Steven Raichlen's Barbecue! Bible

Posts Tagged ‘vegetarian’

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Grilled Avocado Toast: The New Power Breakfast

Grilled Avocado Toast: The New Power Breakfast

Avocados have long been deemed powerfully healthy nourishment, earning a place as the super food of choice for many. Popular dishes like guacamole and Cobb Salad are an easy way to incorporate the delectable fruit into any diet (yes, avocados are technically a fruit!). But a trend has taken hold: avocado for breakfast! Avocado toast (also known as the avocado tartine) was born in Los Angeles, and has become the new power breakfast. To take it up a notch,...

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Vegetarian Grilling: Charred Whole Eggplants, Couscous and Confit Peppers

Vegetarian Grilling: Charred Whole Eggplants, Couscous and Confit Peppers

From time to time we offer guest blogs on Barbecuebible.com. This one comes from Alice Hart, author of The Way to Eat Now: Modern Vegetarian Food. Alice Hart is a master at crafting seasonal vegetarian recipes, inspired by her travels around the world, that celebrate produce and other whole foods, as well as spices and herbs by the handful. Alice Hart's Whole Eggplants, Couscous and Confit Peppers recipe is a reminder that grilling is one of the healthiest...

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Planet Barbecue

Chiles Rellenos Hit the Grill

Chiles Rellenos Hit the Grill

Warning to all you carnivores out there. The following blog and recipe are vegetarian. But I promise you won’t miss the meat. Raichlen’s rule holds that if something tastes good boiled, baked, sauteed, or fried, it surely tastes better grilled. Case in point: chiles rellenos. This traditional Oaxacan dish—poblano chiles stuffed with cheese (and sometimes ground beef) and deep-fried in egg batter—puts 450 calories on your waistline and 37 grams of...

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Barbecue University™

Ultimate Vegan Barbecue: The Secret to Grilling Tofu

Ultimate Vegan Barbecue: The Secret to Grilling Tofu

Shhh. Don’t tell anyone—especially not our hardcore carnivore friends—but I have been know to eat grilled tofu. Willingly. Even with gusto. So it’s with pleasure that I introduce fellow Workman Publishing authors Nadine Horn and Jörg Mayer, the writers behind VBQ—The Ultimate Vegan Barbecue Cookbook. The authors are not only vegetarians. They're vegan, which in some BBQ circles makes them heretics. But listen up, because they also have the chops when they fire up the...

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Planet Barbecue

The Impossible Burger: Coming to a Grill Near You?

The Impossible Burger: Coming to a Grill Near You?

I cheated on Fat Doug yesterday. Instead of my usual all-beef burger topped with griddled pastrami, Swiss cheese, and coleslaw (the “Fat Doug), I ordered the “Impossible Burger,” the new vegetarian patty that’s been getting a lot of attention in the food press lately. It was recently added to the menu at B Spot, a local gastropub owned by Iron Chef Michael Symon. If the famously carnivorous Symon thinks the faux meat patty is worthy, I reasoned,...

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Grilled and Smothered Artichokes from the Vegetable Butcher

Grilled and Smothered Artichokes from the Vegetable Butcher

From The Vegetable Butcher. Photo by Matthew Benson. You may be able to carve meat, but butchering vegetables...? Today’s guest blog post comes from fellow Workman Publishing author, Cara Mangini, who wrote a fabulous book called The Vegetable Butcher. Yeah, I know, most of you are unrepentant carnivores—me too—but these gorgeous and unbelievably tasty grilled artichokes sure made me sit up and take notice. We’re talking top-ten-dishes-of-the-year delectable,...

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Gazpacho Hits the Grill

Gazpacho Hits the Grill

Photo by Richard Dallett. Triple digit heat across the Midwest and Europe. Drought in California. Wildfires throughout the West. 2015 is shaping up to be one of the most torrid summers on record, and that’s before you factor in the heat of the grill. For years, I’ve relied on a simple remedy from the garden to beat the heat—a sort of a cross between a cold soup and salad. The Spanish call it gazpacho. I call it the most refreshing...

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The Best Cheeses for Grilling

The Best Cheeses for Grilling

Photo by Richard Dallett. Congress has designated April “Grilled Cheese Month.” (Good to know our elected representatives are doing something useful.) So there’s no better time to point out that there’s grilled cheese, and then there’s grilled cheese. What our elected representatives probably had in mind was the classic white bread-processed orange American cheese sandwich crisped on a griddle or in a skillet. You can do better. Build the sandwich with focaccia and smoked mozzarella, for example,...

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