Grilled Veggies in a Tomato-Cilantro-Turmeric Sauce (V)(GF)
2 large plum tomatoes, coarsely grated on a box grater
2 garlic cloves, minced
1/2 cup pure olive oil
1/2 cup chopped cilantro
1 tbsp. turmeric
1 lemon, juiced
1 zucchini, sliced
1 red onion, sliced
2 vine-ripened tomatoes, sliced
Vegetable oil, for brushing
Salt and freshly ground pepper
- In a food processor, combine the grated tomatoes, garlic, olive oil, lemon juice, turmeric and cilantro. Pulse until smooth. Add the veggies to marinade and coat thoroughly. Cover and refrigerate for 30 minutes.
- Light a grill. Thread the veggies onto metal skewers (if you’re using bamboo skewers, make sure you soak them for 30 minutes prior to grilling), leaving a small space between each piece. Brush the veggies with vegetable oil and season with salt and pepper. Grill over moderate heat, turning occasionally, until lightly charred and just cooked through, about 10minutes.
- Use extra sauce for dipping. :)
BBQ Tempeh & Veggie Bowl (GF)
the salad ingredients:
1 package of tempeh, diced (I made Nick’s with grilled chicken)
2 tbsp avocado oil (or extra virgin olive oil)
1 can black beans, drained and rinsed (make sure the can is BPA free)
1/2 cucumber, diced
1/2 cup cherry tomatoes, halved
1/2 small red onion, diced
4 leaves of romaine lettuce, cleaned and roughly chopped into bite-sized pieces
1/2 C cilantro, chopped
2 ripe avocados, mashed with 1tsp lemon juice and salt
1/4 cup of cooked jasmine rice
sprinkling of bleu cheese
the BBQ sauce ingredients:
2 tbsp mustard powder
2 tbsp garlic powder
2 tbsp smoked paprika
2 tbsp sea salt
2 tbsp fresh pepper
5.5 oz can tomato paste
2/3 cup apple cider vinegar
2 tbsp molasses
¼ cup maple syrup
2 tsp organic cane sugar
- Combine all of the BBQ sauce ingredients and blend together. Pour the mixture into a saucepan and heat through.
- Heat some oil in a frying pan over medium/high heat and add the tempeh. When the tempeh is to your preferred texture (this is about 5 minutes on each side for me) add a couple tablespoons of BBQ sauce to the pan to coat the tempeh.
- Chop all the veggies and prepare your avocado mixture. Give each veggie a designated spot in your bowl. Or you can toss them all together if you prefer. Spoon a small amount of rice and add some cilantro on top of the salad.
- Add the hot and tangy tempeh to the salad with a little sprinkling of bleu cheese and you’re good to go!
I can’t think of a more enjoyable way to welcome the summer season than having a BBQ. Well, maybe reading a good book on a white sanded beach could rival it, but let’s be real!
In Scottsdale, the temperature is already in the triple digits and we’re getting dangerously close to record-breaking heat for this time of year – really 112 before it’s even summer?? We Arizonans may be in for a brutal attack this year.
To beat the heat, make something cool and refreshing to pair with hot and crispy bbq items. I like to make a salad of watermelon, tomatoes, feta and fresh herbs.
Doesn’t that combo sound delectable?
That’s because it is!
Watermelon, Tomato and Feta Salad
1 lb watermelon
1 lb red ripe tomato
2 tablespoons fresh mint leaves
2 tablespoons fresh basil leaves
7 1/4 ounces feta cheese, crumbled
1 teaspoon dried oregano
1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
- Peel the watermelon and cut into bite-sized cubes.
- Cut the tomatoes into quarters and toss in the olive oil and balsamic vinegar with the fresh mint and basil leaves.
- Scatter the feta cheese and oregano over the top to serve.
Well, it’s been summer for quite some time now – especially in Arizona – we’ve been hitting over 100 since May! The sweltering heat gets us in the mood for grilling on the patio. I had some tofu steaks on hand and Nick had just picked up his meat selection from some Groupon deal he bought awhile ago. Even though I don’t eat meat, I must say his steak choices were gorgeous and had perfect marbling. So perfect, that he didn’t even mess with it before putting it on the grill – just a dash of salt and pepper and he was good to go.
I had a hankering for something spicy and tangy – I think you see where I’m heading. Frank’s Red Hot “Buffalo” style sauce. The great thing about tofu is that it can pick up marinade flavors really well and in a very short amount of time. I just marinated the tofu for about 20 minutes, tossed it on the grill with Nick’s steak and let the grill do it’s thing. I served my tofu with a quick Garlicky-Lime Aioli; it was a nice cooling element with the spiciness.
Here’s a a picture of Nick with his prized steak:
Here is my recipe:
Buffalo Tofu Steaks
- 1 16-ounce block of extra-firm tofu
- 1 teaspoon olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon paprika
- 1/4 cup Frank’s Red Hot Buffalo Sauce
- 1/8 cup Earth Balance Soy-Free Butter, melted
- In a bowl, combine the oil, salt, paprika, hot sauce and melted butter.
- Cut the tofu into steaks and gently toss to coat with the mixture. Let the steaks sit in the mixture for 20 minutes before grilling.
- Place each tofu steak in a single layer on the grill. Grill for 5 minutes on each side. (Nick’s steak needed to be cooked for 6 minutes on each side, so we timed it accordingly)
- 1/4 cup mayonnaise
- 1 teaspoon grated lime rind
- 2 tablespoons fresh lime juice
- 1 garlic clove, minced
- pinch of paprika
- pinch of salt
- pinch of pepper
Combine all ingredients in a small bowl. Mix and serve.
It was so yummy that even my well-mannered pit bull, Eleanor was begging for table scraps: