3 Awesome Plant-Based Grill Recipes For A Healthier Meal
By Adrian T. Cheng
If you love grilling but also desire to eat healthier, you definitely can! You can opt for more nutritious food to barbecue such as fresh fruits and vegetables. You don’t need to avoid meat altogether, just adding some healthier choices to your meals will make a lot of difference. As a start, try these hearty plant-based grill recipes:
Grilled Tropical Tofu
What you need:
- 1 pineapple, sliced into rings
- 3 lemons, squeezed
- 1 block firm tofu, pressed and sliced into triangle filets
- 3 tablespoons fresh pineapple juice
- 1 tablespoon brown sugar
- 2 teaspoons tamari
- 1/4 teaspoon turmeric
- Handful of cilantro
- Coconut oil
In a dish, mix together lemon juice, pineapple juice, brown sugar, turmeric, tamari and cilantro. Whisk to combine ingredients well. Arrange tofu filets on top of marinade. Using a tong, carefully flip over filets to coat the other side with marinade. Marinate for at least 4 hours. When ready, brush tofu with coconut oil and cook on a pre-heated grill over medium high heat for 20 minutes. Flip and grill for 10 more minutes. Remove from the heat then grill pineapple rings until nice grill marks appear, about 5 minutes. Serve tofu topped with a pineapple ring.
Garlic and Balsamic Smoky Mushrooms
What you need:
- 1 kilogram mushrooms, sliced into 1/4-inch thick pieces
- 3 cloves garlic, chopped
- 2 tablespoons balsamic vinegar
- 1 tablespoon soy sauce
- 1/2 teaspoon thyme
- Salt and ground black pepper to taste
Mix together garlic, balsamic vinegar, soy sauce and thyme in a bowl. Season with salt and pepper. Place mushrooms in the bowl and toss to coat with marinade. Cover and refrigerate for at least 30 minutes. When ready, thread mushrooms onto skewers and cook on a pre-heated grill over medium-high heat for 2 to 3 minutes per side or until tender.
Grilled Potatoes with Creamy Lemon Dressing
What you need:
- 3/4 kilogram baby white potatoes, boiled and sliced in half
- 2 lemons, juiced
- 2 cloves garlic, minced
- 2 onions, chopped
- 1 cup fresh cilantro leaves
- 1 cup fresh Italian parsley leaves
- 6 tablespoons olive oil, plus more for brushing
- 1 teaspoon salt, plus more for seasoning
- 1/4 teaspoon black pepper, plus more for seasoning
Brush boiled baby potato halves with olive oil then season with salt and pepper. Cook on a pre-heated grill over medium high heat, cut side down for 10 minutes. Transfer to a serving plate. Combine lemon juice, garlic, onion, cilantro, parsley, olive oil, salt and pepper in a blender. Blend until mixture is smooth. Serve as dipping sauce or over grilled potatoes.
These amazing plant-based grill recipes are great to pair with your grilled meat!
Adrian T. Cheng is a food blogger and a BBQ expert. Through years of grill experience, reviewing various grilling accessories and trying delicious and unique recipes, he is sharing his knowledge with everyone through his blog. For more grilling secrets, tips, recipes and more, head over to Adrian’s website where he has other interesting grill-related products and posts.
Article Source: http://EzineArticles.com/expert/Adrian_T._Cheng/2109020