July 21, 2013
This year, after years of enjoying barbecues at our son and daughter-in-laws house, we finally made the decision to buy our own small gas grill. We've had charcoal grills in the past but hardly ever used them, but now that we have our handy gas grill, we've been barbecuing left and right. We love our grill, by the way, and use it quite often. We tend to be a little repetitive in what we grill but since we only have ourselves to please, why not grill what we like best? We especially love to grill tempeh, zucchini, potatoes, peppers, mushrooms, asparagus, eggplant and corn.
I made an impromptu barbecue sauce by blending jarred, crushed tomatoes (more about the tomatoes in a future post) with a bunch of other ingredients, and brushing it on the tempeh as it grilled. It was great. My husband, who prefers to use recipes, found a recipe for barbecue sauce in "Complete Vegetarian Kitchen," by Lorna Sass, and has been marinating and grilling tempeh with the excellent sauce rather frequently. A Vitamix blends a fast, thick, smooth sauce in seconds with whatever ingredients you care to throw in.
We find that most fresh vegetables look and taste so good right off the grill that they don't really need enhancement, unless you'd like a sprinkle of herb salt or grind of pepper. I usually enjoy my corn plain, but have you ever tried rubbing a small amount of umeboshi plum paste on freshly cooked corn? It's a good substitute for butter and salt.
Here's a simple dinner of tempeh, zucchini, potato and curried cauliflower kimchi. (The potatoes don't looked cooked, do they? They were, though.) Tonight we're having tempeh (duh), potatoes, coleslaw, kale salad, quinoa with roasted veggies and parfaits! (Company coming!)