Keep vegan guests in mind
Just about anything can be cooked over an open flame. No matter the type of grilling they鈥檙e using, cooks who prepare meals over an open flame can鈥檛 help but notice the distinctive flavor that蘑菇视频 unique to grilled foods. Trying something new this grilling season can open cooks鈥� eyes to a host of flavors they might not instantly associate with grilling. The following recipe for Ginger Soy Chicken Breasts from Eric Treuille and Birgit Erath蘑菇视频 鈥淕rilling鈥� (DK Publishing) is one such meal that can open cooks鈥� eyes to the many wonderful foods that can be cooked over an open flame. Ginger Soy Chicken Breasts Serves 4 2 tablespoons grated fresh ginger 3 grlic cloves, crushed 2 tablespoons dark brown sugar 2 teaspoons sesame seeds 2 teaspoons toasted sesame oil 1 tablespoon medium dry sherry 1/2 cup soy sauce 4 boneless chicken breast halves, slashed (see below) Salt Black pepper 1 recipe Cilantro Coconut Sauce (see below), optional Combine ginger, garlic, sugar, sesame seeds, sesame oil, sherry, and soy sauce. Add chicken and toss to coat evenly. Cover and refrigerate for 30 minutes, turning once. Grill according to instructions below. Sprinkle with salt and pepper. Serve hot with Cilantro Coconut Sauce (optional). To slash chicken breasts: With a sharp knife, cut 3 parallel slashes through skin, about 1/4-inch deep. Outdoor grill: Grill skin-side down on medium-hot coals until crisp, about 7 minutes. Turn and continue grilling until chicken is opaque with no trace of pink, another 5 minutes. Indoor grill: Preheat broiler. Broil skin-side up until skin is crisp, about 7 minutes. Turn and continue cooking until chicken is opaque with no trace of pink, another 5 minutes. Cilantro Coconut Sauce Makes 2 1/8 cups 1 handful cilantro leaves 1 handful fresh mint leaves 4 garlic cloves, crushed 1 green chile, seeded and chopped 1 avocado, peeled, halved and pitted 1/2 teaspoon grand cumin 1 teaspoon sugar 3 tablespoons fresh lime juice 11/2 cups coconut milk Salt Tabasco sauce Place cilantro, mint, garlic, chile, avocado, cumin, sugar, lime juice, and coconut milk in a food processor or blender; pulse to a pur茅e. Add salt and Tabasco sauce to taste. Cover and refrigerate for 30 minutes to allow flavors to blend. Serve chilled. Cooks note: To avoid discoloration, store in a bowl with plastic wrap, pressing directly on the sauce to prevent contact with air.
From food allergies to dietary restrictions to conscious decisions to avoid certain foods for ethical reasons, peoples鈥� diets tend to be as unique as they are. That can make it tricky when hosting a crowd and preparing a menu.
Variety is the spice to life, and having a go-to selection of recipes at the ready can make everything from sit-down dinners to impromptu backyard barbecues that much easier.
Vegans eschew all animal products such as dairy, eggs and meats. Vegans must carefully read the labels of foods that seemingly are animal-free, as even certain dairy-free cheeses may contain casein or other animal-derived products.
When grilling for family and friends, mushroom and tofu burgers can be prepared specifically for vegan guests, but a versatile salad can be enjoyed by all and make for a delicious side dish. This recipe for 鈥淐hickpea Salad鈥� from 鈥淰egan Cooking for Beginners鈥� (Publications International) by the Editors of Publications International is sure to please vegans and non-vegans alike.
Chickpea Salad
Makes 4 servings
1 can (15 ounces) chickpeas, rinsed and drained
1 stalk celery, chopped
1 dill pickle, chopped (about 1/2 cup)
1/4 cup finely chopped red or yellow onion
1/3 cup vegan mayonnaise
1 teaspoon lemon juice
1/4 teaspoon salt
Black pepper
Whole grain bread
Lettuce and tomato slices
Place chickpeas in a medium bowl. Coarsely mash with a potato masher, leaving some beans whole. Add celery, pickle and onion; stir to mix. Add mayonnaise and lemon juice; mix well. Taste and add 1/4 teaspoon salt or more, if desired. Sprinkle with pepper, if desired; mix well. Serve on bread with lettuce and tomato, if desired.