatoes tsp. of olive oil 2 carrots cup of peas cup of chopped cauliflower 1 onion, diced 3 tbsp. of diced, roasted green chilies 1 tomato, diced 3 cloves of garlic, minced The Curry Mix 1 tsp. of poppy seeds 2 tsp. of cumin seed 2 tsp. of coriander seed 2 dried red chilies 1 tsp. of black peppercorns 1 tsp. of dried fennel seeds 4 cloves 2 star anise seeds 1 tsp. of cinnamon tsp. of freshly ground cardamom 1 tsp. of turmeric The Sauce

Ingredients

Option: 2 tbsp. of yellow curry powder


2 cups of coconut milk 1 tsp. of grated ginger tsp. of salt

Option: cup of plain soy yogurt

2 tbsp. of cilantro leaves 2 cups of cooked basmati rice


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Instructions

Chop the potatoes (peeled potatoes are optional.) Toss them in the olive oil. Wrap them in foil. Pierce the foil all over with a fork.

Light the grill with hickory or apple wood and allow the flames to die down.

Place the potato and foil packet off center on the grill on one of the warm, but not hot parts. Allow the potatoes to sit on the grill until they become slightly soft, but not mushy, flipping the packet every 10 minutes. While the potatoes are smoking, begin working on the curry sauce. Toast the whole spices over a medium heat for 1 minute, stirring constantly (if they start to smoke, immediately remove the pan from the heat and get the spices into a small mixing bowl.) Remove the whole spices. Grind all of the spices together until you have a fine powder. Bring cup of the coconut milk to a simmer. Stir in the curry mix. Add the rest of the coconut milk, the optional soy yogurt, and the diced tomato. Allow this to simmer for about 10 minutes. Stir in the cut veggies along with the chilies. Allow this to simmer until the veggies are soft (about 10 minutes). Remove from the heat. Garnish the korma with cilantro leaves. Serve over the rice. Add in the smoked potatoes and continue to simmer the korma for 5 more minutes. Add the powdered spices and toast those for about 30 seconds.

Dice the carrots, tomato, and onion, chop the cauliflower, and mince the garlic.

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Low-fat Version
You can use light coconut milk for a lower-fat version or use soy milk for the lowest-fat version.

Raw Version
For a raw korma, do not toast the spices and omit the potatoes, adding in extra cauliflower or squash instead. For the coconut milk, blend the flesh of a young coconut and the tomato until you have a creamy sauce. Instead of rice, serve the korma over shredded jicama.

Kitchen Equipment
Knife Cutting Board Measuring Cup Measuring Spoon Pot or Wok Grill Foil Fork Tongs Stirring Spoon Mortar and Pestle or Other Spice Grinder

Presentation
Not only should you mix the cilantro leaves into the korma, but you should save some to sprinkle on top of the dish. If you dont mind a little heat, you can also give the top of the dish a sprinkle of crushed red pepper.

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Time Management
Make sure to start the potatoes before working on anything else. They will take awhile to become adequately smoky and while they are doing that, you can make the curry powder, the rice, and the sauce. If you time it right, those will all be done about the time that the potatoes are finished. If you want to save a lot of time with this recipe, you can use a pre-made yellow curry powder and forgo smoking the potatoes. Simply add the potatoes in with the rest of the veggies.

Complementary Food and Drinks


Serve this with a side of garlic naan and tamarind chutney.

Where to Shop
I usually get the veggies and spices at Sprouts as the spices can be purchased there in bulk, which will save you a lot of money. Approximate price per serving is about $2.50.

How It Works
Toasting the spices before grinding them activates the volatile oils in them, releasing a great deal

of flavor. It also makes them a touch easier to grind into a powder. The different veggies are used not only to give a complex flavor, but also to add a variety of color to the korma. The tomatoes are diced before being added to the sauce so that they dissolve more easily into the coconut milk, turning the sauce into a creamy tomato sauce.

Chefs Notes
This is a recipe that looks complex, but once you get the spices ground, its actually fairly easy to put together.

Nutritional Facts (individual servings in parentheses, does not include any options)
Calories 1993.1 (498.3) Fat 102.0g (25.5g) Calories from Fat 918.1 (229.5)
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Total Carbohydrates 232.8g (58.2g) Dietary Fiber 25.3g (6.3g) Sugars 26.9g (6.7g) Protein 35.9g (9.0g) Salt 1461mg (365mg) Vitamin A 479% (119.8%) Vitamin B6 122% (30.5%) Vitamin C 248% (62%) Calcium 28% (7%) Iron 147% (36.8%) Thiamin 74% (18.5%) Riboflavin 21% (5.3%) Niacin 84% (21%) Folate 110% (27.5%) Phosphorous 99% (24.8%) Potassium 109% (27.3%) Zinc 47% (11.8%) Magnesium 108% (27%) Copper 125% (31.3%)

Interesting Facts
Although korma is an Indian/Pakistani dish, its silky texture shows a distinctly Persian influence. Korma is a form of curry and curry is an older English word for a stew.

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Smoked Shepherds Pie


Type: Main Dish Time to Prepare: 75 minutes Serves: 4

6 red potatoes, chopped 2 tsp. oil tsp. salt tsp. pepper 1 onion, diced

Ingredients

Option: 2 tbsp. of vegan margarine


3 carrots, diced 3 cloves of garlic, minced 1 tsp. oil 2 tbsp. flour 2 cups peas 1/8 tsp. salt Paprika for garnish cup water

Instructions

Light the grill. Chop the potatoes. Toss them in oil and salt. Wrap them in foil and pierce the foil with a fork several times. Place the potatoes just off center on the grill and roast them on the grill for 30 to 45 minutes, until they are soft. Dice the onion and carrot. Mince the garlic. In a pot or wok, saut the onion with the oil over a medium heat until the onion starts to brown. Add the carrot and continue to saut this for another 5 minutes. Add the garlic and saut this for another minute. Add the flour and stir, sauting it for another minute. Slowly stir the water into the pot, creating a thick gravy.
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Remove this from the heat and immediately stir in the peas and salt. Once the potatoes are done, mash them with tsp. of pepper and any optional margarine. Separate the onion, carrot, and pea mix into a baking dish. Spread the mashed potatoes over the mix. Sprinkle paprika on top. Bake the shepherds pie on 350 degrees for 20 minutes.

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Low-fat Version
Omit the oil when sauting the onion, allowing the onion to brown in a dry pan. Once the onion has browned, add a thin layer of water and then the carrots and garlic.

Kitchen Equipment
Grill Foil Fork Knife Cutting Board Measuring Spoon Measuring Cup Pot or Wok Stirring Spoon Baking Dish Mixing Bowl Potato Masher

Presentation
I prefer using a glass baking dish so the entirety of the shepherds pie is visible. Once you are ready to serve it, garnish it with cayenne pepper or paprika.

Time Management
Make the onion, carrot, and pea filling while the potatoes are smoking on the grill. You can save time by not baking the pie. The top wont be crispy, but thats all youll be giving up.

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Complementary Food and Drinks


Serve this with a side of toasted sourdough bread rubbed with garlic.

Where to Shop
All the ingredients are readily available. Approximate cost per serving is $1.50.

How It Works
Browning the onion creates a strong base for the thick gravy which binds all the ingredients for the filling together. Carrot is used for color and sweetness and peas for texture. The foil is pierced to allow smoke to get into the foil packet containing the potatoes. The potatoes are tossed in oil so that they remain hydrated on the grill.

Chefs Notes
You can use the first part of this recipe to make smoked mashed potatoes, which can be topped with crispy sage and smoked paprika.

Nutritional Facts (individual servings in parentheses, does not include any options)
Calories 2027.9 (507.0) Calories from Fat 139.1 (34.8) Fat 15.5g (3.9g) Total Carbohydrates 413.4g (103.4g) Dietary Fiber 64.2g (16.1g) Sugars 37.7g (9.4g) Protein 58.8g (14.7g) Salt 1088mg (272mg) Vitamin A 659% (164.8%) Vitamin B6 312% (78%) Calcium 41% (10.3%)
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Vitamin C 723% (180.8%)

Iron 113% (28.3%) Thiamin 156% (39%) Riboflavin 69% (17.3%) Niacin 137% (34.3%) Folate 105% (26.3%) Phosphorous 152% (38%) Potassium 268% (67%) Zinc 66% (16.5%) Magnesium 142% (35.5%) Copper 114% (28.5%)

Interesting Facts
Early versions of shepherds pie lined the baking dish with mashed potatoes, not just the top of the pie.

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Smoked Tapenade
Type: Condiment Time to Prepare: 30 minutes Serves: 1

cup of whole green pitted olives cup of whole oil cured black olives 1 clove of garlic 2 tbsp. of capers 3 fresh basil leaves Juice of 1 lemon 2 tbsp. of olive oil

Ingredients

Instructions

Light the grill using hickory wood as the fuel source and allow the wood to turn white at the edges. Blend together all of the ingredients until they are smooth. Wrap the mix in foil. Poke tiny holes in the foil with a fork. Place this on the edge of the grill rack and close the grill lid. Leave this on the grill for 20 minutes. Remove it from the grill, unwrap it, and it is ready to use.

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Kitchen Equipment
Grill Blender or Food Processor Measuring Cup Foil Measuring Spoon

Presentation
If you serve this on the side instead of mixed into a finished dish, place it in a very small dish with a serving spoon on the side. A little bit goes a very long way.

Time Management
If you dont want to smoke the tapenade, you can use smoked salt in the recipe or make a spicy

version using chipotle powder, which is a smoked chili powder.

Complementary Food and Drinks


This goes great on flatbread, mixed with pasta, or as a garnish for a larger veggie like eggplant and many squashes. Its also a nice topping for pizza!

Where to Shop
Although olives are fairly common, youll get a good selection at a market with an olive bar. The best olive bar Ive seen is at Central Market, but you can also find a good one at Whole Foods. Trader Joes has a nice selection of jarred olives and Fresh and Easy has a good price on both green and oil cured black olives. Make sure to read the labels wherever you are as black olives are sometimes cured in lactic acid derived from milk.

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How It Works
Mixing the two types of olives creates a complex flavor enhanced by the fresh aroma of the basil

and brightened by the lemon juice. The garlic gives it bite while the olive oil smoothes everything. The capers add a super salty, briny taste. This is a recipe that should be used in small doses!

Chefs Notes
I had my first tapenade at Olives in Las Vegas and the chef made sure to bring out a vegan version for me as traditional tapenades contain anchovies.

Nutritional Facts (individual servings in parentheses, does not include any options, this has a lot of fat and salt, but is meant to be eaten in small doses)
Calories 514 Fat 42g Total Carbohydrates 30g Dietary Fiber 6g Sugars 1g Protein 4g Salt 5697mg Vitamin A 20% Vitamin B6 5% Vitamin C 50% Calcium 24% Iron 50% Thiamin 2% Riboflavin 16% Niacin 6% Folate 11% Phosphorous 2%
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Calories from Fat 378

Potassium 4% Zinc 4% Magnesium 16% Copper 52%%

Interesting Facts
Tapenades were originally made solely from capers aged in olive oil.

The word tapenade is not derived from the olive, but from the Provencal word for caper, tapeno.

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On The Grill August 2009|149

Smoked Cherry Tapenade


Type: Condiment Time to Prepare: 30 minutes Serves: (makes 1 small dip/spread)

cup of red cherries with pits Hickory chips tsp. salt 1 tsp. chopped basil + a few leaves for presentation 1 tsp. white wine vinegar tsp. freshly ground nutmeg tsp. freshly grated ginger

Ingredients

Instructions

Soak some hickory chips.

Start a BBQ grill and add the hickory chips. Put the cherries on tinfoil (but dont wrap them up) so they dont fall through the grill. Smoke and roast them for 10 minutes. Let them cool down and remove the pits. Chop the basil. Pulse the cherries a few times until they break apart. Mix in the basil, salt, cherries, and white wine vinegar. Mix in the nutmeg and grated ginger.

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Kitchen Equipment
Smoker/Grill Tinfoil Blender Grater Measuring Spoon Small Mixing Bowl

Presentation

This looks nice in a white ramekin. Sprinkle some of the chopped basil on top for a nice color contrast.

Time Management
This is a fairly easy dish to make. While the cherries are smoking and cooling down, work on getting another appetizer ready. This can be made several hours ahead of time and refrigerated.

Complimentary Food and Drinks


A Riesling goes very nicely with this. It can be spread on small slices of toasted bread and goes well with light, toasted crackers. If this is part of an appetizer spread, serve it with other gourmet type foods so that it does not become the focus of attention.

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Where to Shop
Try an organic foods market or higher quality market for fresh basil, fresh nutmeg, and cherries.

Sometimes, smoking chips can only be found in outdoors stores, although many more gourmet stores are starting to carry them.

How It Works
The short roast helps develop the sugar in the cherries while not destroying the structure of the cherry. That leaves it intact enough that it will be chopped when they are pulsed instead of pureed. Smoking the cherries adds a heady, aromatic quality to the tapenade. The nutmeg adds a fresh aromatic quality and the ginger adds a lighter flavor to the dish.

Chefs Notes
This is a fun dish to make. Its a bit like a dessert and smoking cherries is not usually done, which makes it interesting as well as tasty.

Nutritional Facts (does not include the options)


Calories 64 Calories from Fat 0 Fat 0g Total Carbohydrates 15g Dietary Fiber 1g Sugars 12g Protein 1g Salt 492mg Vitamin A 1% Vitamin B6 1% Vitamin C 9% Calcium 1% Iron 1%
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Thiamin 1% Riboflavin 1% Niacin n/a Folate n/a Phosphorous 1% Potassium 3% Zinc n/a Magnesium 2% Copper 2%

Interesting Facts
Tapenades are traditionally made with olives. The word tapenade is derived from the word for the caper plant, tapanei. The ancestor of the tapenade came from storing capers in olive oil, which would become mushy and form a paste. Thats why the dish is named after the caper plant and not the olive plant, even though olives account for more volume in the traditional dish than capers.

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Smoked Walnuts with Black Beans and Corn


Type: Side Dish Time to Prepare: 30 minutes Serves: 6

1 cup walnuts 2 ears corn 2 cups cooked black beans, rinsed 1/8 tsp. salt 2 tsp. coriander seeds 1 tsp. black peppercorns tsp. cumin seeds

Ingredients

Instructions

Light the grill and allow the flames to die down.

Wrap the walnuts in foil and pierce the foil several times with a fork. Place the walnuts on the coolest part of the grill and close the grill, allowing the walnuts to smoke for about 20 minutes. Cut the corn kernels off of the cob. Combine the smoked walnuts, corn, and black beans. Grind the salt, coriander seeds, peppercorns, and cumin seeds until you have a coarse spice mix. Combine this into the walnut, corn, and bean mix.

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Low-fat Version
Reduce the amount of walnuts used to cup and use tsp. of smoked salt instead of the 1/8 tsp. of salt called for in the recipe.

Raw Version
Use sprouted beans instead of cooked black beans.

Kitchen Equipment
Grill Foil Fork Measuring Cup Knife Mixing Bowl Colander Spice Grinder or Mortar and Pestle Stirring Spoon

Presentation

This is a very hearty salad, so if you serve it in individual portions, choose small bowls.

Time Management
You can cheat by using smoked salt instead of smoking the walnuts. If you do that, the recipe only
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takes about 5 minutes to make.

Complementary Food and Drinks


Serve this alongside a dish of stuffed roasted peppers.

Where to Shop
All the ingredients are common. Approximate cost per serving is $1.00.

How It Works
The walnuts should go on the coolest part of the grill so that they absorb the smoke with a minimum of cooking. If the grill is too hot, the walnuts will burn. The spices are freshly ground to add extra flavor and are only coarsely ground for a bit of texture.

Chefs Notes
This makes a great side salad and can also be kept in the refrigerator overnight if it is marinated in an oil and vinegar solution.

Nutritional Facts (individual servings in parentheses, does not include any options)
Calories 1469.0 (244.8) Fat 81.8g (13.6g) Calories from Fat 736.2 (122.7)

Total Carbohydrates 130.2g (21.7g) Dietary Fiber 46.0g (7.7g) Sugars 9.1g (1.5g) Protein 53.0g (8.8g) Salt 324mg (54mg) Vitamin A 7% (1.2%)

Vitamin B6 50% (8.3%) Vitamin C 45% (7.5%)


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Calcium 29% (4.8%) Iron 75% (12.5%) Thiamin 96% (16%) Riboflavin 51% (8.5%) Niacin 37% (6.2%) Folate 112% (18.7%) Phosphorous 110% (18.3%) Potassium 71% (11.8%) Zinc 47% (7.8%) Magnesium 106% (17.7%) Copper 146% (24.3%)

Interesting Facts
Walnut trees are highly toxic to other trees, which is how they protect their territory.

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Recipe by Chef Jason Wyrick
On The Grill August 2009|157

Bruschetta Sandwich
Type: Sandwich Time to Prepare: 25 minutes Serves: 4

The Eggplant 1 eggplant, sliced into 4 slabs 3 cloves garlic, minced tsp. salt The White Bean Spread tsp. minced rosemary leaves cup cooked white (cannellini) beans, rinsed 6 sundried tomatoes, rehydrated tsp. salt tsp. ground coriander tsp. black pepper The Bread and Lettuce 8 slices sourdough bread 4 slices of red leaf lettuce Water as needed 2 tsp. sesame oil 1 tsp. freshly grated ginger

Ingredients

Instructions

Cut off the stem end of the eggplant. Slice it along the length into four pieces to thick. Mince the garlic. Grate the ginger. Combine the garlic, ginger, salt, and oil together. Rub this combo onto the eggplant slabs and set them aside. Light your grill. While the flames are dying down, make the white bean spread. Mince the rosemary leaves. Rinse the beans.
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Rehydrate the tomatoes, soaking them in water until they are pliable. blender to turn the ingredients into a smooth paste that will spread over your bread. Set the bean spread aside. Grill the eggplant until it is soft and slightly blackened on both sides. Toast the bread on the grill for about 15 to 30 seconds per side. Spread the bean spread on 4 of the slices of bread. minutes. Place a lettuce leaf and eggplant slice on the other slices of bread and allow them to sit for about 5 Puree the rosemary, beans, sundried tomatoes, salt, coriander, and any water you need to get your

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Recipe by Chef Jason Wyrick
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Low-fat Version
Marinate the sliced eggplant in 3 parts water and 1 part red wine for about two hours. This will keep the eggplant hydrated on the grill.

Raw Version
Rub the ginger and garlic mix onto the sliced eggplant and place a weight over it, allowing it to sit for about 3 hours. Instead of using beans, use a like amount of soaked cashews. Use flax seed crackers instead of bread.

Kitchen Equipment
Large Knife

Cutting Board Small Mixing Bowl Grill Tongs Blender Measuring Cup Measuring Spoon Spatula

Presentation
I generally serve this open-faced with an extra serving of the sundried tomato white bean spread on the side.

Time Management
If you have a large enough grill, you can do the eggplant and bread at the same time. Be careful
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with the bread because it toasts very quickly.

Complementary Food and Drinks


Serve this with a side of green olives mixed with crushed red pepper and minced rosemary.

Where to Shop
Fresh & Easy has vegan whole wheat sourdough bread. The other ingredients are fairly common.

Approximate cost per serving is $1.25.

How It Works
The oil in the garlic and ginger mix keeps the eggplant hydrated by trapping moisture in it while it grills. The ginger gives the sandwich a bite. The sundried tomatoes in the bean spread give it a nice color while adding a deep, sweet, tangy flavor that accentuates the flavor of the grilled eggplant. The bread is toasted so that it crisps, which facilitates it absorbing the flavors of the bean spread on one side and the grilled eggplant on the other.

Chefs Notes
I made this sandwich as an excuse to use the sundried tomato white bean spread!

Nutritional Facts (individual servings in parentheses, does not include any options)
Calories 1042.3 (260.6) Calories from Fat 167.9 (42.0) Fat 18.7g (4.7g) Total Carbohydrates 183.6g (45.9g) Dietary Fiber 29.8g (7.5g) Sugars 17.1g (4.3g) Protein 35.0g (8.8g) Salt 3656mg (914mg)

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Vitamin A 106% (26.5%) Vitamin B6 39% (9.8%) Vitamin C 29% (7.3%) Calcium 53% (13.3%) Iron 89% (22.3%) Thiamin 100% (25%) Niacin 75% (18.8%) Folate 159% (39.8%) Phosphorous 53% (13.3%) Potassium 70% (17.5%) Zinc 30% (7.5%) Magnesium 55% (13.8%) Copper 74% (18.5%) Riboflavin 66% (16.5%)

Interesting Facts
Bruschetta should properly be grilled, not baked in an oven.

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Recipe by Chef Jason Wyrick
On The Grill August 2009|162

Smoked Caponata Sandwich


Type: Sandwich Time to Prepare: 45 minutes Serves: 4

2 cups of diced eggplant 1 red pepper, diced 2 stalks of celery, diced 8 green olives, diced 1 clove of garlic, minced 1 tsp. of olive oil 1 tsp. of fresh thyme leaves 1 tbsp. of capers 4 sandwich rolls 1 package of Tofurky deli slices

Ingredients

Option: Vegenaise or extra olive oil Instructions

Light your grill and allow the flames to die down. Mince the garlic. Toss the eggplant in the oil. Wrap it in foil. Pierce the foil with a fork.

Dice the eggplant, pepper, celery, and green olives.

Place the eggplant foil packet on the side of the grill where it tends to be cooler. Rotate the packet every ten minutes, leaving it on the grill for 20 minutes. Once it is soft, place the eggplant and any residual liquid in a mixing bowl. Split the Tofurky slices into four sets. Add the diced veggies, minced garlic, thyme, and capers to the bowl and toss them together. Place each set with an equal amount of caponata on the buns.

moisture.

Option: Spread a bit of Vegenaise on the bottom bun or lightly dip it in olive oil for extra

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Recipe by Chef Jason Wyrick
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Kitchen Equipment
Grill Metal Spatula to lift and rotate the foil packet Knife Cutting Board Measuring Cup Measuring Spoon

Presentation
Serve this open-faced. The caponata is full of color and it would be a shame to hide it underneath a bun.

Time Management
You can save a few minutes by cutting the ingredients while the eggplant is smoking instead of before putting it on the grill.

Complementary Food and Drinks


Try this with a small salad dressed with peppered cashews and a light balsamic vinaigrette.

Where to Shop
Most of the ingredients should be readily available. However, you may want to go to a market with an olive bar for the green olives to get the best price on them. The Tofurky slices are available at Whole Foods, Trader Joes, and some grocery markets with the best price being at Trader Joes. Approximate price per serving is $3.00.

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Recipe by Chef Jason Wyrick
On The Grill August 2009|164

How It Works

The eggplant is wrapped in foil and dressed with a touch of oil to keep it moist and also to trap in the juices which are used to infuse the caponata with extra flavor. The foil is pierced to create holes through which the smoke can enter the foil packet and permeate the eggplant. The capers are added for a shot of salt, the green olives for a mild olive flavor, the celery for a deep flavor, and the red pepper for color and sweetness.

Chefs Notes
I like to make a big batch of the caponata and then use it in various dishes throughout the week.

Nutritional Facts (individual servings in parentheses, does not include any options)
Calories 662.0 (165.5) Fat 17.4g (4.4g) Calories from Fat 156.8 (39.2)

Total Carbohydrates 107.8g (26.9g) Dietary Fiber 13.0g (3.3g) Sugars 13.3g (3.3g) Protein 18.5g (4.6g) Salt 1948mg (487mg) Vitamin A 143% (35.8%) Vitamin B6 29% (7.3%) Vitamin C 392% (98%) Calcium 31% (7.8%) Iron 40% (10%) Thiamin 52% (13%) Riboflavin 35% (8.8%) Niacin 43% (10.8%) Folate 62% (15.5%) Phosphorous 23% (5.8%)
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Potassium 30% (7.5%) Zinc 11% (2.8%) Magnesium 22% (5.5%) Copper 25% (6.3%)

Interesting Facts
Caponata is a Sicilian recipe which is heavily influenced by Middle Eastern cuisine. common.

There is no one traditional caponata, but all traditional ones have eggplant and peppers in

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Recipe by Chef Jason Wyrick
On The Grill August 2009|166

Grilled Summersquash Sandwich


Type: Sandwich Time to Prepare: 30 minutes Serves: 2

2 summersquash tsp. of olive oil 1/8 tsp. of salt 2 sandwich buns (focaccia rolls and ciabatta rolls work well) cup of sundried tomatoes 4 green olives 1 tbsp. of pine nuts 1/8 tsp. of freshly ground pepper 2 pieces of lettuce

Ingredients

Instructions

Light your grill and allow the flames to die down. Slice the summersquash along the length into slices. Lightly rub them in the oil and salt. takes 5-8 minutes.) Toast each sandwich bun on the grill (this takes 30 seconds to 2 minutes depending on how hot your grill is.) Blend the sundried tomatoes, olives, and pine nuts. Spread the sundried tomato mix on the buns. Place the grilled squash and lettuce in the buns. Grill them until they are soft and just a touch blackened, making sure to rotate them (each side

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Recipe by Chef Jason Wyrick
On The Grill August 2009|167

Low-fat Version
Omit the pine nuts from the recipe to create a low-fat version that is under 10% in fat.

Raw Version
Instead of rubbing the summersquash in the oil and then grilling it, allow it to marinate in fresh lemon juice. Use a light seed cracker for the bread or simply make a lettuce wrap out of it using butterleaf lettuce.

Kitchen Equipment
Grill Tongs Knife Cutting Board Small Blender Measuring Spoon Measuring Cup

Presentation
Serve this on a white plate or a bed of lettuce.

Time Management
Make sure to light the coals before you start anything else so the flames have a chance to die down while you work on the other parts of the recipe. If you want to save a few extra minutes, you can find sundried tomato mixes available commercially. The best one Ive had is Trader Joes bruschetta mix.
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Recipe by Chef Jason Wyrick
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Complementary Food and Drinks


Serve this with a side of watercress salad with shredded carrots and shallots.

Where to Shop
Look in the produce section of your local market for sundried tomatoes that are not packed in oil. Of course, if you want the richer taste of the extra fat, you can use oil-packed sundried tomatoes. You may also want to head to a market that has an olive bar so you dont have to buy an entire jar Approximate price per serving is about $2.00. of olives just for this sandwich. Summersquash is also called yellow squash and crookneck squash.

How It Works
Grilling the squash not only softens it, but gives it a slightly smoky flavor which is complimented by the dark salty flavor of the sundried tomato and olive mix. The lettuce adds a crisp, cool contrast to the rest of the sandwich.

Chefs Notes
I generally dont want to start my wood fire grill just for one or two sandwiches, so Ill throw on a bunch of other goodies I want to have grilled throughout the week and then store them in the refrigerator.

Nutritional Facts (individual servings in parentheses, does not include any options)
Calories 474.3 (237.2) Fat 14.0g (7.0g) Calories from Fat 126.1 (63.1)

Total Carbohydrates 69.8g (34.9g) Dietary Fiber 11.3g (5.6g) Sugars 18.4g (9.2g) Protein 17.3g (8.6g)

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Recipe by Chef Jason Wyrick
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Salt 1110mg (555mg) Vitamin A 44% (22%) Vitamin B6 29% (14.5%) Vitamin C 154% (77%) Calcium 23% (11.5%) Iron 38% (19%) Thiamin 44% (22%) Riboflavin 31% (15.5%) Niacin 37% (18.5%) Folate 50% (25%) Phosphorous 33% (16.5%) Potassium 58% (29%) Zinc 13% (6.5%) Magnesium 43% (21.5%) Copper 34% (17%)

Interesting Facts
Sundried tomatoes were originally made in Tuscany by drying sliced tomatoes on tiled rooftops.

Yellow squashes are harvested early because as they mature, the rind becomes too hard to eat.

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Recipe by Chef Jason Wyrick
On The Grill August 2009|170

Grilled Apple & Barley Salad


Type: Salad, Low-fat Serves: 4 Time to Prepare: 30 minutes +1 hour to chill

2 cups of veggie stock 1 cup of barley 2 green apples, cored 2 tbsp. of chopped parsley leaves 2 green onions, sliced Juice of 1 lemon cup of dried cranberries 2 tbsp. of slivered almonds

Ingredients

Instructions

Light the grill and allow the flames to die down. Bring the veggie stock to a boil. Add the barley and stir it. Cover the pot and reduce it to low. Cook the barley for about 25 minutes. Core the apples and slice them in half. Grill each apple for about 2 minutes on each side, just enough time for them to acquire telltale grill lines and pick up a little smoky flavor without becoming too soft. Chop the parsley. Slice the green onions. Once the barley is done cooking, add all of the ingredients to the barley and mix them together. Chill the salad for 1 hour.

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Recipe by Chef Jason Wyrick
On The Grill August 2009|171

Raw Version
Use sprouted and soaked barley and do not grill the apples.

Kitchen Equipment
Medium-sized Pot Stirring Spoon Grill Tongs Cutting Board Knife Measuring Cup Measuring Spoon

Presentation
This looks nice served on a plate of greens with shredded carrot or a spiral-cut beet.

Time Management
This keeps for a long time, so if you like this salad, make a big batch of it and store it in the refrigerator, covered.

Complementary Food and Drinks


Serve this with a lemon chamomile tea. Because the salad is heavy from the barley, consider serving it alongside a light soup.

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Recipe by Chef Jason Wyrick
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Where to Shop
All of the ingredients for this salad should be readily available. Approximate price per serving is

$2.00.

How It Works
Grilling the apples for a brief time helps them retain some substance and allows them to have a

large presence in the salad. Green apples are used because of their tartness. The lemon juice and parsley are used to brighten the salad and the cranberries give a sweet-and-sour balance to the barley.

Chefs Notes
The grilled apple and lemon combination can be used in a variety of dishes, including some soups.

Nutritional Facts (individual servings in parentheses, does not include any options)
Calories 1063.0 (265.8) Fat 11.6g (2.9g) Total Carbohydrates 213.5g (53.4g) Dietary Fiber 43.3g (10.8g) Sugars 53.6g (13.4g) Protein 26.3g (6.6g) Salt 1163mg (291mg) Vitamin A 44% (11%) Vitamin B6 39% (9.8%) Vitamin C 62% (15.5%) Calcium 11% (2.8%) Iron 44% (11%) Thiamin 63% (15.8%) Riboflavin 34% (8.5%)
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Calories from Fat 104.0 (26)

Niacin 45% (11.3%) Folate 14% (3.5%) Phosphorous 57% (14.3%) Potassium 38% (9.5%) Zinc 38% (9.5%) Magnesium 74% (18.5%) Copper 61% (15.3%)

Interesting Facts
Apples are distantly related to roses. Apple wood is a popular smoking wood.

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Recipe by Chef Jason Wyrick
On The Grill August 2009|174

Grilled Corn and Squash Salad


Type: Salad Serves: 4 Time to Prepare: 30 minutes

2 ears of corn 4 zucchini or 3 Mexican gray squash 1 tsp. of olive oil 1/8 tsp. of salt tsp. of chili powder 1 head of red leaf lettuce, chopped 8 green olives, sliced 20 smoked almonds

Ingredients

salt, tsp. of freshly ground pepper, 1/8 tsp. of ground cumin

Optional Dressing: 1 roasted red pepper, 3 tbsp. of balsamic vinegar, 1 clove of garlic, 1/8 tsp. of Option: 1 avocado, sliced Instructions

Light your grill and allow the flames to die down. Grill the corn and squash.

Rub the corn and squash lightly in the olive oil, salt, and chili powder. Rotate the corn when many of the grill side kernels turn a light brown color. Rotate the squash when the grill sides start to darken, but do not allow them to blacken. Remove them from the grill and set them aside. Chop the lettuce. Slice the olives. Slice the grilled squash. Cut the kernels off of the corn.

Option: Blend all of the ingredients for the dressing together and dress each salad with it. Option: Add of a sliced avocado to each salad.

Dress each salad with the corn, squash, olives, and almonds.

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Recipe by Chef Jason Wyrick
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Low-fat Version
Omit the almonds and replace them with chopped celery or baked croutons to get back the heavier texture lost with the almonds.

Raw Version
Dont grill the corn or the squash, but still rub them with the oil, salt, and chili powder and allow them to sit for at least an hour to absorb the flavors of the rub. You will also want to use raw almonds.

Kitchen Equipment
Grill Tongs Knife Cutting Board Measuring Spoon

Presentation
I usually try to put all of the ingredients on top of the lettuce unless I am serving a lot of people, in which case I will mix them into the lettuce.

Time Management
If you want to be able to walk away from the grill and work on something else, place the corn and squash off center of the grill in the cooler areas of it. It will take longer to cook the veggies, but that allows you time to do other tasks instead of monitoring the veggies.

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Recipe by Chef Jason Wyrick
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Complementary Food and Drinks


This is a great salad to serve alongside a stuffed pepper or even just a veggie burger.

Where to Shop
Smoked almonds are becoming more common, so you may be able to find them at your local market. I usually get them at Sprouts and Ive seen them at Central Market, Whole Foods, and most serving is $1.50. gourmet markets. The other ingredients should be relatively easy to find. Approximate price per

How It Works
Grilling the corn caramelizes the sugar in it, giving the corn a dark, sweet taste. The squash will pick up a smoky flavor which is mimicked by the smoked almonds. Those almonds are used for croutons in the salad while the olives are there for a soft, salty taste.

Chefs Notes
This is a salad I like to make when I have some other recipes I am making that require the grill.

Nutritional Facts (individual servings in parentheses, does not include any options)
Calories 673.5 (168.4) Fat 29.1g (7.3g) Total Carbohydrates 69.2g (17.3g) Dietary Fiber 22.3g (5.5g) Sugars 26.8g (6.7g) Protein 33.7g (8.4g) Salt 1133mg (283mg) Vitamin A 106% (26.5%) Vitamin B6 60% (15%)
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Calories from Fat 261.9 (65.5)

Vitamin C 391% (97.8%) Calcium 32% (8%) Iron 54% (13.5%) Thiamin 43% (10.8%) Riboflavin 35% (8.8%) Niacin 46% (11.5%) Folate 128% (32%) Phosphorous 95% (23.8%) Potassium 122% (30.5%) Zinc 52% (13%) Magnesium 98% (24.5%) Copper 59% (14.8%)

Interesting Facts
Corn was originally just the size of a thumb, but over the thousands of years of its cultivation, it was selected by farmers to have the larger ears.

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Recipe by Chef Jason Wyrick
On The Grill August 2009|178

Frozen Lemon-Lime Mini Fruit Molds


Type: Dessert Serves: 6 mini-molds or 1 large mold that serves 6 Time to Prepare: 15 minutes plus 5 hours to chill

cup cornstarch 2 cups vanilla soymilk 2/3 cup granulated sugar cup plus 2 tablespoons lemon and/or lime juice 1 tablespoons lemon and/or lime zest 1 teaspoons lemon extract 1 teaspoon vanilla extract cup small or sliced berries

Ingredients

Instructions

Combine the cornstarch with 3 to 4 tablespoons of the soymilk in a medium saucepan and whisk until there are no lumps. Place on medium heat and whisk in the remainder of the soymilk and all of the sugar. Cook, whisking often, for about 7 minutes, or until the mixture thickens but does not boil. Whisk vigorously as it thickens so that the mixture is smooth. Remove from heat and pour into a medium bowl. Immediately whisk in the lemon juice, lemon peel, and extracts. Whisk rapidly until the mixture is smooth with no lumps. Pour into the mold(s). Place the berries into the mold, allowing some to submerge. Freeze for 5 hours to overnight. Allow to soften for a short while before serving. Keep frozen.

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Recipe by Sharon Valencik, author of Sweet Utopia, Simply Stunning Vegan Desserts
On The Grill August 2009|179

Kitchen Equipment
Medium, Heavy-bottom Saucepan Whisk Silicone Mini-molds or Larger Mold Pan

Presentation

Garnish these with fresh mint and berries, topping the molds with the berries if the berries are small and light.

Time Management
Pay close attention while you are making the sauce as the cornstarch will quickly stick and burn to your pan if you are not whisking the mixture.

Where to Shop
All of the ingredients are fairly common. You can find a nice selection of molds at most specialty kitchen stores.

Chefs Notes
Youll love the cooling refreshment that these super-tangy molds provide after a grilled meal!

Interesting Facts
Most vanilla extracts contain alcohol, though natural vanilla flavoring only contain vanilla bean.
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Recipe by Sharon Valencik, author of Sweet Utopia, Simply Stunning Vegan Desserts
On The Grill August 2009|180

Grilled Rum Peaches in Phyllo


Type: Dessert Serves: 4 Time to Prepare: 40 minutes + 1 hour to soak the peaches

4 peaches, cut in half with stone removed 3 tbsp. of spiced rum 1 tbsp. of almond oil (olive oil can be substituted) 8 sheets of phyllo dough cup of slivered almonds

Ingredients

Instructions

Draw your knife into a peach until you hit the stone. Run your knife through the peach and around the stone to cut the peach in half. Remove the stone (freestone peaches work best for this.) Place the peach halves in a mixing bowl. Toss them in the rum. Allow them to rest for 15 minutes. While the peaches are resting in the oil and rum, light your grill and allow the flames to die down. Grill the peaches on both sides until they develop small browned parts (this takes about 3-5 minutes per side.) Lay 4 sets of phyllo dough out, each set 2 sheets thick. Lay 2 peach halves at one end of each phyllo set. Sprinkle slivered almonds over the peaches. Fold the phyllo over the peaches and then fold the sides over to create a phyllo pouch. Place these on a baking sheet with the folded edges down. Brush the top with the left over almond oil and rum mix. Bake these on 350 degrees for 20 minutes. Add the almond oil and toss the peaches again, allowing this to rest for 45 minutes.

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Recipe by Chef Jason Wyrick
On The Grill August 2009|181

Low-fat Version
Omit the oil from the peaches and grill them that way. Instead of brushing the phyllo with the oil and rum mix, spritz it with water.

Raw Version
Omit the rum, but add 1/8 tsp. of cinnamon and cloves to the almond oil. Allow the peaches to soak in the almond oil for a couple hours. You will also want to slice the peaches into wedges instead of halves. Take a tart dish and press a thin date and almond crust into it. Add the peach wedges and then cover with one more date and almond crust. Date and almond crust can be made by mixing a cup of fine almond meal with four or five smashed dates and a pinch of salt.

Kitchen Equipment
Mixing Bowl Knife Cutting Board Grill Tongs Baking Sheet Brush Measuring Spoon

Presentation
I add a few sprinkles of slivered almonds and a touch of cinnamon to the plate for color, but like to leave this dessert mostly ungarnished so it can speak for itself.

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Time Management
This is something that should be served immediately. If you must prepare it ahead of time, plan on baking it again for about ten minutes to re-crisp the phyllo dough.

Complementary Food and Drinks


This dessert gets into the gourmet realm, so plan on serving it after a fancy, grilled dinner; perhaps a risotto with grilled oyster mushrooms and saffron or ravioli stuffed with smoked squash.

Where to Shop
I generally use Captain Morgans spiced rum in this recipe. All of the ingredients should be readily available except for the almond oil, which you may need to head to a gourmet store or Whole Foods to purchase. Approximate price per serving is $2.50.

How It Works
Fifteen minutes is about enough time to allow most of the rum to soak into the peaches while the rest of the time is used to infuse them with the flavor of the almond oil. There is another reason this amount of time is used. It allows some of the juice from the peaches to mix with the almond oil and rum that invariably collects at the bottom of the mixing bowl. This creates a fragrant oil which is used to brush the phyllo. Grilling the peaches softens them and also gives them a hint of smokiness, creating a subtle balance of flavors in this dessert.

Chefs Notes
I still have some almond oil infused with the peach juice and rum left-over and ready to use for something else. The amount of flavor the oil acquired was an incredibly nice surprise.

Nutritional Facts (individual servings in parentheses, does not include any options)
Calories 909.5 (227.4) Fat 35.8g (8.9g) Calories from Fat 322.0 (80.5)
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Total Carbohydrates 128.1g (32.0g) Dietary Fiber 13.5g (3.4g) Sugars 34.4g (8.6g) Protein 18.8g (4.7g) Salt 734mg (184mg) Vitamin A 42% (10.5%) Vitamin B6 7% (1.8%) Vitamin C 43% (10.8%) Calcium 9% (2.3%) Iron 33% (8.3%) Thiamin 45% (11.3%) Riboflavin 41% (10.3%) Niacin 53% (13.3%) Folate 32% (8%) Phosphorous 25% (6.3%) Potassium 29% (7.3%) Zinc 13% (3.3%) Magnesium 26% (6.5%) Copper 30% (7.5%)

Interesting Facts
Rum is part of a long line of sugarcane based alcoholic drinks that have been fermented for several thousand years.

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Recipe by Chef Jason Wyrick
On The Grill August 2009|184

Gnocchi in a Fire Roasted Tomato Sauce


Type: Main Dish, Low-fat Time to Prepare: 45 minutes Serves: 2

4 Roma tomatoes of a yellow onion, chopped 2 cloves of garlic, sliced tsp. of olive oil 1 cup of water 1/8 tsp. of cumin tsp. of salt tsp. of crushed red pepper 1 tsp. of fresh oregano leaves 4 cups of gnocchi (about 16 oz.) 8 green olives 1/8 tsp. of freshly ground black pepper

Ingredients

Instructions

Light your grill and allow the flames to die down. Wrap the tomatoes in foil and pierce the foil liberally. Place the tomatoes on the grill and close the lid to infuse the tomatoes with smoky flavor. Rotate the tomatoes every 10 minutes, leaving them on the grill until they are soft. While they are roasting on the grill, chop the onion and slice the garlic. browned. Add the garlic and saut this for another minute, making sure to stir everything every few seconds. Add the water and stir. Add the roasted tomatoes, cumin, salt, crushed red pepper, and oregano. Allow this to simmer for 5-10 minutes. Blend the sauce together with a food processor or blender. Dump the gnocchi in a colander, but do not rinse it. Once the sauce is blended, plate up the gnocchi and pour the sauce over it.
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Recipe by Chef Jason Wyrick
On The Grill August 2009|185

In a medium-sized pot, saut the onion in the olive oil over a medium heat until the onion is slightly

While the sauce is simmering, boil the gnocchi until the gnocchi floats.

Slice the olives. Dress the gnocchi with the sliced olives and pepper.

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Recipe by Chef Jason Wyrick
On The Grill August 2009|186

Low-fat Version (no oil added)


Saute the onion and garlic in a thin layer of water instead of in the oil, replenishing the water as it evaporates.

Raw Version
Omit the onion in the sauce and reduce the amount of garlic down to one clove. For the gnocchi, take two cups of almond flour, mix in fresh pepper and salt, and then moisten it until you have can set. almond dough. Form the dough into gnocchi sized balls and refrigerate them for an hour so they

Kitchen Equipment
Grill Foil Tongs Cutting Board Knife Measuring Cup Measuring Spoon Medium-sized Pot Stirring Spoon Blender or Food Processor Pot to boil the gnocchi

Presentation
Serve this on a white plate. It makes a good backdrop for the red sauce and green olives and gives the finished dish an elegant look.

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Time Management
If you want to save a lot of time, you can use canned fire roasted tomatoes instead of fire roasting your own.

Complementary Food and Drinks


Serve this with a small salad dressed with marinated sweet peppers and more green olives.

Where to Shop
If I dont make my own gnocchi, I head to Trader Joes and purchase it there. It works in a pinch and is inexpensive. You can also purchase green olives there for a good price, though they should be available just about anywhere. Approximate price per serving is $1.50.

How It Works
Piercing the foil with holes allows the smoke to permeate the tomatoes as they roast over the fire. The foil is important because it traps the tomato juices. The onion is used to sweeten the sauce and is only chopped instead of cut finer because the sauce ends up being blended. The gnocchi is not rinsed because the hot starch of the gnocchi acts as a glue that traps the sauce onto it.

Chefs Notes
Over the last year, gnocchi has become my favorite pasta and is one of the only pastas I eat now.

Nutritional Facts (individual servings in parentheses, does not include any options)
Calories 1247.2 (623.6) Fat 7.4g (3.7g) Calories from Fat 66.7 (33.4)

Total Carbohydrates 268.4g (134.2g) Dietary Fiber 11.3g (5.6g) Sugars 15.6g (7.8g) Protein 26.7g (13.4g)
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Salt 3948mg (1974mg) Vitamin A 84% (42%) Vitamin B6 27% (13.5%) Vitamin C 165% (82.5%) Calcium 6% (3%) Iron 36% (18%) Thiamin 16% (8%) Riboflavin 12% (6%) Niacin 15% (7.5)% Folate 19% (9.5%) Phosphorous 14% (7%) Potassium 33% (16.5%) Zinc 4% (2%) Magnesium 16% (8%) Copper 22% (11%)

Interesting Facts
Before the 1500s, Italian cuisine did not include any tomatoes (tomatoes are a New World ingredient). Gnocchi means lumps.

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Recipe by Chef Jason Wyrick
On The Grill August 2009|189

Fire Roasted Salsa


Type: Condiment Time to Prepare: 30 minutes Serves: 1

4 Roma tomatoes 1 Hatch chili 1 bulb of garlic 1 tsp. of olive oil 1 chipotle of a red onion tsp. of salt 1tsp. of ground cumin 3 tbsp. roughly chopped cilantro leaves

Ingredients

Instructions

Light the grill. Toss the tomatoes, Hatch chili, and garlic bulb in the oil. Wrap the garlic in foil and poke holes in the foil. placed just off center. When the tomatoes and chili start to blacken, rotate them until each side is slightly blackened (they will blacken at different times, so rotate them accordingly). When the garlic bulb feels soft, remove it from the grill. Remove the stem and outer blackened skin from the chili. Dice half the chili and two of the tomatoes, setting them aside. Puree the remaining part of the chili, the other two tomatoes, the garlic, chipotle, onion, cilantro, salt, and cumin. Stir in the diced chili and tomatoes and serve. Place the tomatoes and Hatch chili directly over the hottest part of the grill with the garlic bulb

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Recipe by Chef Jason Wyrick
On The Grill August 2009|190

Low-fat Version
Omit the oil from the recipe and roast all the veggies in a grill pan over your grill.

Raw Version
Blend all the ingredients together, replacing the bulb of garlic with 2 cloves of garlic and replacing the chipotle with an ancho pepper.

Kitchen Equipment
Grill Tongs Blender or Food Processor Knife Cutting Board Measuring Spoon

Presentation
Not applicable.

Time Management
Make sure to start your grill before you start working with any of the ingredients so the flames have a chance to die down and the grill come to the proper heat level before you put the tomatoes, chili, and garlic on the rack.

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Complementary Food and Drinks


This goes great with guacamole mixed with seared poblano peppers and as a topping for a veggie burger.

Where to Shop
Whole chipotles can be found at most gourmet stores and most Mexican food stores. If you cant find them, you can use a canned chipotle. Approximate cost per serving is $2.50.

How It Works
The key to this salsa is getting the blackened bits of the tomatoes into the end result and getting the roasted garlic flavor evenly disseminated throughout. Two of the tomatoes and part of the chili are diced instead of pureed simply to add a bit of texture to the salsa.

Chefs Notes
Salsas are easy to make, not that expensive, and are fun to experiment with.

Nutritional Facts (individual servings in parentheses, does not include any options)
Calories 141.1 Calories from Fat 47.4 Fat 5.3g Total Carbohydrates 19.6g Dietary Fiber 5.9g Sugars 11.3g Protein 3.9g Salt 1184mg Vitamin A 43% Vitamin B6 21% Calcium 7%
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Vitamin C 125%

Iron 6% Thiamin 12% Niacin 11% Folate 13% Phosphorous 7% Potassium 22% Zinc 6% Magnesium 12% Copper 11% Riboflavin 6%

Interesting Facts
Salsa is the number one condiment in the U.S.

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Recipe by Chef Jason Wyrick
On The Grill August 2009|193

Roasted Chili and Grilled Mango Chutney


Type: Condiment Serves: 1 Time to Prepare: 30 minutes

2 long green chiles (Hatch and Anaheim peppers work well) 1 mango tsp. of black mustard seeds 1 tsp. of coriander seeds tsp. of cumin seeds 1 sanaam pepper, crushed

Ingredients

Option: Substitute a dried chili Arbol for the sanaam


2 tbsp. of chopped cilantro Juice of 1 lime

Instructions

Light the grill. Slice the mango in half, avoiding the seed. Gently scoop out each half with a spoon, keeping the mango halves intact. Place the chiles on the hottest part of the grill, rotating them as their skins blacken. Place the mango on a part of the grill that has a lower heat, rotating it as it develops dark grill lines. Once the skins of the peppers have blackened, place them in a bowl and cover them for about 10 minutes. After that time, peel as much of the blackened skin off as possible, removing the stem as well. Chop the roasted peppers and mango. On a medium heat, toast the coriander seed, cumin seed, and crushed pepper for 30 seconds. Chop the cilantro and juice the lime. Combine all of the ingredients.

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Recipe by Chef Jason Wyrick
On The Grill August 2009|194

Kitchen Equipment
Grill Tongs Saute Pan Cutting Board Knife Bowl and Towel to cover the peppers Spoon to scoop out the mango Wooden Spoon Mixing Bowl

Presentation
Make sure to save a few cuts of fresh cilantro to add to the center of the chutney. Also, the more decorative the bowl, the more festive this chutney will seem.

Time Management
Make sure to light the grill before you start anything else. If youre good at managing time in the kitchen while your food is on the grill, you can save some time by toasting the spices while the chiles and mango slices are grilling.

Complementary Food and Drinks


This goes best with something crispy, whether thats pappadam or corn chips.

Where to Shop
Hatch peppers should be one of the more commonly available peppers. However, if you cant find them, see if you can get an Anaheim pepper. I picked up all of these ingredients at my local market.
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How It Works
Putting the peppers on the grill allows the open flame to quickly blacken the skin, separating it from

the soft pepper flesh. It also imparts a smoky flavor to them. Grilling the mango caramelizes the

sugars in the mango and, as with the peppers, imparts a smoky flavor. Toasting the spices brings their flavors to the fore. Cumin is added for depth while the black mustard seed gives an aromatic feel. Cilantro is added for a fresh, light herbal quality and lime juice is used to add moisture and for its acid to bring out the flavors of the mango and peppers.

Chefs Notes
This is a nice variation on a traditional Indian chutney, grilling and smoking the peppers and mango

instead of adding them fresh.

Nutritional Facts (individual servings in parentheses, does not include any options)
Calories 221.5 Fat 0.9g Total Carbohydrates 49.4g Dietary Fiber 6.0g Sugars 41.7g Protein 4.1g Salt 14.6mg Vitamin A 184% Vitamin B6 35% Vitamin C 702% Calcium 5% Iron 11% Thiamin 13% Riboflavin 13% Niacin 13%

Calories from Fat 7.7

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Folate 16% Phosphorous 9% Potassium 24% Zinc 4% Magnesium 14% Copper 24%

Interesting Facts
Chutney is the British spelling of the word with chatni being a more proper transliteration of the Hindi. Many mango chatnis are made from unripe, green mangoes.

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Recipe by Chef Jason Wyrick
On The Grill August 2009|197

Stuffed Red Peppers with Mexican Gray Squash


Type: Main Dish Time to Prepare: 40 minutes Serves: 4

2 red bell peppers 1 Mexican gray squash, sliced 1 tsp. of olive oil 1/8 tsp. of salt 2 cloves of garlic, minced 1 cup of rice Juice of 1 lime tsp. of coarsely ground black pepper 1 ear of corn 8 green olives, sliced 1 cup of cooked black beans, rinsed 2 tbsp. of chopped cilantro leaves

Ingredients

Option: 1 avocado, sliced Option: 1 chipotle in adobo sauce, diced Instructions

Light the grill and allow the flames to die down. Cut the peppers in half along the length. Slice the squash into -inch thick medallions. Toss the squash in 1 tsp. of olive oil and the salt. Grill the peppers and squash until they are slightly soft, but not mushy (the insides of the peppers do not get grilled). Mince the garlic. mixed into it. Dress the rice with the lime juice and black pepper. Slice the kernels off of the corn cob. Slice the olives. Mix the corn, olives, and beans into the rice.
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Cook the rice using your preferred method (boiling, steaming, or baking) with the minced garlic

Option: Add sliced avocado to each stuffed pepper. Option: Mix the diced chipotle into the rice.

Stuff each pepper with the rice, top it with a few medallions of squash, and garnish with cilantro.

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Recipe by Chef Jason Wyrick
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Raw Version
Use pulsed cauliflower for the rice. Keep the rest of the ingredients the same except for the beans, but do not grill anything. For the beans, use sprouted lentils, but only half the amount called for.

Kitchen Equipment
Knife

Cutting Board Measuring Spoon Measuring Cup Grill Tongs

Presentation
I like serving this over a bed of fresh greens to give the plate some color. It serves as a simple presentation. If you want something fancier, serve this on a white plate. Make a roasted yellow tomato sauce and dab it around the plate. In the left over spaces, place dabs of cilantro tomatillo sauce. This is much harder to do, but your presentation will definitely impress.

Time Management
If you want to save a bit of time, start the coals going and then work on the rice. While the rice is cooking, slice the peppers and squash and then grill them. If you time it correctly, your squash and peppers will be done about the same time as your rice.

Complementary Food and Drinks


Serve this with a salad featuring some fresh Southwestern veggies and some chopped hot peppers (serrano peppers are great for this if you like the heat.)

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Where to Shop
I generally get my Mexican gray squash at Sprouts, though it is also available at both gourmet stores and those that specialize in Mexican cuisine. It is sometimes called calabaza, which is really just Spanish for squash. The rest of the ingredients should be readily available. Approximate price per serving is $2.25.

How It Works
Grilling the peppers and squash to the point where they are just soft (if this were pasta, it would be called al dente) softens them enough so that they are easy to cut, but leaves their structure intact. The lime juice added to the rice keeps the dish from being too heavy. This is important because without the lime juice, the rice and beans would feel too thick for the dish. The corn is added for and protein. sweetness, color, and texture while the mix of beans and rice gives a nice balance of carbohydrates

Chefs Notes
This dish was inspired by gallo pinto, Costa Ricas national dish of black beans and rice.

Nutritional Facts (individual servings in parentheses, does not include any options)
Calories 735.4 (183.9) Fat 11.6g (2.9g) Calories from Fat 104.7 (26.2)

Total Carbohydrates 130.1g (32.5g) Dietary Fiber 24.0g (6.0g) Sugars 15.8g (4.0g) Protein 27.6g (6.9g) Salt 972mg (243mg) Vitamin A 224% (56%)

Vitamin B6 57% (14.3%) Vitamin C 818% (204.5%) Calcium 14% (3.5%)


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Iron 47% (11.8%) Thiamin 58% (14.5%) Riboflavin 16% (4%) Niacin 34% (8.5%) Folate 119% (29.8%) Phosphorous 49% (12.3%) Potassium 53% (13.3%) Zinc 26% (6.5%) Magnesium 62% (15.5%) Copper 43% (10.8%)

Interesting Facts
Squash, maize, and beans were typically planted together in North America. This combination, which is present in this recipe, was called the Three Sisters.

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Recipe by Chef Jason Wyrick
On The Grill August 2009|202

Red Peppers stuffed with Southwestern Rice


Type: Side Serves: 8 Time to Prepare: 30 minutes

1 cups water 1 cup short grain brown rice 1 tbsp. smoked paprika tsp. salt 1 tsp. coriander seeds tsp. freshly ground pepper cup raisins 3 tbsp. pepitas 4 large red bell peppers Cilantro for garnish 1 cup cooked black beans, rinsed

Ingredients

Instructions

Bring the water to a boil in a pot. Bring the water back to a boil. Cover the pot. Reduce the heat to low. Light the grill. Cook the rice for 20 minutes.

Add the rice, paprika, salt, coriander seeds, and pepper.

While the rice is cooking, slice the red bell peppers in half along the length (one side will have the stem). Remove as many seeds as possible. Grill the peppers on both the cut and open sides over the hottest part of the grill for 3-5 minutes per side, then set them aside. Stuff each pepper half with the rice. Garnish them with cilantro.
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Once the rice is done, add stir the raisins and pepitas into it.

Raw Version
Use coarsely ground cauliflower for the rice, mixing it with Hungarian sweet paprika, the raisins, pepitas, salt, pepper, and 1 tsp. of ground coriander seeds. Allow the mix to sit for about 20 minutes before stuffing the halved peppers.

Kitchen Equipment
Grill

Tongs Knife Cutting Board Pot with Lid Measuring Cup Measuring Spoon Stirring Spoon

Presentation
Garnish the plate with extra pepitas and cilantro and, if you are feeling industrious, drizzle the plate with a golden raisin and yellow tomato reduction.

Time Management
Utilize the time while the rice cooks to grill the peppers and do some clean up. Alternatively, you can use that time to grill ingredients for other meals or accompanying dishes.

Complementary Food and Drinks


Follow this with a dessert of coffee flavored soy ice cream topped with toasted pepitas and a sprinkle of cayenne pepper.
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Where to Shop
Smoked paprika can be found jarred at most stores, but can be rather expensive. I generally buy

mine at a local spice store, where I pay about half the price as I do for the jarred paprika. Golden raisins and pepitas can be found in the bulk section at Sprouts, Whole Foods, and Central Market. Approximate cost per serving is $1.00.

How It Works
Rice greatly cuts the flavor of spices which is why so much is used in the recipe. This also allows the rice to be flavorful enough to compete with the grilled peppers. Raisins are used for sweetness and pepitas are used for color and texture. Both are added after the rice has cooked so they can maintain their original texture.

Chefs Notes
This is a variation on a stuffed poblano that I did for a class several years ago and served as a

great introduction to vegan cuisine for the students.

Nutritional Facts (individual servings in parentheses, does not include any options)
Calories 1316 (165) Fat 19g (2.5g) Calories from Fat 172 (22)

Total Carbohydrates 247g (31g) Dietary Fiber 33g (4g) Sugars 20g (2.5g) Protein 41g (5g) Salt 998mg (125mg) Vitamin A 298% (37%) Vitamin B6 48% (6%) Calcium 12% (1.5%)
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Vitamin C 1508% (188%)

Iron 75% (9%) Thiamin 100% (12.5%) Riboflavin 38% (5%) Niacin 68% (8.5%) Folate 97% (12%) Phosphorous 120% (15%) Potassium 107% (14%) Zinc 54% (7%) Magnesium 148% (19%) Copper 71% (9%)

Interesting Facts
Some raisins are treated with sulfur dioxide to alter their color.

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Recipe by Chef Jason Wyrick
On The Grill August 2009|206

Summer Risotto with Grilled Lemons


Type: Main Dish Time to Prepare: 40 minutes Serves: 4

1 leek, sliced 2 cloves of garlic, minced 2 lemons, sliced 10-12 stalks of asparagus 1 tsp. of olive oil 1/8 tsp. of salt 1tsp. of olive oil 2 cups of Arborio rice cup of white wine 4-5 cups of veggie broth tsp. of salt 2 tbsp. of slivered almonds

Ingredients

Instructions

Clean the leek thoroughly. Slice it into thin strips. Mince the garlic. Slice the lemons. Light the grill. Grill the asparagus until it is lightly browned and still just a bit crunchy. Grill the lemons until both sides are heavily browned and caramelized. Set them aside. Over a medium heat, saut the leeks in 1 tsp. of olive oil until the leeks are soft. Add the rice and toast the rice for about 5 minutes. Warm the wine and veggie broth together while the rice is toasting. almost absorbed. Continue this until the rice is al dente, but not completely soft.
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Toss the lemons and asparagus in the 1 tsp. of oil and 1/8 tsp. of salt.

Ladle in the liquid 1 cup at a time, slowly and consistently stirring the rice until each cup of liquid is

Stir the salt and almonds into the risotto. Chop the asparagus. Stir the asparagus into the risotto. Top the risotto with the grilled lemons.

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Recipe by Chef Jason Wyrick
On The Grill August 2009|208

Low-fat Version
Omit the oil from all parts of the recipe and marinate the asparagus in a light vinegar solution for about 4 hours prior to grilling to keep it hydrated and flavorful. Do not saut the leeks before toasting the rice, but add them when you start adding the veggie broth so they simmer with the broth.

Kitchen Equipment
Grill Tongs Pot (enameled works well) Pot for the stock Measuring Cup Stirring Spoon Knife Cutting Board Wide Mixing Bowl Measuring Spoon

Presentation
I like choosing colorful plates for this dish, ones that have light colors that mimic late Spring/early Summer colors.

Time Management
The timing can be tricky, so I suggest getting the asparagus and lemons grilled before working on person works the grill.
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the risotto. If you can pull a partner into the recipe, one person can work on the rice while the other

Complementary Food and Drinks


Serve this with a glass of the same white wine you used to cook the risotto.

Where to Shop
All of the ingredients are fairly common, though you will get the best price on Arborio rice at Sprouts and at Trader Joes. Approximate cost per serving is $2.00.

How It Works
Toasting the rice with a bit of oil slows down the absorption process, allowing the rice to become creamier since it has to cook longer. By not adding all of the stock at once, the rice can be stirred more forcefully, knocking starch from the rice into the liquid, which is what makes a risotto creamy. give the risotto a lighter feel. The grilled lemons are used mostly for presentation, though they are fun to eat in small doses and

Chefs Notes
This recipe was an excuse to use more grilled asparagus, one of my favorite treats of the season!

Nutritional Facts (individual servings in parentheses, does not include any options)
Calories 1530 (382) Fat 10g (2.5g) Calories from Fat 90 (23)

Total Carbohydrates 333g (79g) Dietary Fiber 12g (3g) Sugars 3g (1g) Protein 27g (7g) Salt 1197mg (299mg) Vitamin A 49% (12%) Vitamin B6 12% (3%) Vitamin C 99% (25%)
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Calcium 9% (2%) Iron 52% (13%) Thiamin 57% (14%) Riboflavin 21% (5%) Niacin 39% (10%) Folate 40% (10%) Phosphorous 29% (7%) Potassium 30% (7.5%) Zinc 28% (7%) Magnesium 26% (6.5%) Copper 45% (11%)

Interesting Facts
Asparagus was also known as sparrow grass, a corruption of the official term for it.

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Recipe by Chef Jason Wyrick
On The Grill August 2009|211

Asian Fusion Bruschetta


Type: Appetizer Serves: 4 Time to Prepare: 35 minutes

4 slices of 4 wide bread of a Japanese eggplant 2 tsp. of sesame oil 1/8 tsp. of salt 8 cloves of roasted garlic tsp. of fennel seeds 1 tsp. of sesame seeds

Ingredients

Instructions

Preheat the oven to 400 degrees. Slice the eggplant. Mix that with the garlic cloves, salt, and fennel seeds. Toss all of that in 1 tsp. of sesame oil. Place this in a small baking pan and cover it with foil. Bake this for 25 minutes. Light the grill. Slice the bread. Brush the bread lightly with the remaining tsp. of sesame oil. When the coals are ready, grill the bread on both sides. Once the spread is done baking, load each slice of bruschetta with it.

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Kitchen Equipment
Grill Brush Knife Cutting Board Small Baking Dish Foil Oven Tongs

Presentation
If you want to make this look extra nice, add a sprinkle of sesame seeds to the finished bruschetta and lay a couple long cuts of green onion across the top.

Time Management
If you want to shave a bit of time off of the recipe, you can wrap the garlic, spices, and eggplant in foil and put it on the grill with the bruschetta. This has the added benefit of keeping your from becoming heated, as well!

Complementary Food and Drinks


Plum wine goes great with sesame and eggplant, so that is a natural complement for this bruschetta.

Where to Shop
Japanese eggplant is the long, thin bright purple eggplant that you see in many markets. If your

local market doesnt carry it, a gourmet market should have it as well as any Asian market. All of the other ingredients should be easy to find.
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How It Works
The sesame oil adds depth to the garlic and eggplant and the fennel seeds bring out a nice, exotic

aromatic flavor. Baking these items softens them, caramelizing the natural sugars inside them and softens them so they can become a nice spread.

Chefs Notes
I prefer toasted sesame oil with this recipe. Its incredible flavor really shines through on this one!

Nutritional Facts (individual servings in parentheses, does not include any options)
Calories 337.5 (84.4) Fat 13.3g (3.3g) Total Carbohydrates 46.3g (11.6g) Dietary Fiber 4.8g (1.2g) Sugars 4.3g (1.1g) Protein 8.2g (2.1g) Salt 674mg (168.5mg) Vitamin A 2% (0.5%) Vitamin B6 15% (3.8%) Vitamin C 10% (2.5%) Calcium 12% (3%) Iron 16% (4%) Thiamin 22% (5.5%) Riboflavin 16% (4%) Niacin 19% (4.8%) Folate 22% (5.5%) Phosphorous 13% (3.3%) Potassium 10% (2.5%) Zinc 7% (1.8%) Magnesium 11% (2.8%)
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Calories from Fat 119.3 (29.8)

Copper 11% (2.8%)

Interesting Facts
Another name for eggplant is brinjal. Eggplant is rich in both potassium and calcium.

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Recipe by Chef Jason Wyrick
On The Grill August 2009|215

Orange Tapenade Bruschetta


Type: Appetizer Serves: 4 Time to Prepare: 15 minutes

4 slices of 4 wide bread 1 tsp. of olive oil 20 green olives, pitted 10 black olives, pitted 2 tbsp. of capers 10 basil leaves 1 tbsp. of freshly squeezed orange juice 2 tsp. of olive oil 2 tsp. of orange zest

Ingredients

Instructions

Light the grill. In a food processor, combine the olives, capers, 2 tsp. of olive oil, and orange juice. Pulse this several times until you have a coarsely chopped tapenade. Slice the basil. Mix the sliced basil into the tapenade. Slice the bread. Set them on the grill and grill each side until it is toasted. These will grill quickly, so you will have to pay careful attention to them. When they are done, spread the tapenade on them. Zest the orange. Dress each bruschetta with orange zest. Brush each side lightly with olive oil.

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Recipe by Chef Jason Wyrick
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Kitchen Equipment
Grill Brush Measuring Spoon Food Processor Mixing Bowl Tongs

Presentation
Dont cover the entire bruschetta. This allows the grill lines to show around the edges. Also, dont mix the orange zest into the of the spread. tapenade as the brilliant orange contrasts well with the dark color

Time Management
Make sure to light the grill before starting on anything else. This will allow it to get rid of some of the heat, which keeps the bread from burning. If you want, you can make a big batch of tapenade ahead of time and then just pull small amounts from the refrigerator as you need it. Of course, it will get better as it sits.

Complementary Food and Drinks


This goes very nicely with a Chianti, blending a classy feel with the bold flavor of the bruschetta.

Where to Shop
You should be able to get all of these ingredients at a conventional market. However, you will probably pay quite a bit of money for the tapenade ingredients. For better flavor at a lower price, go somewhere that has an olive bar. They will often have capers there, too. The quality will be better, you can try different olives, and you can get the exact amount that you need.
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How It Works
Tapenades tend to be very intense. The orange juice in this recipe helps balance that. The zest

is there for color and also to give a burst of fresh aroma and lightness to the bruschetta. The grilled in the traditional manner in order to create a smoky, toasty flavor.

bruschetta is lightly brushed with olive oil to help guard against it drying out on the grill and it is

Chefs Notes
This was so good, I had to make extra. Already a fan of both bruschetta and tapenades, the addition of the orange made this an instant favorite. Admittedly, I had a little help as both oranges and bruschetta are classic Tuscan ingredients.

Nutritional Facts (individual servings in parentheses, does not include any options)
Calories 349.2 (87.3) Fat 17.0g (4.3g) Calories from Fat 153.3 (38.3)

Total Carbohydrates 41.1g (10.3g) Dietary Fiber 4.5g (1.1g) Sugars 6.3g (1.6g) Protein 7.9g (2.0g) Salt 3163mg (790.9mg) Vitamin A 14% (3.5%) Vitamin B6 2% (0.5%) Calcium 19% (4.8%) Iron 30% (7.5%) Thiamin 18% (4.5%) Riboflavin 13% (3.3%) Niacin 15% (3.8%) Folate 21% (5.3%) Phosphorous 8% (2%)
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Vitamin C 17% (4.3%)

Potassium 4% (1%) Zinc 5% (1.3%) Magnesium 10% (2.5%) Copper 23% (5.8%)

Interesting Facts
Bruschetta is properly pronounced brew-skett-uh. Bruschetta is sometimes called fettunta.

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Recipe by Chef Jason Wyrick
On The Grill August 2009|219

Fire Roasted Cauliflower with Roasted Garlic and Tomato Sauce

Type: Side Dish Time to Prepare: 40 minutes

Serves: 3

The Sauce 1 bulb garlic tsp. olive oil 1 cup small yellow tomatoes tsp. salt 1/8 tsp. paprika The Cauliflower 1 head cauliflower 1 tsp. olive oil tsp. salt 1/8 tsp. black pepper

Ingredients

Instructions

Light the grill and allow the flames to die down. Drizzle olive oil over the bulb of garlic. Wrap it in foil. Rub the cauliflower in olive oil and salt. Place the garlic and cauliflower just off center of the grill. head as evenly as possible. Roast the garlic until it is soft. Separate the cauliflower into florets, chopping the larger ones into bite-size pieces. Squeeze the roasted garlic cloves out of the garlic paper. Drizzle the sauce over the cauliflower florets. Blend the roasted garlic cloves in a blender with the tomatoes, salt, paprika, and black pepper. Allow the cauliflower to roast on the grill until it starts to blacken, rotating it to cook the entire

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Recipe by Chef Jason Wyrick
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Raw Version
Only use 2 cloves of garlic instead of a whole bulb.

Kitchen Equipment
Grill Tongs Foil Measuring Spoon Blender Knife Cutting Board

Presentation
Dont douse the cauliflower in the sauce. This allows the nice roasted marks to show through on the cauliflower. You can load the sauce into a squeeze bottle for nice sauce lines.

Time Management
Because the temperature on a grill can vary greatly from one use to the next, stay around the grill and watch the cauliflower and garlic to make sure they dont burn, checking them every couple of minutes and more frequently towards the end.

Complementary Food and Drinks


Serve this with lentils or rice.

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Recipe by Chef Jason Wyrick
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Where to Shop
You may need to purchase small yellow tomatoes at a gourmet store, though sometimes they are

available in large quantities at the warehouse style stores. Approximate cost per serving is $1.50.

How It Works
Roasting the garlic and cauliflower on the grill gives them both a subtle smoky flavor. Blending the

garlic with the tomatoes creates a creamy tomato sauce which sticks to the cauliflower. Yellow tomatoes are used for color.

Chefs Notes
Dont taste the sauce too much before serving it or else you may find yourself eating all the sauce before it even hits the cauliflower!

Nutritional Facts (individual servings in parentheses, does not include any options)
Calories 327 (109) Fat 7g (2g) Total Carbohydrates 49g (16g) Dietary Fiber 15g (5g) Sugars 14g (5g) Protein 17g (6g) Salt 1157mg (386mg) Vitamin A 1% (n/a) Vitamin B6 88% (29%) Vitamin C 484% (161%) Calcium 13% (4%) Iron 17% (6%) Thiamin 29% (10%) Riboflavin 24% (8%)
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Recipe by Chef Jason Wyrick
On The Grill August 2009|222

Calories from Fat 63 (21)

Niacin 44% (15%) Folate 91% (30%) Phosphorous 35% (12%) Potassium 91% (30%) Zinc 12% (4%) Magnesium 25% (8%) Copper 21% (7%)

Interesting Facts
The white head of cauliflower is sometimes called the white curd.

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Recipe by Chef Jason Wyrick
On The Grill August 2009|223

Tasty Marinated Tofu Fingers with Spicy Peanut Sauce


Type: Snack /Main Time to Prepare: 55 min Serves: 10

Ingredients
Marinated Tofu 1/3 cup plus 1 tbsp. rice vinegar 1/3 cup light brown sugar 1/2 tsp. soy sauce 1/4 tsp. crushed red pepper flakes 1 pound extra firm tofu cut into 10 thick fingers Spicy Peanut Sauce 1/3 cup organic unsalted crunchy peanut butter 3 tbsp. freshly squeezed lemon juice 3 tbsp. maple syrup 1 tbsp. water 1/4 tsp. salt 1/8 tsp. hot sauce

Instructions
Making the Marinade Combine the vinegar, brown sugar, soy sauce, and crushed red pepper flakes in a 1-quart saucepan. Gently warm over medium heat until the sugar is dissolved. Pour into a shallow baking dish and add the tofu fingers. Marinate for 8 to 12 hours, turning several times. Insert the wooden skewers deeply into the tofu fingers, and grill the fingers on the barbecue for about 5 to 8 minutes, turning frequently to avoid burning. Making the Peanut Sauce
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Recipe by Chef Mayra a.k.a Dr Flavor
On The Grill August 2009|224

Combine all the sauce ingredients in a bowl and stir with a wire whisk until smooth and creamy. Serve the tofu fingers with the sauce on the side. Making the Tofu Fingers Rub the tofu fingers in oil and lightly salt them. Pierce them through the length with the skewers. Grill them until they develop light grill lines on opposite sides. Option for Baking Preheat the oven to 400 degrees. Do not use the skewers. Arrange the tofu fingers on a lightly oiled baking sheet and bake them for about 20 minutes.

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Recipe by Chef Mayra a.k.a Dr Flavor
On The Grill August 2009|225

Kitchen Equipment
1-quart saucepan Wire whisk Medium Bowl Knife and cutting board Measuring cups Measuring spoons Oven Tongs 10 Skewers

Complementary Food and Drinks


Vegan Beer or Wine Dr Flavor Super Island Chiller Nice bottle of Alkaline water

Where to Shop
All the ingredients can be found in your favorite natural or general grocery store.

Chefs Notes
Marinated tofu and a vibrant peanut sauce were destined to meet as a great starter, perfect for any occasion. Prepare the sauce and marinate the tofu a day ahead so all that's needed is a quick sizzle on the barbecue or a brief warming in the oven. In addition to a dipping sauce, the spicy peanut sauce doubles as a tasty dressing for a salad or steamed vegetables. The sauce can be prepared up to three days in advance.

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Recipe by Chef Mayra a.k.a Dr Flavor
On The Grill August 2009|226

Interesting Facts
Tofu history in Western world - In 1603, the Spanish dictionary Vocabulario da Lingoa de Lapam was the first European document with reference to the word "tofu. Domingo Fernandez
de Navarrete described in his book A Collection of Voyages and Travels how tofu was made. The first English reference to tofu was in 1704, when Navarrete's book was published in English.

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Recipe by Chef Mayra a.k.a Dr Flavor
On The Grill August 2009|227

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