7 Foods to Grill that Aren’t Meat

Tis the season for outdoor barbecues, sunset beers, and camping! As a vegetarian (or someone trying to cut down on their red meat consumption), it’s easy to feel left out when the grill master is yells out “Order up!” for all the hot dogs, burgers, and bacon he’s just grilled to perfection.

Have no fear! There is food for you yet my dear herbivores!

Aside from the traditional veggie burger or tofu dog (which really have come quite a long way), there are heaps of other items you can grill that aren’t meat. And if you grill with enough flare, you might even steal some jealous stares from your burger-loving friends.

1. BBQ Seitan

Need I say more? This recipe from The Spruce is a classic take on the hearty staple of seitan. It requires minimal prep, just cut and marinate the pieces, throw them on a soaked bamboo skewer, and grill ’em up!

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thespruce.com

2. Grilled Onions

It goes without saying that you can grill any kind of vegetable, but this grilled onion recipe hits the nail on the head. Perfectly charred sweet onions are the brilliant side you’ve been searching for to accompany your BBQ seitan.

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chefsteps.com

3. Sweet Potato Skewers

I swear, put anything on a stick and I’ll be excited to eat it. Equal parts sweet potato and onion, these skewers, once drizzled with some tahini sauce (or sauce of your choosing), are the bees knees and super easy. Feel free to add/subtract whatever veggies your heart desires.

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naturallyella.com

4. Mexican Street Corn

Oh my yum. I first tried Mexican street corn when I was climbing down in El Potrero Chico, and while this isn’t quite the real deal, it comes dang close. Although the idea of putting mayo on your corn sounds a little out of place, trust me, it works.

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seededaetthetable.com

5. Peaches

It’s like a mini peach cobbler! Halve the peaches, take the pit out, spread on a little sauce, and let grill for a few minutes. While this recipe doesn’t call for it, I recommend placing a dollop of ice cream in the middle and spreading some pie crumbles on top. YUM.

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tastespace.wordpress.com

6. Din Tai Fung Tofu

While the black vinegar in this recipe may be hard to come by, I would be amiss to leave out grilled tofu in my vegetarian grill edition! Packed with flavor, and so easy even your cooking-inept friends can do it.

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fried dandelions.com

7. Balsamic Garlic Grilled Mushrooms

Mushrooms might be my favorite vegetable, and marinating them in balsamic and garlic definitely seals the deal. These mushrooms are so easy. 30 minutes marinating and a few minutes on the grill make this recipe an instant winner.

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closetcooking.com

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

What are your go-to grilling recipes?

Weekly Round-Up #6

Ever get bored with your gym routine? I know I do. That, or I have no idea where to even begin. Outside Online has some inspiration for you: the kettleball. In this article, Karen Smith, a master kettlebell instructor explains, “A single kettlebell can be used to develop max strength, muscular endurance, and cardiovascular capacity and power.” Included are four effective and tough kettleball exercises.

This New York Times article is fascinating. It focuses on a new start-up, Unsettled, which organizes retreats in a handful of countries. The retreats are unique in that they’re geared towards working professionals that don’t fit the 9-5 mold. You’re co-living and collaborating. Attending workshops and goals sessions. Exploring the local culture. And creating something meaningful. If it weren’t for the budget-stretching price-tag, I’d be about ten seconds away from booking it myself.

Want to move from processed foods to more home cooking? A few months ago I made my first batch of homemade vegan burgers and they turned out deliciously. This article is a compilation of 35 vegan burger patties that look amazing. Also includes some tips and tricks for getting the patties to stay together. So go ahead, bust out the BBQ!

To be digital, or not to be digital: that is the question. Adventure Journal came out with an article this week detailing some of the best apps to download for the outdoors, from trail finders to mushrooms identifiers. And while I’m becoming more and more accepting (and moving towards embracing) the role technology plays in the outdoors, I’m still a diehard lover of the paper version. Even if that means a few extra pounds in my pack. It’s weight training, after all, right?

My New Go-To Breakfast Recipe

Chia seeds are taking over the world! I don’t know about you, but I put chia seeds in just about anything. Oatmeal, salad dressing, pancakes. The little spherical nutrient-dense magic seeds are all the rage for vegans and vegetarians because of their high omega3 value. Not to mention all their other awesome benefits like protein, antioxidants, and fiber. The problem for me has been their consistency once combined with liquid. The idea of chia seed pudding is SO appealing, but I couldn’t get over the slimy texture.

Worry no more! I came upon a recipe a couple weeks ago that replaced my loathing with love.  The key difference is simple: blend the pudding.

Once I added this simple step, the chia seed pudding actually turned into pudding. It was creamy and packed with protein. You can add almost anything to the recipe that you like—spice it up with pumpkin, nutmeg, and cinnamon, or inundate it with berries of your choosing. So many options, and all are good.

Here are the basics:

1 cup milk or milk alternative of your choice (I like to use the new protein nutmilk from Silk because it’s EXTRA creamy)

1 cup yogurt (I use the silk vanilla soy yogurt for a neutral base, but the peach mango is great for fruitier puddings)

1/4 cup chia seeds

1 tablespoon vanilla extract

Honey to taste

Add all ingredients and leave in fridge for 10 minutes, then transfer to a blender, and enjoy! This recipe makes about four servings, and keeps up to five days in the fridge.

The Vegetarian Choice

Statistically, I’ve been a carnivore for 94% of my life, and a Vegetarian for about 5%, Vegan for <1%. I’m fascinated that I can be defined and labeled by my food choices. That choosing to not eat meat has brought on livid conversations from people I’ve not tried to attack. And yet, here I am, writing a blog post, about my choice to pursue Vegetarianism, and part-time Veganism.

It all started with documentaries and the gruesome reality of factory farming. If you can’t put a picture to the term, I recommend you search Google images to get an idea. And then I recommend doing a little more research to learn how animals are treated in these environments. How they’re injected with copious amounts of antibiotics. How they are packed into warehouses and forced to live on piles of feces. How they’re fed only to make them plump so they can be butchered.

What a life, right?

After realizing the ethical impacts of factory farming I decided to forgo the meat aisle in the supermarket. If local beef weren’t so expensive I may have incorporated that into my diet, but I was in college and it wasn’t an option.

Fast forward to early 2016 when the documentary Cowspiracy loaded onto Netflix. If you haven’t watched it yet, open a new tab, type in Netflix, and search for it. It’s the most incredible look into the impacts of factory farming on our environment.

I don’t know about you, but I’m a pretty big fan of the natural world. I’ve been fortunate to visit Europe, Asia, Canada, Central America, and all fifty of the United States. I’ve traversed ridgelines in the local Wasatch Range. I’ve hiked in the Great Smoky Mountains. I’ve stood on the rim of the Grand Canyon. I’ve looked out onto the Sierra Nevada Mountain Range from Granada, Spain. With each experience I’ve gained perspective and a deep love and respect for all the beauty we take for granted every single day.

It’s now a known fact that we are depleting our resources. California has been plagued by drought since 2012. Our rivers are drying up. Our winters are becoming milder by the year. Each day the rainforest loses upwards of 80,000 acres. Our earth is experiencing abnormalities across the board. The reasons why are lesser known, or incorrectly reported.

Greenhouse gas is the term swirling around in our minds when we talk about Global Warming. For years we’ve been under the impression that these Greenhouse Gasses come from the transportation sector. In the past few decades the focus has been on Carbon Dioxide, and for good reason. Consistently Carbon Dioxide ranks as the highest emitted greenhouse gas. It’s a byproduct of the transportation industry as well as power facilities: coal mines, electricity plants, and the like. What we don’t hear about, though, is the level of Methane, a lesser-known and downplayed greenhouse gas that is 23% more powerful than Carbon Dioxide. So even though the statistics on the EPA website show Agriculture as a 9% impact on greenhouse gasses, it fails to take into consideration the fact that those 9% of molecules are packing a punch 23 times that of their carbon counterparts.

Beyond the rise of greenhouse gas due to agriculture, factory farming and the raising of livestock for food accounts for 55% of water usage in the US! It takes 2,500 gallons of water to produce one pound of beef. California is experiencing a severe drought, and we are using 2500 gallons of water on one pound of beef. This blows my mind! If you’re looking for an even more mind-boggling number, animal agriculture accounts for 34-76 trillion gallons of water annually. In numeric terms, that’s 34,000,000,000,000 to 76,000,000,000,000. Even on the low end, that’s 93,150,684,931.5 gallons of water PER DAY. I can’t even comprehend how much water that is.

These are just a few of the growing number of statistics in relationship to factory farming. Head on over to Cowspiracy.com to check out their facts page and references. This is a growing muddled debate that impacts not only our world, but every person in it.

What do you think about factory farming?

 

 

 

 

 

 

 

http://www.scientificamerican.com/article/earth-talks-daily-destruction/