The Grill is Not Just for Men Who Love Meat!

It is definitely spring. The azalea's are bursting into bloom and the thick winter grass is in need of some serious TLC. It is that tentative moment before the heat of summer when we venture outdoors without the bulky winter coats, pale skin exposed to the long missed warmth, allergies reminding us that the world is a buzz with life. Yes, spring is a happenin' time, and nothing marks its coming more for me than the smokey aroma of the outdoor grill. Yes, you read me right, I mean that classic contraption cultivated for men's culinary carnivorous delight (excuse the excessive alliteration!). Ahem, well, I am here to tell you that the grill can be vegan BBQ friendly, and it may even get some of your grillmasters to leave some room by the flame for zucchini, asparagus or squash. Ladies who love veggies, listen up, the grill is your new BFF!

Forget the mysterious hot dog, or the oh-so-boring meat pattie, slap on some of your favorite vegetables and maybe some hot tempeh and people will be asking to take a bite off of your plate. For my first spring BBQ, I marinated some tempeh steaks as hot as I dared and added a basket full of crisp sides. If you don't have a grill, then a grill pan will work just as well, but you'll miss out on all the fun of being outside!

Vegan BBQ
1 package tempeh
1 red pepper cut into small pieces
1 onion cut into quarters or eighths
1 asparagus
1 medium squash cut into spears
1 large tomato

Marinade: 1/2 C red wine, 2 T soy sauce, 3/4 C hot sauce, 2 T lime juice, 3 garlic cloves pressed

1. Cut the tempeh to half of its width. Thinner slices will soak up the flavor better. Cut the thin sides into four rectangle steaks. Marinate for about an hour or longer. *
2. While the tempeh is marinating, cut up all your vegetables and sprinkle them with olive oil, salt and pepper. Skewer some if desired.
   
3. Warm up your grill and let it go for about 1/2 hr until it is smouldering and hot.
4. Place everything on the grill. Note that the peppers, onions and tempeh will take the longest, so I tend to put those in the middle, and then gradually add the tomatoes, squash or zucchini and asparagus. I also like really charred things so I leave everything on the grill until it is black and juicy in the vegetable's case, crispy for tempeh.
   

Enjoy this! What is better than eating a plate full of charred vegetables and super hot tempeh outside? Nothing.





* If you are not used to tempeh, you might want to boil it in water or steam it for about 10 minutes as this takes away some of the bitterness. I tend to like the stronger flavor of tempeh so I don't do this step. You could also easily marinate tofu steaks as well.

The Vegan Reuben with Plantains

Last Friday I was guilty of some delightful dinner spoiling on the Lower East Side at Babycakes NYC (all vegan, soy and gluten free AND delicious!!!) and I couldn't help but think of that other local foodie spot Katz's Deli, famous for stacked sandwiches and, of course, for that unforgettable orgasmic lunch with Harry and Sally circa 1989. Right then and there I was struck with a craving for a mean sandwich the likes of which I haven't experienced since omnivore days. Luckily, I was craving mostly the big tang of a dripping Reuben, a sandwich that can easily be made sans corned beef.

A classic Reuben is typically a mound of corned beef topped with Swiss cheese and sauerkraut bathed in a super tangy Russian dressing tucked between toasted slices of rye. There are, of course, many variations, and this one of grilled tempeh, no cheese, kraut and secret vegan dressing on pumpernickel is one of them! And because this recipe is heavy on the soy product (tempeh is a cake of fermented soy beans and is superbly rich and satisfying) I am also throwing in an awesome soy-free quickie from the ever-illuminating Alton Brown: Plantain chips!

On a side note, if you are interested in the fascinating origin of the Reuben sandwich it proves to be a sticky and contestable tale! Sandwich Origins

Thanks to Vegan with a Vengeance you have never steered me wrong!

Vegan Reuben w/ Fried Plantain Chips

Ingredients:
1/2 C white wine
2 T olive oil, balsamic vinegar, soy sauce, lemon juice
3 cloves crushed garlic
2/3 C Vegannaise (mayonnaise for the non-vegs)
2 T ketchup
2 T lemon
2.5 T pickle relish
1 tsp cayenne pepper
1 package tempeh cut however you like it (I do thin rectangles)
1 C sauerkraut
Rye, pumpernickel, sourdough, wheat, you name it or whatever bread

1. You need to cut the tempeh into your desired shape (the thinner the better) and then marinate in wine, oil, vinegar, soy sauce, lemon juice and garlic for the afternoon.
2. Mix Vegannaise, ketchup, lemon juice, relish and cayenne and refrigerate until serving.
3. Heat up the grill or grill pan to the highest setting, a skillet to medium heat and a small sauce pan with the sauerkraut in it. Butter your slices of bread (with vegan butter of course!) When grill pan is heated grill the tempeh slices a few minutes on each side. Grill the buttered bread slices in the skillet until crispy. Heat the kraut until warm. This step is a bit tricky, but you want it all to be hot when it goes on the plate!
   
4. Assemble your sandwich! Bread, tempeh, kraut, Vegan Russian sauce.

Vegan with a Vengeance thank you for your answer to the famous Reuben!!!

Now for the plantain chips!

Ingredients:
1-2 green plantains
oil

1. Heat 1/4 inch oil in a skillet.
   
2. Cut the plantain into 1/4 inch slices and then slice off the peel.
3. Place the slices into the oil and fry 3 minutes per side or until golden on each side.
4. Place on wire rack w/ paper towel to dry.
5. Once dry smash the slices down to discs with a mallet or plate and fry again on both sides.
6. Lay on paper towel to dry and salt before serving.

Delicious!

There you have it, a sure (and more healthy) way to stave off deli cravings!