Grilling Out
July 4—a prime day for cookouts—is headed our way…. Now, I’m not all that enthusiastic about the “out” part of a cookout—usually I volunteer to stay inside and make sure that no problems develop with the central air ("No pleasure, no rapture, no exquisite sin greater than central air,” was been my motto even before I heard the line). But contrary to popular belief, the “cook” part of a cookout is no problem for vegetarians.
First issue is equipment. If you’re at a cookout where meat will also be prepared, it’s best to have a separate grill for the vegetarian fare. If that’s not possible, try to cook the vegetarian items first, since vegetarians frown on having their food wallowing in meat leavings. A grill rack can help keep small or delicate items from falling into the flames. If you don’t have a grill rack, a sheet of kitchen foil can be used in a pinch.
Now, as for what to put on those veg-friendly surface.... At the simplest, you can pick up a package of veggie burgers or veggie dogs. Just read the package to make sure that the brand you choose says it is suitable for grilling. My favorite brands are Boca’s vegan burgers and Yves veggie dogs. Coating these lightly with oil seems to keep them from drying out. Grill them just long enough to heat through and impart that smoky flavor; overcooking leads to dry, tough burgers or dogs.
Many vegetables do beautifully on the grill. Grilled corn on the cob is a classic (try it with a thin layer of umeboshi plum paste instead of butter and salt). The ambitious can find endless recipes for kebabs of skewered vegetables with tofu, tempeh, etc. In fact, people are getting kind of tired of hearing me vow to protect the air.... Maybe this year I’ll volunteer to surf the Web for recipes at such sources as Sizzling Summer Grillinng Recipes.
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