VCE - On The Grill (August 2009)

Table of Contents
Clickonanyofthetitlestotakeyoutotheappropriatepiece
Features
Columns
TwoKeystoGreatGrilling:
MarinadesandRubs14
WhatsCooking? 3
ByJillNussinow,MS,RD
Marinadesandrubshavealong
standingtraditionwhenitcomes
togrilling,andforgoodreason.
SouthwestMeetsSpain:
OntheGrill17
ByChefPhilipGelb
ChefPhildoespaellathe
traditionalway.Onthegrill!
SummerCelebrations19
ByChefMayra
Getsomegreatmealideasfor
yourgrillingextravaganza.
FindoutwhatsupwiththeVegan
CulinaryExperiencethismonth.
TheFlavorofSummerinthe
DesertMesquite!24
ByLizLonetti
Learnallaboutthejoysof
mesquitebeansandmesquite
flour!
BringBackthePushup26
ByBarryLovelace
Getstrong,leanmuscleusing
simpleresistancetraining.
LivingGreen:
CompassionateSummer
TheSecretsofSmokedSalts Grilling28
ByChristineWatson
22
ByChefJasonWyrick
Learnhowtomakegourmet
smokedsaltsrightinyourown
backyard.
TheCompassionateNutritionist
giveshertipsforsummergrilling
andagreatMediterranean
sandwichtogowiththem.
Marketplace8
Getconnectedandfindoutabout
veganfriendlybusinessesand
organizations.
RecipeIndex49
On The Grill
Alistingofalltherecipesfoundin
thisissue,compiledwithlinks.
seethefollowingpagefor
interviewsandreviews
August 2009|1
Table of Contents 2
Clickonanyofthetitlestotakeyoutotheappropriatepiece
Interviews
Reviews
InterviewwithRawChef
AngelaElliott30
RestaurantReview:
MacysEuropean
Coffeehouse,Bakery,and
VegetarianRestaurant41
Angelaspecializesinmakingraw
foodsimpleandaccessible
withoutcompromisingonflavor.
InterviewwithJoshHooten
ofHerbivore33
JoshisthecoownerofHerbivore
clothingstoreandmagazineand
oneofthelongtimeluminariesof
thevegancommunity.
FeaturedArtist
ByMadelynPryor
LocatedintheheartofFlagstaff,
Macysisaquaint,funvegetarian
coffeehousewithagreatselection
ofcoffeesandteasandaneclectic
arrayofmenuoptions.
ProductReview:So
DeliciousCoconutbased
Yogurt43
ByMadelynPryor
Theperfectyogurtforthose
ApolloPoetry,theTraveling lookingtoavoidsoyorsimplyfora
Poet38
rich,decadenttastethatisnt
loadedwithcalories.
ApolloPoetryisanationally
renowned,awardwinningpoeton BookReview:TheVegan
ajourneytobringartand
Table45
compassiontothemasses.
ByMadelynPryor
Entertainmentatitsfinest,thisis
thegotobookwhenyouvegot
vegetarianandnonvegetarian
guestsalike.
BookReview:VeganScoop
47
ByMadelynPryor
On The Grill
Exoticicecreams.Lowcalorie
desserts.Easytofollowrecipes.
Whatsnottolike?
August 2009|2
The Vegan Culinary Experience
OnTheGrillAugust2009
PublisherJasonWyrick
EditorsEleanorSampson,
CarolynMullin,
MadelynPryor
NutritionAnalystEleanorSampson
WebDesignWilliamSnell&JasonWyrick
GraphicsAlexSearcy&JasonWyrick
VideoProductionKristenMozafarri
ReviewerMadelynPryor
ContributingAuthorsJasonWyrick
MadelynPryor
JillNussinow
MayraDr.Flavor
LizLonetti
SharonValencik
PhilipGelb
BarryLovelace
ChristineWatson
PhotographyCredits
CoverPageCathyFisher
RecipeImagesJasonWyrick
MilanValencikof
MilanPhotography
SmokedSaltsJasonWyrick
Brazier,Mesquite,GNUFreeDocumentation
Screwbean,FirePitLicense
Bananas CreativeCommons
ApolloPoetryCourtesyofApolloPoetry
AngelaElliottCourtesyofAngelaElliott
JoshHooten&ApparelCourtesyofJoshHootenand
Herbivore
SoDeliciousYogurtSoDeliciousWebsite
MacysInteriorMacysWebsite
Whats Cooking?
Grilling shouldntjustbelimitedto
summer,despitetradition!Thesmoky
aromaofthedifferentwoods,the
roasted,caramelizedflavorsofthe
differentveggies,thetangy,powerful
flavorsofthedifferentrubsand
sauces.Allofthesecombinetomake
atrulysensualculinaryexperienceand
theprimaryreasongrillinghappenstobemyfavoritewayto
preparemeals.Italsomakesagreatexcuseforasocialgathering
whichitselfisagreatexcusetoshowoffjusthowgoodvegan
cuisinecanbe.Inthisissue,youlllearnsomebasics,some
gourmetgoodies,desserts,andwaystopleaseyourmeateating
grillingcompanions.
Lookformorechangesinthecomingissuesasweexpandthe
VeganCulinaryExperiencetoincludeinteractivecontentandmore
columns.Werealsoworkingonaprintversionofthemagazine,
soforthoseofyoucrazingthesmellofpaperandinkthatonly
comeswithprintedtext,itsseveralmonthsoff,butitsonthe
way.Untilthen
Eathealthy,eatcompassionately,andeatwell!
On The Grill
August 2009|3
Contributors
JillNussinow,MS,RD,TheVeggieQueenJillisaRegisteredDietitianandhasaMasters
DegreeinDieteticsandNutritionfromFloridaInternationalUniversity.Aftergraduating,she
migratedtoCaliforniaandbeganaprivatenutritionpracticeprovidingindividualconsultations
andworkshops,specializinginnutritionforpregnancy,newmothers,andchildren.Youcan
findoutmoreaboutTheVeggieQueenatwww.theveggiequeen.com.
JasonWyrickChefJasonWyrickistheExecutiveChefofDevilSpice,Arizona'svegancatering
company,andthepublisherofTheVeganCulinaryExperience.ChefWyrickhasbeenregularly
featuredonmajortelevisionnetworksandinthepress.Hehasdonedemoswithseveral
doctors,includingDr.NealBarnardofthePCRM,Dr.JohnMcDougall,andDr.Gabriel
Cousens.ChefWyrickwasalsoaguestinstructorintheLeCordonBleuprogram.Hehas
cateredforPETA,FarmSanctuary,FrankLloydWright,andGoogle.VisitChefJasonWyrickat
www.devilspice.comandwww.veganculinaryexperience.com.
MadelynPryorMadelyntheReviewerPryorisoneofAmazon.comstop1500reviewers,
andacertifiedVineVoice.Shealsogetsseveralrequestseverydaytoreviewbooks,
movies,andgraphicnovelsfromvariouspublishersincludingHarperCollins.Thatmeans
thatpeoplereallywantMadelynsadviceandopinion,whichisfinewithher,becauseit
makesitthatmucheasierforhertoenactherplansforworlddomination.Thoseplans
currentlyinvolvetakingabreakfromherMastersofPsychologyprogramtobetheSous
CheffortheVeganCulinaryExperience.Youcanreachherat
madelyn@veganculinaryexperience.com.
EleanorSampsonEleanoristheeditorforTheVeganCulinaryExperience,author,andan
expertveganbakerwithaspecialtyindeliciousvegansweets(particularlycinnamonrolls!)
YoucanreachEleanoratEleanor@veganculinaryexperience.com.
On The Grill
August 2009|4
Contributors
MayraDr.Flavor - ChefMayrahasbeeninthehealthyeatingandcookingindustryfor
over11yearsandhascertificationsinsportsnutrition,macrobioticcooking,veganand
vegetarian,holistic,andfengshuicuisine.Shestartedhercareerasacookbylearningand
experimentingwithFrench,Caribbean,Southern,Cajun,andWestAfricancuisine.
ChefMayraisachefinstructorandconductsavarietyofclassesanddemonstrationsgeared
towardsveganathletes,personaltrainers,andanyonewhowouldliketoliveahealthierlife.
Dr.Flavorcanmakehealthycookingeasierbybecomingyourpersonalchef!
VisitChefMayraatwww.mychefmayra.comorcallherat7023724709.
LizLonettiAsaprofessionalurbandesigner,LizLonettiispassionateaboutbuilding
community,bothphysicallyandsocially.ShegraduatedfromtheUofMNwithaBAin
Architecturein1998.ShealsoservesastheExecutiveDirectorforthePhoenixPermaculture
Guild,anonprofitorganizationwhosemissionistoinspiresustainablelivingthrough
education,communitybuildingandcreativecooperation(www.phoenixpermaculture.org).
Alongtimeadvocateforbuildinggreenerandmoreinterconnectedcommunities,Liz
volunteershertimeandtalentforotherlocalgreencauses.Inhersparetime,Lizenjoys
cookingwiththeveggiesfromhergardens,sharinggreatfoodwithfriendsandneighbors,
learningfromandteachingothers.TocontactLiz,pleasevisitherblogsite
www.phoenixpermaculture.org/profile/LizDan
.
SharonValencikSharonValencikistheauthorofSweetUtopia:SimplyStunningVegan
Desserts.Sheisraisingtwovibrantyoungvegansonsandrescuedanimals,currentlyarabbit
andadog.Shecomesfromalineageofartisticchefmatriarchsandhasbeenbakingsince
agefive.Sheisworkingonhernextbook,WorldUtopia:DeliciousandHealthy
InternationalVeganCuisine.Pleasevisitwww.sweetutopia.comformoreinformation,toask
questions,ortoprovidefeedback.
ChefPhilipGelbPhilipGelbwasbornandraisedinBrooklynNY.HeendedupinFlorida
wherehereceivedaBAinculturalanthropologyanddidgraduatestudiesin
ethnomusicology.ForthelastdecadehehaslivedintheSanFranciscoBayAreawherehe
worksasaprofessionalmusicianandmusicteacheraswellasaveganchef.Asamusicianhe
hasperformedallovertheUnitedStatesandinJapan,EuropeandCanada.5yearsagohe
startedIntheMoodforFood,avegetarianpersonalchefandcateringcompany.Hehas
beenvegetariansince17andafterbecomingvegan4yearsago,hechangedhisbusinessto
strictlyvegancuisine.Althoughtotallyselftaughtasachef,heisaverypopularvegan
cookingteacher,hostingmonthlyclasses.Hisotherinterestsincludehiking,travelling,and
heisanavidfilmbuff.Ofcourse,helovescooking,especiallyforfriendsaswellasprofessionally.VisitPhilat
www.myspace.com/InTheMoodforFood.
On The Grill
August 2009|5
Contributors
BarryLovelaceBarryLovelaceisaveganfitnesscoachspecializinginthefunctionaltraining
ofathletes.HeistheownerofFitQuestFitnessinAllentown,PA,andfrequentlyproduces
routinefitnesspodcastsathissitewww.barrylovelaceblog.com.
ChristineWatsonChristineWatson,MS,RD,hasbeenteachingnutrition,healthand
wellnesssince1992.Sheisaregistereddietitian,nutritionist,andcertifiedwellnesscoach.As
theownerofCompassionateNutritionist,LLC,Christinesgoalforherclientsistohelpthem
incorporatehealthyvegetarianeatingandgreenlivingpracticesintotheirbusylives.To
learnmoreabouttheservicesandproductsofferedbyChristineandsubscribetoher
CompassionateLivingezinewhereyoullreceiveaFREEcopyofherHealthy&Eco
conscious7dayMenuw/recipesincluded,visitthecompanywebsiteat
www.CompassionateNutritionist.comoremailChristineat
Christine@CompassionateNutritionist.com.
On The Grill
August 2009|6
About the VCE

TheVeganCulinaryExperienceisaneducationalveganculinary
magazinedesignedbyprofessionalveganchefstohelpmake
vegancuisinemoreaccessible.PublishedbyChefJasonWyrick,
themagazineutilizestheelectronicformatofthewebtogo
beyondthetraditionalcontentofaprintmagazinetooffer
classes,podcasts,aninteractivelearningcommunity,andlinksto
articles,recipes,andsitesembeddedthroughoutthemagazineto
makeretrievinginformationmoreconvenientforthereader.
TheVCEisalsodesignedtobringveganchefs,instructors,
medicalprofessionals,authors,andbusinessestogetherwiththe
growingnumberofpeopleinterestedinvegancuisine.
Eathealthy,eatcompassionately,andeatwell.
Become a Subscriber
SubscribingtotheVCEisFREE!SubscribershaveaccesstoourLearningCommunity,backissues,recipe
database,andextraeducationalmaterials.
Visithttp://veganculinaryexperience.com/VCESubscribe.htmtosubscribe.
*PRIVACYPOLICYContactinformationisnever,evergivenorsoldtoanotherindividualorcompany
Not Just a Magazine

MealService
TheVeganCulinaryExperiencealsoprovidesweeklymealsthatcoincidewiththerecipesfromthemagazine.
ShippingisavailableacrosstheUnitedStates.Raw,glutenfree,andlowfatdiabeticfriendlyoptionsare
available.Visithttp://veganculinaryexperience.com/VCEMealService.htmformoreinformation.
CulinaryInstruction
ChefJasonWyrickandmanyofthecontributorstothemagazineareavailableforprivateculinaryinstruction,
seminars,interviews,andothereducationalbasedactivities.Forinformationandpricing,contactusat
http://veganculinaryexperience.com/VCEContact.htm.
An Educational and Inspirational Journey of Taste, Health, and Compassion

On The Grill
August 2009|7
Marketplace
WelcometotheMarketplace,ournewspotfor
findingvegetarianfriendlycompanies,chefs,authors,
bloggers,cookbooks,products,andmore!Oneofthe
goalsofTheVeganCulinaryExperienceistoconnect
ourreaderswithorganizationsthatproviderelevant
productsandservicesforvegans,sowehopeyou
enjoythisnewfeature!
ClickontheAdsEachadislinkedtotheappropriate
organizationswebsite.Allyouneedtodoisclickon
theadtotakeyouthere.
BecomeaMarketplaceMemberBecomeconnected
byjoiningtheVeganCulinaryExperience
Marketplace.Membershipisavailabletothosewho
financiallysupportthemagazine,tothosewho
promotethemagazine,andtothosewhocontribute
tothemagazine.ContactChefJasonWyrickat
chefjason@veganculinaryexperience.comfordetails!
CurrentMembers
RationalAnimal
(www.rationalanimal.org)
FarmSanctuary
(www.farmsanctuary.com)
GoDairyFree.organdMySweetVegan
(www.godairyfree.org)
JillNussinow,MS,RD,TheVeggieQueen
(www.theveggiequeen.com)
MartyDavey,MS,RD
(www.martydavey.com)
ChefMayraDr.Flavor
(www.mychefmayra.com)
SweetUtopia
(www.sweetutopia.com)
InTheMoodforFood
(www.myspace.com/inthemoodforfood)
ThePhoenixPermactultureGuild
(www.phoneixpermaculture.org)
MilanPhotography
(www.milanphotography.com)
RawSpiritFestival
(www.rawspirit.com)
On The Grill
August 2009|8
Marketplace
www.mychefmayra.com chef@mychefmayra.com
Call 702.372.4709
Eatingvegandoesn'thavetobeboring.Infact,itisthemostexcitingwaytoeat!Freshand
organicallygrownplantbasedfoodsareamongnature'smosthealthfulanddeliciousgifts.
Private Chef Mayra provides**Baby Food Classes** plus these healthy services.
"A Seduction of the Senses" A flavor fusion to seduce your palate Private & Public
Cooking Classes Sport Nutrition information-cooking tips. How to prepare foods as a
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Hire Chef Mayra Mention this ad and Save 25% on your next Private Service
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August 2009|9
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August 2009|12
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August 2009|13
Two Keys to Great Grilling:

Marinades and Rubs
By Jill Nussinow, MS, RD, The Veggie Queen
Grilled Asian Squash Salad

Serves4
This was inspired by a rub made by Chef Jeffrey Beeson at

The Point Hilton Resort at Tapatio Cliffs in Phoenix,
Arizona. He grows all the herbs and spices in his garden.
We go to the store and still come out with a terrific
product that can be rubbed onto meat, fish, poultry, or
even tofu before grilling. It also makes a good daily spice
blend.
You can also do this with paprika instead of chilies, and
omit the cayenne, for a milder blend. You can also add
toasted and ground sesame seeds to make it richer, but it
wont last longer.
12driedchilies(dependingonsize),cutinto
piecesuseanchoorpasillaoranythatyoulike
(oryoucanuseagoodpurechilipowder,not
spice,whichhasotherspicesadded)
1tsp.cuminseeds,toasted
1tsp.corianderseed
1tbsp.garlicgranulesor2tsp.garlicpowder
tsp.cayennepepper
1tsp.oregano
1tsp.onionpowder
1tsp.thyme
1tsp.rosemary(optional)
1tsp.blackpepper(optional)
23tsp.sucanatorbrownsugar
Combineallingredientsexceptsugarinaspice
grinderorblender.Blenduntilsmooth.
2008TheVeggieQueen
www.veggiequeen.com
On The Grill
Somethingaboutputtingfoodoverfiremakesit
tastegreat,mostofthetime.Perhapschildhood
memoriesofcookingoutdoors,orsomething
deeplyingrainedinourgenesaboutcookingwith
fire,whichatonetimewastheonlyway,leadsto
thethrillofthegrill.Often,though,peopletell
methattheirvegetableorvegangrillingexperience
wasntasgoodastheythoughtthatitcouldbe
becausetheirfoodwasdriedout.Mytwo
solutions:marinadesandrubs.
Wecantakealessonfrommeateaterswhenit
comestomarinades,whichareusedoftenfora
fewreasons:toinfuseflavor,tokeepthefood
fromdryingoutandtotenderizeNotenderizing
necessarywithveganproteinsbuttheystillbenefit
fromaddedflavorandmoisture.Marinades
producefavorableresultswithtofu,tempehand
seitanandwithanumberofabsorbentvegetables
suchassummersquashandeggplant.
WhileIliketomakemyownmarinades,usinga
bottleofstoreboughtmarinadeisjustfine.Often,
yourfavoritevinegarbased,noncreamydressing
willdo.Youcanenlivenitwithsomefreshchopped
herbsofyourchoice.Myfavoritemarinadeherbs
includeparsley,oregano,cilantro,basil,mint,
tarragonandsavory,dependinguponwhatflavor
profileIamseeking,andwhatIammarinating.
UsingdriedherbsisfineandIoftenusedriedinthe
marinadeandaddfresh,choppedherbstothedish
aftertheyvebeengrilled.
August 2009|14
Howlongshouldyoumarinate?
Thelengthoftimeinthemarinadedependsupon
thefoodandhowmuchmarinadeitwillabsorb.
Eggplant,whichismostspongelike,willsuckup
themarinaderatherquicklysobecarefulwithhow
muchmarinadeandthelengthoftime,aswellas
howmuchtamari,Braggsliquidaminoacidsorsoy
sauceyouadd.Toomuchmakesadish
unpalatable.Generally,marinatingforatleast15
minutesandupto1hourissufficienttoinfuse
flavorintotofu,seitanandothervegetables,
includingmushrooms.Tempehsfirmtexture
allowsforlongermarination.Iliketosteamor
simmertempehbeforemarinatingittoallowfor
betterabsorption.WhenIdomyGrilledAsian
SquashSalad(recipebelow),Iusuallymarinatefor
30minutesto1hourbuthavedonesoforaslittle
as15minutes.AlotdependsuponhowpreparedI
amatgrilltime.
Herb and Chile Rub

Makescup
When the squash is prolific, you always need another way

to serve it. This dish is especially easy and delicious. Even
people who say they dont like squash usually find it
irresistible.
1tbsp.oliveoil
1tsp.toastedsesameoil
2tbsp.ricewinevinegar
1tbsp.reducedsodiumtamariorBraggsliquid
aminoacids
4summersquashofanykind,quartered
lengthwise
1largeonion,cutintorings
3tbsp.choppedherbs,suchascilantro,Thai
basil,orparsley
23clovesofgarlic,minced
1tsp.gratedginger
Saltandpeppertotaste
Combineoliveoil,sesameoil,vinegar,andhalf
thegarlicandgingerinabowlorzipperedbag.
Mixinsquash,onion,andherbs.Letmarinateat
least30minutesto1hour.Removevegetables,
andreservemarinade.
Placeveggiesonascreenorbasketonyourgrill
overhotcoalsorgas(orinsideonagrillpan).
Grillfor34minutesoneachside,turningthe
vegetablescarefully.
Oncethesquashisgrilled,cutitintobitesize
pieces.Mixwithcookedonionrings,reserved
marinade,andremaininggingerandgarlic.Add
saltandpeppertotaste.Garnishwithchopped
cilantroorotherherbs.Serveasisorcoolto
roomtemperature.
Oneofthenicethingsaboutveganmarinadesis
thattheycanbereservedtouseforadding
moisturetothegrilleddish.Ioftenreservethe
marinadeincaseIwanttouseitafterwardsor
brushgrilleditemswithit.Youcanalsotasteyour
marinadeasyougoalong,whichisnotpossible
withmeatbasedmarinades.
WhatsTheRub?
Ifyouveneverusedarubbefore,itsagreatway
toaddlotsofflavortovegoptions.Youactually
coatthefoodwithabunchofmixedspicesandlet
itsittoabsorbtheflavors.Rubsworkbestwith
moistfoodssodon'tworkwellondryvegetables
suchasgreenbeansorcarrots.
WhatIloveaboutrubsisthatyoucanbuythem
premade,suchasthosefromWholeSpice
http://www.wholespice.com(BBQspicerub,chili
BBQspiceruborJerkseasoningtonameafew)or
youcaneasilymakeyourownfromspicesthatyou
From The Veggie Queen: Vegetables Get the

Royal Treatment by Jill Nussinow, MS, RD
2007TheVeggieQueen
www.veggiequeen.com
alreadyuse.Arubcanchangeavegetablefrom
hohumtoexciting.
On The Grill
August 2009|15
WhatAreThey?
TheAuthor
Generally,theyareamixtureofspicesanddried
herbsmixedwithsugarand/orsalt.Iusuallyomit
boththesugarandsalt.Theyareusedtocoat
foodsbeforegrilling,oftenbybrushingorrubbing
thefoodwithabitofoil.Ifthefoodismoist,such
astofu,seitanorsteamedtempeh,nooilis
necessary.Iomitthesugarbecauseitcan
sometimesburnorcausethefoodtosticktothe
grill.
JillNussinow,MS,RD,TheVeggie
QueenJillisaRegisteredDietitian
andhasaMastersDegreeinDietetics
andNutritionfromFlorida
InternationalUniversity.After
graduating,shemigratedtoCalifornia
andbeganaprivatenutritionpractice
providingindividualconsultationsand
workshops,specializinginnutritionforpregnancy,new
mothers,andchildren.YoucanfindoutmoreaboutThe
VeggieQueenatwww.theveggiequeen.com.
Youdonotneedtolettherubsitonthefood,but
itsfineifyoudo.Rubsaddaburstofflavor,which
enhancesgrilledfoods.Rubsalsoworkwellfor
roasting,broilingorgeneralseasoning.Spicerubs
makewonderfulholidaygifts,especiallysinceyou
canpersonalizeeachblend,addingingredientsthat
friendsorfamilylike,andomittingthosethatthey
dislike.ThissimpleChiliRubkeepswellinglass.
Remembernottostoresaltinmetalcontainers,as
itwillcorrodethem.
Enjoyyoursummercookingoutdoors.
On The Grill
August 2009|16
Southwest Meets Spain:

On the Grill
with Chef Philip Gelb
Grilling!Foodtastesgood,cookedoutdoorsover
coalsorwood.Thisisasimplefactoflife
recognizedbyallculturesonallcontinents.
Barbecueiseasilymistakenassomethingfor
carnivoresonly;howeverthereisamultitudeof
waystopreparedelightfulvegetablesonagrill.
CornisoneofNorthandCentralAmericasgreat
contributionstotheglobalculinarydiet.Itishighin
nutrition,fairlyeasytocultivateandeasyto
prepareinaninfinitevarietyofways.Thisstapleof
thedietofNativeAmericansisnowfoundin
traditionaldietsallovertheworld.Pleaseonly
uselocallygrownorganiccorn!Otherwiseyouare
usingandthussupportingthefarmingof
geneticallymodifiedcorn,whichisoneofthemost
misusedofallseeds.Cornisoneoftheeasiest
vegetablestouseonthegrill,caramelizingthe
kernelstoadelightfulflavor.Thesecanbeeaten
simplybythemselvesorwithsomepestoormade
intocornsaladswhichcanthenbestuffedinto
peppers...well,yougetthepoint.Takeanideaand
runwithit.
Ageneralruleistoprovideoneearofcornper
person.Toprepare,submergeeachearofcornin
itshuskinwaterforonehourtohydrateit.
Carefullyliftthehuskandbrushwitholiveoiland
dustlightlywithHimalayanredsalt.Rewraphusks
aroundtheears.Placeongrill,overwarmcoals
andcover,for15minutes,turningevery5minutes.
Thehuskswillcharbutthecornontheinsidewill
beokbutdonotovercook.Becarefulinremoving
fromthegrillasitwillbeveryhot!!Fromhere,
simplyremovetherestofthehuskandeat,oradd
abitofsaltandpepperandperhapsmoreoliveoil.
Or,youcanbrushwithacilantropesto!
On The Grill
Cilantropesto
Ingredients
2cupscilantro
2clovesgarlic
1/2cuproastedwalnuts
1/2cupextravirginoliveoil
1tspseasalt
blackpeppertotaste
Instructions
Placeallingredientsinafoodprocessorand
processuntilsmooth.
RawVersion(optional)
Donottoastthewalnuts.
PaellaforPuyol
Inhonorofanamazingseasonfortheincredible
football(soccer)teamFCBarcelonahadwinning
theSpanishtitle,theSpanishcupandtheEuropean
ChampionshipIwouldliketoofferthisdishfor
teamCaptain,CarlesPuyol.Arguablyoneofthe
greatestdefensiveplayersinthisworld,this
Catalonianfootballplayerhasbeenanintegralpart
ofthisteamandtheSpanishnationalteamforover
adecade.Historically,FCBarcelonahasbeenavery
progressiveteambeginningwhentheywentup
againstFrancoduringandaftertheSpanishcivil
war.Inrecentyears,ratherthantakehuge
amountsofmoneyfromcorporatesponsorsin
exchangeforputtingthatcorporationontheir
uniform,FCBarcelonasetanewstandardby
payingUNICEFsotheycanputUNICEFonthe
teamsuniforms.
August 2009|17
Ingredients
1cupbombarice
2clovesgarlic
1onion,chopped
1/2cupfreshpeas
Ingredients,continued
1redpepper,julienned
poundtempeh,cutinstrips
Afewpinchessaffron
2tbspoliveoil
drycupwhitewine
1tspseasalt
3cupsstock
Blackpeppertotaste
Instructionsforthepaella
Placepaellapanongrill,addoliveoil,
saffron,saltandonionsandsautfor3
minutes,addgarlic,peas,andredpepper
andsaut2moreminutes.Addriceand
saut1minuteandthenaddthewine.
Simmertillevaporatedandthenaddthe
stock.Cookfor25minutesortillwateris
evaporatedandriceisfluffy.
Forthetempeh
Grilltempehslicestillbrownedoneach
side.Placetempehslicesonfinishedpaella.
Instructions
Grillthecornasnotedabove.Wrapthepeppersin
foilandplaceongrillforhalfhour.Removefrom
foilandpeelandremoveseedsandchopfinely.
Combineallingredientsinbowlandstirgently.Let
sitforanhourforingredientstoblend.
TheAuthor
Forthelastdecade,Philhaslivedin
theSanFranciscoBayAreawhere
heworksasaprofessional
musicianandmusicteacheraswell
asaveganchef.Asamusicianhe
hasperformedallovertheUnited
StatesandinJapan,Europeand
Canada.Fiveyearsagohestarted
IntheMoodforFood,avegetarianpersonalchef
andcateringcompany.Hehasbeenvegetarian
since17andafterbecomingvegan4yearsago,he
changedhisbusinesstostrictlyvegancuisine.
Althoughtotallyselftaughtasachef,heisavery
popularvegancookingteacher,hostingmonthly
classes.Hisotherinterestsincludehiking,
travelling,andheisanavidfilmbuff.Ofcourse,he
lovescooking,especiallyforfriendsaswellas
professionally.YoucanreachChefPhilipGelbat
www.myspace.com/inthemoodforfood.
GrilledCornSalad
Ingredients
4earscorn
1redbellpepper
1orangebellpepper
1serranopepper
1poblanopepper
1jalapenopepper
3limes
1tspseasalt
3tbspoliveoil
2tbspchoppedcilantro
1tbspchoppedsage
2scallions,chopped
On The Grill
August 2009|18
Summer Celebrations
by Chef Mayra
Helloeveryone!Howisyoursummer,havingfun?I
amsoexcitedaboutthismonthstheme.grilling.
But,letmestartbyconfessingthatwhenIget
invitedtoanoutdoorpartythequestionof
Whatdoyoueat?comesmywayquiteabit.I
answer,Aveganbeer,aplantbasedburger,fresh
veggies,cornonthecob(grilled)andahomemade
applepiealamode.IjustlovethereactionthatI
getandtheexpressionontheirfaceastheythink
Ooohhh,thatsoundsgoodIwantsomeofthat.
Ijustloveit!
Wheneverpeoplegatheratsummercelebrations
likethe4thofJuly,thereisoftenafocuson
informalpatiodiningwithanabundanceoffood.
Whatkindoffood?Barbeque,ofcourse!The
mentionofanoldfashioned4thofJulycelebration
easilyconjuresupimagesoffriendsandfamily
chatting,joking,andteasingthemanofthehouse
whodonsanapronandtendsthesmokespewing
barbecue.Withmetaltongsfirmlyinhand,he
dutifullyturnsthehamburgers,steaks,hotdogs,
sausages,orshrimpuntilflamesshootupwardand
thefoodiswellcharred.But,let'sleavethatold
fashionedimagebehind,andstepoutontothe
patiooftheveganhouseholdtoseewhat'scookin'
foragoodoldsummergrillingfun.Thevegan
gatheringoffamilyandfriendspayshomagetoits
furryfriends,theanimals,bylettingthemroam
free,whilethebarbecuesizzleswithsometasty
treatsoftheseason.
On The Grill
Thoughpeopleunfamiliarwiththevegantable
consideritverylimited,it'sactuallyquitethe
opposite.Withsomanypossiblechoicesof
excellentdishes,thehostandhostesshavethe
challengeofnarrowingthemdowntojustafew
specialrecipesthattakeadvantageoftheoutdoor
grill.Theveganchoicesforthebarbecuecanalso
includesucculenthamburgers,steaks,hot
dogs,sausages,andshrimpmadefromplant
basedingredients.Butinsteadofofferingyou
mockmeatfare,Idepartedtoofferyousome
extraordinaryalternativesforyourmeal.Hereis
whatIvechosenforasamplecelebrationmenu:
Appetizers
DrFlavorSuperIslandChiller
ATastyMarinatedTofuFingerswithSpicy
PeanutSauce(willbeavailableintherecipe
section)
Entre
TossedSaladwithSpicyCoconutCurry
Dressing
GrilledTempehChipotleSteak(willbe
availableintherecipesection)
GrilledGarlicVeggieSkewers
GrilledRedOnionswithLime
GrilledCornontheCobwithPaprika
August 2009|19
Dessert
NuttyChocolateFrozenBananas
finelyminced
1/4teaspoonblackpepper
1/8teaspooncayennepepper
1/8teaspoonguargum**
Withjustafewcreativetouchesyoucanturnthe
patiointoagreatsummerparty.Someveganbeer
Combinealltheingredientsintheblenderand
andwineandyouwillhavethebestparty.
processuntilthegarlicandgingerarecompletely
However,carefulplanningispartofanysuccessful
incorporatedandthedressingissmooth.Pourinto
party.Manydishescanbepreparedadayortwo
anarrowneckbottleforeasierpouringandchill.
ahead,makingtheparty
Toserve,shakewell.
Here's an ideal starter that quells the hunger
dayasenjoyableforthe
pangs, yet leaves plenty of appetite for the
*Chooseacoconutmilk
homechefaswellasthe
festive
delights
that
follow.
Because
two
containingat5to8grams
guests.Makeahead
servings
fill
the
blender,
you
may
want
to
oftotalfatforagood
dishesincludethe
prepare several batches ahead and chill them in
consistencyandflavor.
CurriedCoconutSalad
pitchers
if
serving
a
crowd.
Alternatively,
have
Avoidthehigherfat
Dressing,theGrilled
plenty
of
ingredients
on
hand
and
make
them
contentvarieties.Theywill
TempehSteaks(made
to order.
produceaheavierdressing
fromfermented
withoverpoweringflavor.
soybeansandavailableat
Dr.FLAVORSSUPERISLANDCHILLER
naturalfoodsmarkets),
Yield:2deliciousservings
**Guargumisafine
theSpicyPeanutSauce,
powdermadefromthe
andeventheMarinated
Fleshof2ripemangoes
seedsofalegumecalled
TofuFingers.Both
11/4cupsunsweetenedpineapplejuice
clusterbeanthatgrowsin
desserts,includingthe
1cupicecubes
India.Thepowderisan
ChocolateSauce,canbe
1/2cupfirmsilkentofu
excellentthickeningagent
madethedaybefore,
1/4cupcoconutmilk
thatrequiresnocooking.
too.
1/4cupmaplesyrup
Thepowderisonthe
(FDA'sGRASlist).Usedin
Here'salightdressing
Combinealltheingredientsinablenderand
smallquantitiesitis
thatpromisesnotto
processuntilsmoothandcreamy.Pourintoold
consideredcompletely
coverupthefresh,
safe.Guargumisavailable
sweetflavorsofyour
fashionedglasses.
innaturalfoodmarkets.
crisptossedsalad.
Instead,thosecrunchyveggieswillshowofftheir
Tosendchocoholicsintoecstasy,purchaseagood
bestwithatoppingthatcomplimentstheir
qualityofdarkchocolateandpreparetheeasiest
earthiness.
sauceyou'veevermade.Afewsimple
preparationsthedaybeforeservingputsthis
SPICYCOCONUTCURRYDRESSING
sinfullydelicioustreatintothecategoryofnearly
Yield:13/4cups
troublefree.Then,whenthecrowdisreadyfor
dessert,simplywarmthechocolatesauceover
11/3cupscoconutmilk*
lowheatuntilitiscompletelymelted.
1/4cupplus1tablespoonlemonjuice
2teaspoonsmirin(Japanesesweetcooking
wine)
NUTTYCHOCOLATEFROZENBANANAS
3largeclovesgarlic,crushed
Serving:6servings
11/4teaspoonscurrypowder
1teaspoonsalt
3ripebananas
1/2inchpiecefreshginger,peeledand
On The Grill
August 2009|20
1cuprawwalnutpieces
6ouncesorsquaresunsweeteneddairy
freedarkchocolate
11/4cupsorganicsugar
1/2cupboilingwater
Holdingtheskeweredbananafirmly,rollitinthe
saucetocoat,thenimmediatelyrollthebananain
thecoarselygroundnuts.Then,enjoychocoholic
nirvana.Isuredo!!
TilthenextMonth.
StayGreen,LeanandSexyWithanAnimal
Freelifestyle
ChefMayraa.k.aDr.Flavor
6sturdywoodenskewers
TheAuthor
ChefMayrahasbeeninthe
healthyeatingandcooking
industryforover11yearsand
hascertificationsinsports
nutrition,macrobioticcooking,
veganandvegetarian,holistic,
andfengshuicuisine.She
startedhercareerasacookby
learningandexperimentingwithFrench,Caribbean,
Southern,Cajun,andWestAfricancuisine.
ChefMayraisachefinstructorandconductsa
varietyofclassesanddemonstrationsgeared
towardsveganathletes,personaltrainers,and
anyonewhowouldliketoliveahealthierlife.Dr.
Flavorcanmakehealthycookingeasierby
becomingyourpersonalchef!VisitchefMayraat
www.mychefmayra.comorcallherat702372
4709.
TOPREPARETHEBANANAS,peelandcutthemin
halfcrosswise.Insertawoodenskewerdeeplyinto
thecenterofthecutendofeachofthebananas,
andplacethemonametalbakingpan.Freezethe
bananasforseveralhoursorovernight.
TOPREPARETHENUTS,coarselygrindthewalnuts
inahandcranknutmillorplacetheminazipper
lockplasticbagandpoundthemwithahammer.
Placethemintoawidemouthbowlandsetthem
aside.
TOPREPARETHECHOCOLATESAUCE,meltthe
chocolatesquaresina1quart(1liter)saucepan
oververylowheat,stirringfrequently.
Placetheorganicsugarintoa2or3cup
measuringcup.Pourtheboilingwateroverthe
sugarandstirtodissolvethesugarcompletely.
Whenthechocolateiscompletelymelted,turn
offtheheat,andaddthesweetenedwater,
stirringuntilthechocolatedevelopsashiny,
smoothconsistency.
TOSERVE,bringthepreparednutstothetable.
Pourthechocolatesauceintoawidemouthbowl,
placethefrozenbananasonaservingplatter,and
bringthemtothetable.
On The Grill
August 2009|21
T e Se
The
ecre
ets of
o Smokked Salt
S t
B Chef Jason
By
J
Wyyrick
Idisccoveredtheh
headyflavoro
ofsmokedsaltseveral
yearssagowhileIw
waslivinginFFortWorth,TTexasandI
havebeenentrancednotonlybythediffereentwoody
arom
mas,butbytheirmyriadusseseversincee.Apple
wood
dsalt,hickoryysalt,alderw
woodsalt.CouldImake
theseemyself?CouldIusecherrrywood?Peerhaps
mesq
quite?Theneeedtoknoww
wasinsatiable.Aquest
wasu
undertaken.Answerswerrefound.Culinary
perfeectionwasacchieved.Andnowitstimeetopass
thoseesecretsonttoyou.
Forthisendeavor,youllneedacoarseseasalt,a
smokkerorgrill,an
ndcheeseclotth.
PreparingYourSaalt
First,,chooseacoaarsegrainsalt,onethatgeenerally
belon
ngsinasaltggrinder.Attheveryleast,tthegrain
shouldbe1/16.Thelargersaaltcrystalsleaavemore
room
mforthesmoketomoveb
betweenthem
mandthe
smokkyparticlesstticktothelargercrystalsb
betterthan
thefinecrystals.Wrapthesalttincheeseclo
othorsome
otherfinemeshcontainerorlaayitonafineemeshsheet.
Ifind
ditworksbestifIleaveanopeninginth
hetopofthe
cloth
hormesh.Baasically,youreplacingthesaltina
contaainerthatwillsitonthegrrillandyouw
wanttoleave
asmuchsaltexpo
osedtothesm
mokeaspossiible.
Choo
osingYourWood
Mytw
wofavoritew
woodstouseareapplewo
oodand
mesq
quitewood.TTheyrebothincrediblyveersatileand
haveflavorsthataarenttoodelicateandareenttoo
stron
ng.MesquiteisgreatforSSouthwestern
nstyle
cookingandappleewoodisperrfectforchilieesand
crusttingtofu,seitan,andmush
hrooms.Ialso
olikeusing
hicko
orysmokedsaaltforBBQan
ndhavemadeealderwood
smokkedsaltandccherrywoodssmokedsalt.
On The Grill
TheRightTempe
erature
Thebestsmokinggtemperatureeisaround12
20degreesF
andyoudontwaanttheheattogoabove225degreesF.
Thesmokyresinlleftonthesaltwillburnofffandyoull
beleeftwithsaltthattastesmu
uchlike,yougguessedit,
regu
ularsalt.Coollersmokealsoleavesasm
moother,
moreefullbodiedtaste.
wLongDoIDo
oThat?
How
Planonsmokingyyoursaltatleeastfourhours,preferablyy
foraafullday.You
uwilloccasio
onallyneedto
otendyour
firettomakesurethecoalskeeepssmokingaandthe
longeryouleaveyoursaltoverthesmolderingwood,
moreintenseetheflavorwillbe.Iusuallytendthe
them
woodonceanho
ourforthefirssteighthourssorsoand
then
nlettheheatdiedown,takingthesalto
offthegrill
then
nextday.Thiisallowsthessalttopickup
penough
smokyresintocreateastronggflavor.Iftheeflavorisnott
stron
ng,ittendsto
ogetlostinth
hefoodandtthesalt
acqu
uirestheflavo
oredresinverryslowly.
StoreYourGoodss
Thesaltwillquickklyloseitsflavorifitsconstantly
expo
osedtoair,so
ostorethisinanairtightco
ontainer.
Smo
okedsaltstendtoaccumulateabitmorremoisture
than
nregularsalt,sochooseagglasscontainerovera
August 2009|22
metalone.Metalcontainersmaystarttocorrode
becauseofthemoisture.
QuickTips
Dontsmokeyoursaltwithotherfoodsinmost
cases.Thesaltwillpickuptheflavorofthat
food,butitwontpickupalltheniceflavors.It
tendstopickuptheacridonesmorethanthe
mellow,pleasantones.
Soakyourwoodbysubmergingitinwaterfor
aboutanhouriftheyarewoodchipsandtwoto
threehoursifyouhavesmalllogsorcoals.This
makesthewoodsmolderinthegrillandmakes
forasmoothersmoke.
Thedarkeryoursaltonceitsfinished,themore
smokyflavoritwillhave.Afulldayofsmoking
shouldleaveyouwithacaramelcoloredsalt.
Placeasmallcastironpotofwaterinthegrillto
keepthegrillslightlymoist.Thesmallamount
ofmoisturethisgenerateswillhelpthesmoky
resinbettersticktothesaltcrystals.
Stirthesaltevery23hourssothatthesmoke
moreevenlycoatsthesalt.
Grindyoursaltonceitisfinishedsmokingand
hascooledforafinersalt.
TheAuthor
ChefJasonWyrickis
anawardwinning
veganchefandthe
ownerofArizona's
onlyvegancatering
company,Devil
Spice.Servingthe
statesince2004asbothacatererandaprolific
veganculinaryinstructor,ChefJasonhasgarnered
localandnationalattention.Hewaschosenas
vegcooking.com'sOctober,2005ChefoftheMonth
andhasbeenfeaturedintheArizonaRepublicand
onABC'slocalmorningshow,SonoranLivingLive.
Formerlyadiabetic,ChefJasonapproachesvegan
cuisinefrombothahealthandethicalstandpoint
withaneyefortasteandsimplicity.
On The Grill
August 2009|23
The Flavor of Summer in the Desert

Mesquite!
By Liz Lonetti
SummerishereinPhoenix!Ourtemperatures
havesoaredpast110thisweekandwehadto
switchfromevaporativecoolerstoAC.Thatswitch
ofcoolingmethodsistheleastpleasantindicatorof
summer.Iprefertofocusonthenaturalindicators
aroundmenamelywhatisgrowingthatIcanuse
fordinner!TheHOTseasonhereinPhoenixis
actuallyaveryproductivetimeoftheyearandIam
amazedatthevarietyofwhatnotonlysurvives,but
thrivesinthisseasoninthedesert.
Firstand
foremostisthe
Mesquite
Harvest.Just
beforeandafter
themonsoons,
ournativetree
podswillripen
upanddrop
Screwbeans
fromthetrees.
Nowisthetimetogetoutthereandgatherthem
up!Mesquitebeanstasteabitlikeacinnamon
mochawithhintsoflemondependingonwhat
typeoftreeyouhave.Eachtreewillhaveslightly
differentflavorandtheVelvet,Honeyand
ScrewbeanMesquitetreesproducethesweetest
pods.NonnativeChileanMesquiteshavepods
thataretoobittertoeat,butwouldprobablywork
fineforsmokingonthegrill.Mesquiteflouris
naturallyglutenfreeandhasalowglycemicindex.
Itisalowsugar,highfiber,lowfatfoodandhasa
higherantioxidantconcentrationthanRice,Cornor
Wheatflour.Notbadforafoodsourcethatgrows
forfreeeverywherehereinthedesert!
You'llwanttotastetestyourlocalbeansto
determineiftheyaresweetenoughtogatherfor
makingintoflour(you'llknowifthetreeissweet
orbitterbyjustchewingthepods,butwatchout
On The Grill
fortherockhardseeds!)Thebestwaytoharvest
mesquitepods(andcarobpodsifyouarelucky
enoughtobearoundoneofthosebeautifulnon
nativetrees)istoletthepodsbecomefullydried
onthetree.
Spreadout
yourtarps,
oldsheets,
frostcloths,
canvasorany
largefabric
rollsunder
thetreeyou
Mesquite leaves and branch
willharvest.
Gentlyshakethebranchesortapthebeanswitha
longpole.Theyshouldreadilyfalloffthetreeif
theyarefullyripe.Ifnot,don'tpullthemoffthe
tree.WaitafewmoredaysforthemtobeFULLY
dryandthey'lleasilydropoffthetree.Youshould
makeeveryattempttonotdamagethetree.
Youwillthenpickthroughthecollectedbeans,
removingtwigs,dirt,badpodsorotherdebrisand
spreadthemoutonthedrivewayinthesun.This
willdriveoffanybugsthatyoumighthave
collectedandwillkillanyremaininginsecteggs
(youdon'twanttofindaswarmofbugswhenyou
pulloutyourstoredbeans!)Youcouldalsoputthe
beansinyourcarwiththewindowsuporbake
thematalowsetting(160)inyourovenorsolar
ovenforaboutanhourortwo.Eitherway,you'll
havebeanpodsthatarenowfullydried,insectfree
andreadytostoreinanairtightcontainer.
Thecollectedbeanscanbeusedinanumberof
ways.Oneistouseyourintactbeanstoreplace
mesquitewoodtocreateasmokymesquiteflavor
onthegrill.Justsoakthebeansinwaterforabout
halfanhourpriortouse.Placeasmallhandful
directlyonthecoalsoronthegrateifyou're
August 2009|24
cookingwithgas.Theyshouldbegintosmoke
readily.Theflavorsofthemesquitegrillare
uniquelysuitedtopairwiththeharvestfromthe
gardenrightnowincludingsquash,peppersand
corn.
Finally,thebeanscanbegroundintoafantastic
flourthatcanbeusedinbakedgoods,asaprotein
powder,teaorjustsprinkledovermealsforadded
flavor.Youprobablywouldn'twanttotrytogrind
thesepodsyourselfastheseedsareextremely
hardanditisquitepossiblethatyoucouldwreck
yourblender,spiceorcoffeegrinder.Thebestway
togetahighqualityflouristotakeyourbeansto
begroundatalocalnativefoodsevent.Herein
PhoenixtherewillbeamillingonHalloweenDay
thatissponsoredbythePhoenixPermaculture
Guild
(http://phoenixpermaculture.ning.com/events).In
Tucson,theDesertHarvestershaveanannual
mesquitepancakebreakfasteventsurrounding
theirmillingthatwilltakeplacethisyearon
November7th.Formorelocationsaroundsouthern
AZ,pleasecheckouttheDesertHarvesterswebsite:
www.desertharvesters.org/calendar/.
On The Grill
TheAuthor
Asaprofessionalurbandesigner,
LizLonettiispassionateabout
buildingcommunity,both
physicallyandsocially.She
graduatedfromtheUofMNwith
aBAinArchitecturein1998.She
alsoservesastheExecutive
DirectorforthePhoenix
PermacultureGuild,anonprofit
organizationwhosemissionistoinspiresustainable
livingthrougheducation,communitybuildingand
creativecooperation
(www.phoenixpermaculture.org).Alongtime
advocateforbuildinggreenerandmoreinter
connectedcommunities,Lizvolunteershertime
andtalentforotherlocalgreencauses.Inher
sparetime,Lizenjoyscookingwiththeveggies
fromhergardens,sharinggreatfoodwithfriends
andneighbors,learningfromandteachingothers.
TocontactLiz,pleasevisitherblogsite
www.phoenixpermaculture.org/profile/LizDan
Resources
www.urbanfarm.org
www.phoenixpermaculture.org
August 2009|25
Bring Back the Push-Up

by Barry Lovelace
Oneofthemostcommonquestionspeopleaskis
howmuchweighttheyshouldbelifting.They
alwayswanttoknowiftheyshouldbelifting
heavierweightsorlighterweightsandthereasons
behindeachdecision.Iamafirmbelieverinlighter
weightandhigherrepetitionsworkouts.Aslongas
youworkthemuscletofatigueitwillbreakdown
andrebuildanditisinthisprocessthatmusclesget
biggerandstronger.Lowerweightandhigher
repetitionworkoutsbuildmuscularendurance,
raisestheheartrateandputsmuchlessstresson
yourjoints;itjustmakessense.
Allofthatbeingsaid;themissinglinkformany
peopleisbodyweighttraining.Inotherwords,why
useweightsatall?Youcangetanincredible
workoutandseeincredibleresultsfromdoing
exercisesinwhichtheonlyresistanceisyourown
bodyweight.
Iknowthatsomeofyouarealreadyscoffingatthis
idea;itgoesagainsteverythingyouthinkyou
know,right?Wellletsnotforgetthatbodyweight
trainingistheonlytrainingthatgymnastsdoand
doesanyonewanttoargueabouttheirstrength
andtheresultstheyget?Ididntthinkso.
Alltoooftenweseepeopleinthegymstrugglingto
benchpresshugeamountsofweightandchances
arethattheycouldnotperformeventenpushups
donecorrectly.NoticethatIsaydonecorrectly.
Plentyofpeoplecandotenpushupswiththeir
backsbowedoronlycomingdownhalfway.The
truthofthematteristhatthepushupisoneofthe
bestoverallupperbodyexercisesontheplanet
anditgetsignoredbecausetheaverageperson
liftingweightshasitintheirheadthattheyneedto
liftactualweights.Well,yourbodyisaweightso
whynotuseit?
On The Grill
Anotherawesomeexerciseisthepullup.Likethe
pushupitworkstheupperbodylikeawhole,itis
veryfunctionalandlikethepushup,theaverage
personcannotdothem.Ifyouarestillscoffingat
theideaofincorporatingthesebacktobasics
exercisesintoyourroutine,Imconfused,unless
youcanactuallydothemanddothemcorrectly.I
meanwhatistheretoscoffatwhenitissomething
thatyoucantdo.Doesntthattellyouthatitis
somethingtoworkonandthatitisworthyofyour
time?Doesntthattellyouthatitjustmaybea
missinglinkinyourtraining?
Therearemanyotherexercisesthatonlyusebody
weightastheresistanceandIsuggestyoulearn
moreaboutthembutImusingthesetwobecause
mostpeoplewillknowwhatIamtalkingabout.If
youdopushupsandpullupsyouwillbeworking
yourreardeltoids,chest,biceps,lats,triceps,
shouldersandcore.Thisiswhatyouwant,you
wanttogetthemostthatyoucanoutofeach
exercisethatyoudo,morebangforyourbucksoto
speak.
Ofteninthefitnessbusinesswearealwaystrying
tocomeupwithsomethingnewandexciting.That
isallwellandgoodandindeedthereareendless
possibilitiesouttherewhenitcomestoexercise.
August 2009|26
Butsometimesweneedtoberemindedofthe
triedandtruebasics.Thingslikepushupsandpull
upsmayhavefallenbythewaysideformanyofus
butthefactisthattheyworksowhynotbring
themback?
TheAuthor
BarryLovelaceisavegan
fitnesscoachspecializing
inthefunctionaltraining
ofathletes.Heisthe
ownerofFitQuestFitness
inAllentown,PA,and
frequentlyproduces
routinefitnesspodcastsathissite
www.barrylovelaceblog.com.
On The Grill
August 2009|27
Compassionate Summer Grilling

by Christine Watson, MS, RD
Haveyoueverbeeninvitedtoasummerbarbeque
tofindthattherewasminimalfooditemsprepared
forthevegan/vegetarianpalate?Weveallbeen
there,atsomepoint,andhavehadtomakedo
withthepastasalad,coleslaw,orpotatosalad.
Andwhenyoureavegan,eventhesedisheswont
do.
Ifyoureaseasonedveganorvegetarian,youve
learnedthatearlypreparationisthekeytoa
successfulandfulfillingsummerbarbeque.
Whetheryouarethehostortheguest,youmust
planaheadtoensurethateveryoneiswell
accommodated.Thisisnottosaythatyoumust
preparefoodswithanimalproductsinthemif
yourehostingasummersoire,butinsteaddo
yourbestatshowingyourgueststhatvegetarian
andgrillingcangohandinhand.Andwhenyoure
aguest,offertobringadishthatyouknow
everyonewillenjoyandappreciate.Ivefoundthat
abeautifullycoloredsaladisawelcomeddishat
mostbarbeques,asarethetraditionalbaked
beans,potatosalad,andcoleslawbecomethe
boringandusualsidedisheschosenbymost.
On The Grill
Remember,weeatwithoureyesbeforethefood
makesittoourpalate!Lettheveggiestakecenter
stageastheentreandroundoutthemealby
servingthemoverpasta,riceorpolenta.Youcan
alsomakefabuloustastinggrilledveggie
sandwichesportobellomushroomsaremyfavorite
veggiesandwichmaker.Youcanchoosesummer
and/orzucchinisquashaswellformakinggrilled
sandwiches.Servedonfocacciabreadorpita
bread,theveggiesareasurewinneratany
barbeque!
Beforeyougetyourgrillstarted,rememberthat
mostvegetarianfoodsaremuchmoredelicate
thanmeatandalsodonotcontainasmuchfat.
Therefore,itisveryimportanttokeepyourgrill
cleanandwelloiledbeforepreparingyour
vegetablesinordertokeepthemfromstickingand
/orfallingapartwhenyoutrypickingthemup.
Togetyouofftoagoodstart,hereisoneofmy
favoriterecipesthatwillsurelygetnoticedatyour
nextbarbeque,andshowothersthatgrillingand
eatingwithcompassionforanimals,andour
environment,iseasier(andtastier)thantheymay
think!
GrilledMediterraneanVegetableSandwich
(serves6)
INGREDIENTS
1eggplant,slicedintostrips
2redbellpeppers
2tablespoonsoliveoil,divided
2portobellomushrooms,sliced
3clovesgarlic,crushed
4tablespoonsveganmayonnaise
1(1pound)loaffocacciabread
August 2009|28
DIRECTIONS
Preheatovento400degreesF(200degreesC).
Brusheggplantandredbellpepperswith1
tablespoonoliveoil;usemoreifnecessary,
dependingonsizesofvegetables.Placeona
bakingsheetandroastinpreheatedoven.
Roasteggplantuntiltender,about25minutes;
roastpeppersuntilblackened.Removefrom
ovenandsetasidetocool.Meanwhile,heat1
tablespoonoliveoilandsautmushroomsuntil
tender.Stircrushedgarlicintomayonnaise.
Slicefocacciainhalflengthwise.Spread
Veganmayonnaisemixtureononeorboth
halves.Peelcooledpeppers,coreandslice.
Arrangeeggplant,peppersandmushroomson
focaccia.Wrapsandwichinplasticwrap;place
acuttingboardontopofitandweightitdown
withsomecannedfoods.Allowsandwichtosit
for2hoursbeforeslicingandserving.
NutritionFacts:Servingsperrecipe:6
Calories:356TotalFat:14.8g
Cholesterol:3mgSodium:500mgTotalCarbs:
48.3gDietaryFiber:5.5gProtein:9g
On The Grill
TheAuthor
ChristineWatson,MS,RD,has
beenteachingnutrition,health
andwellnesssince1992.Sheisa
registereddietitian,nutritionist,
andcertifiedwellnesscoach.As
theownerofCompassionate
Nutritionist,LLC,Christinesgoal
forherclientsistohelpthem
incorporatehealthyvegetarianeatingandgreen
livingpracticesintotheirbusylives.Tolearnmore
abouttheservicesandproductsofferedbyChristine
andsubscribetoherCompassionateLivingezine
whereyoullreceiveaFREEcopyofherHealthy&
Ecoconscious7dayMenuw/recipesincluded,visit
thecompanywebsiteat
www.CompassionateNutritionist.comoremail
Christineat
Christine@CompassionateNutritionist.com.
August 2009|29
An Interview with Author and Raw

Chef Angela Elliott!
Whatledyoutobecomearawchef?
IlearnedaboutrawfoodandjuicingwhenIwas15
1/2.AlthoughIknewalotaboutrawfood,itwas
vegancookingthatIenjoyedmostuntilIwas
reunitedwithrawfoodsafteralmostdying.I
thoughtifIweretocreateamazing,dishesand
desserts,thatwouldbethethingthatwouldkeep
merawandlovingit.
Whatdidyoudobeforeyoubecamea
chef?Wereyoualwaysinterestedinfood?
Ihavebeenachefformanyyears.Yes,Iwas
alwaysinterestedinfood.Mymomwasgourmet
FrenchchefandIusedtohelpherinthekitchen.
Areyouformallytrainedorselftaughtandwhat
wastheprocesslikegoingfromatraditional
Americandiettorawcuisine?
Yes,Iwasformallytrained.Ihavenevereatena
standardAmericandiet,butfromvegantoraw
cuisinewasquiteabitdifferent.Foronething,I
wasabakerandaseasonedcookbeforegoinginto
100%raw,soatfirstImissedbakinghomemade
breads,pies,andveganquiche,butthenIfigured
outhowtomakerawquicheandrawpies,sothat
madethetransitionmoreexciting.
On The Grill
Whatkindoftransformationhaveyouseenin
yourselfsincebecomingraw?
Ibecamemorevibrant,morebeautiful,sexier,
morealive,energetic,andyounger.
Whatisthekeytomakingdeliciousrawfood?
Freshherbsandspices,imagination,andalways,
always,alwayskeepyourpantryandfridge
stocked.
Rawfoodhasareputationforbeinglaborious
and/ortimeintensive,butyouvegotabook(Alive
in5)specificallydedicatedtomakingquickraw
meals.Whatisthebesttipyoucangivefor
achievingthat?Ifyourpantryisstocked,andyou
alwayshavesomethingsoaking,youareableto
whipuparecipeinverylittletime.Foodprocessors
helpifyouareknifeskillchallenged,becauseyou
canchopsomethingorpureesomethinginseconds
andmoveontothenextstep.Forinstanceifyou
weremakingapplepie,youcouldmakethecrustin
secondsinyourfoodprocessor,placeslicedapples
ontop,makeasauce,seasonwithcinnamonand
Voila!Youhaveanapplepie!InAliveinFive,Ihave
themostawardwinningapplepierecipeever.
August 2009|30
Pleasetellusab
boutyourotherbooks!
Iamexcitedabo
outmynewe
estbook,TheeDecadent
Gourrmet,itisabookdevote
edtomouthwatering
desssertsthatareecompletelyyguiltfree.IInthebook,
youw
willlearnho
owtomakeb
brownies,ch
heesecakes,
andsomuchmo
oreallwithoutusingagaave,maple
syrup,sugar,orhoney.ThebooksIhaveeavailable
nowareTheSim
mpleGourme
et,adeliciou
usguideto
makingsimpleeelegantmeals,HolidayFaarewith
Angeelaisawond
derfulbookttohaveonh
handforthe
holid
days,andAD
Diva'sGuide
etoJuicesan
ndCocktails,,
manyofmyfavo
oritejuicean
ndcocktailreecipesare
hisjuicybookk.Ihavetwo
omoreexcitingbooks
inth
comingoutsoon
n,GetNaked
dandWearYYourFood,
AbeeautyManuaalthatIcoauthoredwithShannon
Leon
ne,thisbeau
utybookwillknockyoursocksoff
anditmightjusttbethemosstcomprehensiveguide
here.Ihaveb
beenwritinggthebook
tobeeautyoutth
sinceeIwas16an
ndShannonhasbeenwrritingher
endofthebookforalmostaaslong,soassyoucan
imagginethere'salotofgreaatinfointhere.My
otheerbook,JuicingforBeau
utyandYouthisco
auth
horedwithM
MariePavillard,thisbookkisthe
perfeectcompaniionguidetothebeautybookandis
perfeectforbothmenandwo
omen.Iamw
workingon
4mo
orebooksan
ndhopetoh
havethemoutsoontoo..
Whaatdoyoufin
ndyourselfm
makingthem
mostat
hom
me?(pleasesharethere
ecipe!)
Ihop
peitisokayto
sharetwo!Ieatthese
togeetherandWO
OW!
n Style
Spiicy Asian
Dressin
ng
cu
upsesameseeeds
cu
upalmonds
1t.m
mincedgingeer
1t.m
mincedgarlic
1T.namashoyu
u
On The Grill
1T.miso
lemon,juiced
T.cayenne
2daatessoaked
cu
upwater
ndtogether.Servethism
marvelouskkickin'
Blen
dresssingoversaaladofyourchoice!
Creme a la
M
Mushroom
f
from
Alive in Five
A
F
M
Makes3serv
vings
Thisssoupisdeliightful,
flavvorful,andeeasyto
make
1cu
upwholecreeminimushro
ooms
2cu
upsnutmilk(yourchoicee,butmakesureitis
unsw
weetened,sojustsoakeednutsandw
water,then
strained.
cu
upchoppedcelery
cu
upchoppedfreshparsley
1T.rawnutbuttter
1t.Himalayanssalt
1t.eextravirginunfilteredcoldpressedoliveoil
1/8t.freshlygro
oundblackp
paper
Cleaanthemushrooms,andplacethemintoa
blen
nderwhole.Addtherem
mainingingreedients,and
d
proccessuntilsm
mooth
Whaatitemsdoyoustockyo
ourkitchenwiththat
youabsolutelycantlivewiithout?
dpressedexxtravirginolliveoil,Himaalayansalt,
Cold
spicesofallkind
ds,
August 2009|31
Whatadvicecanyouofferaspiringrawchefsand
authors?
Createusingyourimagination,gowildinthe
kitchen,don'tbeafraidtotrysomethingnew!
Spicethingsupallthetime,simpledoesn'tmean
tasteless!
Whatisonthehorizonforyou?Whatnew
projectsdoyouhavecomingupthatyouaremost
excitedabout?
InAugust,Iwillhavemyownradioshow,soIam
veryexcitedaboutthat!Iamworkingwithsome
amazingpeopletohelpchildren.Ibelievethe
childrenareourfutureandwemusttakecareof
themanywaywecan.Iamhopingtofinallyget
togetherwithafilmingcrewanddoaseriesof
DVD's,whichIhavebeentryingtodonowfora
coupleofyears!
ThanksAngela!
On The Grill
AngelaElliottistheauthorofAliveinFive,Holiday
FarewithAngela,TheSimpleGourmet,andmore
booksontheway!AngelaistheinventorofFive
MinuteGourmetMeals,RawNutFreeCuisine,
RawVeganDogCuisine,andTheCelestialwich,
andtheownerandoperatorofSheZen
Cuisine.www.shezencuisine.com
Angelahascontributedtovariouspublications,
includingVegnewsMagazine,Vegetarian
BabyandChildMagazine,andhastaughtgourmet
classes,holisticclasses,lectured,andonoccasion
touredwithLouCorona,anationallyrecognized
proponentoflivingfood.
August 2009|32
An
n Inttervie
ew with
w Josh
J h Ho
oote
en off
the Herrbivo
ore
Clo
othin
ng Comp
C pany
y
Whendidyoubeccomeveganaandwhatbro
oughtyouto
that??
Iwen
ntveganin19
999.I'dbeenvegetarianfo
orayearand
changebeforethaat.Myconverrsionhadalo
ottodowith
dog,George.Iwasinalivin
ngsituationatthetime
myd
wherreIhadbecom
methe
primarypersonw
whotook
careofhim.Hewasa
pupp
pyatthetimeeand
need
dedalotofatttention
andccare.Iwasbrrokeand
workkedalotandw
wasvery
busybuthadtom
makebig
changesandsacrificesto
makeesurethatGeeorge
wasggettingwhathe
need
ded.Ididthishappily.
Atso
omepointIsttarted
wond
deringwhyIccaredso
much
haboutoneaanimal
andd
didthingsthaatIdidn't
reallyyneedtodo(likeeatanim
malproducts))that
contrributedtotheesufferingoffothers.This
contrradictionstarrtedtoweighonmeandth
henIread
JohnRobbin'sboo
ok,DietforaNewAmerica
aandIknewI
hadttogovegan.IIwasn'thapp
pyaboutthisrrealizationass
IfeltlikeIwasabo
outtoplunge
emyselfintossome
monaastic,nofunllifestylewithreallyboringgfoodandno
optio
onstoeatoutteveragain.W
Whathappen
nedwas
quiteetheoppositee.
On The Grill
Wassitaninstantttransitionorrdidittakeaawhileand
whatdoyouthin
nkwasyourkkeytosuccesss?
Itwasprettyinsttant.WhenIkknowsometh
hingand
belieeveitandinteernalizeit,I'm
mprettyquickktoacton
thinggs.Thesufferringconnecteedtoeggs,miilk,leather,
andsoforthwasveeryclearto
me,veeryconcreteaandreal.It
wasn'teasyformeatfirst,butI
reallyd
didn'tfeellikeeIhada
choicewhethertob
beveganor
not.Issimplycouldn
not
contrib
butetothesu
ufferingandiff
Ifeltlikkeitwastoomuchtotakee
onmybrainwouldinstantly
conjureeupimageso
ofthe
animalls.Iwouldtheenaskmyselff
ifwhatteverinconveenienceor
socialaawkwardnesssIwasgoing
througghwasatallccomparableto
o
whatthoseanimalsslivedwith.
nswerisobvio
ous.Istuck
Thean
withitbecauseIkknewitwasrright.
Ithin
nkIwassucceessfulbecausseIdidntbeaatmyselfup
whenImademisttakesandIleearnedhowto
ocookfor
myseelf.Thismadeemehealthieerandgavem
meunlimited
optio
onsformealsssinceIcould
djustmakew
whateverI
wanttedinsteado
ofrelyingonrrestaurantsw
withlittleor
noo
optionsformee.
August 2009|33
Herbivoreisoneofthelongtimeandmostwellknown
vegancompanies.Tellusabitaboutitandhowitgot
started?
I'magraphicdesignerbytradeandatsomepointin
2002orsoIdecidedIwantedtogetaveganteeshirt.I
wasgettingmoreinterestedinactivismandIwastired
ofbeingthe"it'sapersonaldecisionandIdon'twantto
talkaboutmydiet"kindofvegan.SoIpokedaround
andcouldn'tfindashirtthatrepresentedveganismthe
wayIwantedtorepresentmyveganism.Beingfroma
punkrockbackground,ItooktheD.I.Yapproachand
printedupacoupledozenshirts.Theywentoverwellso
wedidanotherandanotherandhereweare!We've
alwayskeptourbusinesscloselylinkedtoouractivism
bydonatingasmuchtime,product,money,help,etc.
thatwecantothegroupsthatweappreciate.We've
workedwithsomanyawesome,committedpeopleover
theyearsandIamveryproudofthat.RightbeforeI
starteddoingthisinterviewIwasfinishingupashirt
designfortheFarmSanctuaryWalkforFarmAnimals,
actually.
Atsomepointitseemedlikeagoodideatostarta
magazinebecausetherewas(andstillis)ahugehole
wheresolidvegan/ARmediashouldbe.Wedidthatfor
5yearsbeforetheexpenseandwasteandworkload
justranoverme.3orsoyearsagoweopenedour
storefrontwhichenablesustocarryvegangoodsfrom
allkindsofothersmallcompanies.Wecurrentlyreside
intheveganminimallbetweenFoodFightand
SweetpeaBakingCompany,andtwodoorsdownfrom
ScapegoatTattoo,whichisveganownedandoperated.
Wepublishedourfirstbookacoupleofyearsago,
YellowRoseRecipesbyJoannaVaughtandhavemore
publishingprojectsintheworks.
Whatsortsofchallengeshaveyoufacedgrowinga
veganbusinessandhowdidyouovercomethem?
Moneyisalwaysachallenge,especiallywhenyouarent
tryingtogetrich!Westartedthecompanywithacredit
cardandweintentionallygrewreallyslow.Weworked
otherjobsforyears,whichIthinkwasgood.Afriendof
minewhorunsacompanytoldmetheworstthingthat
On The Grill
canhappenisforyoutogrowtoofast.Thiswasgreat
adviceasweweren'tbusinesspeopleandmadeplenty
ofmistakeswithlimitedresources.Hadwemademore
expensivemistakesorborrowedtoomuchmoney,we
couldhavegotteninto
alotoftroubleand
probablywouldn'tbe
herenow.Sogoing
slowandlearningas
wewentwasreally
goodforus.It
certainlymadeour
mistakesless
disastrousandgaveus
opportunitytoget
betteratthisastime
wenton.We'restill
learninghowtorunabusiness,actually.Thankfullylots
ofotherveganbusinessesaresupportiveandrealize
we'reallinthistogethersowe'vegotagreat
communityofhelpfulfolkslikeFoodFightVegan
Grocery,SweetpeaBakingCompany,CosmosVegan
Shoppe,andtheliketotalkbusinessstuffwith.
Thisisanexcitingtimeforvegans.Whatchangeshave
youseeninthevegancommunityandbusinessworld
sinceyoustartedHerbivore?
Itisareallyexcitingtime,totally.We'veseenalotof
changes,havingbeenaroundforawhile.Istillget
excitedwhenIseenewcompaniespoppingup.As
opposedtoseeingthingsascompetition,Ifollowthe
ideathatarisingtideraisesallships.Therehavebeen
newanimalrightsconferencespoppingupaswell,
whichIthinkisgreat.Ithinkofveganbusinessasa
meanstoanend,whichisspreadingthewordabout
animalissues.Soeverythingnewmeansmore
informationisbeingspreadandthatisamazingandso
needed.
Asfaraschangesgo,therejustseemstobesomany
moreoptionsouttherebe:shoes,food,books,clothing
lines,etc.Itsnicetonothavetojustwearrunning
shoesorstufffromPaylessanymore.
August 2009|34
Youvecreatednumerous,andImeanhordes,of
differentshirtsandaccessories!Whatisyourfavorite
outofalltheonesyouvedone?
Ha!That'sfunny;Itendtothinkweintroducenew
designstooslowly.Wehaveabunchofcustomerswho
havealmosteverythingwe'vemadeandIfeelbadthatI
don'tgrindoutstufffaster
tokeeptheminhiptee
shirts.Wetossoutalotof
ideasthatwedontreally
lovetokeepahandleon
expensesandresources
wereusingup.Asformy
favorites,Ididtwoshirtsas
fundraisersfortheSHAC7
legaldefenseandprison
supportfunds.Thosemean
alottomepersonallyand
theintensityand
meaningfulnessofthatsituationbroughtoutsome
gooddesigninmeIthink.SincetheywerefundraisersI
feltalotofpressuretoreallydomybestbecausethe
betterthedesign,themoremoneywouldberaisedand
themoredirecthelpwouldgotoourfriends,theSHAC
7.
Ireallylikethenextshirtwe'redoingactually,Iwon't
spoilthesurprisebutthephraseis"Compassionis
Invincible."Readerswillhavetocheckoursitetosee
whatthatonelookslike,I'mreallyexcitedaboutit.
IalsoreallylovethebuttonImadethatsaysSomebody
givethevegancorndogahandclap.Idontexpect
anybodytothinkthatisasfunnyasIdo.
Youvedonesomegreatfundraisers.Pleasetellus
aboutthemandpleasesharewithushowpeoplecan
getinvolvedwiththem!
Iamalwaysencouragingpeopletofigureoutwhatthey
aregoodatandofferthatupastheiractivism.Agood
bitofcreativityalsogoesalongwayIbelieve.Sofor
me,combiningthesethingshastakensomeinteresting
forms.Irodemybike600milesfromPortland,Oregon
toFarmSanctuaryinOrland,Californiaandraised
On The Grill
$12,000forthefarmintheprocess.Thatwasalotof
funandIthinkitwassuccessfulbecauseittookalittle
bitofdaring,hadsomedramabuiltintoit,andwasfun
forpeopletofollow.InPortlandwevedonefundraiser
artshows,wevehaddaysattheveganminimallwhere
wealldonateapercentageofacertaindayssales.Ive
doneshirtdesignsfordifferentgroupsthatthenget
soldandthemoneysupports
thegroups.Wealwaystalk
aboutthisstuffonoursite,so
peoplecangetinvolved
throughthere.
Werealwaystryingtothinkof
newwaystosupporttheAR
groupsandpeoplewelove;its
oneofthemostfulfillingparts
ofwhatwedo.
AsthepublisherofHerbivore
andaprolificspeaker,youvehadalotofcontactwith
differentpeopleinvolvedwithveganissues.Isthere
oneparticularlymovingstorythatstandsout?
Ivebeenreallyfortunatetomeetasmanyamazing
veganandanimalrightspeopleasIhave.Oftentimes
Illmeetpeoplewhoarecompletelyisolated,getno
supportfromfriendsorfamily,liveinplaceswhere
veganoptionsoutsidetheirhomearescarceornon
existentbuttheystickwithit.Thosestoriesarevery
inspiring.WhereIlive,beingveganiseasyanditseasy
toforgetwhatitusedtobelike,orwhatitslikewhen
yourenotinthebubblethatisPortland.Itsnota
hassleformeatthispointinmylife,butIremember
whenitwasandImremindedofthatwhenImeetfolks
whohaveahardertime.Iadmiretheirtenacityand
guts.
Whatdoyouliketoeatwhenyoureathomeorare
youaneatouttypeofperson?Doyouhaveafavorite
dish?
Michelleisagreatcookandwehavedozensof
cookbooksweretryingtogetthroughsoweeatat
homealot.Wetendtowardswholefoodsandhealthier
stuff.Wegarden,sowhenourkaleisgoingweeatthat
August 2009|35
mostdaysalongwithgrainsandroastedvegetables.We
alsoalmostalwayshaveasaladwithanythingwemake.
Imabigfanoftahinibaseddressingsothosearein
heavyrotation.Wealsolovetomakepizzawithtofu
ricottaandpesto.Itsabattleforustochoosebetween
IsaChandraMoskowitzricottaortherecipefromthe
RealFoodDailycookbook.Igobackandforthasto
whichIprefer,butyoucantgowrongwitheither.
Formybirthdaylastyearwemadedoubledecker
cheeseburgerswithaveggieburgerrecipeMichelle
adaptedfromVeganomicon,FollowYourHeart
cheddar,andbarbecuesauce.Thatwasmagic,butwe
tendtowardssimplergrainsandveggiesmostnights.
Doyoufindyourselfgoingforvegancomfortfoodor
vegangourmet?
Portlandishometolotsofboth,alittleheavieronthe
comfortfood,whichIprefer.Honestly,sometimes
gourmetfeelslikemodernarttomeinthesensethat
whenitsgood,itsreallyreallygood,butsometimesits
justtryingtoohardandistooselfreferential.Art/Food
canbechallenging,oritcanbedeliciousandsatisfying,
oritcanbeboth.Ilikealittlechallengebutnotallthe
time.OneofmyfavoriteplacestoeatinPortlandis
ProperEatsanditsagreatmixofgourmetandcomfort.
TheymakeanamazingShepherdsPiewhichleavesyou
fullandhappy,butsodoesthenutcheesesamplerand
rawdessert,soitsthebestofbothworlds.
On The Grill
Whatdoyouseehappeninginthenextfiveyearsin
regardstoveganissuesandthevegancommunity?
Imhopingtheworldstartslearninglessonsfromglobal
warmingandthingslikeswineflu.Wevehadmadcow,
birdflu,andnowswineflu.Thatsthethreemajor
animalspeopleeat.Ifwedidawaywithanimal
agriculture,wecoulddoawaywiththoseproblems.This
isobvious,butpeopledontmakethemostobvious
changesthatwillalleviatetheproblems.Likeglobal
warmingforexample:thenumberonecauseisanimal
agricultureandAlGoreistellingustochangeour
lightbulbs.Lightbulbsarentgoingtosaveus!Ihope
peopledecidetogetseriousandstartadoptinglifestyle
choicesthatwillactuallymatter.Iusedtothinkevery
littlebithelpedbutInowfeeloursituationistoodireto
feelgoodaboutbringingyourownshoppingbagstothe
market.Wevegottagetseriousandveganismisthe
bestthingapersoncandotoaffectchange.Iveseen
hugechangesinthe10yearsIvebeenveganso
hopefullythereisrealmomentumandwecanpush
thingstoanewlevel.Imalwaystryingtobebetter,
moreactive,andmoreeffectivebecauseIthinkthats
whatitsgoingtotakeforthefuturetogetbetter.
WhatdoesthefutureofHerbivorelooklike?What
sortsofprojectsdoyouhavecomingup?
Wearegoingtokeepdoingnewdesignsforour
clothinglineofcourse.Werealsoworkingonsome
bookprojects.Therewillbeacoupleofanthologiesof
contentfromHerbivoremagazinecomingouthopefully
thisfall.Mostoftheissuesareoutofprintbutthe
contentisjustasrelevantasitwaswhenwefirst
publisheditsoIwanttokeepthatincirculation.Im
goingtostartwritingabookinthenextfewweeksthat
willhopefullyserveasaguidetohelppeoplegoand
stayveganaswellastohelpthosealreadywithustodo
itbetter.Itwillcoverlifestyleissuesoutsideof
veganismaswell.Imhopingitwillbealifestyleguide
forfolkstryingtobekinderandgentlertoanimals,
themselves,andtheearth,butwithoutlosingoursense
ofhumorandcreativity.
ImalsoplanningatourthatIcanonlydescribeaslive
teeshirtdeejaying.Imgoingtosetupshowsandtravel
August 2009|36
todifferenttownswithahandfulofcompatibledesigns
andinkcolors,thenpeoplewhocometotheeventwill
payacertainamounttogetinandtheywillgetatee
shirtattheendofthenightthatIllprintwhileIplay
musicorsomeoneelsedoes,orsomethinglikethat.I
haventfigureditalloutexactlyandIdontknowifI
haveenougharmstodoallthatbutitshouldbeabig
crazypartyhoweveritgoesdown.Thatwillhopefullybe
thiswinter.
Whatadvicecanyougivenewveganbusinessowners?
Lookforthegapsandfillthem.Dontdothesame
businessyouvealreadyseen,comeupwithsomething
differentthatwillhelpattractnew,differentpeople.
Alwaysidentifyyourselfasaveganbusinessbecause
thatgoesalongwaytowardsnormalizingthewordand
thelifestyle.Helpotherveganbusinesseswithadvice,
workingtogether,talkingshop,whatever.Itell
everyonewhoasksmeallthesecretsofhowwedo
stuff,wherewegetthingsprinted,howwedo
fulfillment,whateventswedothebestat,allofit.
Wereallonthesameteamhereandweallhavea
commongoal,Ihope.
IalsorecommendbusinesseshaveARliterature
availableiftheyhaveastoreorshop,anddropleaflets
orbrochuresfromgoodARgroupsinwiththeorders
theyship.MostARgroupswillsendyouallthefree
literatureyouwant,thoughithelpsthemifyousenda
donationtheirwaybecausethatliteraturecoststhem
moneytoproduce.Itsagreatwaytogetinfooutthere
andthereisahugerangeofliteraturetochoosefrom
soyoucanpickthestuffthatbestsuitsyourapproach
andyouraudiencescomfortlevel.
ThanksJosh!
On The Grill
JoshHooteniscoownerofTheHerbivoreClothing
Company(www.herbivoreclothing.com)withhis
partner,MichelleSchwegmann,inPortland,Oregon.He
rideshisbikeasmuchashecan,andwantseverybody
toplantandeatmoreKale.Heisalsocofounderofthe
LetLiveFoundationwhichputsontheLetLiveAnimal
RightsConference(www.letlivefoundation.org)
August 2009|37
An Interview with Apollo

the Traveling Poet
FinalStepbyApolloPoetry
BraceletofLightbyApolloPoetry
VisitApolloatwww.travelingpoet.com
ClickonanotetolistentoApollospoems
Pleasetellusabitaboutyourselfandthe
TravelingPoetproject!
TheTravelingPoetprojectisapilgrimagearound
theworldtopromotepeaceandusepoetryasa
tooltodoso.Itstoinspirepeopletotravel,to
write,andtolive.Andto,byanymeansnecessary,
avoidstagnancy.Iwasyourregularkidwhowent
tocollege,hadagoodjob,etc.ButIhadthisitch
insideofmethattherewasmoretolife.SoI
movedintomyvan,hittheroad,andneverlooked
back.Itsbeenabeautifuljourneysofarfulloflove
andinspiration.
WhatinspiredyoutostarttheTravelingPoet?
ItwasacombinationofwhereIwasinmylife,
combinedwithadiscussionIhadwithmy
roommate,combinedwithadreamIhadone
night.Itwasmoreofacallingthananythingelse.
Sowhatinspiredme?IdsayGod.
Youstartedinthemusicindustry.Howdidyou
makethetransitiontoprofessionalpoet?
Well,Ivebeenwritingpoetryfor15years.Im25
now,sothatmeansmostofmylife.Themusic
industrycollapsed,justlikeeveryotherindustry,
andafterallthefame,money,andfriends
On The Grill
disappeared,Irealizedthatthepenhasnever
abandonedme.Idugdeeperintomypoetryanda
wholenewworldopeneduptome.Thefunny
thingisthateventhoughIvedoneallthesethings,
ItrulyfeellikeImjustgettingstarted.Ivegotso
muchlefttogivetotheworld.Itsallinsideofme
justwaitingtocomeout.
Didyoualwaysexpecttobeaprofessionalpoetor
wastherealifechangingeventthatencouraged
youtogointhatdirection?
IwouldntsayImaprofessionalpoet.Thosetwo
wordsrarelygotogether.IdsayImastruggling
starvingartist.Hah.Poetryhasprobablycostme
moremoneythanitsmademe.(Unlikethemusic
industry.)Nobodybecomesapoettomake
money.IfthathappensthroughthebookIm
writingorthemovieImmaking,thatdbegreat.
Butrightnow,Imjustgrindingitandgivingit
everythingIgotbecauseIknowthemessageisa
lotmoreimportant.Iknowtheoutcomeisalot
moreimportantthantheincome.
Whatthemespermeateyourpoetry?What
subjectsinspireyou?
Life!Ineverunderstoodtheconceptofwriters
block.Theuniversehasgivenusaninfinite
August 2009|38
playgroundtocreateon.Ithinkyoushouldbeable
tolookatANYTHINGandthinkofapoemaboutit.I
thinkweshouldlookatlifeasifitsapoem,andwe
arejustcharacters.Spiritualityhasdefinitelytaken
aforefrontinmywritingasoflate.Ialsolove
nature,peace,andlove.Whyofcourse.
Howdoesbeingveganplayintoyourartandhow
doesthataffectyouraudience?
Well,Idonthavepoemsofme
tellingpeopletogoveganor
anything.However,Idosneakily
injecthealthitinmypoems.I
believeturningthatlightoninside
ofpeopletostartthinkingisthe
firststep,ratherthantellingthem
whattodo.Idontevenclassify
myselfasanythingjustyet.When
peopleaskwhatmydietis,Ijust
sayConscious.Imnotdogmatic
aboutmydiet.Neitherismyfianc.
Ifsomebodysdietis95%vegan,
theycanstillsaytheyeatavegandiet.Itsharder
formetobe100%onthistripforthesakeofbeing
respectful.Whenyoureontheroad,and
somebodyishostingyouandtheysurpriseyou
withabreakfast,youcantnitpickifthereishoney
inyourteaorwhatnot.Notonlywasthismeal
madewithlove,andnotonlyareyoustarving,but
30,000kidsdiedthatdayfornothavingANYfood.
SoIacceptwhatsgiventomewithgratitude
withoutbecomingtooreligiousaboutit.However,
thehealthierIeatontheroad,thebetterIfeeland
thebetterIperformperhaps.
Whattrialshaveyouhadtoovercomeonyour
journeyandhowhavetheyaffectedyou?
MyvanhasbrokendownNUMEROUStimes.Ive
ranoutofmoneyfasterthanIexpected.AndIgot
aREALLYbadsunburn!ButIknowthattheyreall
On The Grill
partofthejourney.IfIdidnthaveavan,Icouldnt
experiencethestressofitbreakingdown,sowhy
notbegrateful,ratherthanstressed?Every
stressfulmomentleadstoabeautifulone,sowhile
Imgoingthroughthatperceivablynegative
experience,Izoomoutandlookatthebigger
picture,andsmile.Thereisalwaysareasonto
smile.Youjusthavetolookhardenough.Asfaras
themaffectingme,Illansweritwiththisquote.I
askedGodforstrength,andhegave
medifficultiestoovercome.
Whatdoyouliketoeatwhen
youreontheroad?
WellLarabarandRawRevolution
aremysponsors,soImpractically
livingoffoftheirbars!Itsmymain
foodsupply,whichIknowisnta
wholecompletemealtohaveevery
day.Butitsasuperhealthy
alternativetojusteatingwhats
giventomebypeoplewhohostme.
Itkeepsmefedonthetrip.
Doyouhaveafavoritetravelsnackyouliketo
make?
IliketheSpirulinaRawRevBarscutupinpiecesin
abagfilledwithgranola,nuts,andraisins.Yummy!
Whatkindofreceptiondoyougetfrompeople
whentheyfindoutyourevegetarian?
Prettyopen,actually.Butitsmainlybecauseof
howopenIamwiththem.Vegetarianssometimes
haveanegocomplexandwejudgepeoplebased
ontheirchoices.Ivehadavegetarianfriendwho
wouldONLYbefriendswithothervegetarians.He
saidthathecantimaginewhathimandameat
eatercanpossiblyhaveincommonandthathes
muchmoreconsciousthentheyareandless
August 2009|39
violent.Ikindofsmiledatthat.Notetotheworld!
ThereAREmeateaterswhohavedoneamazing
thingsfortheworldandvegetarianswhohavent
(a.k.aHITLER.)Hah.SoIthinkitsridiculousto
judgepeoplebasedontheirfoodchoices.Itstheir
body.Itstheirpath.Imnotagainstsomebody
eatingmeat.Ipersonallycantdoit,butthat
doesntmakemebetterormoreenlightenedthan
somebodywhodoes.Thegreatthingisthatwhen
someonefindsoutyourvegetarian,youdonthave
totellthemwhy.Mostofthetime,theyllaskyou
outofcuriosity,andthatstheonlytimeyoushould
goonyourveggierant!Dontforceitontopeople
whodontwanttohearthemessage.Itslike
talkingtoawall.Justholdspaceandgiveloveand
dontjudge!
HowcanpeoplegetinvolvedwiththeTraveling
Poetproject?
Theycangotomywebsite,TravelingPoet.com,and
filloutaCouchRequestform(whichwouldallow
metospendthenightattheirhouseasItravel
throughtheircity.)Theycansignuptovolunteer
withintheirlocalpoetrycommunities.Theycan
makefinancialdonationstokeepthejourney
going.Oranyotherwaytheyfeelcompelledto
helpout.Thistriphasbeensuperchallengingwith
melowonfunds,sleepinginmyvan,etcButifit
wasntforthepeople,thistripwouldvebeenover
alongtimeago.Theentirejourneyistrulybeing
heldtogetherbyrandomactsofkindnessby
completestrangers.AndIamverygratefulforthat.
Whatadvicedoyouhaveforaspiringartists?
Create.
ThanksApollo!
ApolloPoetryis
aspokenword
artistwhohas
chosenwordsas
toolsof
inspirationto
bridgethegap
betweenourculturaldivisionsanduniteusback
intotherealizationthatwearesoulshavinga
humanexperience.
In2007,hebecamethefirstspokenwordartistto
performattheBillboardAwards.Apollo'smajor
appearancesincludeMTV'STrueLife,VIBE
Magazine,TheWakeUpShow,Source'sUnsigned
Hype,ShowtimeatApollo,alongwith
performancesatMadisonSquareGarden&
AmericaWestArena.ApollohaswontheNJPoetry
Slam,NYPoetrySlam,andtheArizonaPoetry
Slam.AlthoughApollohadsuccesswithslams,he
putthecompetitivemicdowntogetmoreinvolved
inthecommunity,byperformingatretirement
homes,homelessshelters,andothercommunity
basedprojects.
Hecanbereachedatthewww.TravelingPoet.com.
On The Grill
August 2009|40
Macys European Coffee House
Reviewer: Madelyn
Pryor
MacysEuropeanCoffeeHouse,Bakery&
VegetarianRestaurant
http://www.macyscoffee.net/
http://www.macyscoffee.net/Merchant2
/merchant.mv
14SouthBeaverStreet
Flagstaff,Arizona86001
Phone9287742243
Hours:SunWed6amto8pm
ThursSat6amto10pm
toothwassatisfied,wemovedontogetting
MacysEuropeanCoffeeHouseisalittlegem
somethingmoresubstantial.IhadtheVeggie
tuckedawayonBeaverstreetinFlagstaff.Because
Sandwich,whichisnormallymadewithdairy.
itisoffthemaindragofMiltonStreet,most
touristsmightmissoutonthiswonderfulcaf.
However,onceIsaidIwasveganthekitchenmade
However,foravegan,itisdefinitelyworthtracking
itwithdairyfreecreamcheese.Delicious!Jason
down,sinceallthefoodinMacysisvegetarian,
hadthechiliandthetofusalad.Thetofusaladwas
withsomevegandishes.Atleast90%ofthecoffee
divine;withthetofubeingsowellseasonedIwas
eatingitstrait.Sincewewerevegan,wewere
drinksaremadetoorder,withsoyavailable,and
offeredadelectabletahinidressing(butanyone
anextradiscountifyoubringyourownmug.
cangetthetahinidressing.Itisntveganonly).
Whatsmore,thegentlemanwhobroughtourfood
Whenyoufirstwalkin,youareimmediatelystruck
bythequaintatmosphere.Therearetablesfor26,
outaskedifwewouldlikemoretofu,thenbrought
butthereisalsoalargecommunaltablesoifyou
usanotherlargeportion.Wewerehappyvegans.
Thechiliwasok,butnotasperfectastherest.It
comeinalone,youcanleavewithnewfriends.
wasfairlyblandforourtastes,andbenefitedfrom
Onceyouvedecidedwheretosit,youcanturn
yourattentiontowhattodrinkandeat.Thedrink
somemoresaltandsalsa.
menualoneisglorious.Macysofferscoffeedrinks
fornumerousbudgets,froma$1.00fora
Overall,visitingMacysmakesalovelyexcursion
Cappuccino,to100%importedKonacoffeebeans.
foranyanyone,butitisespeciallyworthfindingif
WehadtheCafMexicano,whichwasgenerousin
youarevegan.Ifyouseesomethingonthemenu
portionandpowerfulinflavor.Thereareawide
thatdoesntlookvegan,askifitcanbemodified.
varietyofdrinksavailable,andjustasmanyfood
Wefoundeveryonethereveryaccommodating.
options.First,whileyouorderyourcoffee,you
Thepricesonthefoodarereasonableforthe
cannothelpbutnoticethemouthwateringpastries
portionsizearound$68dollarsformostitems.
inthecase.Beingvegan,Iamusedtolookingat
SogetgoingtoFlagstaffandcheckthisplaceout
thesecoffeehousedelightswithdisgustand
foryourself!
wistfulness,becausetheyarenormallyfilledwith
animalproducts,andtherefore,theyarelittle
TheReviewer
morethandecorativeobjects.However,Macys
hasveganoptionsclearlymarked!JasonandIhad
MadelyntheReviewer
Pryorisoneof
theMangocreamcheesepastry,whichwasso
Amazon.comstop1500
moist,wellspiced,anddeliciousthatwehadto
grabasecondonefortheroad.Onceoursweet
reviewers,andacertified
On The Grill
August 2009|41
VineVoice.Shealsogetsseveralrequestseveryday
toreviewbooks,movies,andgraphicnovelsfrom
variouspublishersincludingHarperCollins.That
meansthatpeoplereallywantMadelynsadvice
andopinion,whichisfinewithher,becauseit
makesitthatmucheasierforhertoenactherplans
forworlddomination.Thoseplanscurrentlyinvolve
takingabreakfromherMastersofPsychology
programtobetheSousCheffortheVeganCulinary
Experience.Youcanreachherat
On The Grill
August 2009|42
Product Review: So Delicioius

Coconut Milk Yogurt
Reviewer: Madelyn Pryor
TurtleMountain
http://www.purelydecadent.com/products/coconut_yogurt.html
WillametteValley,Oregon
Foundat:NewFrontier,Sprouts,WholeFoods
Price:Between$1.591.79
Website:http://www.soydelicious.com/products/coconut_yogurt.html
Mostofusarebusierthaneverbefore.Itseems
thatthereislittletimetobreathe,sleep,oreat.It
wasonedaywhenIwasatthestore,stressedout
ofmymind,thatIspottedalittlenutritionaland
tastegem:SoDeliciousyogurtwithcoconutmilk.I
likenondairyyogurt,andIlikecoconutmilk,soI
grabbedafewflavorsandtookofftomakealunch
ofit.Iamnowayogurtsnobandwillturnmynose
upatotheryogurts.Howdidalittlecontainerof
creamygoodnessmakemeahaterforall
pretenderstothethrone?Gladyouasked.
Thisyogurtissocreamyitbordersoncustard.
ThosegrossGMOdairynightmareyogurtsthatsay
theyarethickandcreamycankisstheshelfthatSo
Delicioussitson,becauseitbeatsthemtobits.If
youdontbelievemeoryourtastebudsonhow
richandcreamythisyogurtis,thengrabsomeona
spoonandturnthespoonovertheyogurtjust
hangsout,confidentinitscreamysupremacy.Ok,
soIconvincedyouitiscreamy,butyoustillwant
otherreasonstohandoveryourhardearnedcash,
right?
On The Grill
Well,trytherangeofflavorsavailable.Iknowyou
mightbesayingIdontlikecoconut.Iinviteyouto
haveyourheadexaminedbecausecoconutisone
ofthemostnutritiousfoodsontheplanet,but
evenifyoustilldontlikecoconutflavor,rejoice
andbehappy.Theyogurtcomesinblueberry,
passionatemango,chocolate,plain,pinacolada,
raspberry,strawberry,strawberrybanana,and
vanilla.Noneofthesehasanoverpowering
coconutflavor,justlikenosoyyogurttastesjust
likesoybeansok,afewdobutjustthebad
brands.Youwonthaveanyofthatinthisdelicious
product.Ifyouhavetheblueberryflavor,youget
bitsoftender,freshblueberryburstinginyour
mouth.Itmakesyoucloseyoureyesandthinkof
summer.But,maybeyouareamasochistandthe
facttheyogurtisrich,creamy,andtastesgreat
isntenoughincentive.Howabouthealthbenefits?
SoDeliciousCoconutYogurtcontainsnosoy.Ifyou
aretryingtoavoidsoy,orjustcutdownonyour
soyintake,hereisafunwaytodoso.Theentire6
oz.containerhasonly130170calories,but60are
August 2009|43
fromfat.However,thereissomeresearch
suggestingthatthefatsincoconutmilkmayhelp
increasemetabolismandthattheirshorterchains
offattyacidscausethemtobeconvertedinto
energymuchquickerthanotheroils.Theresearch
isquitefascinating.Finally,thisproductisfortified
withB12,Calcium,andMagnesiumandhaslive
probioticculturesthatwillmakeyourdigestive
tractthankyou.Sonowthatyouknowthatit
tastesgreat,iscreamy,andisreallygoodforyou
fornotalotofcalories,whatareyouwaitingfor?
Grabsomeandblenditwithiceandfruitfora
delicioussmoothie,ormixitupwithsomefruitand
granolaforabreakfastthatwillmakeyoutheenvy
ofyour9to5.Betteryet,berevolutionaryjust
grabaspoonandeatitdirectlyoutofthe
container.Yourbodywillthankyou.
NutritionalInformationfortheblueberryflavor
(Completenutritionalinformationcanbefoundon
theproductswebsiteat
http://www.soydelicious.com/products/coconut_yo
gurt.html)
Calories140
CaloriesfromFat60
TotalFat6g9%
SaturatedFat6g30%
TransFat0g
Cholesterol0g0%
Sodium30mg1%
TotalCarbohydrate24g8%
DietaryFiber2g8%
Sugar20g
Protein1g
VitaminA0%VitaminC0%
Calcium25%Iron6%
VitaminB1230%Magnesium25%
INGREDIENTS:WATER,COCONUTMILK,
BLUEBERRIES,ORGANICEVAPORATEDCANEJUICE,
PECTIN,CHICORYROOTEXTRACT,DEXTROSE,
NATURALFLAVORS,ALGIN(KELPEXTRACT),
MAGNESIUMPHOSPHATE,TRICALCIUM
PHOSPHATE,RICESTARCH,LOCUSTBEANGUM,
AGAR,CULTURE,CARRAGEENAN,GUARGUM,
DIPOTASSIUMPHOSPHATE,VITAMINB12.
On The Grill
LiveActiveCulturesinclude:L.Bulgaricus,S.
Thermophilus,L.Plantarum,L.Rhamnosus,L.
ParacaseiandBif.Lactus
TheReviewer
MadelyntheReviewer
Pryorisoneof
Amazon.comstop1500
VineVoice.Shealsogets
severalrequestseverydaytoreviewbooks,movies,
andgraphicnovelsfromvariouspublishers
includingHarperCollins.Thatmeansthatpeople
reallywantMadelynsadviceandopinion,whichis
finewithher,becauseitmakesitthatmucheasier
forhertoenactherplansforworlddomination.
Thoseplanscurrentlyinvolvetakingabreakfrom
herMastersofPsychologyprogramtobetheSous
CheffortheVeganCulinaryExperience.Youcan
reachherat
August 2009|44
BookReview:TheVeganTable
Author:ColleenPatrickGoudreau
TheVeganTableisanepiphany.Thisbeautiful
bookisthelatestofferingfromColleenPatrick
Goureau,whoisthecreativeforcebehindTheJoy
ofVeganBaking.(Bytheway,ifyoudonthavea
copyofthat,addittoyourwishlistrightawayit
rocks!)JustastheJoyofVeganBakingtookthe
mysteryoutofmakingexcellentbakedgoods,the
VeganTablehelpstakesomeofthestressoutof
havingfriendsandfamilyoverforsomefun
entertaining.Iknowwhatyourethinking,youre
thinkingthatyoualreadyhavefriendsandfamily
overforgoodfood,whydoyouneedonemore
book?
TherearealotofreasonsthatVeganTablemakes
agreatadditiontoyourbookshelf.First,Patrick
Goureauprovidesabeautiful,wellcomposedbook
withlotsofelegantpictures.Ifyoureacookwho
complainsthatthereareseldompicturesinvegan
cookbooks,youlllovethisbook.Also,whilethe
foodsandmenusareelegantenoughtoplease
anyone,mostoftherecipescanbedonewithbasic
ingredientsthatmostofushaveonhand.Ididnt
comeacrossanythingthatIcouldntgetatmy
local,bignamegrocerystore.Therareitemthat
cantbefoundlocallycanbereadilymailordered.
Sprinkledthroughtherecipesaretipsfor
entertaining,factsaboutanimalrights,and
suggestionsformenusbasedonseasons.Seasonal
cookingandeatingissomuchmorefunthan
forcingsomethingtogetherwithimported,not
On The Grill
Author:ColleenPatrick
Goudreau
Publisher:FairWindsPress
Copyright:2009
ISBN:978-1592333745
Price:$19.99
quiteripeingredients,andnowVeganTabletakes
someoftheguessworkoutofbalanced,seasonal
menus.
Thereareotherbenefitstothiscookbook.Allthe
recipesaremarkedwithallergeninformation,and
nutritionalinformation.OfcoursePatrickGoureau
tellsyouhowmanyservingsarecipemakes,so
itemscanbeadjustedupordown.
Allinall,thisisanexcellentadditiontoany
cookbookcollection,anditwouldmakea
welcome,thoughtfulgiftforanyone.Maybeyou
shouldgrabonetouseasahostpresentthenext
timesomeoneinvitesyouoverforadinnerparty.
Highestrecommendations.
TheReviewer
MadelyntheReviewer
Pryorisoneof
Amazon.comstop1500
severalrequestsevery
daytoreviewbooks,
movies,andgraphicnovelsfromvariouspublishers
includingHarperCollins.Thatmeansthatpeople
reallywantMadelynsadviceandopinion,whichis
finewithher,becauseitmakesitthatmucheasier
forhertoenactherplansforworlddomination.
Thoseplanscurrentlyinvolvetakingabreakfrom
August 2009|45
herMastersofPsychologyprogramtobetheSous
CheffortheVeganCulinaryExperience.Youcan
reachherat
On The Grill
August 2009|46
BookReview:TheVeganScoop
Author:WheelerDelTorro
Therearefewthingsthatcanbringasmuch
pleasuretopeopleasabigbowloficecream.From
thetimeofourchildhood,wehavefondmemories
ofsundaes,shakes,andjustsittingwithanice
creamcontainerzoningoutinfrontofthe
televisionafterabadbreakup(dontpretendthat
youveneverdoneit).MostWesternerstransition
toveganismasadultsandmostofthose,including
myself,havestressedthatwewillneverbeableto
enjoyicecreamagain.Well,neverfear,because
WheelerDelTorroishere!
WheelerDelTorrosTheVeganScoopisadelicious
answerforanyonewholovesicecream.DelTorro
isthefounderandownerofWheelersFrozen
DessertCompanyandheisamanwhoknowshis
icecream.Thedepthofhisknowledgeisamazing,
andwhatheshareswithusisbreathtaking.Not
onlyaretherethebasicrecipesforchocolate,
vanilla,strawberryandallthebasicsatleastthe
Americanbasicsanddazzleswithflavorsfrom
aroundtheglobe.Wasabiicecreammaynotbefor
everyone,butthereisarecipehereifyouwantit!
VanillaSaffron,Avocado,BlackCurrantTea,and
SweetCurryCoconutaresophisticatedenoughto
pleaseanygourmetpalate,whileflavorssuchas
ChocolatePeanutButterSwirl,Caramel,Chocolate
ChipCookieDough,andPralinePecanwillsatisfy
kidsofallages.
Iknowthatatleastafewofyouwillbereadingthis
andthinkingIdontwanttoeatjunkfood.Well,
nohomemadeicecreamisjunkfoodinmyopinion
On The Grill
Author:WheelerDelTorro
Publisher:FairWindsPress
Copyright:2009
ISBN:9781592333929
Price:$19.99
butthegoodnewsisthatmostofWheelers
recipeshaveonethirdofconventionaldairyice
creams,andlessthanmanyveganicecreams.
Whileloadinguponanythingdailyisunhealthy,
everythinginmoderationisawonderfulwayto
enjoylife.
Notonlywillthisbookhelpyouenjoylife,youwill
alsoenjoymakingtheicecreamsandsorbets
includedinthebook.Therecipesareverysimple
andeasytofollow.Someonlytakefouringredients
orless,suchastheGingerBeerSorbetandPeanut
ButterIceCream.Also,whilesomeofthemore
exoticrecipesobviouslyhavemoreingredientsthat
couldbehardtofindifyouliveinasmalltown,
mostoftherecipescanbemadewithitemsfrom
yourlocalgrocerystoreifitisatleastreasonably
stocked.
Theonlycaveatisthatyouwillneedanicecream
makertomaketheserecipesintheircreamyglory,
buticecreammakerscanbefoundonlineorinany
kitchenstoreforawiderangeofprices,soyoullbe
abletoeasilyfindonethatmeetsyourneedsand
budget.Besides,thesmallamountofmoney
investedintheicecreammakerwillbemadeback
quicklybymakingyourownveganicecream
inexpensivelyandeasily.
Icantrecommendthisbookenough.Grabyour
owncopy,youricecreammaker,abowl,anda
spoon.Then,getreadytosmilebecauseyouare
goingtobeaveryhappyvegan.
August 2009|47
TheReviewer
MadelyntheReviewer
Pryorisoneof
Amazon.comstop1500
severalrequestseveryday
toreviewbooks,movies,andgraphicnovelsfrom
variouspublishersincludingHarperCollins.That
meansthatpeoplereallywantMadelynsadvice
andopinion,whichisfinewithher,becauseit
makesitthatmucheasierforhertoenactherplans
forworlddomination.Thoseplanscurrentlyinvolve
takingabreakfromherMastersofPsychology
programtobetheSousCheffortheVeganCulinary
Experience.Youcanreachherat
On The Grill
August 2009|48
Recipe Index
Clickonanyoftherecipesintheindextotakeyoutotherelevantrecipe.Somerecipeswill
havelargewhitesectionsaftertheinstructionalportionofthem.Thisissoyouneedonlyprint
outtheingredientandinstructionalsectionsforeaseofkitchenuse.
Recipe
Grilled
51
GrilledArtichokesandOrzoPasta
55
GrilledFlatbreadwithBalsamicFig
Spread
59
BeerBrats
63
GrilledPotatoCalzone
68
ChipotleSeitanSkewers
72
GrilledTempehChipotleSteak
75
EggplantSandwichinaChipotle
LimeGlaze
79
GrilledBurritos
83
GrilledCornwithPotatoandCelery
Soup
GrilledPizza
87
GrilledPlantainswithBlackBeans
92
andRice
GrilledRosemaryPolenta
96
GrilledSunchokes
100
BBQSweetPotatoes
104
MoroccanKebabswithCouscous
108
PaniniwithRoastedTomatoesand
113
Arugula
Smoked
SmokedMushroomandBlackBean 117
Empanadas
SmokedBlackBeanChili
122
MesquiteSmokedChayotewith
126
ChipotleMango
SmokedPortabellaNapoleon
130
On The Grill
Page
Recipe
Page
SmokedContinued
SmokedPotatoKorma
SmokedShepherdsPie
SmokedTapenade
SmokedCherryTapenade
SmokedWalnutswithBlackBeans
andCorn
Sandwiches
BruschettaSandwich
GrilledMediterraneanVegetable
Sandwich
SmokedCaponataSandwich
GrilledSummersquashSandwich
Salads
GrilledApple&BarleySalad
GrilledCornandSquashSalad
GrilledCornSalad
GrilledAsianSquashSalad
SpicyAsianSaladDressing
SpicyCoconutCurryDressing
Sweets
FrozenLemonLimeMiniFruit
Molds
GrilledRumPeachesinPhyllo
NuttyChocolateFrozenBananas
Continuedonnextpage
136
141
146
150
154
158
28
163
167
171
175
18
14
31
20
179
181
20
August 2009|49
Recipe Index
Clickonanyoftherecipesintheindextotakeyoutotherelevantrecipe.Somerecipeswill
havelargewhitesectionsaftertheinstructionalportionofthem.Thisissoyouneedonlyprint
outtheingredientandinstructionalsectionsforeaseofkitchenuse.
Recipe
Miscellaneous
GnocchiinaFireRoastedTomato
Sauce
FireRoastedSalsa
RoastedChiliandGrilledMango
Chutney
StuffedRedPepperswithMexican
GraySquash
RedPeppersstuffedwith
SouthwesternRice
SummerRisottowithGrilled
Lemons
AsianFusionBruschetta
OrangeTapenadeBruschetta
FireRoastedCauliflowerwith
RoastedGarlicandTomatoSauce
TastyMarinatedTofuFingerswith
SpicyPeanutSauce
CrmealaMushroom
CilantroPesto
PaellaforPuyol
HerbandChileRub
Dr.FlavorsSuperIslandChiller
On The Grill
Page
185
190
194
198
203
207
212
216
220
224
31
17
17
15
20
August 2009|50
Grilled Artichokes and Orzo Pasta

Type: Main Dish, Low-fat
Serves: 4
Time to Prepare: 60 minutes
Ingredients
2 artichokes
Olive oil for brushing
1/8 tsp. of salt
tsp. of freshly ground pepper

1 cups of orzo pasta
1/8 tsp. of salt
Juice of 1 lemon
1 lemon, sliced
1 onion, thinly sliced
tsp. of olive oil
1 tbsp. of diced mint leaves
Instructions
Peel away the outer layers of the artichokes.
Snip the tops of each of the bracts (the petals) of the artichokes.
Slice off the top of the artichokes.
Steam the artichokes for about 15 minutes.
Slice them in half from top to bottom.
Scoop out the chokes.
Brush each artichoke with oil.

Dress each artichoke with salt and pepper.
Grill the artichokes for about 10 minutes on each side.
Cook the pasta.
While it is cooking, slice the onion and dice the mint leaves.
Dress the pasta with the salt, mint, and lemon juice.
Slice the onion.
Saute the onion in the olive oil over a medium heat until it is soft.
Stir the onion into the pasta.
Top the pasta with the artichokes or chop the artichokes and top the pasta with that.
The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com
Recipe by Chef Jason Wyrick
On The Grill
August 2009|51
Raw Version
Trim and prepare the artichokes the same way, but marinate them overnight in cup of lemon juice,
2 tbsp. of olive oil, and 2 cups of water. Instead of orzo pasta, use cauliflower that has been pulsed
in a blender until it is crumbled. Add in a tiny amount of diced red onion and sliced olives.
Kitchen Equipment
Scissors
Knife
Cutting Board
Measuring Spoon
Measuring Cup
Steamer
Pot
Grill
Tongs
Brush
Presentation
One interesting way to present this is with the pasta stuffed inside
of the grilled artichokes. Another way is with the artichokes
placed to the side of the pasta. Either way, I like to add a dash of
red to the dish with either crushed red pepper or a couple sliced
sundried tomatoes.
Time Management
If you want to save a lot of time, you can simply purchase marinated artichoke hearts and grill
those.

On The Grill
August 2009|52
Complementary Food and Drinks

Serve this with a salad tossed in a light lemon and oil dressing with fresh tomatoes and cucumbers.
Where to Shop
Baby artichokes are often available during the summer at farmers markets and gourmet stores.
The rest of the ingredients should be easy to come by. Approximate price per serving is $2.50.
How It Works
Trimming the artichoke gets rid of the parts that are difficult to eat as does cutting off the top of
the artichoke. In general, the green part of the bract is tough while the yellow part is tender. The
artichoke is then steamed so that it cooks all the way through before grilling. If it was only grilled,
the outer parts would cook while the inner parts would be too tough or the inner part would cook
and the outer part would be overdone.
Chefs Notes
This is a nice Mediterranean style pasta and a great way to merge the grill with this type of cuisine.
Nutritional Facts (individual servings in parentheses, does not include any options)
Calories 727.5 (181.9)
Calories from Fat 46.0 (11.5)
Fat 5.1g (1.3g)

Total Carbohydrates 144.6g (36.2g)
Dietary Fiber 12.4g (3.1g)
Sugars 9.4g (2.4g)
Protein 25.8g (6.4g)

Salt 710mg (178mg)
Vitamin A 4% (1%)
Vitamin B6 22% (5.5%)
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August 2009|53
Vitamin C 68% (17%)

Calcium 10% (2.5%)
Iron 44% (11%)
Thiamin 88% (22%)

Riboflavin 40% (10%)
Niacin 66% (16.5%)
Folate 113% (28.3%)

Phosphorous 38% (9.5%)
Potassium 26% (6.5%)
Zinc 18% (4.5%)
Magnesium 41% (10.3%)

Copper 38% (9.5%)
Interesting Facts
The choke of an artichoke turns into a thistle when the artichoke matures.
Orzo means barley and the pasta is named after its barley shape.

On The Grill
August 2009|54
Grilled Flatbread with Balsamic Fig Spread

Type: Side
Serves: 4
Ingredients
1 piece of flatbread (about the size of a large pita)

4 fresh figs
2 tbsp. of balsamic vinegar

cup of water
1/8 tsp. of salt
tsp. of freshly grated nutmeg
cup of sliced basil
Option: tsp. of crushed Aleppo peppers

Instructions
Light the grill.

Blend together the figs, balsamic vinegar, water, and salt.
Simmer this sauce on a medium heat for about 5 minutes.
Remove from the heat and immediately stir in the freshly grated nutmeg.
Brush the sauce on each side of the bread.
Grill it until it turns crisp (time will depend on how hot your grill is.)
Top the finished bread with the basil slices.
Option: Mix in the crushed Aleppo peppers into the sauce as it simmers.

On The Grill
August 2009|55
Kitchen Equipment
Grill
Sauce Pan
Blender
Tongs or Spatula
Brush
Measuring Spoon
Measuring Cup
Presentation
Individually, this looks nice on a muted green plate. When serving it
at a party, you can arrange them in layers with each layer lying
diagonally atop the one beneath.
Time Management
Light the grill and then make the spread. That way, you can simmer the spread while the coals are
developing instead of spending the time to make the sauce and then waiting for the coals. After
that, it only takes a few minutes to make.

Serve this with a salad featuring roasted shallots, fresh greens, and a few hot peppers.
Where to Shop
I purchased this bread at Trader Joes, along with the balsamic vinegar. The type of bread I used
was TJs Lavosh bread. You can also use pita bread as long as the pita is not too thick.

On The Grill
August 2009|56
How It Works
The balsamic vinegar makes this sauce a bit tangy and gives it a full bodied flavor. The nutmeg
gives it a heady aromatic quality and is added after the sauce is cooked in order to retain its
freshness. The basil is added to add both color and a fresh, crisp herbal flavor.
Chefs Notes
I recently made this for a party I was catering and it was a complete hit! The smokiness from the
grill very much complements the dark flavor of the figs and balsamic vinegar and making it an exotic,
easy to do, recipe.
Calories 397.9 (99.5)
Fat 1.7g (0.4g)

Sugars 32.4g (8.1g)
Protein 9.5g (2.4g)
Salt 748.4mg (187.1mg)

Vitamin A 14% (3.5%)
Vitamin B6 13% (3.3%)
Vitamin C 10% (2.5%)
Calcium 16%(4%)
Iron 18% (4.5%)
Thiamin 31% (7.8%)
Riboflavin 19% (4.8%)

Niacin 24% (6%)
Folate 25% (6.3%)
Phosphorous 12% (3%)

On The Grill
August 2009|57

Zinc 8% (2%)

Copper 16% (4%)
Interesting Facts
While figs are treated as fruits, they are, in fact, flowers.
Edible figs have two growing seasons.

On The Grill
August 2009|58
Beer Brats
Type: Main Dish
Serves: 4
Time to Prepare: 20 minutes + 60 minutes to marinate
Ingredients
4 Tofurky beer brats

1 bottle of nutbrown ale or dark beer
1 tsp. of chili oil
3 tbsp. of brown mustard

1 tsp. of sweet agave nectar
4 large hotdog buns or rolls
Option: 1 tsp. of olive oil instead of the chili oil

Option: 1 cup of sauerkraut
Instructions
Pour the beer or ale into a shallow bowl.

Put the beer brats in the bowl, making sure they get covered with the beer or ale.
Allow them to sit for an hour.
While they are sitting, light the grill and allow the flames to die down.
Once the brats are done marinating, rub them in the oil.
Grill them until they are slightly browned all around.
Remove the brats and set them aside.
Mix the mustard with the sweet agave nectar.
Lightly toast the buns.
Spread the sweet mustard on the buns and add the beer brats.
Option: Dress each one with sauerkraut.

On The Grill
August 2009|59
Kitchen Equipment
Shallow Bowl
Grill
Tongs
Measuring Spoon
Stirring Spoon
Small Mixing Bowl
Presentation
Put the brats, buns, and mustard separately on a platter with any
other fixings you would like to add.
Time Management
These will last several days refrigerated, so if you like these a lot, you can make a big batch for
yourself and have them throughout the week. You should probably light your grill about fifteen
minutes before the brats are done marinating.

Serve this with the same brand of beer or ale in which you marinated the brats.
Where to Shop
I can usually only find the Tofurky beer brats at Whole Foods. Approximate price per serving is
$2.00.

On The Grill
August 2009|60
How It Works
Marinating the brats in the beer keeps them moist while they are on the grill and infuses them with
lots of flavor. Chili oil is used to give a subtle complexity to the brats. Finally, sweet agave nectar
is added to the mustard to create a sweet mustard that accentuates the sweetness of the beer
brats.
Chefs Notes
This recipe is a winner whenever I serve it, even with those who are not vegetarian.
Calories 1504.9 (376.2)
Fat 76.1g (19.0g)
Sugars 12.2g (3.1g)
Salt 3787mg (947mg)
Vitamin A 1% (0.3%)
Vitamin B6 5% (1.3%)
Vitamin C 2% (0.5%)
Calcium 37% (9.3%)
Iron 34% (8.5%)
Thiamin 31% (7.8%)
Riboflavin 20% (5%)
Niacin 25% (6.3%)
Folate 30% (7.5%)

Potassium 7% (1.8%)
Zinc 7% (1.8%)

On The Grill
August 2009|61

Copper 10% (2.5%)
Interesting Facts
Brats were regulated by German law in 1432, enforcing specific cooking methods and ingredient
proportions.
Brats were invented in Thuringia, Germany.

On The Grill
August 2009|62
Grilled Potato Calzone

Serves: 1
Time to Prepare: 1 hour 30 minutes
Ingredients
5/8 cup of warm water

tsp. of active dry yeast
tsp. of sugar
cup of flour
1/8 tsp. of salt
Extra flour for rolling the dough
1 medium sized Yukon gold potato, diced

1 green or red bell pepper, diced
of an onion, sliced thinly
4-6 green olives, sliced
4-6 sundried tomatoes, sliced

2 cloves of garlic, minced
tsp. of olive oil
Instructions
Combine the warm water, yeast, and sugar together.

If the yeast makes the water frothy, it is ready to use; if it doesnt, start over with a different batch
of yeast.
Combine the flour and salt in a mixing bowl.

Gently stir in the water, yeast, and sugar until it is thoroughly combined into a dough.
Knead the dough until it is silky smooth and elastic.
Form the dough into a ball.
Place it in a deep bowl and cover it with a towel.

Keep it in a warm place and let it rise for an hour.
While the dough is rising, start working on the filling.
Dice the potato and bell pepper.
Slice the onion, olives, and sundried tomatoes.

Mince the garlic.
On The Grill
August 2009|63
Saute the onion and bell pepper on a medium heat in the tsp. of oil until the onion is slightly
browned.
Add the diced potato and minced garlic, continuing to saut these until the potato pieces are soft.
Remove this from the heat and stir in the olives and sundried tomatoes.
Once the dough has risen, punch it down and form it into a ball.
Form the ball into a disc about thick.
Lightly flour a working surface.
Roll the dough into a circle about 1/8 thick.

Place the filling in one half of the circle, leaving an inch of space from the edge of the filling to the
edge of the disc.
Fold the disc over into a semi-circle, covering the filling.

Pinch the sides closed with the tines of a fork.
Bake the calzone on a baking sheet at 350 degrees for 20-30 minutes (until lightly golden.)
Option: Cook the calzone for only 15-20 minutes, just enough that the calzone is not flimsy.
Light the grill and allow the coals to become white. Grill the calzone, with the grill closed, for about
5 minutes. If you do this, make sure to brush it lightly with olive oil.

On The Grill
August 2009|64
Kitchen Equipment
2 Mixing Bowls
Measuring Cup
Measuring Spoon
Cutting Board
Knife
Saute Pan
Rolling Pin
Stirring Spoon
Fork
Oven
Baking Pan
Presentation
Theres nothing fancy about a calzone, but if you want to spruce
up the presentation, you can garnish it with fresh parsley and any
left-over sliced olives and sundried tomatoes.
Time Management
You can save a lot of time by using a prepared pizza dough. Check out Trader Joes for vegan
pizza doughs.

While this calzone is good enough to stand on its own, it wont be hurt by a great red sauce. My
favorite red sauce is comprised of tomatoes blended with a roasted red pepper and a touch of
crushed red pepper.

On The Grill
August 2009|65
Where to Shop
All of the ingredients for the calzone should be available at your local market, though you will get
the best price on green olives if you get them at a market with an olive bar. Make sure to check and
see if the olives were cured with milk. Approximate price per serving is about $3.50.
How It Works
The dough is allowed to rise because that process allows the gluten to relax from being kneaded
and form together, making the dough even more elastic. It also allows the dough to absorb more
water without becoming sticky. For the filling, potatoes are used as a base which is enhanced by
the sweetness of the onion and pepper and contrasted by the intense flavors of the green olives
and sundried tomatoes. The edge of the dough is pressed together with a fork to create a simple
seal. This helps the calzone rise as it bakes.
Chefs Notes
I hadnt made a calzone without cheese until this one and I was very happy with the way the
potatoes created a sticky quality to the calzone. Plus, I love green olives and sundried tomatoes!
Calories 605.2
Calories from Fat 57.7
Fat 6.4g
Total Carbohydrates 120.5g
Dietary Fiber 8.8g
Sugars 13.0g
Protein 16.3g
Salt 845mg
Vitamin A 108%
Vitamin B6 46%
Vitamin C 479%
On The Grill
August 2009|66
Calcium 5%
Iron 40%
Thiamin 51%
Riboflavin 31%
Niacin 48%
Folate 49%
Phosphorous 24%
Potassium 47%
Zinc 11%
Magnesium 23%
Copper 41%
Interesting Facts
Calzone should be pronounced cal-tsone-eh.
Scacciata is another Italian food similar to a calzone, but traditionally features more veggies than a
calzone, often being vegetarian.

On The Grill
August 2009|67
Chipotle Seitan Skewers

Type: Appetizer
Serves: 6
Ingredients
2 cups of vital wheat gluten

2 tsp. of paprika
tsp. of chipotle powder

tsp. of salt
1 tsp. of onion powder
tsp. of garlic powder
tsp. of fresh thyme leaves

1 tbsp. of tahini
2 tsp. of toasted sesame oil
3 tbsp. of tamari
1 tsp. of sweet agave nectar

1 cups of water
Oil for brushing the seitan
Option: Caramel coloring to darken the seitan

Instructions
Combine all of the dry ingredients together in a large mixing bowl.

Add the wet ingredients and mix everything by hand until they are thoroughly combined.
Place this mix in a deep baking dish and cover it with foil.
Bake it at 350 degrees for 45 minutes.
Cut the seitan into large bite-size chunks.
Skewer them with a metal or soaked wooden skewer.
Brush them with oil.
Grill them until they become slightly crisped on each side.

On The Grill
August 2009|68
Low-fat Version
You can omit the tahini and toasted sesame oil in the recipe, though the skewers will not be as
tender without those ingredients.
Kitchen Equipment
Grill
Skewers
Baking Dish
Mixing Bowl
Measuring Cup
Measuring Spoon
Presentation
I like leaving these on the skewers when I serve them, though if you
use metal skewers, make sure the skewers have cooled! Of course,
these should be produced en masse and served on a big platter,
but I wanted you to get an idea of what one looks like with this
picture.
Time Management
If you dont want to make your own seitan, you can purchase it and cut it into cubes. However, it
will not have quite the same texture and will be much more expensive. Still, it will save you about
fifty minutes.

Serve this over a bed of rice dressed with cilantro and lime. If you need a sauce for it, go with
something a bit sweet. BBQ sauce would work well.

On The Grill
August 2009|69
Where to Shop
Vital wheat gluten can be found at Whole Foods and Central Market in the bulk bins and
packaged at Sprouts. The rest of the ingredients will also be available at these markets.
Approximate price per serving is $2.00.
How It Works
There is just enough chipotle powder in the mix to impart a good amount of heat without being
overwhelming. The paprika fills the rest of the peppery flavor out without adding heat. It is
important to mix the dry ingredients together first so clumps of spices do not develop in the seitan.
The tahini and oil in the seitan keeps it moist and dense as does covering it while it bakes. The
seitan is finished off on the grill to acquire a bit more smoky taste and give it a little crispiness.
Chefs Notes
I love chipotle powder and usually at the very least double the amount used in this recipe, but I
dont recommend that for most people. It will be painful.
Calories 1170.8 (195.1)
Fat 21.0g (3.5g)

Sugars 0.8g (0.1g)

Salt 3272mg (545mg)
Vitamin A 0% (0%)
Vitamin C 1% (0.2%)
Calcium 3% (0.5%)
On The Grill
August 2009|70
Iron 9% (1.5%)
Thiamin 13% (2.2%)
Niacin 9% (1.5%)
Folate 6% (1%)
Potassium 7% (1.2%)
Zinc 7% (1.2%)
Magnesium 9% (1.5%)
Copper 14% (2.3%)
Interesting Facts
Chipotle peppers are almost always smoked and dried jalapeos, though the word does sometimes
refer to other smoked and dried peppers.
Vital wheat gluten is the protein in wheat.

On The Grill
August 2009|71
Grilled Tempeh Chipotle Steak

Type: Snack /Main
Serves: 6 & marinade makes 2 cups
Time to Prepare: 45 min
Ingredients
1 pounds tempeh
Marinade
cup rice vinegar
cup Bragg Liquid Aminos or soy sauce

cup water
cup extra virgin olive oil
3 to 4 tbsp. evaporated cane juice

3 tbsp. blackstrap molasses
1 green onion, thinly sliced

8 cloves garlic, minced
1 tbsp. smoked chipotle grind or powder

1 1/2-inch (3.5 cm) piece ginger root, peeled and minced or grated
tsp. plus 1/8 tsp. Chinese five spices powder
Freshly ground black pepper to taste
Instructions
Score the tempeh on both sides, making shallow diagonal cuts about 1/4-inch apart.
Cut the tempeh into 6 portions and spread them out in one layer in a shallow baking dish.
Combine the marinade ingredients in a medium bowl and pour the marinade over the tempeh,
turning to coat both sides.
Marinate the tempeh in the refrigerator for 24 hours or longer, turning the tempeh several
times.
Preheat the barbecue and grill the tempeh 4 to 7 minutes on each side.
Remove to a serving platter and garnish with the slivered green onion.
Save the leftover marinade to use as a dipping sauce for a future recipe.

Recipe by Chef Mayra a.k.a Dr Flavor
On The Grill
August 2009|72
Kitchen Equipment
Shallow Baking Dish
Medium Bowl
Knife and Cutting Board

Measuring Cups
Measuring Spoons
Grill
Tongs

Freshly squeezed lemonade or limeade.
Beer.
Where to Shop
All the ingredients can be found in your favorite natural or general grocery store
Chefs Notes
A tasty marinade can raise the status of a simple food like tempeh to a level that deserves to be
defined as special or even elegant. By marinating the tempeh the day before you plan to serve, you
will be able to prepare this dish in just a few minutes.
Interesting Facts
The best thing about summer is that its finally time to get grilling! Grilling outside is really one of
Americas past times. Grilling has been going on since fire was discovered, but modern grilling
started with the Weber Grill. The Weber Grill was invented by a Chicago man named George
Stephen. Stephen tinkered with the idea of the flat open grills of the time, to invent a dome
shaped grill that is a part of priceless Americana. Stephen was able to start manufacturing the grill
after taking controlling interest in the Weber Bros. Metal Spinning Co. At the time the company
was known for making buoys and not much else. They updated the buoy and invented the Weber
grill.

On The Grill
August 2009|73
In the USA, tempeh has been known only since 1946 with the publication of "Possible Sources of
Proteins for Child Feeding in Underdeveloped Countries", in the American Journal of Clinical Nutrition.
In the 1960s there was new interest in tempeh with research in tempeh at the Cornell University (New
York) and at the USDA Northern Regional Research Center (Illinois). In 1961 Mary Otten was the
first to begin making tempeh.
Great deal of the credit for introducing tempeh to the American public goes to The Farm, a large spiritual
and farming community in Summertown (Tennessee).
The first commercial tempeh shop was started in 1975 by Mr. Gale Randall in Undadilla, Nebraska. An
article by R. Rodale in "Prevention" in June 1977 brought him and his shop national prominence.
In the 1980s when the tempeh industry expanded, the media showed new interest and a lot of articles
appeared in scientific journals. During 1983 about 1 million commercial tempeh was produced.

On The Grill
August 2009|74
Eggplant Sandwich in a Chipotle Lime Glaze

Type: Sandwich
Serves: 4
Ingredients
1 large eggplant, sliced into 4 sections

2 tsp. olive oil
tsp. salt
8 slices whole wheat bread

1 chipotle in adobo sauce, diced
Option: tsp. chipotle powder instead of the diced chipotle

1 tsp. lime juice
2 oz. dark beer or ale

2 tbsp. agave nectar
4 lettuce leaves
Instructions
Light your grill, preferably with mesquite wood or mesquite chips.

Slice off the stem end of the eggplant, then slice it along the length into 4 equal parts.
Toss each of them in the oil and salt.
Grill the eggplant until it is slightly blackened on both sides.

Toast the bread on the grill for 10-15 seconds per side.
Set the eggplant and bread aside.
Juice a lime until you have 1 tsp. of lime juice.

Bring the lime juice, beer, and agave nectar to a simmer in a sauce pan.
Add the eggplant to the pan and allow the sauce to reduce around the eggplant until it glazes the
eggplant.
Place the eggplant and lettuce with the bread and serve.

On The Grill
August 2009|75
Low-fat Version
Omit the oil and soak the sliced eggplant in beer for about 1 hour so that the eggplant stays
hydrated on the grill.
Kitchen Equipment
Grill
Tongs
Large Shallow Mixing Bowl

Small Mixing Bowl
Sauce Pan
Spatula
Measuring Cup
Measuring Spoon
Knife
Cutting Board
Presentation
For an added touch, I sometimes place the basil on the grill and
quickly remove it. It should just touch the hot grill before it comes
off. While it will wilt the basil, it will immediate activate the
wonderful scent of the basil and suffuse the area around the plate
with the sweet smell of the herb once its plated.
Time Management
You can get the mix for the glaze ready while the eggplant is grilling.

Serve this with the same type of beer used to make the glaze and a side of grilled, chopped
potatoes.
On The Grill
August 2009|76
Where to Shop
All of the ingredients for this should be fairly common save the agave nectar, which can be found at
Trader Joes, Fresh & Easy, Whole Foods, Central Market, & Sprouts. Approximate cost per
serving is $1.50.
How It Works
Grilling the eggplant gives it a smoky flavor which complements the smokiness of the chipotle and
the dark flavor of the beer. The glaze is a sweet and sour glaze with a beer base to thin it out so
that it does not burn before it has time to stick to the eggplant.
Chefs Notes
This is a very simple, spicy glaze that can even be used as the base for a bbq sauce.
Calories 1006.7 (251.7)
Fat 17.9g (4.5g)

Sugars 43.1g (10.8g)
Salt 2242mg (561mg)
Vitamin A 104% (26%)
Vitamin B6 33% (8.3%)
Vitamin C 24% (6%)
Calcium 42% (10.5%)
Iron 61% (15.3%)
Thiamin 88% (22%)

On The Grill
August 2009|77
Niacin 71% (17.8%)

Folate 138% (34.5%)

Zinc 18% (4.5%)
Copper 50% (12.5%)
Interesting Facts
Chipotles are usually smoked, dried jalapenos but sometimes the term refers to any sort of
smoked, dried pepper.

On The Grill
August 2009|78
Grilled Burritos
Type: Main Dish, Wrap
Serves: 3
Ingredients
1 tbsp. of chopped cilantro leaves

1 clove of garlic, minced
16 oz. can of pinto beans with liquid

1/8 tsp. of salt
1 tbsp. of chili powder
tsp. of cumin powder
1 zucchini, thinly sliced
1 carrot, thinly sliced
of an onion, thinly sliced
1 red pepper, thinly sliced
3 tortillas
Instructions
Chop the cilantro leaves.

Mince the garlic.
Simmer the beans with the cilantro, garlic, salt, chili powder, and cumin.
While the beans are simmering, slice the zucchini, carrot, onion, and red pepper.
Grill the sliced veggies until they have are browned.
Remove them and set them aside.
Remove the beans from the heat.
Mash the beans with a potato masher or fork.
Wrap all the ingredients in the tortillas, making sure each side is closed.
Lightly grill each wrapped burrito until the tortilla is toasted
.

On The Grill
August 2009|79
Kitchen Equipment
Grill
Metal Spatula
Small Pot
Measuring Spoon
Measuring Cup
Knife
Cutting Board
Potato Masher or Fork
Presentation
I like dressing my grilled burritos with a topping of salsa and a side
of avocado arranged on a large lettuce leaf.
Time Management
If you dont want to spend time with the beans, you can use canned refried beans and simply add
the spices to them. They should heat up when you grill the burrito.

Serve this with a side of spicy salsa, Spanish rice, and green olives.
Where to Shop
All of the ingredients for this should be readily available at your local market. Approximate price
per serving is $3.00.

On The Grill
August 2009|80
How It Works
Adding the chili powder, cumin, and garlic turns the pinto beans into chili beans. The liquid is
saved so that the beans can be mashed up and not be too thick. The veggies are there to add
extra flavor and texture. The tortilla is then grilled to give it a nice, crispy finish.
Chefs Notes
I do another version of this in a saut pan and now I am addicted to burritos that are either crisped
on the grill or in the saut pan.
Calories 1184.0 (394.7)
Fat 16.9g (5.6g)
Sugars 16.6g (5.5g)
Salt 1288mg (429mg)
Vitamin A 495% (165%)
Vitamin B6 61% (20.3%)
Vitamin C 493% (164.3%)
Calcium 46% (15.3%)
Iron 91% (30.3%)
Thiamin 91% (30.3%)
Niacin 54% (18%)
Folate 206% (68.7%)

Zinc 42% (14%)

On The Grill
August 2009|81
Magnesium 72% (24%)

Copper 78% (26%)
Interesting Facts
Beans have a higher percentage of protein by weight than meat.
The original burritos were made with corn, not flour, tortillas.

On The Grill
August 2009|82
Grilled Corn with Potato and Celery Soup

Type: Soup
Serves: 4
Ingredients
2 stalks celery, sliced

4 Yukon gold potatoes, chopped
1 tsp. oil
tsp. salt
4 cups water
2 ears corn
1 tsp. oil
1 cup cooked red beans, rinsed
tsp. freshly ground pepper
Instructions
Slice the celery.

Chop the potatoes.
Mince the garlic.
Saut the celery over a medium heat with the oil and salt in a pot until the celery is soft.
Add the garlic and continue sauting this for another minute.
Add the potatoes and water, bringing the water to a simmer.
Simmer the soup until the potatoes are soft.
Puree the ingredients in the pot.
Light the grill.
Rub each ear of corn with oil.
Grill each ear of corn until they are slightly browned all the way around.
Cut the kernels off of the cob.
Stir the corn kernels, beans, and pepper into the soup.

On The Grill
August 2009|83
Low-fat Version
Omit the oil from the soup part of the recipe and simply boil the celery with the potatoes.
Raw Version
Blend 4 cups of cauliflower with the salt, oil, water, and celery to create the base of the soup. Use
sprouted beans and fresh corn.
Kitchen Equipment
Grill
Tongs
Soup Pot
Stirring Spoon
Measuring Spoon
Measuring Cup
Knife
Cutting Board
Presentation
This soup has a Southwestern feel to it, so serve it in a bowl
reminiscent of that theme. I tend to go for reds, yellows, and light
pink colors.
Time Management
Grill the corn while the soup is simmering so that both parts of the soup are done at about the
same time.

On The Grill
August 2009|84

Serve this with a side of grilled squash dressed with chili powder.
Where to Shop
All of the ingredients for this are fairly common. If corn is not in season, you can roast frozen corn
in the oven. Approximate cost per serving is $1.00.
How It Works
Blending the potatoes gives the soup a creamy base with the celery giving it a slightly deeper
flavor. The beans add protein and color while the corn adds sweetness, texture, and smokiness.
Chefs Notes
This is one of my favorite summer soups. I love using grilled corn and it goes great with the heavy
potato base.
Calories 1954.8 (488.7)
Fat 12.1g (3.0g)
Sugars 16.7g (4.2g)
Salt 744mg (186mg)
Vitamin B6 275% (68.8%)
Vitamin C 521% (130.3%)
Calcium 33% (8.3%)
Iron 104% (26%)
On The Grill
August 2009|85
Thiamin 127% (31.8%)

Niacin 114% (28.5%)
Folate 131% (32.8%)

Zinc 51% (12.8%)

Copper 125% (31.3%)
Interesting Facts
Wild corn has rather small kernels with cobs that are only a few inches long.

On The Grill
August 2009|86
Grilled Pizza
Type: Main Dish, Flatbread
Serves: 4
Ingredients
cup of warm water

1 tsp. of active dry yeast
tsp. of sugar
2 tbsp. of corn meal

1 cup 2 tbsp. of flour
1/8 tsp. of salt
3 tbsp. of olive oil

1 tsp. of oil for oiling the dough
cup of GimmeLean soy sausage
1 tsp. of olive oil
1 cup of thick tomato sauce

cup of loosely packed basil leaves
6-8 black olives
Instructions
Mix the yeast and sugar into the warm water, checking to see if the yeast is active (it will be frothy.)
Combine the corn meal, flour, and salt in a large mixing bowl.
Pour the water/yeast solution and the oil into the dry mix and gently work everything together until
it is all combined.
Knead the dough until it is silky smooth and no longer clings to your hands.
Roll it into a ball, lightly oil it, and place it in a large mixing bowl.
Cover the bowl and allow the dough to rise for 1 hour.
While it is rising, break up the soy sausage.
Saut it in 1 tsp. of olive oil over a medium heat until it browns.

Set it aside.
Once the dough has risen, punch it down and roll it into a ball.
Lightly flour a flat surface.
Roll the dough out into a disc.

Lay the dough in a deep dish iron skillet, circular baking pan, or pie dish.
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August 2009|87
Roll the edge over to make the outer part thicker than the inner part.
Bake it on 350 degrees for 10 minutes.
Remove it from the oven and transfer it to a cookie sheet.

Spread the tomato sauce on top, followed by the soy sausage, basil, and olives.
Light the grill and allow the flames to die down.
Grill the pizza until the crust is crispy.
Option: Continue baking it for another 10 minutes instead of grilling it.

On The Grill
August 2009|88
Low-fat Version
Omit the soy sausage and olives and use roasted red peppers, artichokes, and eggplant instead.
Kitchen Equipment
2 Mixing Bowls
Measuring Cup
Measuring Spoon
Towel to cover the dough

Rolling Pin
Baking Pan
Grill
Metal Spatula
Saute Pan
Stirring Spoon
Presentation
I prefer to let all my guests see the pizza whole before I cut it into
slices as I think it looks very nice and appetizing that way. When
you cut it, use a wet knife or a pizza roller. This keeps the
ingredients from sticking to the blade and dragging the ingredients

across the pizza.
Time Management
Light your grill just before you roll out the pizza. This should give the flames just enough time to
die down.

Serve this with a side of tomato sauce or garlic oil to dip the crust of the pizza into.
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August 2009|89
Where to Shop
The GimmeLean soy sausage is available at Sprouts, Whole Foods, and some of the more
vegetarian friendly grocery markets. Youll get the best price on basil at Trader Joes. The rest
of the ingredients are readily available. Approximate price per serving is $2.00.
How It Works
The dough used in the pizza is a rising dough, which helps make the crust thick and fluffy. It is
important to cook the dough in the oven before placing it on the grill to give it some structure.
Without that preliminary cooking, the dough will start to fall through the grill before it cooks into a
crust. Baking it without the ingredients also allows the top of the crust to firm up and obtain a
crisp texture. If the sauce was put on first, the top of the crust would end up too moist.
Chefs Notes
A couple friends of mine usually make grilled pizza when I visit and I am addicted to the crispy,
smoky quality of this dish.
Calories 917.9 (229.5)
Fat 42.4g (10.6g)

Sugars 0.4g (0.1g)
Salt 295mg (74mg)
Vitamin A 0% (0%)
Vitamin C 0% (0%)
Calcium 4% (1%)
Iron 42% (10.5%)
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August 2009|90
Thiamin 65% (16.3%)

Riboflavin 40% (10%)
Niacin 49% (12.3%)
Folate 61% (15.3%)

Potassium 5% (1.3%)
Zinc 9% (2.3%)
Magnesium 12% (3%)

Copper 11% (2.8%)
Interesting Facts
The original pizza was called shield bread and was baked on soldiers shields.
Traditional Italian style pizzas are almost always made with a thin crust.

On The Grill
August 2009|91
Grilled Plantains with Black Beans & Rice

Type: Main Dish, Breakfast, Low-fat
Serves: 4
Ingredients
1 cup of rice
1 red bell pepper, chopped
of a yellow onion, sliced
tsp. of olive oil
4 ripe plantains, peeled and sliced lengthways
tsp. of olive oil
1/8 tsp. of salt
1 cup of black beans, rinsed

Instructions
Cook the rice (steam, boil, or boil and bake.)

Chop the red bell pepper and slice the onion.
Saute the pepper and onion in tsp. of olive oil over a medium heat just until they are soft.
Peel the plantains.
Cut the plantains in half along the length.
Toss them in tsp. of olive oil and 1/8 tsp. of salt.
Grill the plantains until they have a number of dark brown sections, turning them to grill both sides.
Fluff the rice.
Stir in the red bell pepper, onion, black beans, and cilantro.
Plate the rice.
Top the rice with the grilled plantains.

On The Grill
August 2009|92
Low-fat Version
You can omit the oil in the recipe and saut the onion and pepper in a thin layer of water.
However, you will not be able to grill the plantains successfully unless you place them on foil.
Without the oil, the starchy plantains will stick to the grill and fall apart. They are much easier to
peel off of foil. Wrap the plantains in foil and then place the foil packets on the grill.
Raw Version
Use shredded cauliflower for the rice and either sprouted black beans or sprouted lentils (make
sure to soak them for a couple hours.) You may also want to lightly brush the plantains in olive oil
for extra flavor. They can be served either fresh or lightly dehydrated.
Kitchen Equipment
Grill
Metal Spatula or Tongs
Knife
Cutting Board
Pot for the rice
Saute Pan
Stirring Spoon
Measuring Cup
Measuring Spoon
Presentation
I used an acacia plate in this photograph as it offset all of the other
colors rather nicely. Try to keep as many of the plantains intact as
possible and allow the red bell peppers to show in the rice.

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August 2009|93
Time Management
You should be able to get the rice started and the peppers and onions done while your grill is
prepping. Also, if you dont want to dirty a pan, you can grill the peppers and onions along with
the plantains instead of sauting them.

This goes well with a light tropical fruit soup. Try a mango soup with crisp, green peppers.
Where to Shop
Plantains should be available at most gourmet markets, Mexican markets, Sprouts, Central
Market, and Whole Foods. If you live in the Southwest, they will probably be available in your
local grocery store. When purchasing them, look for a skin that has several black marks on it, but
doesnt have large black spots. If there are too many black spots, the plantain will be too soft to
survive on the grill. Approximate price per serving is $1.25.
How It Works
Brushing the plantains in oil is important because they are very starchy and will stick to the grill
otherwise. Using plantains that have small black spots means they are ripe enough to be sweet,
but not so ripe that they are completely soft and wont remain intact on the grill. The rice and
beans provide a nutritious and filling base for the plantains and will complement their sweet, smoky
flavor. The pepper is added both for color and texture while the onion is used for pungent
sweetness. The cilantro is also added for color and for a fresh green herbal flavor.
Chefs Notes
This is a variation of two dishes I had in Costa Rica. The first was gallo pinto, which is basically
black beans and rice with peppers and onions. The second dish was fried plantains, which I
thought would be much better on the grill.
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August 2009|94
Calories 1755.8 (438.9)
Fat 8.0g (2.0g)

Salt 336mg (84mg)
Vitamin A 210% (52.5%)
Vitamin B6 110% (27.5%)
Vitamin C 496% (124%)
Calcium 12% (3%)
Iron 86% (21.5%)
Thiamin 92% (23%)

Riboflavin 28% (7%)
Niacin 69% (17.3%)
Folate 216% (54%)

Zinc 32% (8%)

Copper 63% (15.8%)
Interesting Facts
Platano is the more common name for plantains, bananas, etc. in the Spanish speaking world.

On The Grill
August 2009|95
Grilled Rosemary Polenta

Type: Main
Serves: 4
Ingredients
18 oz. of polenta, sliced

2 tsp. of olive oil
6 sprigs of rosemary
tsp. of salt
4 oz. of red beans or white beans
tsp. of sweet agave nectar
1 tsp. of white wine vinegar
tsp. of sesame oil
2 tbsp. of water
1 tsp. of coriander seed
Instructions
Slice the polenta.

Brush each slice with a bit of olive oil.
Sprinkle salt on them.
Place them on the grill and lay the rosemary sprigs over them.
Flip them after about 8 minutes and let them grill that much longer, relaying the rosemary sprigs on
top.
While they are grilling, mash the beans with the agave nectar, vinegar, sesame oil, water, and
coriander seed, leaving a good deal of texture.

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August 2009|96
Kitchen Equipment
Grill
Cutting Board
Knife
Brush
Measuring Spoon
Spoon to mash the beans
Presentation
Lay the polenta slices at an angle against each other. Top it with
the bean sauce and then lay a rosemary sprig on top or scatter the
cooked rosemary leaves around the polenta.
Time Management
Make sure to get all the polenta brushed before you put the slices on the grill. This is also
something that can be made ahead of time and then warmed up in the oven, although it is obviously
best when served fresh.

This also goes incredibly well with just a mix of garlic and olive oil and a side of arugula and grilled
mushrooms.
Where to Shop
I got this polenta at Trader Joes who now has their own brand at a good price with good flavor.
Dont use dried rosemary in this, either. Make sure to go the produce section and get fresh
rosemary spears! For the sweet agave nectar, try Whole Foods, Sprouts, Wild Oats, Central
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August 2009|97
Market, or any other health oriented store.
How It Works
Its easiest to buy the polenta already shaped into rounds, which means you cant place the
rosemary leaves directly inside it. Laying them over the top of the polenta works just as well,
allowing the rosemary to gently suffuse each slice, giving it a more subtle flavor. The salt is added
for extra flavor. The sauce is just a bit sweet to complement the grilled flavor of polenta.
Chefs Notes
There are so many interesting ways to prepare polenta!
Calories 593.0 (148.3)
Fat 10.7g (2.7g)

Sugars 4.7g (1.2g)
Salt 1193mg (298.3mg)

Vitamin A 0% (0%)
Vitamin B6 15% (3.8%)
Vitamin C 3% (0.8%)
Calcium 6% (1.5%)
Iron 44% (11%)
Thiamin 34% (8.5%)

Niacin 22% (5.5%)
Folate 80% (20%)

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Zinc 15% (3.8%)

Copper 25% (6.3%)
Interesting Facts
Before corn made its way to Europe, polenta was made with the grain faro or ground chestnuts.
Polenta is sometimes served as fast food in parts of Italy.

On The Grill
August 2009|99
Grilled Sunchokes
Type: Side
Serves: 2
Ingredients
2 sunchokes, sliced
1 tsp. of olive oil
2 lemons, sliced
2 tsp. of white wine vinegar

1 tsp. of olive oil
2 green onions
Option: 2 cups of arugula

Instructions
Slice the sunchokes about thick.

Slice the lemons about thick.
Brush the sunchokes with olive oil.

Grill them with the lemon slices for 10 minutes, flipping them as necessary.
Cut the green onions.
Mix together the vinegar and oil.

Put the sunchokes on the plate.
Add the sliced green onions.
Dress it with the olive oil and vinegar.

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August 2009|100
Kitchen Equipment
Grill
Cutting Board
Knife
Measuring Spoon
Brush
Mixing Bowl
Mixing Spoon
Presentation
Dont toss the sunchokes with the green onions, but let them
sit on top. Place the grilled lemons along the side. Not only
are they tasty, but they look nice against the white of the
sunchokes,
Time Management
The sunchokes will grill quickly and are best eaten fresh, so this isnt something that will go well
ahead of time. Of course, since youve got the grill going, this is the perfect time to cook a few
other foods!

These go nicely with lightly grilled strawberries on the side.
Where to Shop
Sunchokes can be difficult to find as most conventional grocery stores dont carry them.
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August 2009|101
However, Trader Joes has a great set of them for a good price and you can always try your local
gourmet market. All of the other ingredients are common. Note that sunchokes are also commonly
called Jerusalem artichokes.
How It Works
Grilling the sunchokes for a short period of time gives them a hint of smokiness, but leaves the
fresh flavor mostly intact. Grilling the lemons caramelizes the natural sugars in them, giving them a
nice dark citrusy flavor to complement the sunchokes. The vinegar in the dressing brightens the
entire dish.
Chefs Notes
I love the fresh flavor of the sunchoke and its incredible versatility, which can be used as a side, a
snack, or even a main course.
Calories 314.6 (157.3)
Fat 9.0g (4.5g)
Protein 6.0g (3.0g)
Salt 12mg (6mg)
Vitamin A 1% (0.5%)
Vitamin B6 12% (6%)
Vitamin C 20% (10%)
Calcium 4% (2%)
Iron 57% (28.5%)

Thiamin 30% (15%)
Niacin 20% (10%)

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August 2009|102
Folate 10% (5%)

Zinc 2% (1%)
Copper 21% (10.5%)
Interesting Facts
Sunchokes are called Jerusalem artichokes because someone misheard the Italian word for it,
girasole, as Jerusalem and that pronunciation spread.
Sunchokes are not at all related to artichokes, but are actually a tuber.

On The Grill
August 2009|103
BBQ Sweet Potatoes

Type: Side, Low-fat
Serves: 4
Ingredients
cup of hoi sin sauce

1/8 tsp. of cardamom
1/8 tsp. of crushed red pepper

tsp. of freshly ground black pepper
4 green onions, sliced
3 sweet potatoes (about 2 pounds), sliced thickly

2 tsp. of toasted sesame oil
Instructions
Combine the hoi sin, cardamom, crushed red pepper, and freshly ground black pepper.
Mince the garlic and slice the onions.
Mix these into the hoi sin sauce.
Slice the sweet potatoes along the length about thick.
Light your grill and allow the flames to die down.
Boil the sweet potatoes for 4-5 minutes.
Shock the sweet potatoes with cold water.
Toss the sweet potatoes in the toasted sesame oil.
Stir any left-over sesame oil into the hoi sin sauce.
Grill the sweet potatoes for 3-5 minutes per side.
Remove them from the grill.
Dredge them through the sauce.
Return them to the grill and grill them another 3-5 minutes per side.

On The Grill
August 2009|104
Low-fat Version
Wrap the boiled sweet potatoes in foil and grill them in the foil, omitting the oil.
Raw Version
Instead of using hoi sin sauce, blend together soaked cashews with a touch of miso and a couple
dehydrated plums. Slice the sweet potatoes to instead of and dredge them through the
sauce. Dehydrate them until the sweet potatoes are soft.
Kitchen Equipment
Shallow Mixing Bowl
Stirring Spoon
Measuring Cup
Measuring Spoon
Knife
Cutting Board
Grill
Tongs
Presentation
I either put these on a platter with wooden skewers in them or lay
them on a long, rectangular plate for individual servings.
Time Management
If youre fast, you can light your grill first, then prep the sweet potatoes and sauce and be done
right about the time the flames die down.

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August 2009|105

These make a good appetizer for a spicy peanut stir fry or even Pad Thai.
Where to Shop
Hoi sin sauce is available at some conventional markets, but you may need to go to an Asian
market to find it. The rest of the ingredients should be easy to find. Approximate price per
serving is $1.50.
How It Works
Boiling the sweet potatoes decreases the amount of time they need to grill. This is important
because if they werent prepped by boiling, the surface area of the sweet potatoes might burn
before the insides are done. They are then grilled before going in the sauce so that they pick up
some smoky flavor without having the sauce on them, which would dry out if grilled too long. The
cardamom in the sauce adds a subtle aromatic quality to it while the heat of the crushed red pepper
balances out the sweetness of the hoi sin.
Chefs Notes
This is one of those recipes that I have a hard time sharing!
Calories 1335.4 (333.9)
Fat 11.2g (2.8g)
Sugars 130.2g (32.6g)
Salt 3499mg (862mg)

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August 2009|106
Vitamin A 0% (0%)
Vitamin B6 89% (22.3%)
Vitamin C 147% (36.8%)
Calcium 17% (4.3%)

Iron 32% (8%)
Thiamin 34% (8.5%)

Niacin 32% (8%)
Folate 41% (10.3%)

Zinc 13% (3.3%)
Copper 68% (17%)
Interesting Facts
Hoi sin sauce is made from sweet potatoes.

On The Grill
August 2009|107
Moroccan Kebabs with Couscous

Type: Main Dish
Serves: 4
Time to Prepare: 30 minutes + at least 1 hour to marinate
Ingredients
8 dried apricots
1 red bell pepper, chopped
of a red onion, chopped
1 large carrot, chopped
1 sweet potato, chopped
3 Roma tomatoes
1 zucchini, chopped
1 tbsp. of ras el hanout
1 pinch of saffron
2 tbsp. of lemon juice

1 cups of couscous
1 cups of warm water
8 green olives, sliced
1 preserved lemon, sliced

2 tbsp. of diced mint leaves
1 tbsp. of pine nuts
Instructions
Chop the veggies into large bite-size chunks.

Toss them with the ras el hanout and saffron.
Place them in a plastic bag.
Add in the olive oil and lemon juice.

Seal the bag and shake it until the veggies are coated.
Let this sit for at least an hour at room temperature, but the longer the better (if this sits for more
than 2 hours, refrigerate it).

Remove the veggies from the bag and place them on skewers.
Grill each veggie skewer until the veggies are slightly soft (about 2 minutes per side).
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August 2009|108
Soak the couscous in the warm water.
Option: Steam the cous cous for 20 minutes instead of soaking it.
Fluff the couscous with a fork.
Slice the olives and preserved lemon.

Dice the mint.
Toss the olives, preserved lemon, mint, and pine nuts into the couscous.
Remove the veggies from the skewers.
Top each plate of couscous with the veggies.
Option: Finish off the dish with a tsp. of harissa sauce.

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August 2009|109
Kitchen Equipment
Knife
Cutting Board
Measuring Spoon
Measuring Cup
Large Plastic Bag
Mixing Bowl or Steamer for the couscous
Fork
Grill
Tongs
Skewers
Presentation
Serve this on a colorful plate, preferably one with the types of
designs seen in Moorish architecture, though that may be hard to
come by. Make sure that the veggies grill long enough to acquire
noticeable grill lines as those are part of the appeal of this dish.
Time Management
Plan ahead and allow the veggies to marinate in the refrigerator overnight. The longer they
marinate, the more intense the flavors will be.

Serve this with a side salad of cooked eggplant with saffron and orange zest.
Where to Shop
I purchase my ras el hanout at World Market via their online store (www.worldmarket.com) or at
their brick and mortar stores. It is also usually available in most Middle Eastern markets.
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August 2009|110
How It Works
Olive oil, olives, apricots, and preserved lemons are integral to Moroccan cuisine. The different
veggies are used to create a variety of textures and flavor and are marinated in the spice mix, lemon
juice, and oil so that they soften and absorb those flavors. The oil also keeps the veggies from
sticking when they are grilled. Ras el hanout is a spice mix with a lot of coriander and cumin seed,
giving the kebabs a deep, aromatic flavor.
Chefs Notes
I very much enjoy the combination of the apricots, olives, and all the grilled veggies with the
couscous. In fact, Moroccan cuisine is one of my favorites.
Calories 1804.5 (451.1)
Fat 52.6g (13.2g)

Salt 796mg (199mg)
Vitamin A 433% (108.3%)
Vitamin B6 78% (19.5%)
Vitamin C 621% (155.3%)

Calcium 18% (4.5%)
Iron 53% (13.3%)
Thiamin 49% (12.3%)

Niacin 76% (19%)
Folate 50% (12.5%)

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Zinc 31% (7.8%)

Copper 82% (20.5%)
Interesting Facts
Ras el hanout means head of the shop.
Moroccan cuisine is influenced by nearly every country in the Mediterranean and is known for its
exquisite blend of spices, fruits, and olives.

On The Grill
August 2009|112
Panini with Roasted Tomatoes and Arugula

Type: Side
Serves: 2
Ingredients
1 panini, sliced in half

3 roma tomatoes
tsp. of olive oil

1 cup of loosely packed arugula
1 tbsp. of balsamic vinegar
1/8 tsp. of freshly ground pepper
Instructions

Slice the Panini in half, creating two flat pieces of bread.
Toss the tomatoes in the olive oil.
Wrap them in foil.
Roast them on the grill for about 20 minutes, rotating them half-way through.
Option: Roast them in your oven on 400 degrees for 25 minutes.

Lightly toast the panini.
Dress the panini with the arugula.

Flatten the roasted tomatoes and give them a few quick pulls to tear them.
Top the arugula with the roasted tomatoes.
Finish off the panini with a couple splashes of balsamic vinegar and a pinch of pepper.

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August 2009|113
Low-fat Version
Do not rub the tomatoes in the olive oil, but fill the foil packet with about 1 tbsp. of water to keep
the tomatoes moist.
Raw Version
Chop the tomatoes and marinade them in the vinegar. Use sprouted seed bread instead of the
panini.
Kitchen Equipment
Grill
Tongs
Foil
Measuring Spoon
Serrated Knife
Presentation
Serve this on a white plate and sprinkle a little extra pepper
around the plate.
Time Management
If you want to save a lot of time, consider serving the tomatoes fresh and diced instead of roasted.

This is perfect to go with a bowl of soup or a light spinach salad.
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August 2009|114
Where to Shop
I usually get my panini at Trader Joes, though most bakeries should have them. I also get my
arugula there. Average price per serving is about $1.00.
How It Works
This is a very simple way of presenting bread. The arugula is peppery and presents a good color
contrast with the bread while the roasted tomatoes present yet another contrast and are soft,
making an excellent topping for the bread. The balsamic vinegar adds one more color and its
breathy acidity enhances all of the other flavors. It is also partially absorbed by the bread, giving it
some extra flavor.
Chefs Notes
This recipe is a simple, but elegant way to serve panini and reminds me of some of the recipes Ive
seen at bistros.
Calories 317.3 (158.6)
Fat 7.5g (3.7g)
Sugars 6.8g (3.4g)
Salt 354mg (177mg)
Vitamin A 32% (16%)
Vitamin B6 10% (5%)
Vitamin C 64% (32%)
Calcium 16% (8%)
Iron 22% (11%)
Thiamin 26% (13%)
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Riboflavin 18% (9%)

Niacin 23% (11.5%)
Folate 32% (16%)

Zinc 5% (2.5%)

Copper 13% (6.5%)
Interesting Facts
The singular of panini is panino.
Panini means little bread.

On The Grill
August 2009|116
Smoked Mushroom and Black Bean Empanadas

Type: Appetizer
Serves: 20
Ingredients
1 cup of warm water

1 tsp. of active dry yeast
tsp. of sugar
2 cups of flour
tsp. of salt
2 cups of cremini mushrooms

tsp. of olive oil or chili oil
tsp. of salt
cup of long grain rice
1 tsp. of smoked paprika

tsp. of cumin
tsp. of freshly ground black pepper
Zest of 4 limes
cup of rinsed black beans
Option: cup of sundried tomatoes

Instructions
Making the dough

Mix the warm water, yeast, and sugar together, checking to see if the water becomes frothy
(this means the yeast is active; if it does not become frothy within 10 minutes, discard the
yeast and start again.)
Combine the flour and salt together in a mixing bowl.

Add the wet mix and oil to the flour and combine them thoroughly.
Knead the dough until it is elastic.
Separate the dough into two sections.
Roll the dough into a ball, lightly oil it, and cover it.
Allow it to rise for one hour.
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August 2009|117
Punch the dough down and roll the two parts into a ball.
Press them into discs about thick.
Lightly flour your working surface.
Roll the dough out into 1/8 sheets.

Cut out 3-4 discs of dough.
Making the filling
Light the grill with mesquite wood and allow the flames to die down.
Toss the whole cremini mushrooms in tsp. of oil and tsp. of salt.
Wrap the mushrooms in foil.
Pierce the foil several times with a fork.
Place the packet on a warm, but not hot section of the grill.
Smoke the mushrooms for at least 30 minutes, rotating the foil packet every 15 minutes.
Dice the smoked mushrooms.
Soak the rice for 30 minutes.
Once the rice is done soaking, drain away the water.

Dress the rice with the smoked paprika, cumin, and pepper.
Steam the rice for 20 minutes.
Zest the limes.
Add the diced mushrooms, lime zest, beans, and optional sundried tomatoes to the rice.
Fluff the rice with a fork.
Assembling the empanadas
Feel each dough disc with about 1 tbsp. of filling.
Fold the discs in half.
Crimp the edges together.

Bake the empanadas on 350 degrees for 20 minutes or pan fry them over a medium heat
until golden brown.

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August 2009|118
Low-fat Version
Cut the amount of olive oil in the dough down to 2 tsp. instead of 3 tbsp. and the amount of fat in
the recipe will be cut to about one-quarter of what it is in the original recipe.
Kitchen Equipment
2 Mixing Bowls
Measuring Cup
Measuring Spoon
Stirring Spoon
Rolling Pin
Grill
Foil
Tongs
Fork
Baking Sheet or Saut Pan
Steamer
Crimper
Presentation
Lay these out on a platter propped against one another with a
sauce in the middle and/or garnished with lime wedges. You can
also give the empanadas a sprinkle of smoked paprika.
Time Management
The first part of this recipe you should do is to get the rice soaking. Next, make the dough and
get it to the point where it is rising. While it is rising, light your grill and get the mushrooms started.
By this point, you should be ready to steam the rice. Once the rice is done steaming, the
mushrooms should be ready to dice. Once those are done, the dough should be ready to work. If
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August 2009|119
you get the timing down this way, everything should come together about the same time. There are
some tricks you can do to save a lot of time. First, instead of making your own dough, you can use
ready-made pizza dough from Trader Joes and simply roll that out. You can also use potsticker
discs instead of cutting out your own discs. They wont be as light, but they are ready to use.
Another trick you can do is to use smoked salt with the mushrooms and saut them until they are
soft. They wont have quite the same flavor, but you can bypass the grill doing it this way.

To accent the empanadas, I serve them with a semi-sweet roasted tomatillo and cilantro sauce.
Where to Shop
All of the ingredients for this recipe should be readily available except for the smoked paprika.
Smoked paprika, however, is becoming more common and while it should be available at your local
spice store, you may even find it at your neighborhood market. Approximate price per serving is
about $.40.
How It Works
This recipe has several important parts to it. The first part is the dough. Creating a yeast dough
will lighten the empanadas as they rise just a bit while they bake. The next part is the fluffy rice.
Soaking the rice significantly shortens the amount of time it needs to steam and steaming the rice
helps keep the grains separated. This is also why the rice is fluffed with a fork and also why the
beans are rinsed. If the beans are not thoroughly rinsed, the excess liquid will cause the grains to
compress together. Note that it is particularly important to steam or at least boil the rice with the
spices. Otherwise, the empanada tastes powdery. Finally, the filling is full of strong flavors to cut
through the starchiness of both the rice and the dough.
Chefs Notes
Empanadas are great to serve at a party. I particularly like these because the satiety of the black
beans the strength of the smoked flavors wins over vegetarians and non-vegetarians alike. I also
like to make a large version of this empanada recipe and have it for lunch.
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August 2009|120
Calories 2059.3 (103.0)
Fat 47.5g (2.4g)

Sugars 6.0g (0.3g)

Salt 1184mg (59mg)
Vitamin A 0% (0%)
Vitamin B6 30% (1.5%)
Vitamin C 7% (0.4%)
Calcium 11% (0.6%)
Iron 126% (6.3%)
Thiamin 169% (8.5%)

Niacin 153% (7.7%)
Folate 226% (11.3%)

Zinc 38% (1.9%)

Copper 91% (4.6%)
Interesting Facts
The word empanada is derived from empanar, which means to wrap in bread (em=in and
pan=bread.)
While empanadas may be baked or fried, the oldest versions of the recipe call for them to be
baked.

On The Grill
August 2009|121
Smoked Black Bean Chili

Type: Main Dish, Chili
Serves: 2
Ingredients
1 yellow onion, diced


tsp. of olive oil
16 oz. of black beans with liquid
3 tbsp. of San Antonio chili powder (other chili powders can be used)
1 tbsp. of smoked paprika
1tsp. of cumin
tsp. of smoked salt (mesquite smoked salt works best)
Instructions
Dice the onion and mince the garlic.

Chop the cilantro leaves.
Over a medium-high heat, saut the onion in the olive oil until it browns.
Reduce the heat to medium and add the garlic.
Saute this for another 3 minutes.
Add in the rest of the ingredients and stir (there should be at least cup of bean liquid.)
Allow this to simmer for at least 10 minutes.
Option: Smoked dried New Mexico chilies and grind those into a powder for the chili powder.

On The Grill
August 2009|122
Low-fat Version
Omit the olive oil and saut the onion and garlic in a thin layer of water. Make sure to begin with a
dry pan and the onion only and once the onion starts to brown, reduce the heat to medium-high and
add in the water and garlic.
Raw Version
Soak an ancho chili pepper and three New Mexico chili peppers and then blend them with one cup
of water, one clove of garlic, one-quarter of a yellow onion, and one tomato. Stir in the cumin, salt,
cilantro, and sprouted black beans. Allow this to sit for at least two hours.
Kitchen Equipment
Medium-sized Pot
Knife
Cutting Board
Stirring Spoon
Measuring Cup
Measuring Spoon
Presentation
I serve this chili straight out of the pot without any fancy
presentation. If you want to go a bit farther than that, serve it in a

bread bowl, garnish it with some freshly cut cilantro, and sprinkle
the bread with chili powder.
Time Management
This chili cooks quickly, so make sure to get everything cut and measured before you start cooking.
It will keep refrigerated for about five days.

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August 2009|123

Serve this with a side of fresh corn tortillas and a dark beer.
Where to Shop
You may need to visit a spice store or a gourmet market for the San Antonio style chili powder
and smoked salt. If you cant find it, its ok to substitute other chili powders. Smoked paprika is
starting to be available in many standard markets, but I generally get mine at Penzeys
(www.penzeys.com.) They ship, so you can order online. If you want to smoke your own paprika
and salt, you can place them on your grill off to the side where it is cooler. Lay out a sheet of foil
and curl up the sides. That will make a bed for your spices to rest while they smoke. Make sure to
keep the grill closed! Approximate price per serving is $1.75.
How It Works
The onion is heavily browned to get the maximum sweetness out of it, which complements the chili
powder. San Antonio style chili mixes tend to be dark with strong flavor and that style of chili mix
goes well with black beans. The liquid is used instead of just water because it carries more flavor
and makes a better gravy for the chili. Smoked paprika is used to impart smokiness and to balance
out the heat of the chili powder. Smoked salt is used to add even more smoky flavor. This keeps
you from having to smoke those ingredients on the grill.
Chefs Notes
I love chili and happen to have a number of smoked salts and smoked paprika around. I wanted a
smoky chili but didnt want to fire up my grill, so that bit of laziness ended up being the inspiration
for this recipe!
Calories 817.2 (408.6)
Fat 9.6g (4.8g)

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Sugars 6.2g (3.1g)

Salt 1402mg (701mg)
Vitamin A 242% (121%)
Vitamin B6 56% (28%)
Vitamin C 49% (24.5%)

Calcium 23% (11.5%)
Iron 82% (41%)
Thiamin 65% (32.5%)

Niacin 27% (13.5%)
Folate 183% (91.5%)

Zinc 42% (21%)
Copper 59% (29.5%)
Interesting Facts
Beans have a higher percentage of protein by weight than meat.

On The Grill
August 2009|125
Mesquite Smoked Chayote with Chipotle Mango

Type: Appetizer, Low-fat
Serves: 2
Ingredients
1 chayote squash, cut in half

tsp. of olive oil
tsp. of salt
2 mangoes, peeled and diced

1/8 tsp. of chipotle powder
Instructions
Light your grill with mesquite wood and allow the wood to turn white.
Option: If you are using a gas grill, soak mesquite chips for an hour and then put them in your grills
smoker box.
Cut the chayote squash in half along the length.

Rub the chayote halves in the olive oil.
Sprinkle them with salt.
Place them on the grill and rotate them when they turn slightly black (about 8 minutes on a hot grill.)
Grill the other side until it is slightly blackened.
Remove the chayote from the grill.
Peel the mangoes and remove the seeds.
Dice the mangoes.
Make a bed of mango for each serving and sprinkle the beds with a pinch each of chipotle powder.
Lay the grilled chayote squash on the mango beds.

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August 2009|126
Raw Version
Do not grill the chayote squash, but dice it instead. If you do not dice it, it will be too hard to
handle on the dish. Instead of using chipotle powder, use a dash of New Mexico chili powder or
minced red serrano pepper.
Kitchen Equipment
Grill
Tongs
Knife
Cutting Board
Measuring Spoon
Presentation
Serve this on a small plate so the squash does not look
overwhelmed. If you have any micro greens available, you can make
a small bed of mango where the chayote seed is and stand some
micro greens up with the mango bed.
Time Management
Make sure to light your grill before you start working on anything else. This will give the fire time to
die down and get your grill to the proper temperature.

I love serving this with enchiladas.
Where to Shop
Chayote squash can be found at most Mexican markets and looks a bit like a wrinkled green pear.
On The Grill
August 2009|127
How It Works
The chayote is rubbed in oil to keep it moist on the grill. The salt is rubbed into it so the saltiness
infuses the chayote flesh as it cooks. This smoked chayote is offset with the cool, refreshing
sweetness of the mango which in turn is balanced by the tiny amount of heat from the chipotle
powder.
Chefs Notes
I created this recipe for a set of Southwestern recipes I did at the Scottsdale Culinary Institute
for a guest instructorship.
Calories 411.4 (205.7)
Calories from Fat 35 (17.5)
Fat 3.8g (1.9g)

Protein 5.4g (2.7g)
Salt 598mg (299mg)

Vitamin A 326% (163%)
Vitamin C 244% (122%)

Calcium 10% (5%)
Iron 10% (5%)
Thiamin 18% (9%)
Riboflavin 18% (9%)

Niacin 22% (11%)
Folate 108% (54%)

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Potassium 32% (16%)

Zinc 22% (11%)
Magnesium 22% (11%)

Copper 46% (23%)
Interesting Facts
Chayote squash is also known as cho-cho, particularly in Cuba.

On The Grill
August 2009|129
Smoked Portabella Napoleon

Type: Main Dish
Serves: 4
Ingredients
Layer 1
4 portabella mushrooms
Olive oil for brushing
Layer 2
2 roasted red peppers
Layer 3
1 Yukon gold potato, sliced thinly

tsp. of olive oil
Layer 4
cup of barley
1 cup of veggie broth

1 tsp. of thyme leaves
Juice of of a lemon
tsp. of freshly ground pepper
The Sauce
of a yellow onion, chopped

3 Roma tomatoes, chopped
3 cloves of garlic, sliced
tsp. of olive oil
cup of water
1 tbsp. of capers
1/8 tsp. of crushed red pepper

1/8 tsp. of salt
2 tbsp. of pine nuts for garnish

On The Grill
August 2009|130
Instructions
Begin by preparing the sauce.
Chop the onion and tomatoes and slice the garlic and green onions.
In a small pot, saut the onion and garlic on a medium heat until the onion is soft.
Add the tomatoes and water to the pot.
Simmer this until the tomatoes are soft.
Puree the sauce.
Return it to the pot over a medium-low heat.

Add in the green onions, capers, crushed red pepper, and salt.
Simmer this for at least 10 minutes.
While the sauce is simmering, start the barley.

Bring the veggie broth to a boil and add the barley, time, lemon juice, and pepper.
Allow this to come back to a boil, cover the pot, and reduce the heat to low.
This should take about 25 minutes to cook.
When it is done, set it aside.

Slice the potato thinly and toss it in the olive oil.
Brush the portabellas with olive oil.
Grill the potatoes until they are crisp.

Grill the portabellas on both sides until they are soft, but not so soft that they completely collapse.
Tear the roasted red peppers in half.
With the cap sides up, lay a roasted red pepper half in each portabella.
Add the potato slices next.
Add a few tablespoons of barley to the top of this.

Cup your hand and lightly press the barley down so it does not fall all over.
Add a couple tablespoons of sauce on top of each portabella stack.
Garnish with pine nuts.
In order from bottom to top, you should have a portabella, roasted red pepper half, sliced grilled
potatoes, barley, sauce, and then pine nuts.

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August 2009|131
Low-fat Version
Instead of brushing the potatoes and mushrooms in oil, you can soak them in water for about ten
minutes. This will help keep them from drying out on the grill. You should also wrap them in foil
before they hit the grill. For the sauce, saut the onion and garlic in a thin layer of water instead of
the oil.
Raw Version
Marinate the portabellas in a light water and apple cider vinegar solution and rub them with Celtic
sea salt once they are done marinating. You will need to marinate them for at least four hours.
Instead of roasted red pepper, shred fresh red bell pepper and add those shreds as the next layer.
Substitute thinly sliced zucchini medallions for the potatoes. Use soaked, sprouted barley
dressed with lemon juice, thyme leaves, pepper, and salt. For the sauce, omit the onion and blend
all the ingredients together with six or so sundried tomatoes.
Kitchen Equipment
Mixing Bowl
Measuring Cup
Measuring Spoon
2 Small Pots (one needs a lid)
Stirring Spoon
Cutting Board
Knife
Grill
Tongs
Brush

On The Grill
August 2009|132
Presentation
If you have any left-over sauce, you can drizzle that around the
plate. Alternatively, you can make a balsamic reduction and create

lines or dots of the reduction across the plate.
Time Management
If you can manage all of the aspects of this recipe at the same time, I suggest starting the barley
first, then lighting your grill, and then getting the sauce to the point where the tomatoes are
simmering while the flames die down. The potatoes and portabellas can be quickly prepped and
put onto the grill at that point and while they are grilling, you can blend the sauce and set it back to
simmering. The barley will almost be done at this point.
If you are looking for simplicity instead, start the sauce and once the sauce is done, make the
barley. Once that is done, do your grilling.

While youve got your grill going, you can make bruschetta, which makes a great complement to this
dish.
Where to Shop
I get my roasted red peppers either at Trader Joes or Fresh & Easy. When shopping for the
portabellas, the wider they are, the better as those will fit more ingredients. Approximate price per
serving is $3.00.
How It Works
The layer of the stack (also called a Napoleon) is important. The roasted pepper is the first layer
On The Grill
August 2009|133
added to the portabella so that the potatoes cover it. If the potatoes were on bottom, the barley
would slide off of the roasted pepper. The barley is on top because it will absorb some of the
sauce. Lemon is added to the barley to brighten the flavors of the Napoleon. Without that light
citrus aspect, the barley and smoked potatoes and mushroom end up feeling too heavy.
Chefs Notes
I have about ten different variations on the portabella Napoleon because grilled portabellas make
such a perfect base for a stack of ingredients.
Calories 982.5 (245.6)
Fat 29.5g (7.4g)

Sugars 19.9g (5.0g)
Salt 1172mg (293mg)
Vitamin B6 85% (21.3%)
Vitamin C 778% (194.5%)
Calcium 11% (2.8%)
Iron 48% (12%)
Thiamin 47% (11.8%)

Niacin 91% (22.8%)
Folate 38% (9.5%)

Zinc 42% (10.5%)

Copper 123% (30.8%)
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August 2009|134
Interesting Facts
A Napoleon is a fancy term for layers of ingredients stacked together.

On The Grill
August 2009|135
Type: Main Dish
Smoked Potato Korma

Serves: 4
Ingredients
The Veggies
3 Yukon gold potatoes
tsp. of olive oil
2 carrots
cup of peas
cup of chopped cauliflower
1 onion, diced
3 tbsp. of diced, roasted green chilies

1 tomato, diced
The Curry Mix
1 tsp. of poppy seeds

2 tsp. of cumin seed
2 tsp. of coriander seed
2 dried red chilies
1 tsp. of black peppercorns

1 tsp. of dried fennel seeds
4 cloves
2 star anise seeds
1 tsp. of cinnamon
tsp. of freshly ground cardamom
1 tsp. of turmeric
Option: 2 tbsp. of yellow curry powder
The Sauce
2 cups of coconut milk
Option: cup of plain soy yogurt

1 tsp. of grated ginger
tsp. of salt
2 tbsp. of cilantro leaves

2 cups of cooked basmati rice
On The Grill
August 2009|136
Instructions
Light the grill with hickory or apple wood and allow the flames to die down.
Chop the potatoes (peeled potatoes are optional.)

Toss them in the olive oil.
Wrap them in foil.
Pierce the foil all over with a fork.
Place the potato and foil packet off center on the grill on one of the warm, but not hot parts.
Allow the potatoes to sit on the grill until they become slightly soft, but not mushy, flipping the
packet every 10 minutes.
While the potatoes are smoking, begin working on the curry sauce.
Toast the whole spices over a medium heat for 1 minute, stirring constantly (if they start to smoke,
immediately remove the pan from the heat and get the spices into a small mixing bowl.)
Remove the whole spices.
Add the powdered spices and toast those for about 30 seconds.
Grind all of the spices together until you have a fine powder.
Dice the carrots, tomato, and onion, chop the cauliflower, and mince the garlic.
Bring cup of the coconut milk to a simmer.
Stir in the curry mix.
Add the rest of the coconut milk, the optional soy yogurt, and the diced tomato.
Allow this to simmer for about 10 minutes.
Stir in the cut veggies along with the chilies.
Allow this to simmer until the veggies are soft (about 10 minutes).
Add in the smoked potatoes and continue to simmer the korma for 5 more minutes.
Remove from the heat.
Garnish the korma with cilantro leaves.
Serve over the rice.

On The Grill
August 2009|137
Low-fat Version
You can use light coconut milk for a lower-fat version or use soy milk for the lowest-fat version.
Raw Version
For a raw korma, do not toast the spices and omit the potatoes, adding in extra cauliflower or
squash instead. For the coconut milk, blend the flesh of a young coconut and the tomato until you
have a creamy sauce. Instead of rice, serve the korma over shredded jicama.
Kitchen Equipment
Knife
Cutting Board
Measuring Cup
Measuring Spoon
Pot or Wok
Grill
Foil
Fork
Tongs
Stirring Spoon
Mortar and Pestle or Other Spice Grinder
Presentation
Not only should you mix the cilantro leaves into the korma, but you
should save some to sprinkle on top of the dish. If you dont mind a
little heat, you can also give the top of the dish a sprinkle of
crushed red pepper.

On The Grill
August 2009|138
Time Management
Make sure to start the potatoes before working on anything else. They will take awhile to become
adequately smoky and while they are doing that, you can make the curry powder, the rice, and the
sauce. If you time it right, those will all be done about the time that the potatoes are finished. If
you want to save a lot of time with this recipe, you can use a pre-made yellow curry powder and
forgo smoking the potatoes. Simply add the potatoes in with the rest of the veggies.

Serve this with a side of garlic naan and tamarind chutney.
Where to Shop
I usually get the veggies and spices at Sprouts as the spices can be purchased there in bulk, which
will save you a lot of money. Approximate price per serving is about $2.50.
How It Works
Toasting the spices before grinding them activates the volatile oils in them, releasing a great deal
of flavor. It also makes them a touch easier to grind into a powder. The different veggies are used
not only to give a complex flavor, but also to add a variety of color to the korma. The tomatoes are
diced before being added to the sauce so that they dissolve more easily into the coconut milk,
turning the sauce into a creamy tomato sauce.
Chefs Notes
This is a recipe that looks complex, but once you get the spices ground, its actually fairly easy to
put together.
Calories 1993.1 (498.3)
Fat 102.0g (25.5g)

On The Grill
August 2009|139

Sugars 26.9g (6.7g)
Salt 1461mg (365mg)
Vitamin A 479% (119.8%)
Vitamin B6 122% (30.5%)
Vitamin C 248% (62%)
Calcium 28% (7%)
Iron 147% (36.8%)

Thiamin 74% (18.5%)
Niacin 84% (21%)
Folate 110% (27.5%)

Zinc 47% (11.8%)
Magnesium 108% (27%)

Copper 125% (31.3%)
Interesting Facts
Although korma is an Indian/Pakistani dish, its silky texture shows a distinctly Persian influence.
Korma is a form of curry and curry is an older English word for a stew.

On The Grill
August 2009|140
Smoked Shepherds Pie

Type: Main Dish
Serves: 4
Ingredients
6 red potatoes, chopped

2 tsp. oil
tsp. salt
tsp. pepper
Option: 2 tbsp. of vegan margarine

1 onion, diced
3 carrots, diced
1 tsp. oil
2 tbsp. flour
cup water
2 cups peas
1/8 tsp. salt
Paprika for garnish
Instructions
Light the grill.

Chop the potatoes.
Toss them in oil and salt.

Wrap them in foil and pierce the foil with a fork several times.
Place the potatoes just off center on the grill and roast them on the grill for 30 to 45 minutes, until
they are soft.
Dice the onion and carrot.

Mince the garlic.
In a pot or wok, saut the onion with the oil over a medium heat until the onion starts to brown.
Add the carrot and continue to saut this for another 5 minutes.
Add the garlic and saut this for another minute.
Add the flour and stir, sauting it for another minute.

Slowly stir the water into the pot, creating a thick gravy.
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August 2009|141
Remove this from the heat and immediately stir in the peas and salt.
Once the potatoes are done, mash them with tsp. of pepper and any optional margarine.
Separate the onion, carrot, and pea mix into a baking dish.
Spread the mashed potatoes over the mix.
Sprinkle paprika on top.
Bake the shepherds pie on 350 degrees for 20 minutes.

On The Grill
August 2009|142
Low-fat Version
Omit the oil when sauting the onion, allowing the onion to brown in a dry pan. Once the onion has
browned, add a thin layer of water and then the carrots and garlic.
Kitchen Equipment
Grill
Foil
Fork
Knife
Cutting Board
Measuring Spoon
Measuring Cup
Pot or Wok
Stirring Spoon
Baking Dish
Mixing Bowl
Potato Masher
Presentation
I prefer using a glass baking dish so the entirety of the shepherds
pie is visible. Once you are ready to serve it, garnish it with
cayenne pepper or paprika.
Time Management
Make the onion, carrot, and pea filling while the potatoes are smoking on the grill. You can save
time by not baking the pie. The top wont be crispy, but thats all youll be giving up.

On The Grill
August 2009|143

Serve this with a side of toasted sourdough bread rubbed with garlic.
Where to Shop
All the ingredients are readily available. Approximate cost per serving is $1.50.
How It Works
Browning the onion creates a strong base for the thick gravy which binds all the ingredients for the
filling together. Carrot is used for color and sweetness and peas for texture. The foil is pierced
to allow smoke to get into the foil packet containing the potatoes. The potatoes are tossed in oil
so that they remain hydrated on the grill.
Chefs Notes
You can use the first part of this recipe to make smoked mashed potatoes, which can be topped
with crispy sage and smoked paprika.
Calories 2027.9 (507.0)
Fat 15.5g (3.9g)

Sugars 37.7g (9.4g)
Salt 1088mg (272mg)

Vitamin A 659% (164.8%)
Vitamin B6 312% (78%)
Vitamin C 723% (180.8%)

Calcium 41% (10.3%)
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Iron 113% (28.3%)

Thiamin 156% (39%)

Niacin 137% (34.3%)
Folate 105% (26.3%)
Potassium 268% (67%)
Zinc 66% (16.5%)
Copper 114% (28.5%)
Interesting Facts
Early versions of shepherds pie lined the baking dish with mashed potatoes, not just the top of
the pie.

On The Grill
August 2009|145
Smoked Tapenade
Type: Condiment
Serves: 1
Ingredients
cup of whole green pitted olives

cup of whole oil cured black olives
1 clove of garlic
2 tbsp. of capers
3 fresh basil leaves
Juice of 1 lemon
Instructions
Light the grill using hickory wood as the fuel source and allow the wood to turn white at the edges.
Blend together all of the ingredients until they are smooth.
Wrap the mix in foil.
Poke tiny holes in the foil with a fork.
Place this on the edge of the grill rack and close the grill lid.
Leave this on the grill for 20 minutes.
Remove it from the grill, unwrap it, and it is ready to use.

On The Grill
August 2009|146
Kitchen Equipment
Grill
Blender or Food Processor
Measuring Cup
Measuring Spoon
Foil
Presentation
If you serve this on the side instead of mixed into a finished dish, place it in
a very small dish with a serving spoon on the side. A little bit goes a very
long way.
Time Management
If you dont want to smoke the tapenade, you can use smoked salt in the recipe or make a spicy
version using chipotle powder, which is a smoked chili powder.

This goes great on flatbread, mixed with pasta, or as a garnish for a larger veggie like eggplant and
many squashes. Its also a nice topping for pizza!
Where to Shop
Although olives are fairly common, youll get a good selection at a market with an olive bar. The
best olive bar Ive seen is at Central Market, but you can also find a good one at Whole Foods.
Trader Joes has a nice selection of jarred olives and Fresh and Easy has a good price on both
green and oil cured black olives. Make sure to read the labels wherever you are as black olives are
sometimes cured in lactic acid derived from milk.

On The Grill
August 2009|147
How It Works
Mixing the two types of olives creates a complex flavor enhanced by the fresh aroma of the basil
and brightened by the lemon juice. The garlic gives it bite while the olive oil smoothes everything.
The capers add a super salty, briny taste. This is a recipe that should be used in small doses!
Chefs Notes
I had my first tapenade at Olives in Las Vegas and the chef made sure to bring out a vegan version
for me as traditional tapenades contain anchovies.
Nutritional Facts (individual servings in parentheses, does not include any options, this
has a lot of fat and salt, but is meant to be eaten in small doses)
Calories 514
Calories from Fat 378
Fat 42g
Total Carbohydrates 30g
Dietary Fiber 6g
Sugars 1g
Protein 4g
Salt 5697mg
Vitamin A 20%
Vitamin B6 5%
Vitamin C 50%
Calcium 24%
Iron 50%
Thiamin 2%
Riboflavin 16%
Niacin 6%
Folate 11%
Phosphorous 2%
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August 2009|148
Potassium 4%
Zinc 4%
Magnesium 16%
Copper 52%%
Interesting Facts
Tapenades were originally made solely from capers aged in olive oil.
The word tapenade is not derived from the olive, but from the Provencal word for caper, tapeno.

On The Grill
August 2009|149
Smoked Cherry Tapenade

Type: Condiment
Serves: (makes 1 small dip/spread)
Ingredients
cup of red cherries with pits

Hickory chips
tsp. salt
1 tsp. chopped basil + a few leaves for presentation

1 tsp. white wine vinegar
tsp. freshly ground nutmeg
tsp. freshly grated ginger
Instructions
Soak some hickory chips.
Start a BBQ grill and add the hickory chips.

Put the cherries on tinfoil (but dont wrap them up) so they dont fall through the grill.
Smoke and roast them for 10 minutes.
Let them cool down and remove the pits.
Chop the basil.
Pulse the cherries a few times until they break apart.

Mix in the basil, salt, cherries, and white wine vinegar.
Mix in the nutmeg and grated ginger.

On The Grill
August 2009|150
Kitchen Equipment
Smoker/Grill
Tinfoil
Blender
Grater
Measuring Spoon
Small Mixing Bowl
Presentation
This looks nice in a white ramekin. Sprinkle some of the

chopped basil on top for a nice color contrast.
Time Management
This is a fairly easy dish to make. While the cherries are smoking and cooling down, work on
getting another appetizer ready. This can be made several hours ahead of time and refrigerated.
Complimentary Food and Drinks

A Riesling goes very nicely with this. It can be spread on small slices of toasted bread and goes
well with light, toasted crackers. If this is part of an appetizer spread, serve it with other gourmet
type foods so that it does not become the focus of attention.

On The Grill
August 2009|151
Where to Shop
Try an organic foods market or higher quality market for fresh basil, fresh nutmeg, and cherries.
Sometimes, smoking chips can only be found in outdoors stores, although many more gourmet
stores are starting to carry them.
How It Works
The short roast helps develop the sugar in the cherries while not destroying the structure of the
cherry. That leaves it intact enough that it will be chopped when they are pulsed instead of
pureed. Smoking the cherries adds a heady, aromatic quality to the tapenade. The nutmeg adds
a fresh aromatic quality and the ginger adds a lighter flavor to the dish.
Chefs Notes
This is a fun dish to make. Its a bit like a dessert and smoking cherries is not usually done, which
makes it interesting as well as tasty.
Nutritional Facts (does not include the options)

Calories 64
Calories from Fat 0
Fat 0g
Total Carbohydrates 15g

Dietary Fiber 1g
Sugars 12g
Protein 1g
Salt 492mg
Vitamin A 1%
Vitamin B6 1%
Vitamin C 9%
Calcium 1%
Iron 1%
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August 2009|152
Thiamin 1%
Riboflavin 1%
Niacin n/a
Folate n/a
Phosphorous 1%
Potassium 3%
Zinc n/a
Magnesium 2%
Copper 2%
Interesting Facts
Tapenades are traditionally made with olives.
The word tapenade is derived from the word for the caper plant, tapanei.
The ancestor of the tapenade came from storing capers in olive oil, which would become mushy and
form a paste. Thats why the dish is named after the caper plant and not the olive plant, even
though olives account for more volume in the traditional dish than capers.

On The Grill
August 2009|153
Smoked Walnuts with Black Beans and Corn

Type: Side Dish
Serves: 6
Ingredients
1 cup walnuts
2 ears corn
2 cups cooked black beans, rinsed

1/8 tsp. salt
2 tsp. coriander seeds
1 tsp. black peppercorns
tsp. cumin seeds
Instructions
Wrap the walnuts in foil and pierce the foil several times with a fork.
Place the walnuts on the coolest part of the grill and close the grill, allowing the walnuts to smoke
for about 20 minutes.
Cut the corn kernels off of the cob.
Combine the smoked walnuts, corn, and black beans.

Grind the salt, coriander seeds, peppercorns, and cumin seeds until you have a coarse spice mix.
Combine this into the walnut, corn, and bean mix.

On The Grill
August 2009|154
Low-fat Version
Reduce the amount of walnuts used to cup and use tsp. of smoked salt instead of the 1/8 tsp.
of salt called for in the recipe.
Raw Version
Use sprouted beans instead of cooked black beans.
Kitchen Equipment
Grill
Foil
Fork
Measuring Cup
Knife
Mixing Bowl
Colander
Spice Grinder or Mortar and Pestle

Stirring Spoon
Presentation
This is a very hearty salad, so if you serve it in individual portions, choose

small bowls.
Time Management
You can cheat by using smoked salt instead of smoking the walnuts. If you do that, the recipe only
On The Grill
August 2009|155
takes about 5 minutes to make.

Serve this alongside a dish of stuffed roasted peppers.
Where to Shop
All the ingredients are common. Approximate cost per serving is $1.00.
How It Works
The walnuts should go on the coolest part of the grill so that they absorb the smoke with a minimum
of cooking. If the grill is too hot, the walnuts will burn. The spices are freshly ground to add extra
flavor and are only coarsely ground for a bit of texture.
Chefs Notes
This makes a great side salad and can also be kept in the refrigerator overnight if it is marinated in
an oil and vinegar solution.
Calories 1469.0 (244.8)
Fat 81.8g (13.6g)

Sugars 9.1g (1.5g)

Salt 324mg (54mg)
Vitamin A 7% (1.2%)
Vitamin B6 50% (8.3%)

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August 2009|156
Calcium 29% (4.8%)

Iron 75% (12.5%)
Thiamin 96% (16%)

Niacin 37% (6.2%)
Folate 112% (18.7%)

Zinc 47% (7.8%)
Copper 146% (24.3%)
Interesting Facts
Walnut trees are highly toxic to other trees, which is how they protect their territory.

On The Grill
August 2009|157
Bruschetta Sandwich
Type: Sandwich
Serves: 4
Ingredients
The Eggplant
1 eggplant, sliced into 4 slabs
1 tsp. freshly grated ginger

tsp. salt
2 tsp. sesame oil
The White Bean Spread

tsp. minced rosemary leaves
cup cooked white (cannellini) beans, rinsed
6 sundried tomatoes, rehydrated
tsp. salt
tsp. ground coriander

tsp. black pepper
Water as needed
The Bread and Lettuce

8 slices sourdough bread
4 slices of red leaf lettuce
Instructions
Cut off the stem end of the eggplant.

Slice it along the length into four pieces to thick.
Mince the garlic.
Grate the ginger.

Combine the garlic, ginger, salt, and oil together.
Rub this combo onto the eggplant slabs and set them aside.
Light your grill.
While the flames are dying down, make the white bean spread.
Mince the rosemary leaves.
Rinse the beans.
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August 2009|158
Rehydrate the tomatoes, soaking them in water until they are pliable.
Puree the rosemary, beans, sundried tomatoes, salt, coriander, and any water you need to get your
blender to turn the ingredients into a smooth paste that will spread over your bread.
Set the bean spread aside.
Grill the eggplant until it is soft and slightly blackened on both sides.
Toast the bread on the grill for about 15 to 30 seconds per side.
Spread the bean spread on 4 of the slices of bread.
Place a lettuce leaf and eggplant slice on the other slices of bread and allow them to sit for about 5
minutes.

On The Grill
August 2009|159
Low-fat Version
Marinate the sliced eggplant in 3 parts water and 1 part red wine for about two hours. This will
keep the eggplant hydrated on the grill.
Raw Version
Rub the ginger and garlic mix onto the sliced eggplant and place a weight over it, allowing it to sit
for about 3 hours. Instead of using beans, use a like amount of soaked cashews. Use flax seed
crackers instead of bread.
Kitchen Equipment
Large Knife
Cutting Board
Small Mixing Bowl
Grill
Tongs
Blender
Measuring Cup
Measuring Spoon
Spatula
Presentation
I generally serve this open-faced with an extra serving of the
sundried tomato white bean spread on the side.
Time Management
If you have a large enough grill, you can do the eggplant and bread at the same time. Be careful
On The Grill
August 2009|160
with the bread because it toasts very quickly.

Serve this with a side of green olives mixed with crushed red pepper and minced rosemary.
Where to Shop
Fresh & Easy has vegan whole wheat sourdough bread. The other ingredients are fairly common.
Approximate cost per serving is $1.25.
How It Works
The oil in the garlic and ginger mix keeps the eggplant hydrated by trapping moisture in it while it
grills. The ginger gives the sandwich a bite. The sundried tomatoes in the bean spread give it a
nice color while adding a deep, sweet, tangy flavor that accentuates the flavor of the grilled
eggplant. The bread is toasted so that it crisps, which facilitates it absorbing the flavors of the
bean spread on one side and the grilled eggplant on the other.
Chefs Notes
I made this sandwich as an excuse to use the sundried tomato white bean spread!
Calories 1042.3 (260.6)
Fat 18.7g (4.7g)
Sugars 17.1g (4.3g)
Salt 3656mg (914mg)

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August 2009|161
Vitamin A 106% (26.5%)

Vitamin B6 39% (9.8%)
Calcium 53% (13.3%)
Iron 89% (22.3%)
Thiamin 100% (25%)

Niacin 75% (18.8%)
Folate 159% (39.8%)
Zinc 30% (7.5%)
Copper 74% (18.5%)
Interesting Facts
Bruschetta should properly be grilled, not baked in an oven.

On The Grill
August 2009|162
Smoked Caponata Sandwich

Type: Sandwich
Serves: 4
Ingredients
2 cups of diced eggplant

1 red pepper, diced
2 stalks of celery, diced

8 green olives, diced
1 clove of garlic, minced
1 tsp. of olive oil
1 tsp. of fresh thyme leaves

1 tbsp. of capers
4 sandwich rolls
1 package of Tofurky deli slices
Option: Vegenaise or extra olive oil

Instructions
Dice the eggplant, pepper, celery, and green olives.

Mince the garlic.
Toss the eggplant in the oil.
Wrap it in foil.
Pierce the foil with a fork.
Place the eggplant foil packet on the side of the grill where it tends to be cooler.
Rotate the packet every ten minutes, leaving it on the grill for 20 minutes.
Once it is soft, place the eggplant and any residual liquid in a mixing bowl.
Add the diced veggies, minced garlic, thyme, and capers to the bowl and toss them together.
Split the Tofurky slices into four sets.
Place each set with an equal amount of caponata on the buns.
Option: Spread a bit of Vegenaise on the bottom bun or lightly dip it in olive oil for extra
moisture.

On The Grill
August 2009|163
Kitchen Equipment
Grill
Metal Spatula to lift and rotate the foil packet
Knife
Cutting Board
Measuring Cup
Measuring Spoon
Presentation
Serve this open-faced. The caponata is full of color and it would
be a shame to hide it underneath a bun.
Time Management
You can save a few minutes by cutting the ingredients while the eggplant is smoking instead of
before putting it on the grill.

Try this with a small salad dressed with peppered cashews and a light balsamic vinaigrette.
Where to Shop
Most of the ingredients should be readily available. However, you may want to go to a market with
an olive bar for the green olives to get the best price on them. The Tofurky slices are available at
Whole Foods, Trader Joes, and some grocery markets with the best price being at Trader Joes.
Approximate price per serving is $3.00.

On The Grill
August 2009|164
How It Works
The eggplant is wrapped in foil and dressed with a touch of oil to keep it moist and also to trap in
the juices which are used to infuse the caponata with extra flavor. The foil is pierced to create
holes through which the smoke can enter the foil packet and permeate the eggplant. The capers
are added for a shot of salt, the green olives for a mild olive flavor, the celery for a deep flavor, and
the red pepper for color and sweetness.
Chefs Notes
I like to make a big batch of the caponata and then use it in various dishes throughout the week.
Calories 662.0 (165.5)
Fat 17.4g (4.4g)

Sugars 13.3g (3.3g)
Salt 1948mg (487mg)

Vitamin A 143% (35.8%)
Vitamin B6 29% (7.3%)
Calcium 31% (7.8%)
Iron 40% (10%)
Thiamin 52% (13%)

Niacin 43% (10.8%)
Folate 62% (15.5%)

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August 2009|165

Zinc 11% (2.8%)

Copper 25% (6.3%)
Interesting Facts
Caponata is a Sicilian recipe which is heavily influenced by Middle Eastern cuisine.
There is no one traditional caponata, but all traditional ones have eggplant and peppers in
common.

On The Grill
August 2009|166
Grilled Summersquash Sandwich

Type: Sandwich
Serves: 2
Ingredients
2 summersquash
tsp. of olive oil
1/8 tsp. of salt
2 sandwich buns (focaccia rolls and ciabatta rolls work well)

cup of sundried tomatoes
4 green olives
1 tbsp. of pine nuts

1/8 tsp. of freshly ground pepper
2 pieces of lettuce
Instructions

Slice the summersquash along the length into slices.
Lightly rub them in the oil and salt.
Grill them until they are soft and just a touch blackened, making sure to rotate them (each side
takes 5-8 minutes.)
Toast each sandwich bun on the grill (this takes 30 seconds to 2 minutes depending on how hot
your grill is.)
Blend the sundried tomatoes, olives, and pine nuts.

Spread the sundried tomato mix on the buns.
Place the grilled squash and lettuce in the buns.

On The Grill
August 2009|167
Low-fat Version
Omit the pine nuts from the recipe to create a low-fat version that is under 10% in fat.
Raw Version
Instead of rubbing the summersquash in the oil and then grilling it, allow it to marinate in fresh lemon
juice. Use a light seed cracker for the bread or simply make a lettuce wrap out of it using butterleaf
lettuce.
Kitchen Equipment
Grill
Tongs
Knife
Cutting Board
Small Blender
Measuring Spoon
Measuring Cup
Presentation
Serve this on a white plate or a bed of lettuce.
Time Management
Make sure to light the coals before you start anything else so the flames have a chance to die down
while you work on the other parts of the recipe. If you want to save a few extra minutes, you can
find sundried tomato mixes available commercially. The best one Ive had is Trader Joes
bruschetta mix.
On The Grill
August 2009|168

Serve this with a side of watercress salad with shredded carrots and shallots.
Where to Shop
Look in the produce section of your local market for sundried tomatoes that are not packed in oil.
Of course, if you want the richer taste of the extra fat, you can use oil-packed sundried tomatoes.
You may also want to head to a market that has an olive bar so you dont have to buy an entire jar
of olives just for this sandwich. Summersquash is also called yellow squash and crookneck squash.
Approximate price per serving is about $2.00.
How It Works
Grilling the squash not only softens it, but gives it a slightly smoky flavor which is complimented by
the dark salty flavor of the sundried tomato and olive mix. The lettuce adds a crisp, cool contrast
to the rest of the sandwich.
Chefs Notes
I generally dont want to start my wood fire grill just for one or two sandwiches, so Ill throw on a
bunch of other goodies I want to have grilled throughout the week and then store them in the
refrigerator.
Calories 474.3 (237.2)
Fat 14.0g (7.0g)

Sugars 18.4g (9.2g)

On The Grill
August 2009|169
Salt 1110mg (555mg)

Vitamin A 44% (22%)
Vitamin B6 29% (14.5%)
Calcium 23% (11.5%)
Iron 38% (19%)
Thiamin 44% (22%)

Niacin 37% (18.5%)
Folate 50% (25%)

Potassium 58% (29%)
Zinc 13% (6.5%)

Copper 34% (17%)
Interesting Facts
Sundried tomatoes were originally made in Tuscany by drying sliced tomatoes on tiled rooftops.
Yellow squashes are harvested early because as they mature, the rind becomes too hard to eat.

On The Grill
August 2009|170
Grilled Apple & Barley Salad

Type: Salad, Low-fat
Serves: 4
Time to Prepare: 30 minutes +1 hour to chill
Ingredients
2 cups of veggie stock

1 cup of barley
2 green apples, cored

2 tbsp. of chopped parsley leaves
Juice of 1 lemon
cup of dried cranberries

2 tbsp. of slivered almonds
Instructions

Bring the veggie stock to a boil.
Add the barley and stir it.
Cover the pot and reduce it to low.
Cook the barley for about 25 minutes.

Core the apples and slice them in half.
Grill each apple for about 2 minutes on each side, just enough time for them to acquire telltale grill
lines and pick up a little smoky flavor without becoming too soft.
Chop the parsley.
Slice the green onions.

Once the barley is done cooking, add all of the ingredients to the barley and mix them together.
Chill the salad for 1 hour.

On The Grill
August 2009|171
Raw Version
Use sprouted and soaked barley and do not grill the apples.
Kitchen Equipment
Medium-sized Pot
Stirring Spoon
Grill
Tongs
Cutting Board
Knife
Measuring Cup
Measuring Spoon
Presentation
This looks nice served on a plate of greens with shredded carrot
or a spiral-cut beet.
Time Management
This keeps for a long time, so if you like this salad, make a big batch of it and store it in the
refrigerator, covered.

Serve this with a lemon chamomile tea. Because the salad is heavy from the barley, consider
serving it alongside a light soup.

On The Grill
August 2009|172
Where to Shop
All of the ingredients for this salad should be readily available. Approximate price per serving is
$2.00.
How It Works
Grilling the apples for a brief time helps them retain some substance and allows them to have a
large presence in the salad. Green apples are used because of their tartness. The lemon juice
and parsley are used to brighten the salad and the cranberries give a sweet-and-sour balance to
the barley.
Chefs Notes
The grilled apple and lemon combination can be used in a variety of dishes, including some soups.
Calories 1063.0 (265.8)
Calories from Fat 104.0 (26)
Fat 11.6g (2.9g)

Salt 1163mg (291mg)
Vitamin A 44% (11%)
Vitamin B6 39% (9.8%)
Vitamin C 62% (15.5%)
Calcium 11% (2.8%)
Iron 44% (11%)
Thiamin 63% (15.8%)

On The Grill
August 2009|173
Niacin 45% (11.3%)

Folate 14% (3.5%)

Zinc 38% (9.5%)
Copper 61% (15.3%)
Interesting Facts
Apples are distantly related to roses.
Apple wood is a popular smoking wood.

On The Grill
August 2009|174
Grilled Corn and Squash Salad

Type: Salad
Serves: 4
Ingredients
2 ears of corn
4 zucchini or 3 Mexican gray squash
1 tsp. of olive oil
1/8 tsp. of salt
tsp. of chili powder
1 head of red leaf lettuce, chopped
20 smoked almonds
Optional Dressing: 1 roasted red pepper, 3 tbsp. of balsamic vinegar, 1 clove of garlic, 1/8 tsp. of
salt, tsp. of freshly ground pepper, 1/8 tsp. of ground cumin
Option: 1 avocado, sliced

Instructions
Rub the corn and squash lightly in the olive oil, salt, and chili powder.
Grill the corn and squash.
Rotate the corn when many of the grill side kernels turn a light brown color.
Rotate the squash when the grill sides start to darken, but do not allow them to blacken.
Remove them from the grill and set them aside.
Chop the lettuce.
Slice the olives.
Slice the grilled squash.
Cut the kernels off of the corn.

Dress each salad with the corn, squash, olives, and almonds.
Option: Blend all of the ingredients for the dressing together and dress each salad with it.
Option: Add of a sliced avocado to each salad.

On The Grill
August 2009|175
Low-fat Version
Omit the almonds and replace them with chopped celery or baked croutons to get back the heavier
texture lost with the almonds.
Raw Version
Dont grill the corn or the squash, but still rub them with the oil, salt, and chili powder and allow them
to sit for at least an hour to absorb the flavors of the rub. You will also want to use raw almonds.
Kitchen Equipment
Grill
Tongs
Knife
Cutting Board
Measuring Spoon
Presentation
I usually try to put all of the ingredients on top of the lettuce unless
I am serving a lot of people, in which case I will mix them into the
lettuce.
Time Management
If you want to be able to walk away from the grill and work on something else, place the corn and
squash off center of the grill in the cooler areas of it. It will take longer to cook the veggies, but that
allows you time to do other tasks instead of monitoring the veggies.

On The Grill
August 2009|176

This is a great salad to serve alongside a stuffed pepper or even just a veggie burger.
Where to Shop
Smoked almonds are becoming more common, so you may be able to find them at your local market.
I usually get them at Sprouts and Ive seen them at Central Market, Whole Foods, and most
gourmet markets. The other ingredients should be relatively easy to find. Approximate price per
serving is $1.50.
How It Works
Grilling the corn caramelizes the sugar in it, giving the corn a dark, sweet taste. The squash will
pick up a smoky flavor which is mimicked by the smoked almonds. Those almonds are used for
croutons in the salad while the olives are there for a soft, salty taste.
Chefs Notes
This is a salad I like to make when I have some other recipes I am making that require the grill.
Calories 673.5 (168.4)
Fat 29.1g (7.3g)

Sugars 26.8g (6.7g)
Salt 1133mg (283mg)
Vitamin A 106% (26.5%)
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August 2009|177
Vitamin C 391% (97.8%)

Calcium 32% (8%)
Iron 54% (13.5%)
Thiamin 43% (10.8%)

Niacin 46% (11.5%)
Folate 128% (32%)

Zinc 52% (13%)

Copper 59% (14.8%)
Interesting Facts
Corn was originally just the size of a thumb, but over the thousands of years of its cultivation, it was
selected by farmers to have the larger ears.

On The Grill
August 2009|178
Frozen Lemon-Lime Mini Fruit Molds

Type: Dessert
Serves: 6 mini-molds or 1 large mold that serves 6
Time to Prepare: 15 minutes plus 5 hours to chill
Ingredients
cup cornstarch
2 cups vanilla soymilk
2/3 cup granulated sugar

cup plus 2 tablespoons lemon and/or lime juice
1 tablespoons lemon and/or lime zest
1 teaspoons lemon extract
1 teaspoon vanilla extract
cup small or sliced berries
Instructions
Combine the cornstarch with 3 to 4 tablespoons of the soymilk in a medium saucepan and whisk
until there are no lumps.
Place on medium heat and whisk in the remainder of the soymilk and all of the sugar.
Cook, whisking often, for about 7 minutes, or until the mixture thickens but does not boil.
Whisk vigorously as it thickens so that the mixture is smooth.
Remove from heat and pour into a medium bowl.
Immediately whisk in the lemon juice, lemon peel, and extracts.
Whisk rapidly until the mixture is smooth with no lumps.
Pour into the mold(s).
Place the berries into the mold, allowing some to submerge.

Freeze for 5 hours to overnight.
Allow to soften for a short while before serving.
Keep frozen.

Recipe by Sharon Valencik, author of Sweet Utopia, Simply Stunning Vegan Desserts
On The Grill
August 2009|179
Kitchen Equipment
Medium, Heavy-bottom Saucepan
Whisk
Silicone Mini-molds or Larger Mold Pan
Presentation
Garnish these with fresh mint and berries, topping

the molds with the berries if the berries are small and
light.
Time Management
Pay close attention while you are making the sauce as the cornstarch will quickly stick and burn to
your pan if you are not whisking the mixture.
Where to Shop
All of the ingredients are fairly common. You can find a nice selection of molds at most specialty
kitchen stores.
Chefs Notes
Youll love the cooling refreshment that these super-tangy molds provide after a grilled meal!
Interesting Facts
Most vanilla extracts contain alcohol, though natural vanilla flavoring only contain vanilla bean.
Recipe by Sharon Valencik, author of Sweet Utopia, Simply Stunning Vegan Desserts
On The Grill
August 2009|180
Grilled Rum Peaches in Phyllo

Type: Dessert
Serves: 4
Time to Prepare: 40 minutes + 1 hour to soak the peaches
Ingredients
4 peaches, cut in half with stone removed

3 tbsp. of spiced rum
1 tbsp. of almond oil (olive oil can be substituted)

8 sheets of phyllo dough
cup of slivered almonds
Instructions
Draw your knife into a peach until you hit the stone.
Run your knife through the peach and around the stone to cut the peach in half.
Remove the stone (freestone peaches work best for this.)
Place the peach halves in a mixing bowl.
Toss them in the rum.
Allow them to rest for 15 minutes.
Add the almond oil and toss the peaches again, allowing this to rest for 45 minutes.
While the peaches are resting in the oil and rum, light your grill and allow the flames to die down.
Grill the peaches on both sides until they develop small browned parts (this takes about 3-5
minutes per side.)
Lay 4 sets of phyllo dough out, each set 2 sheets thick.
Lay 2 peach halves at one end of each phyllo set.
Sprinkle slivered almonds over the peaches.
Fold the phyllo over the peaches and then fold the sides over to create a phyllo pouch.
Place these on a baking sheet with the folded edges down.
Brush the top with the left over almond oil and rum mix.
Bake these on 350 degrees for 20 minutes.

On The Grill
August 2009|181
Low-fat Version
Omit the oil from the peaches and grill them that way. Instead of brushing the phyllo with the oil
and rum mix, spritz it with water.
Raw Version
Omit the rum, but add 1/8 tsp. of cinnamon and cloves to the almond oil. Allow the peaches to
soak in the almond oil for a couple hours. You will also want to slice the peaches into wedges
instead of halves. Take a tart dish and press a thin date and almond crust into it. Add the peach
wedges and then cover with one more date and almond crust. Date and almond crust can be made
by mixing a cup of fine almond meal with four or five smashed dates and a pinch of salt.
Kitchen Equipment
Mixing Bowl
Knife
Cutting Board
Measuring Spoon
Grill
Tongs
Baking Sheet
Brush
Presentation
I add a few sprinkles of slivered almonds and a touch of cinnamon
to the plate for color, but like to leave this dessert mostly
ungarnished so it can speak for itself.

On The Grill
August 2009|182
Time Management
This is something that should be served immediately. If you must prepare it ahead of time, plan on
baking it again for about ten minutes to re-crisp the phyllo dough.

This dessert gets into the gourmet realm, so plan on serving it after a fancy, grilled dinner; perhaps
a risotto with grilled oyster mushrooms and saffron or ravioli stuffed with smoked squash.
Where to Shop
I generally use Captain Morgans spiced rum in this recipe. All of the ingredients should be
readily available except for the almond oil, which you may need to head to a gourmet store or
Whole Foods to purchase. Approximate price per serving is $2.50.
How It Works
Fifteen minutes is about enough time to allow most of the rum to soak into the peaches while the
rest of the time is used to infuse them with the flavor of the almond oil. There is another reason
this amount of time is used. It allows some of the juice from the peaches to mix with the almond oil
and rum that invariably collects at the bottom of the mixing bowl. This creates a fragrant oil which
is used to brush the phyllo. Grilling the peaches softens them and also gives them a hint of
smokiness, creating a subtle balance of flavors in this dessert.
Chefs Notes
I still have some almond oil infused with the peach juice and rum left-over and ready to use for
something else. The amount of flavor the oil acquired was an incredibly nice surprise.
Calories 909.5 (227.4)
Fat 35.8g (8.9g)

On The Grill
August 2009|183

Sugars 34.4g (8.6g)
Salt 734mg (184mg)
Vitamin A 42% (10.5%)
Vitamin C 43% (10.8%)
Calcium 9% (2.3%)
Iron 33% (8.3%)
Thiamin 45% (11.3%)

Niacin 53% (13.3%)
Folate 32% (8%)

Zinc 13% (3.3%)

Copper 30% (7.5%)
Interesting Facts
Rum is part of a long line of sugarcane based alcoholic drinks that have been fermented for several
thousand years.

On The Grill
August 2009|184
Gnocchi in a Fire Roasted Tomato Sauce

Serves: 2
Ingredients
4 Roma tomatoes
of a yellow onion, chopped
2 cloves of garlic, sliced
tsp. of olive oil
1 cup of water
1/8 tsp. of cumin
tsp. of salt
tsp. of crushed red pepper

1 tsp. of fresh oregano leaves
4 cups of gnocchi (about 16 oz.)
8 green olives
1/8 tsp. of freshly ground black pepper
Instructions

Wrap the tomatoes in foil and pierce the foil liberally.
Place the tomatoes on the grill and close the lid to infuse the tomatoes with smoky flavor.
Rotate the tomatoes every 10 minutes, leaving them on the grill until they are soft.
While they are roasting on the grill, chop the onion and slice the garlic.
In a medium-sized pot, saut the onion in the olive oil over a medium heat until the onion is slightly
browned.
Add the garlic and saut this for another minute, making sure to stir everything every few seconds.
Add the water and stir.
Add the roasted tomatoes, cumin, salt, crushed red pepper, and oregano.
Allow this to simmer for 5-10 minutes.
Blend the sauce together with a food processor or blender.
While the sauce is simmering, boil the gnocchi until the gnocchi floats.
Dump the gnocchi in a colander, but do not rinse it.
Once the sauce is blended, plate up the gnocchi and pour the sauce over it.
On The Grill
August 2009|185
Slice the olives.

Dress the gnocchi with the sliced olives and pepper.

On The Grill
August 2009|186
Low-fat Version (no oil added)

Saute the onion and garlic in a thin layer of water instead of in the oil, replenishing the water as it
evaporates.
Raw Version
Omit the onion in the sauce and reduce the amount of garlic down to one clove. For the gnocchi,
take two cups of almond flour, mix in fresh pepper and salt, and then moisten it until you have
almond dough. Form the dough into gnocchi sized balls and refrigerate them for an hour so they
can set.
Kitchen Equipment
Grill
Foil
Tongs
Cutting Board
Knife
Measuring Cup
Measuring Spoon
Medium-sized Pot
Stirring Spoon

Pot to boil the gnocchi
Presentation
Serve this on a white plate. It makes a good backdrop for the red
sauce and green olives and gives the finished dish an elegant look.

On The Grill
August 2009|187
Time Management
If you want to save a lot of time, you can use canned fire roasted tomatoes instead of fire roasting
your own.

Serve this with a small salad dressed with marinated sweet peppers and more green olives.
Where to Shop
If I dont make my own gnocchi, I head to Trader Joes and purchase it there. It works in a pinch
and is inexpensive. You can also purchase green olives there for a good price, though they should
be available just about anywhere. Approximate price per serving is $1.50.
How It Works
Piercing the foil with holes allows the smoke to permeate the tomatoes as they roast over the fire.
The foil is important because it traps the tomato juices. The onion is used to sweeten the sauce
and is only chopped instead of cut finer because the sauce ends up being blended. The gnocchi is
not rinsed because the hot starch of the gnocchi acts as a glue that traps the sauce onto it.
Chefs Notes
Over the last year, gnocchi has become my favorite pasta and is one of the only pastas I eat now.
Calories 1247.2 (623.6)
Fat 7.4g (3.7g)

Sugars 15.6g (7.8g)

On The Grill
August 2009|188
Salt 3948mg (1974mg)

Vitamin A 84% (42%)
Vitamin B6 27% (13.5%)
Vitamin C 165% (82.5%)
Calcium 6% (3%)
Iron 36% (18%)
Thiamin 16% (8%)

Riboflavin 12% (6%)
Niacin 15% (7.5)%
Folate 19% (9.5%)

Zinc 4% (2%)
Magnesium 16% (8%)

Copper 22% (11%)
Interesting Facts
Before the 1500s, Italian cuisine did not include any tomatoes (tomatoes are a New World
ingredient).
Gnocchi means lumps.

On The Grill
August 2009|189
Fire Roasted Salsa

Type: Condiment
Serves: 1
Ingredients
4 Roma tomatoes
1 Hatch chili
1 bulb of garlic
1 tsp. of olive oil
1 chipotle
of a red onion
3 tbsp. roughly chopped cilantro leaves

tsp. of salt
1tsp. of ground cumin
Instructions
Light the grill.

Toss the tomatoes, Hatch chili, and garlic bulb in the oil.
Wrap the garlic in foil and poke holes in the foil.
Place the tomatoes and Hatch chili directly over the hottest part of the grill with the garlic bulb
placed just off center.
When the tomatoes and chili start to blacken, rotate them until each side is slightly blackened (they
will blacken at different times, so rotate them accordingly).
When the garlic bulb feels soft, remove it from the grill.
Remove the stem and outer blackened skin from the chili.
Dice half the chili and two of the tomatoes, setting them aside.
Puree the remaining part of the chili, the other two tomatoes, the garlic, chipotle, onion, cilantro,
salt, and cumin.
Stir in the diced chili and tomatoes and serve.

On The Grill
August 2009|190
Low-fat Version
Omit the oil from the recipe and roast all the veggies in a grill pan over your grill.
Raw Version
Blend all the ingredients together, replacing the bulb of garlic with 2 cloves of garlic and replacing
the chipotle with an ancho pepper.
Kitchen Equipment
Grill
Tongs
Knife
Cutting Board
Measuring Spoon
Presentation
Not applicable.
Time Management
Make sure to start your grill before you start working with any of the ingredients so the flames have
a chance to die down and the grill come to the proper heat level before you put the tomatoes, chili,
and garlic on the rack.

On The Grill
August 2009|191

This goes great with guacamole mixed with seared poblano peppers and as a topping for a veggie
burger.
Where to Shop
Whole chipotles can be found at most gourmet stores and most Mexican food stores. If you cant
find them, you can use a canned chipotle. Approximate cost per serving is $2.50.
How It Works
The key to this salsa is getting the blackened bits of the tomatoes into the end result and getting
the roasted garlic flavor evenly disseminated throughout. Two of the tomatoes and part of the chili
are diced instead of pureed simply to add a bit of texture to the salsa.
Chefs Notes
Salsas are easy to make, not that expensive, and are fun to experiment with.
Calories 141.1
Fat 5.3g

Dietary Fiber 5.9g
Sugars 11.3g
Protein 3.9g
Salt 1184mg
Vitamin A 43%
Vitamin B6 21%
Vitamin C 125%
Calcium 7%
On The Grill
August 2009|192
Iron 6%
Thiamin 12%
Riboflavin 6%
Niacin 11%
Folate 13%
Phosphorous 7%
Potassium 22%
Zinc 6%
Magnesium 12%
Copper 11%
Interesting Facts
Salsa is the number one condiment in the U.S.

On The Grill
August 2009|193
Roasted Chili and Grilled Mango Chutney

Type: Condiment
Serves: 1
Ingredients
2 long green chiles (Hatch and Anaheim peppers work well)

1 mango
tsp. of black mustard seeds

1 tsp. of coriander seeds
tsp. of cumin seeds
1 sanaam pepper, crushed
Option: Substitute a dried chili Arbol for the sanaam

2 tbsp. of chopped cilantro
Juice of 1 lime
Instructions
Light the grill.

Slice the mango in half, avoiding the seed.
Gently scoop out each half with a spoon, keeping the mango halves intact.
Place the chiles on the hottest part of the grill, rotating them as their skins blacken.
Place the mango on a part of the grill that has a lower heat, rotating it as it develops dark grill lines.
Once the skins of the peppers have blackened, place them in a bowl and cover them for about 10
minutes.
After that time, peel as much of the blackened skin off as possible, removing the stem as well.
Chop the roasted peppers and mango.
On a medium heat, toast the coriander seed, cumin seed, and crushed pepper for 30 seconds.
Chop the cilantro and juice the lime.
Combine all of the ingredients.

On The Grill
August 2009|194
Kitchen Equipment
Grill
Tongs
Saute Pan
Cutting Board
Knife
Bowl and Towel to cover the peppers
Spoon to scoop out the mango
Wooden Spoon
Mixing Bowl
Presentation
Make sure to save a few cuts of fresh cilantro to add to the center
of the chutney. Also, the more decorative the bowl, the more
festive this chutney will seem.
Time Management
Make sure to light the grill before you start anything else. If youre good at managing time in the
kitchen while your food is on the grill, you can save some time by toasting the spices while the chiles
and mango slices are grilling.

This goes best with something crispy, whether thats pappadam or corn chips.
Where to Shop
Hatch peppers should be one of the more commonly available peppers. However, if you cant find
them, see if you can get an Anaheim pepper. I picked up all of these ingredients at my local market.
On The Grill
August 2009|195
How It Works
Putting the peppers on the grill allows the open flame to quickly blacken the skin, separating it from
the soft pepper flesh. It also imparts a smoky flavor to them. Grilling the mango caramelizes the
sugars in the mango and, as with the peppers, imparts a smoky flavor. Toasting the spices brings
their flavors to the fore. Cumin is added for depth while the black mustard seed gives an aromatic
feel. Cilantro is added for a fresh, light herbal quality and lime juice is used to add moisture and
for its acid to bring out the flavors of the mango and peppers.
Chefs Notes
This is a nice variation on a traditional Indian chutney, grilling and smoking the peppers and mango
instead of adding them fresh.
Calories 221.5
Fat 0.9g
Dietary Fiber 6.0g
Sugars 41.7g
Protein 4.1g
Salt 14.6mg
Vitamin A 184%
Vitamin B6 35%
Vitamin C 702%
Calcium 5%
Iron 11%
Thiamin 13%
Riboflavin 13%
Niacin 13%

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August 2009|196
Folate 16%
Phosphorous 9%
Potassium 24%
Zinc 4%
Magnesium 14%
Copper 24%
Interesting Facts
Chutney is the British spelling of the word with chatni being a more proper transliteration of the
Hindi.
Many mango chatnis are made from unripe, green mangoes.

On The Grill
August 2009|197
Stuffed Red Peppers with Mexican Gray Squash

Type: Main Dish
Serves: 4
Ingredients
2 red bell peppers

1 Mexican gray squash, sliced
1 tsp. of olive oil
1/8 tsp. of salt
1 cup of rice
Juice of 1 lime
tsp. of coarsely ground black pepper
1 ear of corn
1 cup of cooked black beans, rinsed

Option: 1 avocado, sliced

Option: 1 chipotle in adobo sauce, diced
Instructions

Cut the peppers in half along the length.
Slice the squash into -inch thick medallions.

Toss the squash in 1 tsp. of olive oil and the salt.
Grill the peppers and squash until they are slightly soft, but not mushy (the insides of the peppers
do not get grilled).
Mince the garlic.
Cook the rice using your preferred method (boiling, steaming, or baking) with the minced garlic
mixed into it.
Dress the rice with the lime juice and black pepper.
Slice the kernels off of the corn cob.
Slice the olives.
Mix the corn, olives, and beans into the rice.
On The Grill
August 2009|198
Stuff each pepper with the rice, top it with a few medallions of squash, and garnish with cilantro.
Option: Add sliced avocado to each stuffed pepper.

Option: Mix the diced chipotle into the rice.

On The Grill
August 2009|199
Raw Version
Use pulsed cauliflower for the rice. Keep the rest of the ingredients the same except for the
beans, but do not grill anything. For the beans, use sprouted lentils, but only half the amount
called for.
Kitchen Equipment
Knife
Cutting Board
Measuring Spoon
Measuring Cup
Grill
Tongs
Presentation
I like serving this over a bed of fresh greens to give the plate some
color. It serves as a simple presentation. If you want something
fancier, serve this on a white plate. Make a roasted yellow tomato

sauce and dab it around the plate. In the left over spaces, place
dabs of cilantro tomatillo sauce. This is much harder to do, but
your presentation will definitely impress.
Time Management
If you want to save a bit of time, start the coals going and then work on the rice. While the rice is
cooking, slice the peppers and squash and then grill them. If you time it correctly, your squash and
peppers will be done about the same time as your rice.

Serve this with a salad featuring some fresh Southwestern veggies and some chopped hot
peppers (serrano peppers are great for this if you like the heat.)

On The Grill
August 2009|200
Where to Shop
I generally get my Mexican gray squash at Sprouts, though it is also available at both gourmet
stores and those that specialize in Mexican cuisine. It is sometimes called calabaza, which is really
just Spanish for squash. The rest of the ingredients should be readily available. Approximate
price per serving is $2.25.
How It Works
Grilling the peppers and squash to the point where they are just soft (if this were pasta, it would be
called al dente) softens them enough so that they are easy to cut, but leaves their structure intact.
The lime juice added to the rice keeps the dish from being too heavy. This is important because
without the lime juice, the rice and beans would feel too thick for the dish. The corn is added for
sweetness, color, and texture while the mix of beans and rice gives a nice balance of carbohydrates
and protein.
Chefs Notes
This dish was inspired by gallo pinto, Costa Ricas national dish of black beans and rice.
Calories 735.4 (183.9)
Fat 11.6g (2.9g)

Sugars 15.8g (4.0g)
Salt 972mg (243mg)

Vitamin B6 57% (14.3%)

Vitamin C 818% (204.5%)
Calcium 14% (3.5%)
On The Grill
August 2009|201
Iron 47% (11.8%)

Thiamin 58% (14.5%)
Riboflavin 16% (4%)
Niacin 34% (8.5%)
Folate 119% (29.8%)
Zinc 26% (6.5%)
Copper 43% (10.8%)
Interesting Facts
Squash, maize, and beans were typically planted together in North America.
This combination, which is present in this recipe, was called the Three Sisters.

On The Grill
August 2009|202
Red Peppers stuffed with Southwestern Rice

Type: Side
Serves: 8
Ingredients
1 cups water
1 cup short grain brown rice
1 tbsp. smoked paprika
tsp. salt
1 tsp. coriander seeds
tsp. freshly ground pepper
1 cup cooked black beans, rinsed

cup raisins
3 tbsp. pepitas
4 large red bell peppers
Cilantro for garnish
Instructions
Bring the water to a boil in a pot.
Add the rice, paprika, salt, coriander seeds, and pepper.

Bring the water back to a boil.
Cover the pot.
Reduce the heat to low.
Cook the rice for 20 minutes.

Light the grill.
While the rice is cooking, slice the red bell peppers in half along the length (one side will have the
stem).
Remove as many seeds as possible.

Grill the peppers on both the cut and open sides over the hottest part of the grill for 3-5 minutes
per side, then set them aside.
Once the rice is done, add stir the raisins and pepitas into it.
Stuff each pepper half with the rice.

Garnish them with cilantro.

On The Grill
August 2009|203
Raw Version
Use coarsely ground cauliflower for the rice, mixing it with Hungarian sweet paprika, the raisins,
pepitas, salt, pepper, and 1 tsp. of ground coriander seeds. Allow the mix to sit for about 20
minutes before stuffing the halved peppers.
Kitchen Equipment
Grill
Tongs
Knife
Cutting Board
Pot with Lid
Measuring Cup
Measuring Spoon
Stirring Spoon
Presentation
Garnish the plate with extra pepitas and cilantro and, if you are
feeling industrious, drizzle the plate with a golden raisin and yellow
tomato reduction.
Time Management
Utilize the time while the rice cooks to grill the peppers and do some clean up. Alternatively, you
can use that time to grill ingredients for other meals or accompanying dishes.

Follow this with a dessert of coffee flavored soy ice cream topped with toasted pepitas and a
sprinkle of cayenne pepper.
On The Grill
August 2009|204
Where to Shop
Smoked paprika can be found jarred at most stores, but can be rather expensive. I generally buy
mine at a local spice store, where I pay about half the price as I do for the jarred paprika. Golden
raisins and pepitas can be found in the bulk section at Sprouts, Whole Foods, and Central
Market. Approximate cost per serving is $1.00.
How It Works
Rice greatly cuts the flavor of spices which is why so much is used in the recipe. This also allows
the rice to be flavorful enough to compete with the grilled peppers. Raisins are used for sweetness
and pepitas are used for color and texture. Both are added after the rice has cooked so they can
maintain their original texture.
Chefs Notes
This is a variation on a stuffed poblano that I did for a class several years ago and served as a
great introduction to vegan cuisine for the students.
Calories 1316 (165)
Calories from Fat 172 (22)
Fat 19g (2.5g)
Total Carbohydrates 247g (31g)

Dietary Fiber 33g (4g)
Sugars 20g (2.5g)
Protein 41g (5g)
Salt 998mg (125mg)

Vitamin B6 48% (6%)
Vitamin C 1508% (188%)

Calcium 12% (1.5%)
On The Grill
August 2009|205
Iron 75% (9%)

Thiamin 100% (12.5%)
Riboflavin 38% (5%)
Niacin 68% (8.5%)
Folate 97% (12%)
Potassium 107% (14%)
Zinc 54% (7%)
Magnesium 148% (19%)
Copper 71% (9%)
Interesting Facts
Some raisins are treated with sulfur dioxide to alter their color.

On The Grill
August 2009|206
Summer Risotto with Grilled Lemons

Type: Main Dish
Serves: 4
Ingredients
1 leek, sliced
2 lemons, sliced
10-12 stalks of asparagus

1 tsp. of olive oil
1/8 tsp. of salt
1tsp. of olive oil

2 cups of Arborio rice
cup of white wine
4-5 cups of veggie broth
tsp. of salt
2 tbsp. of slivered almonds
Instructions
Clean the leek thoroughly.

Slice it into thin strips.
Mince the garlic.
Slice the lemons.
Toss the lemons and asparagus in the 1 tsp. of oil and 1/8 tsp. of salt.
Light the grill.
Grill the asparagus until it is lightly browned and still just a bit crunchy.
Grill the lemons until both sides are heavily browned and caramelized.
Set them aside.
Over a medium heat, saut the leeks in 1 tsp. of olive oil until the leeks are soft.
Add the rice and toast the rice for about 5 minutes.
Warm the wine and veggie broth together while the rice is toasting.
Ladle in the liquid 1 cup at a time, slowly and consistently stirring the rice until each cup of liquid is
almost absorbed.
Continue this until the rice is al dente, but not completely soft.
On The Grill
August 2009|207
Stir the salt and almonds into the risotto.

Chop the asparagus.
Stir the asparagus into the risotto.

Top the risotto with the grilled lemons.

On The Grill
August 2009|208
Low-fat Version
Omit the oil from all parts of the recipe and marinate the asparagus in a light vinegar solution for
about 4 hours prior to grilling to keep it hydrated and flavorful. Do not saut the leeks before
toasting the rice, but add them when you start adding the veggie broth so they simmer with the
broth.
Kitchen Equipment
Grill
Tongs
Pot (enameled works well)
Pot for the stock
Measuring Cup
Measuring Spoon
Stirring Spoon
Knife
Cutting Board
Wide Mixing Bowl
Presentation
I like choosing colorful plates for this dish, ones that have light
colors that mimic late Spring/early Summer colors.
Time Management
The timing can be tricky, so I suggest getting the asparagus and lemons grilled before working on
the risotto. If you can pull a partner into the recipe, one person can work on the rice while the other
person works the grill.
On The Grill
August 2009|209

Serve this with a glass of the same white wine you used to cook the risotto.
Where to Shop
All of the ingredients are fairly common, though you will get the best price on Arborio rice at
Sprouts and at Trader Joes. Approximate cost per serving is $2.00.
How It Works
Toasting the rice with a bit of oil slows down the absorption process, allowing the rice to become
creamier since it has to cook longer. By not adding all of the stock at once, the rice can be stirred
more forcefully, knocking starch from the rice into the liquid, which is what makes a risotto creamy.
The grilled lemons are used mostly for presentation, though they are fun to eat in small doses and
give the risotto a lighter feel.
Chefs Notes
This recipe was an excuse to use more grilled asparagus, one of my favorite treats of the season!
Calories 1530 (382)
Fat 10g (2.5g)

Sugars 3g (1g)
Protein 27g (7g)

Salt 1197mg (299mg)
Vitamin A 49% (12%)
Vitamin B6 12% (3%)
Vitamin C 99% (25%)

On The Grill
August 2009|210
Calcium 9% (2%)
Iron 52% (13%)
Thiamin 57% (14%)

Riboflavin 21% (5%)
Niacin 39% (10%)
Folate 40% (10%)

Zinc 28% (7%)
Copper 45% (11%)
Interesting Facts
Asparagus was also known as sparrow grass, a corruption of the official term for it.

On The Grill
August 2009|211
Asian Fusion Bruschetta

Type: Appetizer
Serves: 4
Ingredients
4 slices of 4 wide bread

of a Japanese eggplant
2 tsp. of sesame oil
1 tsp. of sesame seeds

1/8 tsp. of salt
8 cloves of roasted garlic
tsp. of fennel seeds
Instructions
Preheat the oven to 400 degrees.

Slice the eggplant.
Mix that with the garlic cloves, salt, and fennel seeds.
Toss all of that in 1 tsp. of sesame oil.
Place this in a small baking pan and cover it with foil.
Bake this for 25 minutes.
Light the grill.
Slice the bread.
Brush the bread lightly with the remaining tsp. of sesame oil.
When the coals are ready, grill the bread on both sides.
Once the spread is done baking, load each slice of bruschetta with it.

On The Grill
August 2009|212
Kitchen Equipment
Grill
Brush
Tongs
Knife
Cutting Board
Small Baking Dish
Foil
Oven
Presentation
If you want to make this look extra nice, add a sprinkle of sesame
seeds to the finished bruschetta and lay a couple long cuts of
green onion across the top.
Time Management
If you want to shave a bit of time off of the recipe, you can wrap the garlic, spices, and eggplant in
foil and put it on the grill with the bruschetta. This has the added benefit of keeping your from
becoming heated, as well!

Plum wine goes great with sesame and eggplant, so that is a natural complement for this bruschetta.
Where to Shop
Japanese eggplant is the long, thin bright purple eggplant that you see in many markets. If your
local market doesnt carry it, a gourmet market should have it as well as any Asian market. All of
the other ingredients should be easy to find.
On The Grill
August 2009|213
How It Works
The sesame oil adds depth to the garlic and eggplant and the fennel seeds bring out a nice, exotic
aromatic flavor. Baking these items softens them, caramelizing the natural sugars inside them and
softens them so they can become a nice spread.
Chefs Notes
I prefer toasted sesame oil with this recipe. Its incredible flavor really shines through on this one!
Calories 337.5 (84.4)
Fat 13.3g (3.3g)

Sugars 4.3g (1.1g)
Protein 8.2g (2.1g)
Salt 674mg (168.5mg)
Vitamin A 2% (0.5%)
Vitamin B6 15% (3.8%)
Calcium 12% (3%)
Iron 16% (4%)
Thiamin 22% (5.5%)

Riboflavin 16% (4%)
Niacin 19% (4.8%)
Folate 22% (5.5%)

Zinc 7% (1.8%)

On The Grill
August 2009|214
Copper 11% (2.8%)
Interesting Facts
Another name for eggplant is brinjal.
Eggplant is rich in both potassium and calcium.

On The Grill
August 2009|215
Orange Tapenade Bruschetta

Type: Appetizer
Serves: 4
Ingredients
4 slices of 4 wide bread

1 tsp. of olive oil
20 green olives, pitted

10 black olives, pitted
2 tbsp. of capers
10 basil leaves
1 tbsp. of freshly squeezed orange juice

2 tsp. of olive oil
2 tsp. of orange zest
Instructions
Light the grill.

In a food processor, combine the olives, capers, 2 tsp. of olive oil, and orange juice.
Pulse this several times until you have a coarsely chopped tapenade.
Slice the basil.
Mix the sliced basil into the tapenade.

Slice the bread.
Brush each side lightly with olive oil.
Set them on the grill and grill each side until it is toasted.
These will grill quickly, so you will have to pay careful attention to them.
When they are done, spread the tapenade on them.
Zest the orange.
Dress each bruschetta with orange zest.

On The Grill
August 2009|216
Kitchen Equipment
Grill
Brush
Measuring Spoon
Food Processor
Mixing Bowl
Tongs
Presentation
Dont cover the entire bruschetta. This allows the grill lines to
show around the edges. Also, dont mix the orange zest into the
tapenade as the brilliant orange contrasts well with the dark color
of the spread.
Time Management
Make sure to light the grill before starting on anything else. This will allow it to get rid of some of
the heat, which keeps the bread from burning. If you want, you can make a big batch of tapenade
ahead of time and then just pull small amounts from the refrigerator as you need it. Of course, it
will get better as it sits.

This goes very nicely with a Chianti, blending a classy feel with the bold flavor of the bruschetta.
Where to Shop
You should be able to get all of these ingredients at a conventional market. However, you will
probably pay quite a bit of money for the tapenade ingredients. For better flavor at a lower price,
go somewhere that has an olive bar. They will often have capers there, too. The quality will be
better, you can try different olives, and you can get the exact amount that you need.
On The Grill
August 2009|217
How It Works
Tapenades tend to be very intense. The orange juice in this recipe helps balance that. The zest
is there for color and also to give a burst of fresh aroma and lightness to the bruschetta. The
bruschetta is lightly brushed with olive oil to help guard against it drying out on the grill and it is
grilled in the traditional manner in order to create a smoky, toasty flavor.
Chefs Notes
This was so good, I had to make extra. Already a fan of both bruschetta and tapenades, the
addition of the orange made this an instant favorite. Admittedly, I had a little help as both oranges
and bruschetta are classic Tuscan ingredients.
Calories 349.2 (87.3)
Fat 17.0g (4.3g)

Sugars 6.3g (1.6g)
Protein 7.9g (2.0g)
Salt 3163mg (790.9mg)


Calcium 19% (4.8%)
Iron 30% (7.5%)
Thiamin 18% (4.5%)

Niacin 15% (3.8%)
Folate 21% (5.3%)
Phosphorous 8% (2%)
On The Grill
August 2009|218
Potassium 4% (1%)
Zinc 5% (1.3%)

Copper 23% (5.8%)
Interesting Facts
Bruschetta is properly pronounced brew-skett-uh.
Bruschetta is sometimes called fettunta.

On The Grill
August 2009|219
Fire Roasted Cauliflower with Roasted Garlic and Tomato

Sauce
Type: Side Dish
Serves: 3
Ingredients
The Sauce
1 bulb garlic
tsp. olive oil

1 cup small yellow tomatoes
tsp. salt
1/8 tsp. paprika
1/8 tsp. black pepper

The Cauliflower
1 head cauliflower
1 tsp. olive oil
tsp. salt
Instructions

Drizzle olive oil over the bulb of garlic.
Wrap it in foil.
Rub the cauliflower in olive oil and salt.
Place the garlic and cauliflower just off center of the grill.
Allow the cauliflower to roast on the grill until it starts to blacken, rotating it to cook the entire
head as evenly as possible.
Roast the garlic until it is soft.
Separate the cauliflower into florets, chopping the larger ones into bite-size pieces.
Squeeze the roasted garlic cloves out of the garlic paper.
Blend the roasted garlic cloves in a blender with the tomatoes, salt, paprika, and black pepper.
Drizzle the sauce over the cauliflower florets.

On The Grill
August 2009|220
Raw Version
Only use 2 cloves of garlic instead of a whole bulb.
Kitchen Equipment
Grill
Tongs
Foil
Measuring Spoon
Blender
Knife
Cutting Board
Presentation
Dont douse the cauliflower in the sauce. This allows the nice
roasted marks to show through on the cauliflower. You can load
the sauce into a squeeze bottle for nice sauce lines.
Time Management
Because the temperature on a grill can vary greatly from one use to the next, stay around the grill
and watch the cauliflower and garlic to make sure they dont burn, checking them every couple of
minutes and more frequently towards the end.

Serve this with lentils or rice.

On The Grill
August 2009|221
Where to Shop
You may need to purchase small yellow tomatoes at a gourmet store, though sometimes they are
available in large quantities at the warehouse style stores. Approximate cost per serving is $1.50.
How It Works
Roasting the garlic and cauliflower on the grill gives them both a subtle smoky flavor. Blending the
garlic with the tomatoes creates a creamy tomato sauce which sticks to the cauliflower. Yellow
tomatoes are used for color.
Chefs Notes
Dont taste the sauce too much before serving it or else you may find yourself eating all the sauce
before it even hits the cauliflower!
Calories 327 (109)
Fat 7g (2g)
Sugars 14g (5g)
Protein 17g (6g)
Salt 1157mg (386mg)
Vitamin A 1% (n/a)
Vitamin C 484% (161%)
Calcium 13% (4%)
Iron 17% (6%)
Thiamin 29% (10%)

Riboflavin 24% (8%)
On The Grill
August 2009|222
Niacin 44% (15%)

Folate 91% (30%)

Potassium 91% (30%)
Zinc 12% (4%)
Magnesium 25% (8%)
Copper 21% (7%)
Interesting Facts
The white head of cauliflower is sometimes called the white curd.

On The Grill
August 2009|223
Tasty Marinated Tofu Fingers with Spicy Peanut Sauce

Type: Snack /Main
Serves: 10
Time to Prepare: 55 min
Ingredients
Marinated Tofu
1/3 cup plus 1 tbsp. rice vinegar
1/3 cup light brown sugar
1/2 tsp. soy sauce
1/4 tsp. crushed red pepper flakes
1 pound extra firm tofu cut into 10 thick fingers
Spicy Peanut Sauce
1/3 cup organic unsalted crunchy peanut butter
3 tbsp. freshly squeezed lemon juice
3 tbsp. maple syrup
1 tbsp. water
1/4 tsp. salt
1/8 tsp. hot sauce
Instructions
Making the Marinade
Combine the vinegar, brown sugar, soy sauce, and crushed red pepper flakes in a 1-quart
saucepan.
Gently warm over medium heat until the sugar is dissolved. Pour into a shallow baking dish
and add the tofu fingers.
Marinate for 8 to 12 hours, turning several times.
Insert the wooden skewers deeply into the tofu fingers, and grill the fingers on the barbecue
for about 5 to 8 minutes, turning frequently to avoid burning.
Making the Peanut Sauce
On The Grill
August 2009|224
Combine all the sauce ingredients in a bowl and stir with a wire whisk until smooth and
creamy. Serve the tofu fingers with the sauce on the side.
Making the Tofu Fingers
Rub the tofu fingers in oil and lightly salt them.
Pierce them through the length with the skewers.
Grill them until they develop light grill lines on opposite sides.
Option for Baking
Preheat the oven to 400 degrees.
Do not use the skewers.
Arrange the tofu fingers on a lightly oiled baking sheet and bake them for about 20
minutes.

On The Grill
August 2009|225
Kitchen Equipment
1-quart saucepan
Wire whisk
Medium Bowl
Knife and cutting board
Measuring cups
Measuring spoons
Oven
Tongs
10 Skewers

Vegan Beer or Wine
Dr Flavor Super Island Chiller
Nice bottle of Alkaline water
Where to Shop
All the ingredients can be found in your favorite natural or general grocery store.
Chefs Notes
Marinated tofu and a vibrant peanut sauce were destined to meet as a great starter, perfect for
any occasion. Prepare the sauce and marinate the tofu a day ahead so all that's needed is a quick
sizzle on the barbecue or a brief warming in the oven. In addition to a dipping sauce, the spicy
peanut sauce doubles as a tasty dressing for a salad or steamed vegetables. The sauce can be
prepared up to three days in advance.

On The Grill
August 2009|226
Interesting Facts
Tofu history in Western world - In 1603, the Spanish dictionary Vocabulario da Lingoa de
Lapam was the first European document with reference to the word "tofu. Domingo Fernandez
de Navarrete described in his book A Collection of Voyages and Travels how tofu was made.
The first English reference to tofu was in 1704, when Navarrete's book was published in English.

On The Grill
August 2009|227

VCE - On The Grill (August 2009)

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Table of Contents

The Vegan Culinary Experience

About the VCE

Not Just a Magazine

An Educational and Inspirational Journey of Taste, Health, and Compassion

Two Keys to Great Grilling:

Grilled Asian Squash Salad

This was inspired by a rub made by Chef Jeffrey Beeson at

Herb and Chile Rub

When the squash is prolific, you always need another way

From The Veggie Queen: Vegetables Get the

Southwest Meets Spain:

The Flavor of Summer in the Desert

Bring Back the Push-Up

Compassionate Summer Grilling

An Interview with Author and Raw

An Interview with Apollo

Macys European Coffee House

Product Review: So Delicioius

Grilled Artichokes and Orzo Pasta

Time to Prepare: 60 minutes

tsp. of freshly ground pepper

1 tbsp. of diced mint leaves

Peel away the outer layers of the artichokes.

Brush each artichoke with oil.

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com

Complementary Food and Drinks

Calories from Fat 46.0 (11.5)

Fat 5.1g (1.3g)

Protein 25.8g (6.4g)

Vitamin C 68% (17%)

Thiamin 88% (22%)

Folate 113% (28.3%)

Magnesium 41% (10.3%)

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com

Grilled Flatbread with Balsamic Fig Spread

Time to Prepare: 20 minutes

1 piece of flatbread (about the size of a large pita)

2 tbsp. of balsamic vinegar

Option: tsp. of crushed Aleppo peppers

Light the grill.

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com

Complementary Food and Drinks

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com

Total Carbohydrates 86.2g (21.5g)

Salt 748.4mg (187.1mg)

Riboflavin 19% (4.8%)

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com

Potassium 17% (4.3%)

Magnesium 17% (4.3%)

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com

Time to Prepare: 20 minutes + 60 minutes to marinate

4 Tofurky beer brats

3 tbsp. of brown mustard

Option: 1 tsp. of olive oil instead of the chili oil

Pour the beer or ale into a shallow bowl.

Option: Dress each one with sauerkraut.

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com

Complementary Food and Drinks

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com

Folate 30% (7.5%)

The Vegan Culinary Experience Education, Inspiration, Quality * www.veganculinaryexperience.com

Magnesium 10% (2.5%)