Steven Raichlen's Barbecue! Bible

Posts Tagged ‘meatless’

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Green Meets Grill

Green Meets Grill

No, I haven't gone over to the dark side. But I did recently publish a vegetarian barbecue book -- in French in Quebec, where believe it or not, I have a French language TV show on barbecuing and grilling called Le Maitre du Grill. The book may be for the French-speaking visitors to BarbecueBible.com, but vegetarian grilling is for all of us. According to a recent New York Times story, while only 5 percent of Americans embrace a vegetarian diet...

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ADLER BOOK

FROM SEED TO SIZZLE Longtime friends turned competition barbecuers Karen Adler and Judith Fertig (aka the "BBQ Queens") have just released their latest book, The Gardener and the Grill (Running Press, 2012). It's a great resource for seasonal eaters, practitioners of "Meatless Mondays", and year-round grillers. Among the recipes are Wood-Grilled Shrimp with Yellow Peppers, Grilled Gazpacho, and Planked Butternut Squash with Sage and Brie. Carnivores...

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Deusch Grilling

STEVEN'S LATEST BOOK Here's the latest from Holland, where vegetarian grilling has become a barbecue mania. It's a collection of Steven Raichlen's favorite meatless grilling recipes. If you read Dutch, you can order the book: Vegetarian Barbecuing. If not, well...just looking at the photos will make you hungry.

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GRILLED CHEESE

VEGETARIANS AT THE GRILL  Who knew that vegetarian grilling was that popular? Steven's book Vegetarians at the Grill is a best-seller in Holland. Here are some grilled cheese kebabs from the set of his French-Canadian TV show. To make the kebabs, use squares of tomato, pepper, onion, and a grilling cheese like Greek halloumi or Indian paneer. Check out the skewers--sturdy branches of rosemary, leaves stripped from the bottom to make room...

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MEAT ON A STICK

STICK MEAT CHEZ STEVEN  When Martin Lamire and Lynn Gosselin from Montreal's stunning Le Must Magazine came to Steven's Florida home, kebabs were on everyone's mind. Above, shish kebab (from the Turkish word shish--"sword"--and kebab--"meat." Notice how the vegetables are cooked by kind on separate skewers so you can cook the onions longer, the tomatoes shorter, and still have everything come out to the degree that best suits it. ...

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