Desserts on the grill are altogether too simple. The barbecue chars the sweetness and gives firm fruits a lovely caramelized texture and flavour. We used pineapple in this version. But fresh in-season pears and apples and even a ripe but firm nectarine are excellent slightly grilled and served with a cool and creamy homemade Coconut Ice Cream.
Coconut Ice Cream 2 - 14 oz (398 mL) cans coconut milk, refrigerated overnight* 1/4 cup (60 mL) organic coconut sugar 1 vanilla stick Pineapple 4 thick slices fresh pineapple, each about 3/4 in (2 cm) thick 2 tsp (10 mL) grapeseed oil 1 Tbsp (15 mL) maple syrup, divided Pinch of sea salt 2 Tbsp (30 mL) shaved coconut, lightly toasted Cinnamon
To make ice cream, combine coconut milk and sugar in bowl. Cut open vanilla stick and scrape seeds into mixture. Beat with electric mixer until blended and very creamy. Freeze in ice cream maker according to manufacturer’s instructions.
Alternatively, scrape whipped mixture into metal pan, cover, and freeze for 30 minutes or until partially firm. Then whisk or beat to break up ice crystals. Repeat every 30 minutes until mixture is very creamy and firm.
Preheat barbecue and grease grill. Whisk oil, 1 tsp (5 mL) maple syrup, and pinch of salt in small bowl. Brush over slices of pineapple.
Grill pineapple over medium heat, turning once, until slices are golden on the edges and begin to caramelize, about 4 to 5 minutes.
Place slices on individual dessert plates. Top each with 1/4 cup (60 mL) scoop of Coconut Ice Cream. Drizzle each with 1/2 tsp (2 mL) maple syrup and sprinkle with toasted coconut and cinnamon.
* Use full-fat coconut milk—do not substitute “lite” as it will affect the creamy texture.
Each serving with 1/4 cup (60 mL) ice cream contains: 223 calories; 2 protein; 16 g total fat (12 g sat. fat, 0 g trans fat); 22 g total carbohydrates (17 g sugars, 2 g fibre); 10 mg sodium
source: "Vegan Barbecue Feast", alive #380, June 2014
These whimsical weeknight quesadillas offer a great excuse to break out the long-forgotten waffle iron. The smoky, tangy pepper sauce is the perfect sidekick for this dish, but it’s also wonderful when tossed with pasta, stuffed into sandwiches, and slathered on burgers. TIP : When assembling quesadillas, keep fillings centred 1/2 in (1.25 cm) from the edge of the tortilla so they don’t spill over. TIP : Chipotle chiles are dried, smoked jalapenos. Adobo is a slightly sweet red sauce. Put them together in a can and they become a versatile pantry staple to add deep smoky heat to sauces, dips, marinades, and soups. No waffle iron? Then make these quesadillas using this skillet method. Place 1 tortilla in skillet, preferably cast iron, and cook over medium heat until dark spots appear and bottom is crispy, about 1 1/2 minutes. Turn over and cook until crispy and darkened on the other side. Remove tortilla from skillet and replace with another tortilla. Cook until darkened and crispy on one side, flip, and top with stuffing ingredients. Place crispy tortilla on top, press down gently, cover pan, and cook for 1 minute, or until cheese has melted.
This Mexican-Mediterranean hybrid dish gleans its tempered kick from parched ancho chilies, the dried form of poblano peppers known for their smoky quality and sweet to moderate heat. It’s a fantastic saucy, and comforting, appetizer or meal on its own. Serve with crusty bread to sop up every last bit of the red sauce, or spoon over cooked grain. Chili choices Experiment with different dried Mexican chili peppers in your dishes. Instead of ancho, other options, each with different heat levels and flavour nuances, include pasilla, guajillo, or morita. Look for them in Latin markets and some supermarkets. For leftover lovers Because the flavours in this dish only deepen with resting time, it’s a definite candidate for serving as leftovers; simply reheat in the oven or microwave. Cheezy choices If possible, compare labels and look for lower-sodium feta options. A ball of fresh mozzarella or bocconcini are great alternatives, or try a block of medium-firm tofu and substitute agave syrup in place of the honey for a vegan-friendly dish.
A good option for both backyard barbecues and healthy snacking, this creamy dip benefits from a little spicy crunch, courtesy of quick-pickled peppers. If you want your dip to have a smoky edge, blend in a chipotle-flavoured salsa. Or forgo the salsa and, instead, blend in a couple tablespoons of tomato paste and a single canned chipotle chili pepper. Extras of the pickled peppers are an exciting topping for burgers, sandwiches, and tacos. TIP : When using prepared chili pepper products such as bottled salsas, examine the ingredient list for items you really don’t want or need, namely sugar and high amounts of sodium.
Treat yourself to a steak dinner, using tofu instead of meat. The tangy chili-spiked marinade does double-duty as a finishing sauce and transforms otherwise bland tofu into a dish that’ll sound your taste buds’ fire alarm. Bird’s eye pepper would be a good substitute for habanero if needed. Dousing the fire If you find yourself with a mouth on fire after taking a bite of a chili-infused dish, don’t try to douse it with water. Instead, reach for a glass of milk. The protein casein in dairy is known to help subdue the flame. Water won’t help nearly as much.