got friends coming by, but don't have time to prepare? if you have some veggies and tofu lying around, i suggest a "grill plate". it's fast, easy and gosh darn good looking!
grill plate
1 bunch asparagus
1 red pepper
1 yellow pepper
1/2 bunch bok choy
2 zucchinis - sliced
1 bunch swiss chard
2 red onions
2 cloves garlic - minced
1 large package of super firm tofu - drained well
1 loaf of mutli-grain bread - sliced
2 tbsp olive oil
2 tbsp tamari
2 tbsp old bay seasoning
salt and pepper to taste
in a small mixing bowl, combine 1 tbsp olive oil, the tamari and minced garlic. you will use this mixture for the tofu and veggies for basting.
wash all of your veggies and prep them for the grill (except the swiss chard....that will be used for garnish). take the ends off of the asparagus, and let your spears soak in cold water for 10 minutes to pull out any sand that might be locked in.
slice your tofu into 1 in. thick cutlets. baste each cutlet with your tamari mixture. sprinkle the old bay seasoning on each as well. add salt and pepper.
put the cutlets onto a 400 degree grill. turn over after 5 minutes, or until a nice golden brown. remove and let cool.
once your asparagus has soaked, you can baste all of your veggies with the tamari mixture.
add them all to your grill.
keep the peppers whole, as they will begin to roast on the grill. the veggies should take about 8-10 minutes, depending upon your grill. the onions will finish first, so be sure to watch them closely.
once you've removed all of your veggies you can throw your bread onto the grill using the rest of the olive oil to keep them from burning or sticking.
time to plate...
lay the swiss chard onto a large serving platter and begin laying your veggies down. you can pile them up or do whatever looks fancy to you!
serve the whole platter with some different sauces, such as bbq sauce, braggs, basil aioli and hummus.
oh, and don't forget a cold beer!
enjoy!
1 red pepper
1 yellow pepper
1/2 bunch bok choy
2 zucchinis - sliced
1 bunch swiss chard
2 red onions
2 cloves garlic - minced
1 large package of super firm tofu - drained well
1 loaf of mutli-grain bread - sliced
2 tbsp olive oil
2 tbsp tamari
2 tbsp old bay seasoning
salt and pepper to taste
wash all of your veggies and prep them for the grill (except the swiss chard....that will be used for garnish). take the ends off of the asparagus, and let your spears soak in cold water for 10 minutes to pull out any sand that might be locked in.
slice your tofu into 1 in. thick cutlets. baste each cutlet with your tamari mixture. sprinkle the old bay seasoning on each as well. add salt and pepper.
put the cutlets onto a 400 degree grill. turn over after 5 minutes, or until a nice golden brown. remove and let cool.
once your asparagus has soaked, you can baste all of your veggies with the tamari mixture.
add them all to your grill.
keep the peppers whole, as they will begin to roast on the grill. the veggies should take about 8-10 minutes, depending upon your grill. the onions will finish first, so be sure to watch them closely.
once you've removed all of your veggies you can throw your bread onto the grill using the rest of the olive oil to keep them from burning or sticking.
time to plate...
lay the swiss chard onto a large serving platter and begin laying your veggies down. you can pile them up or do whatever looks fancy to you!
serve the whole platter with some different sauces, such as bbq sauce, braggs, basil aioli and hummus.
oh, and don't forget a cold beer!
enjoy!
Oh, NoCaf that's interesting, eslpeialcy since out of the blue I've gone coffee mad in baking (eslpeialcy since I dont like it) I even made Coffee and Walnut Cake the other day, except I missed an ingredient and it didnt rise lol Oops, but my Vegan Tirimasu went lovely.And Yeah whens the snow going to go, It's snowing even as I write but the gardens are bursting with crocuses Oh, why can't we flourish in the cold too!
Posted by: Kamal | September 29, 2012 at 05:37 PM