Tag Archives: grilled vegetarian sandwich

Grilled Seitan

Favorite Summer Grilling Recipes.

Summer in Maine is upon us, and we can’t get enough of it.
So cooking outdoors is where it’s at. Here are Toni Fiore’s 5 top favorite July 4th recipes.

Before we start, we wanted you all to know that we’ve cooked up a Vegan Mashup kickstarter campaign to move on to producing Season 2. And we really need you to help us
make it happen.

Happy 4th! We hope you enjoy Toni’s take on outdoor grilling.

 

1.Grilled Seitan & Tempeh
From Dry Rub to BBQ Sauce, Toni skewers the competition.

 
2. Vegetable Medley on Grilled Polenta
Nothing’s sweeter than soft Italian veggies heaped over Grilled Polenta

3. Portobello Arugula Salad Burger
Nobody can cook a mushroom like Toni and this Whole Food Burger pops with flavor.

4. NY Spicy Sweet Street Cart Onions
Toni bats it out of the park with her NY street cart onions.
Perfect on your favorite veggie dog with mustard.


 
5. Peaches On The Grill
Toni’s Sweet Finish to a great BBQ

Mixed Vegetable Grill

Onions and summer squashes are superb when grilled, but don’t be afraid to try any vegetable on the grill. Toni also likes to throw in carrots, fresh fennel, and halved baby potatoes. You’re only limited by your own imagination.

Serves 4-6

Ingredients:
Basic Balsamico Vinaigrette (makes about 1 cup):
3/4 c. extra virgin olive oil
2 T. good quality Balsamic vinegar
2. T. wine vinegar
1 clove garlic, thinly sliced
Salt and freshly ground black pepper to taste

Vegetables:
Eggplant, trimmed and cut lengthwise into 1/2″ to 3/4″ “steaks”
Portobello mushroom caps
Zucchini and summer squash, sliced lengthwise or
whole (if small)
Sweet onion( Spanish or Vidalia), sliced 1/4″ crosswise or into moon-shaped wedges
Bell peppers, red, orange & yellow have the most flavor

Or any other combination of vegetables you like!

To prepare:
Certain vegetables lend themselves to easy, quick grilling.

Our list of veggies need only be trimmed of stem ends and sliced for grilling. The key is to slice them thinly enough so that they cook evenly and quickly while still having a tad of firmness.

They may be brushed simply with oil and sprinkled with salt & pepper before and during grilling, or you can use our basic balsamic marinade/baste or your own favorite prepared vinaigrette-style dressing.

Note: You can serve this mixed grill with anything from bruschetta to rice to pasta and the leftovers make fabulous sandwiches on thick, crusty slices of French or Italian bread or rolled up on pita bread.

Asparagus Grilled with Lime

This recipe is both easy and elegant and if you’ve never tried grilling these tasty spears, now’s the time! Gorgeous stalks of fresh asparagus are blanched, then grilled and dressed with lime juice. Heavenly!

Serves 4

Ingredients:
Good-sized bunch of fresh asparagus stalks, preferably the thicker type suitable for grilling
Coarse kosher salt
Freshly ground black pepper
Fresh lime juice
Extra virgin olive oil

To prepare:
Blanch asparagus stalks by placing in salted, boiling water for a minute or two, until bright green. Remove quickly and rinse in cold water to stop cooking.

Lightly brush with olive oil and carefully place on hot grill so that the spears don’t fall through the holes. If you prefer, you can use a grill basket especially designed to hold smaller vegetables.

Using long-handled tongs, roll the asparagus around until all sides are just beginning to turn golden and spears are slightly tender. This should take only a few minutes.

When done, arrange stalks on serving platter, sprinkle with coarse kosher salt and freshly ground pepper and give them a good squeeze of fresh lime.

Note: Eat seasonally and eat well. Asparagus is the true culinary harbinger of spring and when it’s plentiful, I buy tons of it. Prepared with simplicity, asparagus is the ultimate vegetable. Look for fresh, tender asparagus with tight tips. Instead of cutting, snap off lower end of each spear where the woodier part meets the tender stalk.

Tempeh Club Sandwich

tempeh-club_450.jpg
Club Sandwich with Barbecued Tempeh

My daughter was a little skeptical about this sandwich when I first mentioned making it for our sandwich episode. But, after one bite, it quickly became one of her favorites. This sandwhich is so easy, delicious, and healthy and it’s a wonderful way to familiarize yourself with the nutty taste and texture of tempeh.

Tempeh comes in a variety of flavors. If you are using it for the first time, I recommend either the soy or three grain style. Here’s what you’ll need for two to four sandwiches.

Watch this recipe online .

Makes enough filling for 8 sandwiches

Ingredients:
2 Pkg. Tempeh, any style
1/2 c. shoyu soy sauce
1/2 c. cider vinegar
1/3 c. maple sugar (or syrup)
1/4 c. vegetable oil
2 t. ground cumin

To Prepare:
Preheat the oven to 350 degrees. Slice the tempeh in half then slice each piece in half again. Turn the tempeh pieces on their side and carefully slice them through the middle to make eight thin pieces. Lay the pieces in a single layer in the bottom of a 9″ X 13″ baking dish.

Whisk together all of the marinade ingredients and pour this over the tempeh. Cover with aluminum foil and bake the tempeh for about 30 minutes, then check it. When most of the marinade is absorbed – about 45 minutes into cooking time – take the foil off the pan and continue baking uncovered, until the tempeh has absorbed the marinade but isn’t too dry. Remove the pan from the oven.

This tempeh can be eaten hot as part of a Club Sandwich (see below), or cold, or at room temperature.

To make the sandwich:
1 large ripe, firm tomato, sliced thinly
4-8 green lettuce leaves
1 small red onion, sliced thinly
3 sliced roasted red pepper strips
4 slices Swiss cheese (optional)
4 or 5 T. Russian dressing (or mix vegan mayo with ketchup to make your own vegan version)
4-8 slices of hearty sandwich bread
Vegan margarine or vegetable oil for brushing

Heat a heavy skillet on medium heat. Prepare each slice of bread with lettuce, tomato, red onion, peppers, tempeh, and cheese (if using). Top with dressing, then place your top slice of bread on the sandwich. Brush the bread with margarine or oil and grill. Brush the un-greased top, flip carefully, and grill the other side until nice and toasty. Enjoy!

Tempeh Reuben

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Tempeh Reuben

Ingredients:
4 slices good quality rye bread
2 slices swiss cheese or vegan Swiss-style cheese
Four slices fried tempeh (see below for method)
1 T. vegetable oil
¾ c. sauerkraut (coleslaw may be substituted)
Vegan Thousand Island dressing
Softened margarine

Heat a heavy skillet, preferably cast iron. Place swiss cheese on two slices of bread and top each with tempeh laid side to side at an angle. Put two tablespoons of Thousand Island dressing on the tempeh, heap on some sauerkraut, then top with the remaining slice of bread. Coat each side with a light scraping of margarine and grill in pan, until toasty and golden. Remove, cut and serve.

Tamari Tempeh

Take a package of tempeh, any style, and cut into quarters. Take each quarter and slice in half through the center, so you have eight thinner slices.

Heat 3-4 T. of oil in a heavy skillet. Fry tempeh slices until golden brown on one side, then turn to brown the other side. When the tempeh is crispy and golden, remove and place slices onto a paper towel for a minute or so to drain any excess oil, then brush each side with tamari or soy sauce while the tempeh is still hot.