Make no mistake, meaty grilled tofu, sweet flame-licked salsa, and chunks of crispy sweet potato make for a meal prepared in the great outdoors that puts the yum in plant-based eating.
Perfect spuds: Crispy potatoes on the grill are a revelation. But it’s best to give them a head start on the stovetop, so the potatoes heat through before the exteriors grill to a burnt crisp.
Flavourful tofu: Giving tofu a 90-degree turn on the grill halfway through cooking each side will produce a nice crosshatch pattern that makes you look like a grill master. Plus, those overlapping grill marks give tofu even better flavour.
In saucepan, place sweet potato wedges; cover with water and bring to boil. Cook for 5 minutes, or until just slightly tender. Alternatively, steam potato wedges. Drain well and then toss with 1 Tbsp (15 mL) oil, smoked paprika, garlic powder, 1/2 tsp (2 mL) salt, and black pepper.
Line cutting board with a couple sheets of paper towel. Top with tofu and a couple more sheets of towel. Press gently to extract excess liquid. Slice each tofu lengthwise into 2 pieces. Brush both sides with oil and season with salt and pepper, if desired.
Build a medium-hot fire in a charcoal grill, or heat a gas grill to medium-high and grease grill grates. Brush avocado halves, pineapple, and jalapeno with oil. Place avocado on grill, cut side down. Grill for about 5 minutes, or until avocados have black grill marks. At the same time, place pineapple and jalapeno on grill grate and heat, flipping once, until tender and dark marks appear. Cube grilled avocado and pineapple and place in medium bowl. Chop and seed jalapeno; add to bowl with avocado and pineapple, and stir in green onions, cilantro, lime juice, and 1/8 tsp (0.5 mL) salt.
Grill sweet potato wedges until cooked through and darkened in spots, flipping once, about 8 minutes.
Meanwhile, grill tofu pieces until golden and grill marks appear on bottom sides, about 4 minutes. Flip, brush on barbecue sauce, and heat for another 4 minutes.
To serve, place a tofu slice on each of 4 serving plates and top with pineapple salsa. Serve alongside sweet potato wedges.
Don’t be fooled by the simplicity of this roasted vegetable appetizer platter. High quality ingredients, a variety of textures and colours, fresh herbs, and a flash of lemon make it shine. Not all olive oils and balsamics are created equal Use your good, fruity, cold-pressed extra-virgin olive oil to accompany this appetizer platter, since the quality and flavour will shine through. You can use a more neutral and affordable olive oil for roasting the vegetables, if you prefer. As for the balsamic vinegar, use either an aged one that’s thick and sweet, or reduce a young balsamic in a small saucepan until thick, optionally adding a pinch of sugar to sweeten it (see the oyster mushrooms with caramelized parsnips recipe for helpful directions). A store-bought balsamic glaze that’s already been thickened works as well, but check the ingredients for unwanted preservatives and sweeteners.
Spooned over hearty fall greens such as kale or chard, this delicious side dish can also double as a main meal; its flavours absolutely pop with our zesty herb topping. The beets are packed with amazing nutrients, plus they’re delicious served hot, at room temperature, or cold. Add some crunch This dish is a meal in itself. Scatter toasted pine nuts or pecans overtop for some added crunch.
“One of my favourite stir-fry meals is broccoli beef, so when I found myself with several hundred pounds of Yukon Mountain caribou this past fall, I figured a ’bou backstrap would be an excellent game replacement,” says Cosco. “Paired with a side of rice, this quick game meal is ready to go.” Note to those afraid of cranking the heat: “The pan needs to be ripping hot to give an immediate sear,” says Cosco. Take a deep breath, and go for it. What’s backstrap? Backstrap comes from the caribou’s longissimus dorsi, the muscle that runs along the spine. Beef striploin would be a good substitution for the lean meat, says Cosco. The slices should be cut to the classic length of fajita strips, about 1/2 in (1.25 cm) wide.