Jolinda Hackett - Cookouts Veggie Style!: 225 Backyard Favorites - Full of Flavor, Free of Meat

Jolinda Hackett
Copyright 2011 by F+W Media, Inc.
All rights reserved.
This book, or parts thereof, may not be reproduced in any form without permission from the publisher; exceptions are made for brief excerpts used in published reviews. Contains material adapted and abridged from The EverythingBarbecue Cookbook by Dale Irwin and Jennifer Jenkins, copyright 2000 by F+W Media, Inc., ISBN 10: 1-58062-316-6, ISBN 13: 978-1-58062-316-2; The EverythingVegetarian Cookbook by Jay Weinstein, copyright 2002 by F+W Media, Inc., ISBN 10: 1-58062-640-8, ISBN 13: 978-1-58062-640-8; The EverythingVegan Cookbook by Jolinda Hackett with Lorena Novak Bull, RD, copyright 2010 by F+W Media, Inc., ISBN 10: 1-4405-0216-1, ISBN 13: 978-1-4405-0216-3; The EverythingRaw Food Recipe Book by Mike Snyder with Nancy Faass, MSW, MPH, copyright 2010 by F+W Media, Inc., ISBN 10: 1-4405-0011-8, ISBN 13: 978-1-4405-0011-4; The EverythingBeing Vegetarian Book by Alexandra Greeley, copyright 2009 by F+W Media, Inc., ISBN 10: 1-60550-051-8, ISBN 13: 978-1-60550-051-5. Published by Adams Media,
a division of F+W Media, Inc.
57 Littlefield Street, Avon, MA 02322. U.S.A.
www.adamsmedia.com ISBN 10: 1-4405-1240-X
ISBN 13: 978-1-4405-1240-7
eISBN 10: 1-4405-2537-4
eISBN 13: 978-1-4405-2537-7 Printed in the United States of America. 10987654321 Library of Congress Cataloging-in-Publication Data
is available from the publisher. Readers are urged to take all appropriate precautions before undertaking any how-to task. Always read and follow instructions and safety warnings for all tools and materials, and call in a professional if the task stretches your abilities too far.

Although every effort has been made to provide the best possible information in this book, neither the publisher nor the author are responsible for accidents, injuries, or damage incurred as a result of tasks undertaken by readers. This book is not a substitute for professional services. Many of the designations used by manufacturers and sellers to distinguish their product are claimed as trademarks. Where those designations appear in this book and Adams Media was aware of a trademark claim, the designations have been printed with initial capital letters. Photos by Sangeeta Kumar This book is available at quantity discounts for bulk purchases.
For information, please call 1-800-289-0963.To good times with old friends and the SBC,
and to Tashi, who is my biggest fan.

With thanks to Mei for being my unofficial squished pizza tester; to the incredibly talented and angelically patient Sangeeta who, like magic, transforms a list of ingredients into amazing photographs; to Teresa Abbate of thefriendlyveg.com, who is indeed a friendly vegetarian; to Lynn and Pete for lovingly grilling up recipes despite winter rains; and finally, to Adrienne, Joey, German, and Ray just for being you. Many grilling books start off with bombastic imagery describing the primal and communal nature of fire-grilled food, and perhaps a quick history of cooking over the open flamebeginning with ancient man and the cultivation of fire.

To vegetarians, though, all this is of little interest, as its mostly a history and ethnology of meat. It wasnt until the late 1990s that vegetarians could walk into just about any grocery store and buy a veggie burger to toss on the grill. Now, vegetarian cuisine has moved past just veggie burgers. Unimaginable less than a generation ago, mock meats from chicken tenders to corn dogs fill up grocery aisles and stomachs nationwide. But the proliferation and evolution of mock meats is only half the story. Our global economy and shrinking planet ships in sauces, spices, and ingredients from every corner of the world.

The contemporary vegetarian chef takes good advantage of a rainbow of flavors available right here at home: hoisin sauce from China, curry paste from Thailand, kimchi from Korea, wine from Italy, and cheese from Greece. This internationally flavored post-post-meat era has inspired the new wave of meatless grilling and the variety of global tastes, textures, and ingredients that fill the recipes in this book. Go out and buy a grill, if you havent already, and get ready for an onslaught of friends and neighbors oohing, ahhhing, and asking for your recipe secrets. Open up your best bottle of Chardonnay and join me on a journey through the char-grilled flavors of the wonderful fruits, vegetables, cheeses, chocolates, artisan breads, and mock meats that will wake up your taste buds and help you create memorable backyard meals.

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Recipes with the leaf symbol are vegan recipes. If you love your toaster oven almost as much as you love your microwave, stop. Put this book down.

Its not for you. Grilling and dining alfresco is pleasurableits fun, enjoyable, and a bit of an art formbut its not for people who just want to thaw out whatever was on sale in the freezer section at the big-box grocery store. Grilling can be both quick and easyplugging in your indoor grill or turning the knob on the propane tank to heat up your gas grill is almost as convenient as pressing the buttons on the microwave, but outdoor charcoal grilling takes a bit more work. Much like the rest of the good things in life, what you get out of your grill is only as good as what you put into it. So which option is best for you?

Grilling is so popular that the market is flooded with options for enthusiastsboth indoor and out. If youre a bit of a curmudgeon, you dont even need to buy a grill at all! Most beaches, public parks, campsites, and lakesides have public outdoor grills that you can use with your own charcoal.

They may require a reservation, or they may be first-come, first-served. These public grills may not be fancy, coverable, or even clean, but your local, state, and federal taxes go toward maintaining them, so why not get your moneys worth? Presuming you would like to own your own grill (for convenience if not for hygiene), you may be a bit confused as to which is best. Welcome to the club. Grilling enthusiasts have been debating the merits of one kind over the others since the discovery of fire. Or at least the invention of gas grills.

Whats the Difference Between Gas and Charcoal Grilling? On a gas grill, you hook up the unit to a propane tank or natural gas source, and turn it on using the knobs (much like a gas stove). Whats the Difference Between Gas and Charcoal Grilling? On a gas grill, you hook up the unit to a propane tank or natural gas source, and turn it on using the knobs (much like a gas stove).

A covered gas grill is ready to go with just a few minutes of preheating. A charcoal grill is a bit more involved. The charcoal must first be piled and lit, and then the hungry chef must still wait about twenty minutes for the coals to get hot enough to use. The payoff? Food cooked over a real fire and coals rather than gas. A gas grill may be more convenient, with less mess and quicker preheating, but charcoal purists insist that this is not real grilling. Without the genuine flavor of a natural fire, they argue, why even bother? Charcoal grills get a bit hotter than gas grills, which is important for cooking steak, but not such a big deal when its tofu and veggies.