Guest guest Posted December 27, 2000 Report Share Posted December 27, 2000 * Exported from MasterCook * Chile Mayonnaise Recipe By :Molly Katzen Serving Size : 0 Preparation Time :0:00 Categories : Sauces & Gravies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup soy mayonnaise 2 tablespoons chili powder Combine in a small bowl, and beat until uniform with a small whisk. Cover tightly and refrigerate until use. (It will be an amazing color!) Cuisine: " Vegetarian Barbecue " Copyright: " 1994 " Yield: " 1 cup " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 47 Calories; 3g Fat (36.0% calories from fat); 2g Protein; 8g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 152mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Fat. NOTES : If you have any left over, spread it on bread in sandwiches, or use it for artichoke dipping. Nutr. Assoc. : 0 0 * Exported from MasterCook * Garlic Oil Recipe By :Molly Katzen Serving Size : 0 Preparation Time :0:05 Categories : Sauces & Gravies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup olive oil 4 large garlic cloves -- minced Combine the oil and garlic in a small saucepan. Heat gently until very hot (3 to 4 minutes over medium heat). Remove from heat, and brush onto foods to be grilled while still warm. Cuisine: " Vegetarian Barbecue " Copyright: " 1994 " Yield: " 1/2 cup " Start to Finish Time: " 0:05 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 973 Calories; 108g Fat (98.1% calories from fat); 1g Protein; 4g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 1 Vegetable; 21 1/2 Fat. NOTES : Leftover Garlic Oil can be spread onto thin baguette slices before baking them to make croutons. It can also be used in salad dressing. Variation: Garlic-Basil Oil--Same as above, but with a handful or two of minced fresh basil leaves added. Nutr. Assoc. : 0 0 * Exported from MasterCook * Grilled Bread Recipe By :Molly Katzen Serving Size : 0 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Prepare one thick slice of Italian bread or baguette per person. Brush the open surfaces with Garlic Oil and Garlic-Basil Oil, and grill over medium-hot coals until toasted, watching carefully to make sure it doesn't burn. Cuisine: " Vegetarian Barbecue " Copyright: " 1994 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: . Nutr. Assoc. : * Exported from MasterCook * Grilled Eggplant and Zucchini or Yellow Summer Squash Recipe By :Molly Katzen Serving Size : 0 Preparation Time :0:00 Categories : Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Use smaller whole ones, or cut larger ones into slices (at least 1/2 inch thick) or chunks large enough to not fall into the coals. Brush liberally with Garlic Oil or Garlic-Basil Oil and grill. To grill, place the slices high over hot coats, away from extreme direct heat and avoiding any flare-up areas. Move the slices around on the grill if necessary to avoid scorching. Depending on the thickness of the slices, the eggplant should need about 5 minutes on each side and the squash slightly less. Cuisine: " Vegetarian Barbecue " Copyright: " 1994 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: . Nutr. Assoc. : * Exported from MasterCook * Grilled Fruit Recipe By :Molly Katzen Serving Size : 0 Preparation Time :0:00 Categories : Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Pears: Choose firm ripe pears. Bose work very well for grilling--they stay the firmest during cooking. Core the pears and cut into quarters (peeling is not necessary unless the peel is unappealing to begin with), and grill over moderate heat for about 10 minutes. Bananas: Choose firm, ripe ones. Peel and cut them in half or leave them whole. If they are soft to begin with, they will get doubly soft during cooking and they might turn to mush, or worse yet, slide off the grill and into the coals, never to be heard from again. Cook the bananas over moderate heat, turning frequently, for 5 to 10 minutes. Pineapple: Peel and cut into round slices 1/2 inch thick, or into wedges. Grill over fairly hot coals for 5 to 10 minutes on each side. Peaches: Peel and cut in half. As with bananas, be sure the peaches are not too ripe (but they should be ripe enough to taste good!),and be sure, also, that they are not too small or they will fall into the coals. Grill over moderate heat 5 to 8 minutes on each side. Description: " These all taste wonderful served with fresh lemon or lime juice sprinkled on top. " Cuisine: " Vegetarian Barbecue " Copyright: " 1994 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: . Nutr. Assoc. : * Exported from MasterCook * Grilled Marinated Tofu and/or Mushrooms Recipe By :Molly Katzen Serving Size : 0 Preparation Time :0:00 Categories : Sauces & Gravies Soy Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tablespoons cider or rice vinegar 3 tablespoons soy sauce 3 tablespoons molasses 6 medium garlic cloves -- minced salt and pepper -- to taste Combine all marinade ingredients in a 9 x 13-inch glass pan or its equivalent. Cut the tofu into pieces about 3/4-inch thick and 2 1/2 inches square. (Portobello mushrooms can be left whole. Domestic mushrooms should have the stems removed.) Place the tofu and/or mushrooms in the marinade, cover, and refrigerate 12 to 14 hours. For the first few hours, turn the tofu and/or mushrooms every 30 minutes or so to maximize exposure to the marinade. Grilling the tofu: Cook over red-hot coals for about 5 to 8 minutes on each side, depending on the thickness of the tofu and the intensity of the heat. Ideally, the tofu should end up dark and crisp, and decorated with black stripes. Grilling the mushrooms: This is a little more subjective than the tofu. Cook the portobellos until they are heated all the way through and seem done to you. The same holds for their smaller domestic cousins--just be sure you don't cook these too long, or they'll shrink and possibly disappear. Description: " This delicious marinade is oil-free. " Cuisine: " Vegetarian Barbecue " Copyright: " 1994 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 232 Calories; trace Fat (0.6% calories from fat); 4g Protein; 58g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 3113mg Sodium. Exchanges: 2 Vegetable; 3 Other Carbohydrates. NOTES : This recipe makes enough for 1 1/2 pounds firm tofu or for about 2 to 3 medium portobello mushrooms, or about a pound of large, fresh domestic mushrooms. If you want to grill all three, just double the marinade recipe. Make sure the grill is well oiled, unless it is nonstick. Nutr. Assoc. : 2703 0 0 0 0 * Exported from MasterCook * Grilled Onions Recipe By :Molly Katzen Serving Size : 0 Preparation Time :0:00 Categories : Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Peel red or yellow onions and slice them lengthwise into quarters or sixths. Grill them over a hot spot--flame is okay. The outside layer will char. Remove it before eating. The inside will be perfect. Cuisine: " Vegetarian Barbecue " Copyright: " 1994 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: . Nutr. Assoc. : * Exported from MasterCook * Grilled Peppers Recipe By :Molly Katzen Serving Size : 0 Preparation Time :0:00 Categories : Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Stem and seed the peppers and cut them into quarter lengthwise. Brush all surfaces liberally with the Garlic Oil or Garlic-Basil oil. Grill over the hottest part of the fire (a flame is okay, and charring is not only okay, but preferable) until the skin is all puckered. If you choose to peel the peppers, the skins will come off easily. (They can also be left on.) Cuisine: " Vegetarian Barbecue " Copyright: " 1994 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: . NOTES : Grilled peppers are so delicious and so easy to peel, you might want to throw on some extra if you have room. Peel them and marinate for salads, soups, pasta sauces, etc. Nutr. Assoc. : * Exported from MasterCook * Grilled Polenta Recipe By :Molly Katzen Serving Size : 8 Preparation Time :0:10 Categories : Grains Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups water 2 cups coarse cornmeal 1 teaspoon salt Garlic Oil Place the water in a medium-sized saucepan and bring to a boil. Slowly sprinkle in the cornmeal and salt as the water boils rapidly. Whisk and cook over medium heat for 5 minutes, or until very thick. Divide the polenta between two standard-sized dinner plates and spread each mound into a circle about 3/4 inch thick. Chill until solid (at least several hours). Cut into wedges, brush both sides of each piece liberally with the seasoned oil, and place over indirect heat (glowing or white ash-covered coals). Grill more slowly and for a longer time than the vegetables (about 8 minutes or more on each side), so it heats through and becomes crispy on the outside. (You may wish to finish it off over a hotter area of coals to make sure the outside gets crisp enough.) As an extra precaution against possible sticking, brush each wedge of polenta with a little extra Garlic Oil of Garlic-Basil Oil before turning or moving it. Description: " This is an extra-thick polenta, suitable for cutting into solid wedges that will hold together on the grill. " Cuisine: " Vegetarian Barbecue " Copyright: " 1994 " Start to Finish Time: " 4:10 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 248 Calories; 14g Fat (51.1% calories from fat); 3g Protein; 27g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 271mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Vegetable; 2 1/2 Fat. Nutr. Assoc. : 0 435 0 0 * Exported from MasterCook * Garlic Oil Recipe By :Molly Katzen Serving Size : 0 Preparation Time :0:05 Categories : Sauces & Gravies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup olive oil 4 large garlic cloves -- minced Combine the oil and garlic in a small saucepan. Heat gently until very hot (3 to 4 minutes over medium heat). Remove from heat, and brush onto foods to be grilled while still warm. Cuisine: " Vegetarian Barbecue " Copyright: " 1994 " Yield: " 1/2 cup " Start to Finish Time: " 0:05 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 973 Calories; 108g Fat (98.1% calories from fat); 1g Protein; 4g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 1 Vegetable; 21 1/2 Fat. NOTES : Leftover Garlic Oil can be spread onto thin baguette slices before baking them to make croutons. It can also be used in salad dressing. Variation: Garlic-Basil Oil--Same as above, but with a handful or two of minced fresh basil leaves added. Nutr. Assoc. : 0 0 * Exported from MasterCook * Grilled Potatoes and/or Sweet Potatoes Recipe By :Molly Katzen Serving Size : 0 Preparation Time :0:00 Categories : Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Smaller ones (2-inch diameter or less) can be wrapped in foil and cooked in the coals. Poke with a fork to determine when they're done. Larger ones should be parboiled first until just tender, then wrapped in foil and finished in the coals. Sweet potatoes cooked this way taste divine with a little bit of fresh lime juice squeezed on top. Cuisine: " Vegetarian Barbecue " Copyright: " 1994 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: . Nutr. Assoc. : Quote Link to comment Share on other sites More sharing options...
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