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Veggies On The Barbie

Who says you can’t have a BBQ if you’re not a carnivore? Not us! You can easily spice up veggies, grains and beans with many tangy, crowd-pleasing sauces.

Try some of our favorite recipes below and for more inspiration, go to:http://www.vegetariantimes.com/recipe/carolina-style-barbecue-sandwiches andhttp://www.seriouseats.com/recipes/2014/03/the-best-black-bean-burger-recipe.html.

Charred corn avocado and corn salsa with basil and mint

  • 5 ears of corn, roasted or charred on the BBQ and cut off the ear

  • 1 pint grape tomatoes, cut in half

  • 1/2 cup canned black beans, washed and rinsed

  • 2 avocados, diced

  • 2 tbsp. mayonnaise

  • 1/3 cup finely chopped red onion

  • 2 tbsp lime juice

  • 1 tbsp red wine vinegar

  • 1 tbsp honey

  • 2 tbsp loosely packed fresh basil leaves, chopped

  • 2 tbsp fresh mint, chopped

  • 1 tsp salt

  • 1 tsp fresh cracked black pepper

Combine all ingredients in a large mixing bowl. Taste for seasoning and refrigerate for a minimum of 2 hours (4 hours is ideal.) Enjoy with chips or as a topping for a black bean burger or grilled portabello mushroom.

Paneer Kabobs with cumin lime vinaigrette

  • 30 cubes of paneer (cottage cheese)

  • 18 cherry tomatoes

  • 3 green bell peppers, cut into 2″ squares

  • 1 cup yogurt

  • 2 tsp garlic paste

  • 1 tsp chilli powder

  • 1/2 tsp tumeric powder

  • 2 tsp coriander powder

  • 1 tbsp cumin seeds roasted and coarsely ground

  • Juice and zest of 1 lime

  • Salt to taste

Skewer the paneer, tomato and peppers, alternating on the kabob. Refrigerate.

Combine all other ingredients in a 2-inch baking dish. Place the kabobs in the dish and pour the mixture over the kabobs until completely coated.

Cover and chill for at least 2 hours. Liberally coat your grill with canola oil and place kabobs over medium high heat. Cook each side for about 3 to 5 minutes. Remove and sprinkle with salt and pepper. Serve with chopped cilantro and lime if desired.

Black bean quinoa burgers with cilantro crema

Burgers:

  • 1 cup cooked quinoa

  • 1 can low-sodium black beans

  • 1 sweet onion, chopped

  • 1 red bell pepper, chopped

  • 1 yellow or orange bell pepper, chopped

  • 4 garlic cloves, minced

  • 1/2 cup panko bread crumbs

  • 2 tbsp chili powder

  • 1 tbsp cumin

  • 1 tbsp paprika

  • 1 tsp pepper

  • 1 tsp cayenne pepper

Crema:

  • 1/4 cup chopped cilantro

  • Juice and zest of 1 lime

  • 1/2 cup sour cream

  • 1/4 cup olive oil

  • 1 clove garlic, minced

  • pinch of salt and pepper

Combine crema ingredients and set aside to chill.

Place burger ingredients in a food processor and pulse until combined. Form into four patties set on a greased tray and chill to almost frozen. Cook on grill over medium heat for approx 4 minutes each side. Flip once. Remove and serve with crema on a toasted wheat or multigrain bun.

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