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Publix GreenWise Market Magazine - Summer 2009
You Can Grill That?
 Meatless options that turn a summer ritual into a vegetarian’s favorite.
Step into barbecue season with a fresh attitude. If you thought grilling and vegetarians didn’t go together, you’re in for a tasty surprise. Check out these options.
Marinated Tofu Burgers. Marinating gives tofu a rich flavor, and grilling creates a crisp outer crust. Buy extra-firm tofu, remove it from the package and set it in a shallow dish lined with paper towels. Stack several paper towels on top of the tofu, held down with a heavy pan. Let it sit for about 15 minutes. (Pressing the water out makes tofu less likely to fall apart.)
After pressing, cut the tofu into ¾-inch-thick slices and place it in a shallow dish. Cover with a purchased Asian sesame vinaigrette dressing and let it marinate for 15 minutes, turning once halfway through. Place the tofu on a well-oiled medium-hot grill for 3 to 4 minutes per side. Top each slice with a thin slice of red onion and some grilled pineapple slices and serve on whole wheat buns.
Grilled Tempeh. This chewy soybean cake is denser than tofu, so it takes longer to soak up a marinade. Steam or simmer for 20 minutes and place burger-size squares in a shallow container; cover with a purchased herb-and-garlic marinade and refrigerate overnight. Grill over medium-hot coals until heated through, about 2 minutes per side. Top with fresh avocado and tomato slices and serve on whole wheat buns.
Eggplant Melt. Cut peeled or unpeeled eggplant into thick slices. Lightly coat the slices with olive oil and grill until just tender (approximately 5 to 7 minutes per side for a half-inch slice). Place each one on a thick slice of hearty whole-grain bread, then top with canned roasted red peppers, mozzarella and another piece of bread. Grill on low heat until the cheese is melted.
Portobello Burgers. Place three or four portobello mushroom caps in a shallow dish and add a marinade made with a quarter-cup of balsamic vinegar, 3 tablespoons of olive oil, 2 cloves of minced garlic and a half-teaspoon each of salt and pepper. Marinate for 15 to 20 minutes, turning once or twice. Oil the grates and grill the mushrooms for 5 to 6 minutes per side (or until tender). Top with mozzarella and grilled onions.
If you’re worried about grilling these unfamiliar foods, practice before the day of your cookout. “Vegetables are great on the grill, but they do tend to stick,” says Sarah Krieger, R.D., a Florida-based spokesperson for the American Dietetic Association. This is also true for tofu, tempeh and other meatless foods that are low in fat. To prevent sticking, she suggests brushing the food with oil or using a marinade that has oil in it.
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Grill Naturally
Try earth-friendly Publix GreenWise Market Hickory Smoking Chips, Mesquite Smoking Chips, Hickory Chunks, Mesquite Chunks or Lump Charcoal. All are based on the renewable resource of wood rather than coal. They contain no chemical additives, fillers, fragrances or artificial flavorings; let off no petroleum by-products; and produce limited ash. Plus the lump charcoal is quick-starting and burns hotter than briquettes. All of these products are packaged in biodegradable or recyclable bags.
Quick Fix
When time is short, your neighborhood Publix has several grill-ready meatless options. Serving The Good Dog meatless hot dogs or Morningstar Farms Garden Veggie Burgers with one of the following topping combos transforms them into special taste treats:
HOT DOGS: broccoli slaw mixed with light ranch dressing; vegetarian chili and shredded cheese; black bean and corn salsa
BURGERS: pizza sauce, mozzarella cheese and fresh basil leaves; smoked cheddar and chipotle salsa; barbecue sauce and fresh mango slices |
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