Grill Your Veggies! Vegetarian Grilling Recipe Ideas

Posted on July 1, 2014 by Sala @ Veggie Belly

vegetarian grilling recipes

The best part about summer is that you can take your cooking outdoors. If you enjoy firing up your grill on those balmy summer days and are looking for meatless, vegetarian grilling recipes, look no further; I’ve got you covered. Here are some super tasty, super easy vegetarian grilling recipes for you!

Grilled Eggplant, Halloumi and Pesto Burgers

grilled eggplant halloumi pesto burgers

Halloumi is a dense, salty cheese from Cyprus. It grills without melting! Halloumi is one of my favorite things ever to grill. Many grocery stores carry it, as do Middle eastern and Mediterranean markets. The grilled halloumi, along with thick grilled eggplant discs make an unforgettable meaty, tasty vegetarian burger. Get the recipe here..

Grilled Corn Cobs with Miso Butter

You got to have corn if you are grilling! I put a delicious Asian twist to my grilled corn on the cob. I slather it with a rich, deeply flavored miso butter! Grill up some corn with miso butter and your cookout guests will be wondering what that terribly tasty secret ingredient is!

Get the recipe here..

Grilled Portobello Mushroom and Roasted Red Pepper Burger

Because you can’t have too many grilled veggie burgers! Heres another yummy, yet easy grilled burger recipe for you. Portobello mushrooms are so great on the grill. They soak up the balsamic marinade wonderfully. And they hold up very well to grilling. And because of their large size, they are so easy to manage on a grill. I add some mozzarella for some gooey cheesy goodness.

Get the recipe here..

Tandoori Grilled Broccoli and Cauliflower Kebabs

tandoori grilled broccoli cauliflower skewers

Theres nothing like a good, chargrilled Indian style kebab. These broccoli and cauliflower skewers are marinated in a spicy yogurt sauce with ginger, garlic, turmeric, coriander and garam masala and then grilled to perfection. They will taste great over my paella style tomato rice.

Get the recipe here..

Grilled Naan Salad

grilled naan salad

This recipe can be made on the grill or in an oven and is easily adaptable. Its my take on Fattoush – a levantine bread salad. Only, I put an Indian twist on it! It will be absolutely wonderful served with the tandoori grilled broccoli and cauliflower above!

Get the recipe here..

Grilled Naan Salad with Mint Raita Dressing

Posted on June 20, 2014 by Sala @ Veggie Belly

grilled naan salad with mint raita dressing

A friend of mine was telling me about how she loves Indian food but finds restaurant Indian food too heavy for hot weather. Just because its summer doesn’t mean you need to give up on Indian food! Here’s a grilled naan salad with raita dressing that is both light, and cooling for a hot summer day.

When Stonefire flatbreads approached me to be their spokesperson in Portland, I simply couldn’t refuse. I love a good flatbread, especially naan – an Indian flat bread made in a special clay oven called a tandoor. Stonefire makes a variety of naans, including garlic which is absolutely delicious! I used their regular/plain flavored naan for this recipe and it was very good. But wait, there is a way for you to try this naan salad! Read on..

grilled naan salad with mint raita dressing

The Stonefire Food Truck will be touring the country from April-August, 2014 serving up some truly scrumptious fare, all involving flatbreads ofcourse! I will be serving this yummy naan salad at Stonefire’s food truck in Pioneer square on June 26th at lunch time - only one day, only in Portland!

Stop by the food truck for free samples, giveaways and recipe tips!

WHEN: Thursday, June 26, 2014. 11am-4pm
WHERE: First stop at SW Morrison St and SW Broadway, followed by SW 3rd Avenue and SW Morrison St and SW Washington St & SW Park Ave

Follow the food cart tour on Facebook and Twitter

Don’t miss it, its going to be fun!

Grilled Naan Salad and Raita Dressing

Serves 2 as an entree

For the salad
1 naan cut or torn into 12 bite size pieces
1/2 tablespoon olive oil
1/2 teaspoon ground cumin
salt
4 cups chopped iceberg or romain lettuce
1/2 cup cherry tomatoes
1/2 cup cucumber slices
1/4 cup red onion slices, optional

For the dressing
3/4 cup plain greek yogurt
2 tablespoons finely chopped mint leaves
2 tablespoons olive oil
2 tablespoon fresh lemon juice
4 tablespoons water
Salt and pepper

Method
Pre-heat oven to 400f.
1. Place the naan pieces on a baking sheet. Whisk the olive oil, cumin and salt together. Pour on top of the naan. Toss well. Arrange the naan pieces in a single layer on the baking sheet. Bake the naan at 400f for 10 minutes or till the naan is golden brown. Remove from oven and set aside.

Alternatively, you can also grill the naan on an outdoor grill – brush the whole naan with the oil and cumin mixture. Cook on an outdoor grill till grill marks appear on both sides and it. Let the naan cook slightly and then tear it into pieces.

2. While the naan is baking, work on the salad dressing. Combine all dressing ingredients in a bowl and whisk till well combined. If the dressing is too thick, add water 1 tablespoon at a time until the desired consistency is reached. It should be thick like ranch dressing. Refrigerate till you are ready to assemble the salad.

3. In a large bowl, toss the toasted naan, other salad ingredients. Serve the yogurt raita dressing on the side. Serve immediately.

Jamaican Jerk Tofu with Blackberry Jalapeño Chutney and a Giveaway

Posted on May 20, 2014 by Sala @ Veggie Belly

jamaican jerk tofu and blackberry jalapeno chutney
Your whole house will smell heavenly when you make this Jamaican Jerk tofu. And the flavor of the Jerk spices will transport you to an exotic land. Allspice, cinnamon, thyme, onion and garlic all come together to make a tasty, yet easy marinade for the tofu.

I have an exciting new giveaway today. Naturipe Farms is giving away a KitchenAid food processor to one lucky Veggie Belly winner! Scroll to the bottom of this post to enter!

But wait, theres more! You can also win a $500 Williams Sonoma gift card on Naturipe’s site. Head over there and check out their grand prize giveaway!

jamaican jerk spice marinade
pan frying jerk tofu
This simple blackberry jalapeño chutney goes really well with the jerk spiced tofu. You can also use it as a condiment or as a sandwich spread.
blackberry jalapeno chutney

Tips
- The onion flakes in the marinade tend to burn. So keep an eye on it. If it starts to burn, sprinkle a little water into the pan. Or use a spoon and remove the bits of the marinade that are browned (but not yet burned). Add the browned onion bits back to the tofu before serving.
-Pressed tofu makes it easier for the marinade to soak in. Pressing tofu is pretty straight forward – you wrap a block of tofu in a kitchen towel and put a weight on it, so that all the water is released. See this post on how to press tofu. If you don’t have time to press tofu, buy extra firm tofu, and gently pat the tofu with a kitchen towel to absorb the liquid. Then proceed with this recipe.
- Substitute allspice with ground cloves.
- The blackberry chutney is very customizable. Adjust the jalapeño, sugar and lime according to your taste.
- Most the heat in jalapeños lies in the seeds and white membrane. If you like it hot, keep the seeds. If you want it mild, remove the seeds and membrane.
jamaican jerk tofu and blackberry jalapeno chutney

Jamaican Jerk Tofu with Blackberry Jalapeño Chutney Recipe

Serves 2-3

Ingredients
One 15 oz block of firm tofu (drained weight), pressed.
For the Marinade
1 tablespoon onion flakes or onion powder
1 teaspoon garlic powder
3/4 tablespoon dried thyme
1/2 teaspoon ground allspice. Substitute with 1/4 teaspoon ground cloves.
1/4 teaspoon ground cinnamon
3 tablespoons light soy sauce
1 tablespoon lime juice, optional
3 tablespoons olive oil

For the chutney
6 oz blackberries
1 tablespoon chopped jalapeño*
2 cloves of garlic, optional
1/4 teaspoon thyme
1/8 teaspoon all spice
Juice of one lime
zest of 1/2 lime
1/2 cup water
2 tablespoons sugar

*This will make a medium-hot chutney. Use more or less jalapeños according to taste.

Method

1. Slice the block of tofu diagonally in half, so you have 2 triangles. Cut each tofu triangle lengthwise into 4 triangles, so that you have 8 tofu triangles in total.
2. Place all marinade ingredients in a bowl and whisk well.
3. Place the tofu in single layer on a plate, container or baking sheet. Pour the marinade on top and spread it evenly to coat the tofu. Cover and refrigerate up to 2 days, or cook the tofu immediately.
4. Heat a large non stick skillet over medium-high heat. Arrange the tofu slices on the skillet, without over lapping. Scrape the marinade and drizzle all over the tofu. Cook till both sides of the tofu are golden brown, flipping over once.
5. To make the chutney, place all ingredients, except sugar in a saucepan. Bring to a boil. Reduce heat to low, and simmer the chutney for about 8 minutes, or till it thickens. Stir in the sugar, mix well, and turn off heat. Chutney will keep in the fridge for up to a week.

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Vietnamese Potato and Green Bean Curry

Posted on May 12, 2014 by Sala @ Veggie Belly

vietnamese potato green bean curry There is a little Vietnamese place near where I live called Lela’s Bistro. It is the coziest little space with the most amazing food. (But then I live in Portland, and there is cozy and tasty all around me!) Anyways, Lela’s bistro is special. I love their wood paneled interior, and their delicious vegetarian vietnamese curry. I often go to Lela’s, pick a cozy nook, and tuck into a big, steaming bowl of their aromatic curry. I’ve tried to recreate this Vietnamese vegetarian curry at home, using Vietnamese curry powder, potatoes and green beans. Feel free to change the vegetables and use broccoli, zucchini, sweet potato etc. Some fried tofu will also be very nice in this curry.
vietnamese potato green bean curry

lemon grass, vietnamese curry powder, potato, green beans for curry This curry is very easy to make. The curry powder and the lemongrass do the work for you, really. They make the curry wonderfully aromatic and tasty. A lot of Vietnamese curries have finely minced lemongrass in them. Sometimes lemongrass can be fibrous, so I prefer to leave it whole in the curry, and then fish it out before serving. Just make sure you give the lemongrass stalk a good smash, to break it open and release all its flavors.
vietnamese curry powder Vietnamese curry powder is easily available at Asian markets. Fubonn, the Asian store I frequent, has several brands of Vietnamese curry powder, and I’m spoiled for choice! Pick a Vietnamese “Madras” curry powder (Ca Ri Ni An Do) and you can’t go wrong.

You can also order Vietnamese curry powder online.
vietnamese potato green bean curry

Vietnamese Potato and Green Bean Curry

Serves about 4

Ingredients
2 tablespoons oil
1 small onion, diced
1 lemon grass stalk
2 teaspoon minced garlic
1 tablespoon Vietnamese curry powder (Ca Ri Ni An Do or Madras Curry Powder). Available at Asian markets or online.
12 oz yukon gold potatoes, peeled and chopped
5 oz green beans (about 1 heaping cup when chopped). Substitute with 1 heaping cup of broccoli florets
1 cup coconut milk
1/2 teaspoon sugar, optional
2 tablespoons chopped cilantro for garnish

Method
1. Heat oil in a large saucepan. Add the onions and cook on medium heat till slightly browned. While the onion is cooking, prepare the lemongrass – slice off the top and bottom of the lemongrass stalk, cut it into 2 pieces, and using a mallet, smash the two lemongrass sticks in order to release flavor. Set aside.
2. When the onion is golden brown, add the garlic and stir for about 1 minute.
3. Add the smashed lemongrass and curry powder and stir for 30 seconds.
4. Throw in the chopped potatoes, salt, and 2 cups water. Bring to a boil. Then reduce the heat and simmer covered till the potatoes are cooked but still holding their shape.
5. Now add the beans or broccoli, coconut milk and sugar. Cook on medium heat till the beans/broccoli are tender. If the curry is too thick, add up to 1 cup water.
7. Fish out and discard the lemongrass pieces before serving.
6. Garnish with cilantro. Serve hot with rice, noodles or baguette.

8 Ingredient Tofu Mushroom Lettuce Wraps

Posted on May 5, 2014 by Sala @ Veggie Belly

tofu mushroom lettuce wrap I can’t believe I haven’t blogged a vegetarian lettuce wrap recipe up until now! Its one of my go to quick and easy dishes. And now that the weather is getting warmer, I crave these light, crisp lettuce “boats” filled with a zesty tofu mushroom filling. And did I mention this is just an 8 ingredient recipe? Thats right, only 8 ingredients (not counting the oil, because everyone already has oil, right?)! And you probably already have all the ingredients for these lettuce wraps in your pantry!
ingredients for vegetarian lettuce wrap cubed tofu soy sauce suteed tofu for lettuce wrap

The dipping sauce for this recipe is simple. If you want it spicier add some sriracha or wasabi. For a creamier dipping sauce add a spoon or two of peanut butter to the recipe below.

You can easily make the tofu mushroom filling ahead of time and re-heat it when you are ready to eat. Cut the tofu and the mushrooms the same size so it looks pretty!

sauteed tofu and mushrooms for lettuce wrap Tips
- Make sure you get the freshest romaine lettuce hearts you can find. (A romaine heart is the entire lettuce, with the leaves attached to the core). Keep in mind, the inner leaves are usually more fresh and crisp compared to the outer ones. If your romaine heart is looking a little limp on the outside, peel away the outer leaves and chances are, you will find the inner leaves are still fresh.
- I like using dried, rehydrated shiitake mushrooms for this recipe. If you don’t have dried shiitakes, use button mushrooms instead. But they will tend to release liquid while cooking. If button mushrooms release liquid while cooking, increase heat to high and let the liquid evaporate.
- If you are using shiitakes, you can soak and squeeze them ahead of time and store the rehydrated mushrooms in the fridge.
- I like thin, light dipping sauces for lettuce wraps. But if you like yours thicker or richer, add 1-2 tablespoons of peanut butter to my dipping sauce recipe below.

8 Ingredient Tofu Mushroom Lettuce Wraps

serves 3-4 as an appetizer
Ingredients
8 dried Shiitake mushrooms. Substitute with 12 button mushrooms
1 lb drained extra firm tofu
3 tablespoons oil
1/2 medium onion, diced
3 tablespoons Soy sauce
1/2 tablespoon Sugar
1/2 tablespoon lime juice or vinegar
1/2 tablespoon Sriracha, or according to taste
zest of half a lime, optional
12 crisp Romaine leaves

For the dipping sauce
4 tablespoon soy sauce
2 tablespoon lime juice or vinegar
2 tablespoon water
1 1/2 tablespoon sugar

Method
1. Drain the tofu and pat it dry. Cut the tofu length wise into 4. Then carefully turn the block over on its side and cut into 4 again. You will now have 16 strips. Cut the strips into 1/4th inch cubes.

2. If using dried mushrooms, rehydrate them according to package directions. When the mushrooms are soft, drain them (save the liquid for soups!), squeeze the excess liquid, and chop them about the same size as the tofu cubes. If using button mushrooms, chop them the same size as the tofu cubes.

3. In a cup, whisk together the soy sauce, sugar, sriracha and lime juice or vinegar. Set aside.

3. Heat oil in a large wok or large skillet. Throw in the tofu cubes. Try to keep them in a single layer. If all the tofu doesn’t fit in a single layer, cook them in batches. If the tofu cubes are too crowded they will stew instead of browning.

4. Cook the tofu undisturbed on medium-high heat till the bottom side is golden brown. Carefully flip the tofu cubes over using a spatula, and cook undisturbed till the other side is golden brown.

5. When all the tofu is browned, add the onion and mushrooms to the skillet. Saute on high heat till the onion is translucent, about 2 minutes. If you are using button mushrooms and they let out liquid, just keep cooking on high heat till all the liquid evaporates.

6. Pour in the soy sauce mixture. Cook till all the liquid has been absorbed, about 30 seconds. Sprinkle lime zest, if using, on top.

8. To make the dipping sauce, whisk all ingredients together till the sugar dissolves.

9. To serve, cut each romaine leaf into half. Place one half on top of the other to form a cup. Repeat with all lettuce leaves. Serve the tofu mushroom saute in a bowl, along with the dipping sauce.

Turn Soup into a Meal – Tom Kha Asparagus with Jasmine Rice

Posted on April 28, 2014 by Sala @ Veggie Belly

vegetarian asparagus tom kha soup
Spring nights are chilly here in Portland, and this vegetarian Thai tom kha soup with a big scoop of jasmine rice on top brings wonderful warmth and spice to a cold night. Thai soups at restaurants are often not vegetarian. They contain chicken stock and fish sauce. So when I’m graving a spicy, tangy Thai soup, I make it at home, using a vegetarian stock.
kaffir lime, galangal, lemongrass and vegetables for vegetarian tom kha soup
Tom kha is a spicy coconut milk soup. The stock contains what I call the “Thai Trio” – lemongrass, galangal, and kaffir lime leaves. You can find all three ingredients at Asian markets, and they’re all you need to make a deliciously fragrant base for any Thai style soup. I used asparagus as the main vegetable in soup because its one of my favorites and its in season.
To make it a complete meal, serve the tom kha asparagus soup with cooked jasmine, brown, or basmati rice.

Tom Kha Asparagus with Jasmine Rice

Serves 2

Ingredients
4 cups vegetable stock or water
6 kaffir lime leaves
one 1/2 inch piece of galangal
2 lemon grass stalks, cut into 6 pieces
1-2 thai chillies, slit
1/2 can straw mushrooms, drained
16 spears asparagus, tough stems removed,and cut into 3 pieces
1 cup coconut milk
3 tablespoons lime juice
1/2 teaspoon sugar
1 tablespoon light soy sauce
2 tablespoons chopped cilantro
1 cup cooked jasmine, brown or basmati rice

Method
1. Place the vegetable stock or water in a saucepan and bring to a boil.
2. While that is heating up, lightly bruise the kaffir lime, galangal and lemongrass pieces in a mortar and pestle. Add to the stock/ water and simmer for 30 minutes.
3. Strain the stock, reserving the liquid. Discard the solids in the stock. Return the stock in the saucepan, add the chili, mushrooms, asparagus, coconut milk, lime juice, sugar and soy sauce and bring back to a boil. Boil the soup till the asparagus is cooked but still crisp, about 1 minute. Taste the soup and add more soy sauce if needed.
4. Garnish with cilantro and serve with rice.

Protein-Packed Quinoa Egg and Kale Scramble

Posted on April 24, 2014 by Sala @ Veggie Belly

Try this quinoa, egg and kale scramble if you want to start your mornings with a filling, protein packed, yummy breakfast. There is at least 11 grams of protein per serving in this dish, thanks to all the quinoa. And who says eggs are only for breakfast?! Make this scramble and put it between bread slices for a delicious lunch, or whip up this recipe for a fast dinner.

eggs and kale for scramble

If you have cooked quinoa on had, this recipe takes just a few minutes to make. I like using red quinoa because it looks jeweled and beautiful against the scrambled eggs. But white quinoa will work just fine. I added dried oregano to the scramble, but feel free to add any kind of seasoning you like. Dried herbs, chipotle peppers, tabasco sauce, curry powder will all be great seasonings for this quinoa and egg scramble.

Quinoa, Egg and Kale Scramble Recipe

serves 3-4

Ingredients
2 tablespoons butter or olive oil
2 cups shredded kale
6 large eggs
2 tablespoons milk
1/2 teaspoon dried oregano or Italian seasoning
1/2 teaspoon garlic powder, optional
1/2 cup cooked quinoa
Salt & Pepper

Method
1.Heat the butter or oil in a skillet. Add kale and stir just until it turns bright green, about 30 seconds.
2. In a bowl, whisk the eggs, milk, salt, pepper, and oregano and garlic powder together.
3. Pour the eggs over the kale, and stir. Let the eggs cook on medium heat till the bottom is starting to set.
4. Add the quinoa, and scramble the eggs till they set, but are still soft.
Serve with toast.

10 Minute Lemony Rice Noodles (Lemon Idiappam)

Posted on April 21, 2014 by Sala @ Veggie Belly

lemon rice noodles I love rice noodles in any form and this lemony rice noodles recipe is one of my quick and easy favorites. In India we make a similar dish using fresh string hoppers (rice noodles) called lemon idiappam. I use store bought dry rice noodles (also called rice sticks or rice vermicelli) as a shortcut. The rice noodles only need a quick soaking in hot water. And while the noodles are soaking you can prepare the tadka (tempered spices). So you can make this dish in just 10 minutes.

You can find rice noodles in the Asian aisle of the grocery store, or at Asian markets where there is usually more variety and brands. Make sure the only ingredient listed on the packet is rice or rice flour. Some brands will list water and salt, besides the rice as ingredients and thats ok.
lemon, ginger, rice noodles, curry leaves
The seasoning for these lemon rice noodles is simple and easy. Its the standard Indian “tadka” – a tempering of whole spices in oil. I then add freshly squeezed lemon juice and turmeric to the tadka before throwing in the rice noodles.
tadka of chana dal, curry leaf, mustard seeds, turmeric This is a crowd pleasing recipe, easy to make, and keeps well so you can take it for pot lucks and picnics. Kids will also love it. Serve it with a simple coconut chutney, pumpkin spinach curry, or my cashew nut curry. Make it a complete meal by throwing in some steamed broccoli or sautéed vegetables on top of the noodles.
lemon rice noodles

Lemony Rice Noodles (Lemon Idiappam) Recipe

serves about 4

Ingredients
8 oz rice sticks
1 tablespoon oil
1/4 teaspoon black mustard seeds, optional
1/4 teaspoon cumin seeds
1 tablespoons chana dal, optional.
1 tablespoon cashewnuts
1 tablespoon minced ginger
1 green chili slit. Use more if you like it hot.
6 curry leaves
a pinch of asafoetida, optional
1/4 teaspoon turmeric
2 tablespoons fresh lemon juice
1/2 teaspoon lemon zest, optional
2 tablespoons finely chopped cilantro

Method
1. Soak the rice noodles according to package directions. Drain and set aside.

2. Heat a large wok with the oil. Add the mustard seeds if using. When they pop, add the cumin seeds, chana dal, cashew nuts, ginger, chili, curry leaves and asaf0etida. Stir on medium-low heat till fragrant and the chana dal and cashews are golden.

3. Add turmeric, lemon juice, salt and 1 tablespoons water. Bring to a boil.

4. Immediately dd the soaked rice noodles to the wok. Using tongs, gently toss till everything is well combined. Mix in the lemon zest if using. Garnish with cilantro.

Serve hot with Sri Lankan Cashew curry, pumpkin curry or just on its own.