Green Barbecue Vegan Vegetarian Recipes for Outdoors and Indoors by Rukmini Iyer 2022 Paperback-image
Green Barbecue Vegan Vegetarian Recipes for Outdoors and Indoors by Rukmini Iyer 2022 Paperback-image

Green Barbecue Vegan Vegetarian Recipes for Outdoors and Indoors by Rukmini Iyer 2022 Paperback

$ 4.09

Item Weight: 20.8 Oz LCCN: 2022-013905 Publisher: Norton & Company, Incorporated, w. w. Synopsis: Fire up the barbecue and grab your tongs--these 75 plant-forward recipes guarantee a flavorful and fun cookout!, If you thought "meat-free" and "barbecue" were opposing concepts, think again. Cooking for vegetarian family and friends, Rukmini Iyer regularly finds herself crafting knockout veggie-centered dishes that minimize fuss while maximizing flavor. And at the grill, her creativity with fresh, whole foods comes to life. From appetizers and salads to hearty mains and even sweet treats, you'll find: Grilled Watermelon with Feta, Cucumber & Mint, Sesame-Charred, Squash with Broccolini, Grapefruit & Fennel Panzanella, Oregano, Pine Nut & Mozzarella-Stuffed Mushrooms, Simple Sage & Onion Cannellini Burgers, Dulce de Leche Passion Fruit Pots Book jacket., If you thought "meat-free" and "barbecue" were opposing concepts, think again: Rukmini Iyer's collection of delicious grill recipes is delightfully plant-based. As a vegetarian, Iyer is always crafting knockout veggie-centered dishes that highlight the unique flavors and textures of plant-based cooking. At the grill, her creativity comes to life, from appetizers and salads to hearty mains and sweet treats. Her showstopping vegan and vegetarian BBQ dishes will take any cookout from standard to standout. Whether you're looking for light bites, barbecuing on the go, preparing a flexitarian feast, or simply broadening your BBQ horizons, these recipes are simple and simply fantastic. Iyer's menu includes: Griddled Cherries with Warm Goat Cheese, Crispy Barbecue Tofu Lettuce Wraps, Simple Sage & Onion Cannellini Burgers, Cinnamon Griddled Pineapple, and more. Complete with vibrant photos and inventive tips for using leftovers, this is a must-have for the plant-obsessed home cook., Fire up the barbecue and grab your tongs--these 75 plant-forward recipes guarantee a flavorful and fun cookout! If you thought "meat-free" and "barbecue" were opposing concepts, think again: Rukmini Iyer's collection of delicious grill recipes is delightfully plant-based. As a vegetarian, Iyer is always crafting knockout veggie-centered dishes that highlight the unique flavors and textures of plant-based cooking. At the grill, her creativity comes to life, from appetizers and salads to hearty mains and sweet treats. Her showstopping vegan and vegetarian BBQ dishes will take any cookout from standard to standout. Whether you're looking for light bites, barbecuing on the go, preparing a flexitarian feast, or simply broadening your BBQ horizons, these recipes are simple and simply fantastic. Iyer's menu includes: Griddled Cherries with Warm Goat Cheese, Crispy Barbecue Tofu Lettuce Wraps, Simple Sage & Onion Cannellini Burgers, Cinnamon Griddled Pineapple, and more. Complete with vibrant photos and inventive tips for using leftovers, this is a must-have for the plant-obsessed home cook. Topic: Health & Healing / General, Methods / Barbecue & Grilling, General, Vegan Number of Pages: 240 Pages brand: Norton & Company, Incorporated, w. w. Item Length: 9.5 in Publication Year: 2022 Intended Audience: Trade LC Classification Number: TX840.B3I83 2022 Genre: Cooking, House & Home Author: Rukmini Iyer gtin13: 9781682687499 Book Title: Green Barbecue : Vegan and Vegetarian Recipes to Cook Outdoors and in Item Width: 6.6 in TitleLeading: The Language: English ISBN-10: 168268749X Reviews: "Iyer (The Green Roasting Tin) fires up her grilling game to "open up the world of cooking and eating outdoors" in this excellent assemblage of plant-based recipes. Allaying concerns that grilling vegetables or fruits leads to mushy, burned results, Iyer offers a practical approach to cooking over direct heat. While she personally advocates for the "fire factor" of charcoal grilling and the smoky characteristics it imparts (and offers tips to maximize flavor, like adding dry eucalyptus to the flames), she also celebrates the ease of cooking with temperature-controlled gas grills. Appetizers run the globally inspired gamut from crispy gnocchi on a stick dressed with vegan pesto to jerk cauliflower wings with a yogurt-based blue cheese dip. Fresh light bites offer "summer on a plate" with Moroccan-inspired charred halloumi with red peppers, artichokes, and preserved lemon, while heftier dishes--such as sweet potatoes with rosemary, lemon, and black beans--lean on hearty vegetables and starches robust enough to take center stage. Barbecued tofu saves the day as a satisfying meat substitute in such dishes as Vietnamese grilled tofu, while feta serves as the savory sidekick to grilled fruits. In a nod to Iyer's Indian heritage, homemade naan gets served up three ways--most appealingly in a version that employs grated beets for an alluring hue. With minimal fuss and maximum flavor, this brings the heat to veggie-forward cooking.", Iyer ( The Green Roasting Tin ) fires up her grilling game to "open up the world of cooking and eating outdoors" in this excellent assemblage of plant-based recipes. Allaying concerns that grilling vegetables or fruits leads to mushy, burned results, Iyer offers a practical approach to cooking over direct heat. While she personally advocates for the "fire factor" of charcoal grilling and the smoky characteristics it imparts (and offers tips to maximize flavor, like adding dry eucalyptus to the flames), she also celebrates the ease of cooking with temperature-controlled gas grills. Appetizers run the globally inspired gamut from crispy gnocchi on a stick dressed with vegan pesto to jerk cauliflower wings with a yogurt-based blue cheese dip. Fresh light bites offer "summer on a plate" with Moroccan-inspired charred halloumi with red peppers, artichokes, and preserved lemon, while heftier dishes--such as sweet potatoes with rosemary, lemon, and black beans--lean on hearty vegetables and starches robust enough to take center stage. Barbecued tofu saves the day as a satisfying meat substitute in such dishes as Vietnamese grilled tofu, while feta serves as the savory sidekick to grilled fruits. In a nod to Iyer's Indian heritage, homemade naan gets served up three ways--most appealingly in a version that employs grated beets for an alluring hue. With minimal fuss and maximum flavor, this brings the heat to veggie-forward cooking. --Publishers Weekly Item Height: 0.7 in Format: Trade Paperback ISBN-13: 9781682687499 Illustrator: Yes

Description

  1. Absolutely love this cookbook! Packed with creative, flavorful vegan and veggie recipes perfect for grilling or indoor cooking. The instructions are clear, and the dishes are easy to make yet impressive. A must-have for plant-based food lovers who enjoy outdoor cooking or want fresh ideas for meals. Highly recommend!

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