Cookout Recipes (Most Popular)
Ever since my move to south Louisiana some four (almost five) years ago, I've become enamored with the ready availability of sweet red and yellow peppers all year round. Perfectly crunchy and naturally sweet, these peppers get their flavor from extended exposure to hot Louisiana sun turning first, green, then yellow and red at full maturity. http://www.clearlydeliciousfoodblog.com/20
12/stuffed-peppers-with-cheese-and-spi
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This is based of an About.com recipe, but I changed a lot. I will say that the sauce I used isn't technically vegetarian (fish ingredient). Use whatever sauce you like, but keep in mind that will change the nutritional information.
Can make this vegan by omitting or replacing cheese. It's actually a really pretty chili if you want to make a nice presentation.
Also, this recipe isn't well written, because I wrote it off memory several months ago just to share it on Facebook. I may improve later.
Like a lot of my recipes, this was pretty much made up as I went. Oil and seasonings may not be the same as what I used or what I will use in the future. Do what feels right. The first time I made this, I only steamed the tempeh, and it tasted strongly like tempeh. Use seasoning that seem appropriate for beef - garlic, onion, pepper. The braggs/soy sauce is there to "beef-up" the taste, but you can also use stake sauce or a marinade meant for beef.
To veganize: Use whatever vegan boxed "cheese" pasta you like. Use milk substitute. Make sure all your seasonings are vegan; or, if you like the raw taste of tempeh, don't use any.
This is the final installment of kid-friendly Indian dishes. Obviously this dish was inspired by my insistence that people, and in particular kids, like to eat things off of sticks. I also wanted to experiment with BBQing seitan, operating on the rationale that baked seitan tastes pretty darn good so how much different would it be to BBQ it? So, can you BBQ seitan? The answer is yes, but with two caveats. First, you really have to keep the heat low. Seitan is not meat and thus does not ooze fat and blood and whatever else comes out of flesh when you cook it. Therefore, if you go firing up the BBQ like you are grilling a steak, then you, my friend, are going to end up with a dry, crunchy, and altogether unpleasant meal. Second, you need to regularly turn and baste the seitan to keep it hydrated. The end result was a very meat-like skewer. Maybe too meat like. They were a little chewy, but the kids absolutely loved them--especially because they could poke each other with the skewers when the meal was over.
This is a “to taste” recipe. You will need to adjust the amount of the rub ingredients to your liking, ensuring that you have enough to sufficiently cover the meat.
I modified an awesome recipe for veggie burgers that my best friend and fellow vegan gave me. It blew every other recipe I had clean out of the water!
This milkshake-like version of a certain NYC hotdog chain's drink is full of all the healthy fruits the original is not!
Perfect melange of vegetables for summer grilling and makes it easy to get your "Five a Day" allotment.
My healthy version of a favorite cookout mainstay. Made with wheat germ for extra protein, iron, niacin, folic acid and Vitamin E! Rich in complete protein and flavor.