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Summer grilling season has arrived! I’ve been playing in a great produce-centered grilling book, From Garden to Grill: Over 250 Vegetable-based Recipes for Every Grill Master. My review of the book is below, but first I wanted to share a terrific grilled teriyaki tofu and broccoli dinner with you. This recipe is vegan, but the book itself is vegetarian with a lot of suggestions of how to make recipes vegan, paleo, gluten-free, or how to add meat. It’s delicious and super filling, so no side dishes are required. Perfect dinner on the patio. You just need a few string lights overhead and icy Pellegrino, lemon cucumber water, or lovely white wine to go with it.
If you’re new to tofu, a nice dish is all about the drain. Cut it into chunks as the recipe instructs, wrap it in a lot of paper towel, set a plate on it, and set a big can on that and let it sit for 15-30 minutes. Or, I sometimes cheat, and just stick it in my panini press for the same amount of time. Saves, paper, too. Niiice. In this recipe, I threaded the tofu on soaked skewers, so I’d have less to turn on the grill.
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Text excerpted from FROM GARDEN TO GRILL © 2017 by Elizabeth Orsini. Reproduced with permission of Cider Mill Press. Thank you!
Tofu Broccoli Salad
Active Time: 10 minutes * Total Time: 30 Minutes * Serves 4
This simple teriyaki salad is really tasty and filled with protein. It goes great with steak or quinoa – or both. Serve this salad for any meal and enjoy.
1 block extra firm tofu, drained and pressed
1 head broccoli
1 Tablespoon olive oil
Teriyaki Marinade (below)
3 cups arugula
3 cups baby spinach
1 (15 ounce) can chickpeas
1. Cut the tofu block into chunks and remove excess water.
2. Use the Teriyaki Marinade recipe to marinate the tofu chunks for at least 15 minutes.
3. Grill tofu over medium heat for 10-15 minutes, turning occasionally. Remove from grill and set aside.
4. Brush the broccoli with the marinade mixture and grill until florets become tender, turning occasionally. This should take about 7-8 minutes.
5. When everything has finished grilling, toss with arugula, spinach, chickpeas, and serve.
Add Meat! When in doubt, make steak. For maximum flavor, marinate the steak in your Teriyaki Marinade for at least 1 hour in the refrigerator. Otherwise prepare the steak by brushing with olive oil and sprinkling with salt and pepper. Grill each side for about 6 minutes (rare) over medium heat, or until desired tenderness. Dice and add to the salad.
Go Paleo! Remove the chickpeas and serve with grass-fed flank steak.
Active time: 5 minutes * Total time: 5 minutes * Serves 4
½ cup soy sauce
½ cup ketchup
½ cup sugar
1 teaspoon ginger
1 teaspoon garlic powder
Mix all ingredients together and add to meat or vegetables. Marinate for a few hours in the refrigerator. Be sure to cook on low because of the higher sugar content in this recipe.
Go Paleo! Use coconut aminos instead of soy sauce. Additionally, grab some paleo ketchup from the supermarket, make some using the recipe in our “substitutions” chapter, or leave it out of this marinade.
Gluten-Free! Instead of soy sauce, use coconut aminos or tamari to make this sauce gluten-free.
My review of the book…
From Garden to Grill: Over 250 Vegetable-based Recipes for Every Grill Master
By Elizabeth Orsini
Terrific book of produce centered grilling! Everything we’ve tried has been really tasty. The range of recipes is impressive. You will not make boring veggies or fruit on the grill again. The recipes are at the easy to super easy end of the spectrum.
She really makes the book for everyone. It’d be really easy to entertain with because she makes suggestions to accommodate so many different dietary needs. Most recipes have variations to Add Meat! Make it Vegan! Go Paleo! or Gluten-Free!
There are photos for maybe half the recipes. The font is a bit larger than the average cookbook, which I love because I use a cookbook stand on the other side of the counter with ingredients between us.
My thoughts and pics of the dishes we tried:
1) Tofu Broccoli Salad – p 101 with Teriyaki Marinade – p 29. This is a fantastic dinner! Everyone loved it! I made a side dish and no one touched it because this was so filling.
2) Grilled Carrots – p 65. Delicious! Such an easy dinner. It’s a soy, olive oil, garlic and ginger marinade that gets basted on. I went with the add meat option and doubled the marinade, pouring half on sirloin flap steak. It was all wonderful.
3) Orange Kebabs – p 187 with a Spicy Orange Marinade – p 37. I love her unusual combos. The mixture of veggies and oranges works beautifully.
4) Raspberry Asparagus – p 193. I love the sweet raspberry sauce with a nice acidic balance from the balsamic vinegar. It plays so well with the asparagus. Next time, I’ll make half the sauce – or maybe twice the asparagus.
5-6) Black Bean Quesadillas – p 253 and Spicy Grilled Corn – p 53. There’s only one can of beans in here, a ton of veggies, and a bag and a half of cheese. It’s a cheese lovers dream dinner. The amount of cilantro called for was ambiguous (the only error I spotted in the book), so I went with two big handfuls. You could definitely dial that down or use parsley instead if you’re one of the 10% that thinks cilantro tastes like soap. The instructions call for leaving the tortilla open, filling it and topping it with another tortilla. They sounded like it would be too challenging to flip over, so I stuffed one side, and folded them in half to keep them manageable. They were super tasty. The corn was great, too.
7-8) Grilled Spaghetti Squash – p 240. Who knew you could grill spaghetti squash?! 30 minutes and it was done. It picks up a lot of glorious smokiness from the grill. We solidly preferred it to the oven. We went with the add meat option and my little girl made a simple Bolognese sauce while I was outside.
9) Lime and Sesame Vegetables. Easy and nice flavor.
10) Stuffed Portobello Caps – p 152. These are great and really quick. I went with a little extra cheese for grill meltiness.
I’ll update this as I play in the book more!
Some others I have flagged to try: Grilled Peach Salad – p 56 * Maple Smoked Vegetables – p 58 * Watermelon Goat Cheese Salad – p 63 * Grilled Lemon-Artichoke Medley – p 70 * Tofu Summer Salad – p 76 * Grilled Snap Peas and Mushrooms – p 79 * Grilled Beets Salad – p 98 * Grilled Fruit Medley – p 105 * Grilled Romaine Salad – p 107 * Mushroom and Asparagus Salad – p 110 * Cajun Grilled Vegetable Bowl – p 111 * Kale and Tomato Salad – p 115 * Basil Vinaigrette Salad – p 116 * Grilled Apple Salad – p 120 * Grilled Avocado Taco Skewers – p 138 * Pineapple Kebabs – p 141 * Avocado and Goat Cheese Toasts – p 145 * Kale and Feta Pita Pizza – p 207 * Vegetable Lettuce Wraps – p 248 * Corn and Zucchini Burgers.
*I received a copy of this book to explore and share my thoughts.
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