Makes 4 servings
This colourful salad is nutrient dense, yet light. You can replace the turkey breast cutlets with firm tofu to create a vegan entrée.
1/2 tsp (2 ml) smoked paprika
1/2 tsp (2 ml) dried oregano leaves
2 tsp (10 ml) honey mustard
140 g turkey breast cutlets
3 Tbsp (60 ml) extra-virgin olive oil, divided
2 garlic cloves, crushed
2 cups (500 ml) organic cos lettuce
2 cups (500 ml) organic raw spinach
2 mangoes, peeled and sliced
1 1/2 Tbsp (30 ml) raspberry vinegar
2 tsp (10 ml) low-sugar organic raspberry jam
1 tsp (5 ml) poppy seeds
Pinch of sea salt
In small dish, mix paprika, oregano and honey mustard. Spread an even amount of mixture on each turkey breast cutlet.
Heat 1/2 Tbsp (10 ml) olive oil in large well-seasoned cast iron pan over medium heat, allowing it to get hot but not smoke. Add turkey cutlets and sear on both sides until golden. Add crushed garlic to pan and cook for another few minutes until turkey is opaque all the way through. Remove turkey and garlic from pan and place on clean plate. Slice each cutlet on the diagonal into several pieces and set aside while you assemble salad.
Toss mixed greens together and divide evenly on 4 salad plates. Top each plate with fresh mango slices, turkey and cooked garlic.
For vinaigrette, put vinegar and raspberry jam in glass cruet or jar with lid. Add 1 Tbsp (20 ml) water and shake vigorously. Add remaining olive oil, poppy seeds and salt. Shake again until dressing is well mixed. Pour dressing over each plate and serve.
Each serving contains: 1549 kilojoules; 37 g protein; 15 g total fat (2 g sat. fat, 0 g trans fat); 24 g total carbohydrates (17 g sugars, 5 g dietary fibre); 421 mg sodium
source: "Virtuous Vinegar", alive Australia #19, Autumn 2014
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. A master’s touch 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.
Combine pizza and taco night by firing up the grill. Sweet flame-licked onions, melty cheese, fiery salsa, hearty beans, and crispy flatbread crust all marry well in a no-fuss pizza that comes together fast enough to work within the confines of the weekday time crunch. Set up a work area near the grill so you have all your toppings within easy reach and ready to go. You can also use large Middle Eastern-style pitas for your base. Using store-bought pizza dough? If you want to go more traditional and use pizza dough, you can certainly stick with the grill. Stretch or roll pizza dough (about 1 lb/450 g) to roughly 1/2 in (1.25 cm) thick. It need not be perfectly round or square; it just has to be even thickness. Preheat grill to medium using indirect heat (for a gas grill, leave one burner off; for a charcoal grill, shovel coals onto one side of the grill) and lightly oil grill grates. Brush one side of dough with oil, then place on grill in an area not directly over the heat, oil side down. Once dough is lightly charred and just barely set, about 1 to 2 minutes, use pizza peel or big, flat spatula to transfer it to a work surface, grilled side up. Apply toppings and return pizza to indirect heat. Close grill lid, and heat until edges of crust are crispy and cheese has melted, 5 to 7 minutes.
If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula. Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased. Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.
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