SHOP MEAT THERMOMETERS

SHOP MEAT THERMOMETERS

Grill

Vegan Macaroni Salad (Easy)

Category: Grill

Ingredients

  • 8 ounces macaroni or cavatappi
  • 1 cup frozen or fresh sweet peas
  • 1 cup packed arugula chopped
  • 1/3 cup finely chopped red onion
  • 2 stalks celery – finely diced
  • 1 tablespoon chopped fresh dill
  • 1/2 cup vegan mayonnaise
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon organic maple syrup
  • 2 teaspoons dijon mustard – whole grain is best
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon ground sea salt
  • 1/4 teaspoon freshly ground black pepper

Directions

  1. To cook pasta in salted water, follow the directions on the package. Drain and rinse after draining. Set aside to cool.
  2. In a large bowl, mix together the peas, arugula, red onion, celery and dill.
  3. In a small mixing dish, add the vegan mayo, apple cider vinegar, maple syrup, dijon mustard, lemon juice, salt and pepper. Using a small whisk, combine everything until smooth.
  4. Finally, add the cooked pasta and sauce to the salad bowl. Stir until everything is well-mixed.
  5. When you first add the sauce, it will seem like too much. Have no fear! It will quickly soak into the noodles. And if you want, add more salt and pepper, or nutritional yeast (for a cheesy kick), to taste. Serve immediately for best results.
  6. 6 (1-cup) servings. Refrigerate for 2-3 days in an airtight container. If you’re making ahead of time, keep reading below.
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Summer Grilled Corn Salad with Avocado, Cilantro and Lime

Category: Grill

Ingredients

  • 3 cobs corn, preferably organic
  • ½ tablespoon organic butter or vegan butter
  • juice of ½ lime
  • ¼ tsp salt
  • ¼ tsp pepper
  • ¼ cup diced cilantro
  • ⅓ cup diced avocado (ripe, but still firm)
  • 2 tablespoons finely diced red onion

Directions

  1. Grill the cob wrapped in tin foil for 15-20 minutes on each side, rotating frequently. Check the corn every now and then to see how it’s cooking; every grill has a different heat level. The corn should be lightly charred in spots and just tender throughout.
  2. After the corn is cooked, cut the kernels from the cob with a large knife and add them to a bowl.
  3. Add the butter/earthbalance, lime juice, salt, pepper, cilantro and red onion to the mix and stir until everything is coated. Next, add in the diced avocado being careful not to squish it.
  4. The corn should still be warm enough to melt the butter/earth balance.
  5. As soon as you get them home, enjoy them straight away or chill for later.
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Millet Tabbouleh Salad

Category: Grill

Ingredients

  • ½ cup millet I use Bob’s Red Mill brand
  • 1 cup water
  • 3 tablespoons fresh lemon juice from 1 to 2 lemons
  • 2 tablespoons olive oil
  • ¼ teaspoon garlic powder
  • salt and pepper
  • 1 ½ cups finely chopped parsley leaves
  • ½ cup finely chopped mint leaves
  • 1 medium tomato chopped
  • ¼ cup finely chopped red onion
  • ½ large cucumber chopped (optional)

Directions

  1. Fill a large saucepan halfway with water and bring to a boil. Reduce the heat to low and simmer for 15 minutes, adding millet and water as needed. Allow to sit for 2-3 minutes after removing from the stove so that all of the liquid has been absorbed.
  2. In a small bowl, mix the lemon juice, olive oil, and garlic powder together. Then use a fork to stir it all until it’s even. Finally, add salt and pepper to taste.
  3. In a large bowl, mix the millet with the parsley, mint, tomato and red onion. Add dressing and toss everything together until coated. Season with more salt or pepper to taste if necessary. Let tabbouleh chill and marinate in the fridge for around 30 minutes before serving cold or at room temperature.
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GRILLED VEGETABLE SUMMER SALAD

Category: Grill

Ingredients

FOR THE SALAD:

  • 4 portobello mushroom caps, sliced in 1/2-inch strips
  • 3 roma tomatoes, sliced in half lengthwise
  • 1 bunch asparagus, thick ends trimmed
  • 2 avocados, sliced in half lengthwise
  • 1/2 red onion
  • 14 ounces romaine lettuce, finely chopped
  • 8 ounces vegan mozzarella, sliced,
  • 1 handful fresh basil leaves, for garnish

FOR THE MARINADE:

  • 1/4 cup balsamic vinegar
  • 2 tablespoons high heat oil, plus more for cooking
  • 2 tablespoons tamari

FOR THE DRESSING:

  • 4 tablespoons balsamic vinegar
  • 4 tablespoons extra virgin olive oil
  • 1/2 teaspoon salt & pepper
  • 1 teaspoon dried oregano

Directions

  1. In a large shallow dish, combine the ingredients for the marinade. Toss the sliced portobellos in the marinade until they’re evenly coated. Set aside for 30 minutes before stiriing every 10 minutes or so.
  2. Meanwhile, make the dressing. In a small bowl or measuring cup, combine all of the ingredients and set aside.
  3. After chopping the romaine, refrigerate it. While the vegetables are grilling, coat them lightly with oil made for high heats. Grill until they’re slightly soft and have a brown tint.
  4. After grilling the vegetables, cut them into small pieces and serve over Romaine lettuce with mozzarella cheese and dressing.
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Mediterranean Quinoa Pasta Salad (Vegan)

Category: Grill

Ingredients

  • 7 oz. macaroni pasta (200 g), gluten-free if needed
  • ⅔ cup dry quinoa (115 g), rinsed
  • 1 small cucumber, cubed
  • ½ can artichoke hearts in brine (120 g), drained
  • 1 yellow bell pepper, finely chopped
  • 1 cup cherry tomatoes (100 g), halved
  • 1 cup black olives rings (130 g)
  • 1 cup canned chickpeas (165 g), drained
  • 1 red onion, diced
  • ½ cup vegan yogurt dressing
  • Fresh basil leaves to garnish

Directions

  1. After cooking the pasta, follow the package directions to drain and rinse it under cold water. Next, set it aside.
  2. Meanwhile, cook the quinoa in a separate saucepan until all of the water is absorbed. Remove from heat and let cool while you prepare the rest of the salad.
  3. Toss everything in a large mixing bowl along with your vegetables and then let it sit for an hour or longer before serving.
  4. To make the garlicky vegan yogurt sauce, simply mix all of the ingredients together then pour it over your salad. Toss to combine everything and enjoy!
  5. Top with fresh basil leaves and serve immediately or if you’re patient enough for the flavors to meld, cover the salad with a lid and store it in the fridge for an hour.
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GRILLED CORN SALAD BOWL

Category: Grill

Ingredients

  • 2 ears fresh corn
  • 1/2 cup of beluga lentils
  • 1/2 cup of quick pickled onions
  • 1 avocado
  • 4 handful of arugula
  • 1/4 cup of toasted pine nuts
  • 1 fresh chili
  • 10 basil leaves
  • 2 limes
  • olive oil
  • salt, pepper

Directions

  1. Cook the lentils for 15 to 20 minutes until they are soft but still have shape. Once you’re done, get rid of the excess water and let them cool off for a bit.
  2. Next, break the corn in half and grill it in a pan until the kernels are tender and beginning to brown. This will take 15-20 minutes as well.
  3. To make this dish, you’ll need to thinly slice the avocados, and finely chop the chili and basil.
  4. In a large mixing dish, combine arugula, basil, corn kernels, lentils, avocado flesh (if using), onions, pine nuts and chili. Season with salt and pepper before serving.
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Creamy Vegan Potato Salad

Category: Grill

Ingredients

  • 2 lbs white potatoes, chopped (900 g)
  • ¾ cup celery, chopped (170 g)
  • ½ cup parsley, finely chopped (15 g)
  • ½ cup dill pickles, chopped (77 g)
  • 1 green bell pepper, finely chopped
  • 2 green onions, finely chopped
  • 1 tbsp mustard (optional)
  • Radishes, chopped (optional)
  • ¾-1 cup vegan mayo

Directions

  1. Place cubed potatoes in a large saucepan with water. Bring to a boil, then reduce the heat and simmer for 15 minutes.
  2. After the potatoes are soft and can be pierced with a fork, drain them and let them cool.
  3. Meanwhile, get the rest of your ingredients ready.
  4. In a blender, combine all ingredients and blend until smooth. Add salt and nutritional yeast to taste, if desired.
  5. Combine all ingredients in a large mixing dish.
  6. Add 3 tablespoons vegan mayo to the saucepan and blend until smooth with a large spoon. Add salt, lemon juice, and mustard to taste.
  7. This dish tastes best when served immediately, but it’ll still be good if you refrigerate it for an hour or more so the flavors have time to blend.
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Grilled Romaine & Radicchio Salad with Charred Carrot Dressing

Category: Grill

Ingredients

  • 4 slices thick cut sourdough bread
  • 1 head romaine lettuce
  • 1 head radicchio
  • salt and pepper
  • ¼ cup extra virgin olive oil or garlic oil

Crispy Chickpeas

  • 1, 15 ounce can garbanzo beans (chickpeas)
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon cumin
  • ⅛ teaspoon sea salt
  • ⅛ teaspoon black pepper

Charred Carrot Dressing

  • 1 cup carrots, chopped
  • 1 cup red bell pepper, chopped
  • 3 large garlic cloves
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons harissa
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper

Directions

  1. In a pan over medium-high heat, warm the olive oil. Cut the romaine and radicchio lengthwise into four pieces. Using a pastry brush, thoroughly coat the sourdough and lettuce in olive oil. Season with salt and pepper to taste.
  2. Add oil to a large skillet over medium heat. Working in batches, add bread and lettuces and cook until charred on all sides, about 6 minutes.
  3. To put a salad together, lay one slice of grilled bread on a plate, add a handful of romaine and radicchio, drizzle with carrot sauce, and sprinkle with chickpeas.
  4. Preheat the oven to 425°F. Rinse and drain garbanzo beans. Toss with a tablespoon of olive oil and pat dry. Lay out on a parchment-lined cookie sheet and roast for 20 to 25 minutes, stirring every 10 minutes until golden brown and crisp. Remove from the oven, add cumin, sea salt, and black pepper, then serve immediately.
  5. Chickpeas may also be cooked in a skillet over medium-high heat for 10 minutes, then seasoned with cumin, salt, and pepper.
  6. In a skillet, heat olive oil on medium-high. Remove garlic skins. To the skillet, add carrots, red bell peppers and whole garlic cloves. Cook until veggies are soft (about 10 minutes).
  7. In a high-powered blender or food processor, combine the carrots and remaining olive oil. Add harissa, salt, and pepper to the blender along with half a cup of water. Blend on high until smooth, adding more water as needed.
  8. Dressing can be eaten cold or heated up in a saucepan.
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VEGAN COLESLAW WITH SPICED MAYO

Category: Grill

Ingredients

  • ½ red onion
  • ½ white cabbage
  • 2 carrots
  • 6 dried apricots
  • 80 g sultanas
  • 3 tablespoon vegan yoghurt
  • 3 tablespoon vegan mayonnaise
  • 2 teaspoon curry powder
  • fresh coriander leaves

Directions

  1. Peel the onion and thinly slice it. Cover them with boiling water in a mug (this will reduce the “raw” flavor of the onion).
  2. Thinly slice the cabbage (I find it easiest to take each leaf off the cabbage half, remove any thick stalks from the middle of the leaf, then gather them together. Roll up into a tube and cut thinly). Place the shredded cabbage in a large mixing dish.
  3. After peeling and trimming the ends from the carrots, chop them into very thin matchsticks using a julienne peeler/slicer or food processor. Then, add the carrot to the bowl with cabbage.
  4. Add the sultanas, raisins, and apricots to a mixing dish and beat with an electric mixer on medium-high speed for about 30 seconds.
  5. Then, drain the red onion and add it to the mixing bowl.
  6. In a mug, mix the yoghurt, mayonnaise and curry powder until well combined. Tip into the bowl and mix through the coleslaw. Add salt to taste and enjoy!
  7. Use a sharp knife to finely chop the coriander leaves, then mix them through the coleslaw.
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Vegan Grilled Potato Nacho Bowls

Category: Grill

Ingredients

  • 1 package The Little Potato Company, Onion Medley Grill-Ready
  • 1 tablespoon olive oil
  • 1 medium red bell pepper, diced
  • 1 jalapeno, seeded and thinly sliced.
  • 1/2 cup frozen corn, thawed
  • 1/2 cup black beans
  • Juice from 1 fresh lime
  • 1–2 scallions, thinly sliced
  • 1/2 cup chopped cilantro

Directions

  1. Before you begin, set the grill to medium-high or oven to 450 degrees Fahrenheit.
  2. Start by removing the plastic from the potatoes. Then, use 1 tablespoon of olive oil to coat them before adding in the seasonings packet. Next, mix in chopped peppers and jalapeños so everything is evenly distributed.
  3. Grill the potatoes until they are soft, which will take approximately 25 minutes. The oven option would take 35 minutes.
  4. As soon as the potatoes come off the grill, add in the black beans and corn.
  5. As the potatoes cook, prepare the sauce. Once you’ve drained and rinsed the cashews, place them in a blender with 1/2 cup of water, garlic, chipotle pepper and sauce, lemon juice and a pinch of salt/pepper. Puree until it becomes very smooth and creamy; this process could take up to five minutes depending on how powerful your blender is. Season to taste by adding more salt/pepper if necessary.
  6. Toss the potatoes with a little bit of salt and pepper. Add the lime juice, scallions and cilantro to the mix, then split it into two mounds. Serve with extra sauce on top.
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It’s time to bring out the grill and get cooking.