Jamaican Jerk Vegetables (WFPBNO)

The weather has been so nice the last week or two. Warm during the day but nice enough we have turned the air conditioning off a couple of times. I made a run to the local produce stand last week bought some really nice bells and zucchini. I decided to fire up the grill and use my grill basket to cook these. A homemade jerk seasoning was perfect. Be sure you prep all of your veggies while the grill preheats and get a pot of rice on to serve along side these delicious vegetables.

Seasoning:

• 1 teaspoon dried thyme
• 1 teaspoon coconut sugar
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon cayenne
• 1/2 teaspoon ground allspice
• 3/4 teaspoon smoked paprika
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon freshly ground black pepper

Mix all the above ingredients in a small bowl until evenly distributed. Set aside.

Produce:

• 1 large red onion, cut into 1-1/2 inch pieces
• 1 yellow bell pepper, cut into 1-1/2 inch pieces
• 1 orange bell pepper, cut into 1-1/2 inch pieces
• 1 medium zucchini, cut in half length wise and sliced into 3/4 inch chunks
• 8 ounces baby bella mushrooms, cut in half if they are large
• 12 ounces cherry tomatoes
• Braggs liquid aminos, to spritz on veggies

Add veggies to a large bowl.

Spritz with liquid aminos so that the spices stick.

Add spices and give it all a good toss.

Preheat the grill basket.

Add all the veggies and close the lid. 

Cook about 10 minutes, give it a good toss. Cook until veggies are slightly tender, but not mushy or soft.

Serve over rice. I added a splash of spicy pineapple salsa and bbq sauce to the veggies.

Leftovers reheat well, but fresh off the grill is the best!!!

Enjoy!

BBQ Stuffed Sweet Potatoes

I love sweet potatoes stuffed with BBQ anything. Although we have gone 99% whole foods plant based no oil, I do have a few stray packages in the big freezer of vegan meats. I had never tried the No Evil Pit Boss (it was delicious). So maybe once a month I'll break out a package of faux meat and we do enjoy it. I know it's processed, has too much oil and sodium. But this was delicious. It's gone and I won't be buying anymore. So without further apology and blabbing here is the recipe. If you don't eat faux meat, I would suggest you try this with chopped tempeh or sliced mushrooms or garbanzo beans.

That was the sorriest piece of corn EVER!

• 2 large sweet potatoes
• 1 package No Evil Pit Boss
• sliced scallions, for garnish

Wrap the sweet potatoes in foil and Bake at 350 for 2 hours in my toaster oven. If you use a regular oven or even a newer toaster oven may cook 1 1/2 hours. At the half way mark I flip them over, front to back and left to right so that they cook all the way through. When the potatoes are almost done add the Pit Boss to a skillet and hit through. Follow the directions on the box.

While the potatoes were cooking I grilled the corn. Place corn in husks on hot grill and cook for 8 minutes, roll a third of the way over and cook another 8 minutes. Finally, roll to the uncooked side and cook a final 8 minutes. Remove and set aside to cool slightly.

Once the sweet potatoes are done, remove the foil. Split down the middle and loosen up the inside.

Top with the hot Pit Boss BBQ.

Add scallions for garnish and flavor.

Enjoy!!!

BBQ Beer Brats

I had a package of Tofurky Beer Brats and came across a few different recipes for kabobs. I decided to forgo the stick and toss the ingredients in my grill basket. They turned out great, however the basket was a sticky mess. I've since made these and just tossed everything in a large non-stick skillet. This was a much easier clean up. Feel free to sub out any fresh veg you have on hand.

• 1 medium zucchini, cut into 1/2" rounds
• 1 medium sweet onion, cut into 8 wedges
• 1 package baby bella mushrooms, halved
• 1 red bell pepper, but into 1" pieces
• 3/4 cup vegan bbq sauce
• 1 package Tofurky Beer Brats cut into 3/4" rounds
• 1 box Near East Whole Grain Couscous

Toss all ingredients into a large bowl and toss well.

If grilling, preheat grill to medium high and spray your grill basket with cooking spray.

If using a nonstick skillet, give it a spray and preheat.

Add ingredients to grill basket. Stir well every 5 minutes or so. (do the same thing if using a skillet.)

Cook until veggies are tender, about 15 minutes.

I served these over whole wheat couscous, but it would also be good over rice or placed in a bun.

Crispy Chick'n Sandwiches

What's not to love about a sandwich? I mean the entire meal between two slices of a bread that is either soft, or firm, toasted or not. Ummmm - I love Gardein products and had just bought a fresh pineapple from the grocery and decided to grill the pineapple and make a sandwich for lunch. Below is how it all came together:

• 1 package Gardein Crispy Chick'n Fillets (I only used 2 fillets)
• 2 Pretzel Rolls (or bread/bun of your choice)
• 1 pineapple, peeled and sliced into 1/2 thick slices, cored
• 1 red onion, sliced (not pictured)
• Sriracha
• Vegenaise

Mix 2 parts Vegenaise with 1 part Sriracha-- stir well, set aside.

Heat the grill, once ready grill the pineapple slices and 2 slices of red onion (1 slice per sandwich)

 Cook chicken fillets according to package directions

Spread the mayo/sriracha mixture on each side of buns.

Add a slice of grilled pineapple.

Top with chicken fillet. (You can add another smear of sauce if you have some leftover.)

Top with grilled onion slice.

Add the top bun, and enjoy!!

Grilled Corn on the Cob

I've been cooking corn on the cob like this for years and can't believe I haven't blogged it yet. This is so easy folks, no need to do anything fancy. Just follow these steps for an awesome ear of corn. I have submitted this recipe to the Virtual Vegan Linky Potluck.

• corn on the cob
• margarine
• salt and pepper

Soak the corn in water for about 30 minutes before grilling to help keep the husks from burning.

Flip it over about half way through the soaking process.

Heat your grill to about 350. Lay the corn on the grill. (Yes that's it, don't shuck it, don't pull off the silks, just lay it on the grill.)

After 8 minutes rotate 1/3 of a turn.

After 8 more minutes, rotate it another 1/3 of a turn.

After 8 more minutes remove it from the grill. (That's a total of 24 minutes on the grill.)

Now this corn is hot so don't burn  yourself. Pull back the husks one or two at a time making your way around the corn until they are all pulled back. That is your handle. Pull the silk and it should slide right off, there may be one or two strays that you have to go after. But, for the most part they should all come off.
(I forgot to take a pic of this part, I was so excited about eating it.) Rub some margarine on your cob, a little sprinkle of salt and if you wish some black pepper.

Enjoy!! We had roasted beets and a Gardein Chicken Fillet with our corn.

Portobello Mushroom Burgers

On the weekends I love a sandwich for lunch and burgers are one of my favorites. There is no denying that I think Gardein Frozen Burgers are the best vegan patties on the market. But sometimes I don't want a processed burger regardless of how good it is, that's when I turn to Portobello mushrooms. I cooked these on a grill pan on the indoor stove but feel free to throw them on the outdoor grill, just keep on eye on them.

• 2 portobello mushroom caps
• 2 tablespoons balsamic vinegar
• 1 tablespoons low sodium soy sauce
• 1 tablespoon olive oil
• 2 teaspoons Montreal Steak Seasoning
• 2 thick slices red onion
• Daiya cheese shreds, I used cheddar
• 2 slices tomato
• 1/2 avocado, sliced thin
• letttuce, spinach, romaine, whatever you have on hand
• 2 buns, I prefer whole-wheat but didn't have them

In a large bowl large enough to hold your mushrooms, whisk together vinegar, soy sauce, oil, and Montreal steak seasoning.

Place the mushroom caps in the bowl and toss with sauce, using a spoon to evenly coat. Let stand at room temperature for 20 to 30 minutes, turning a few times.

Heat a grill pan over medium heat. Spray the pan lightly with oil. Cook the mushrooms on the grill, reserving marinade for basting. Grill for 5 to 7 minutes on each side, or until tender, brushing with marinade frequently.

While the mushrooms cook, grill the onions about 1 minute on each side and top the mushrooms with cheese.

To serve, place the greens you chose and the grilled portobello mushrooms on the bottom bun and top with the grilled onions, sliced tomato and avocado.

This is a juicy burger, so be sure to lean over that saucer and have plenty of napkins handy.