Grilled Lamb and Fennel with Mint Almond Pesto

Ingredients

1 bulb fennel, trimmed, cored and sliced in 1/3-inch thick pieces
1 small red onion, cut in 8 wedges
1 tbsp olive oil
1 tbsp balsamic vinegar
1/2 tsp salt
1/4 tsp pepper
8 frenched lamb chops (about 600 g total)
1 tsp dried oregano

Mint Almond Pesto

1/4 cup blanched almonds, toasted
1 clove garlic, halved
1/2 cup fresh mint leaves
1/2 cup fresh parsley leaves
2 tbsp finely grated Parmesan cheese
1/4 tsp salt
pinch pepper
1/4 cup extra-virgin olive oil
1 tsp lemon juice

Method

  1. Place fennel and red onion on greased grill over medium-high heat. Close lid and grill, turning once, until softened and charred, about 10 minutes.
  2. Transfer to bowl. Toss with 1 tsp of the oil, the vinegar and half each of the salt and pepper.
  3. Rub lamb all over with remaining oil, salt, pepper and the oregano.
  4. Place on greased grill over medium-high heat. Close lid and grill, turning once, until desired doneness, about 8 minutes for medium-rare.
  5. To make the pesto, in food processor, pulse almonds with garlic until coarsely ground. Add mint, parsley, Parmesan, salt and pepper. Pulse 6 times. With motor running, add oil in thin steady stream, blending until smooth. Scrape into small bowl and stir in lemon juice.
  6. Place 2 lamb chops and some grilled vegetables on each serving plate. Top lamb chops with pesto and serve.

Makes 4 servings.

Source: Mediterranean Flavours

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Spicy Vegan Burger with Caramelized Onion

Ingredients

1-1/3 cups drained and rinsed canned black beans, mashed
2 cloves garlic
3/4 cup sliced mushrooms
2 tablespoons olive oil or vegetable oil
3/4 teaspoon salt, plus more to taste
3-1/2 tablespoons walnuts, ground
2 cups panko or regular bread crumbs
1/4 cup cooked brown rice
2 tablespoons nutritional yeast
1 tablespoon mustard
1 tablespoon balsamic vinegar
1 teaspoon ancho chile powder
1 teaspoon mild chili powder
1/4 teaspoon freshly ground black pepper
4 buns, toasted

Toppings

1/2 cup barbecue sauce
4 slices vegan cheese
Caramelized onions

Method

  1. Preheat oven to 425 degrees. Line a rimmed baking sheet with parchment paper.
  2. Spread black beans, garlic, and mushrooms on prepared sheet. Drizzle with oil and sprinkle with salt. Roast for 20 minutes, turning over halfway through. Remove from oven, mash garlic with a fork and chop mushrooms.
  3. Transfer to a large bowl, add remaining patty ingredients, and mix well.
  4. In a food processor, pulse black bean mixture in batches until texture is rough, crumbly, and sticky. Taste and adjust seasonings with more salt and pepper if needed. Refrigerate for 15 to 30 minutes, or up to 24 hours covered.
  5. Divide mixture into 4 equal portions and shape each into a patty. Season to taste with salt and pepper.
  6. Place patties onto grill and grill for about 2 minutes per side until browned. Alternatively, cook patties in a skillet or grill pan over medium-high heat.
  7. Remove patties from grill and assemble on buns with the toppings. Serve immediately.

Makes 4 servings.

Source: Veg News

Sorghum Pilaf with Grilled Radicchio and Cranberries

Ingredients

1 cup uncooked sorghum
1 tablespoon butter
1-1/2 cups chopped onion
3 cups unsalted vegetable stock
2/3 cupwater
5/8 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
1/2 cup dried sweetened cranberries
1 (12-ounce) head radicchio
1-1/2 tablespoons olive oil
1/4 cup chopped walnuts, toasted

Method

  1. Heat a large saucepan over medium heat. Add sorghum and cook 4 minutes or until toasted, stirring occasionally.
  2. Remove from pan. Add butter to pan. Swirl until butter melts. Add onion and cook 5 minutes, stirring occasionally.
  3. Add sorghum, stock, 2/3 cup water, 1/2 teaspoon salt, and pepper. Bring to a boil. Cover, reduce heat to medium-low, and simmer 1 hour and 40 minutes or until grains are chewy-tender. (Liquid may not all be absorbed, but reserve this flavorful cooking liquid for another use such as soup broth.)
  4. Stir in cranberries. Cover and keep warm.
  5. Heat a large grill pan over high heat. Cut radicchio into quarters, leaving core intact. Brush all sides of radicchio with oil. Arrange radicchio in grill pan and grill 10 minutes, turning to brown on all sides.
  6. Remove from pan. Coarsely chop, removing and discarding cores. Add radicchio to sorghum mixture. Toss well to combine. Sprinkle with nuts before serving.

Makes 6 servings.

Source: Everyday Whole Grains

Grilled Marinated Cod

Ingredients

4 cod cutlets, each weighing about 6 oz
2 teaspoons lemon juice
salt
freshly ground black pepper
3 cloves garlic, peeled and crushed with 1/4 teaspoon salt
4-5 tablespoons oil
1 oz butter
1 tablespoon chopped parsley

Method

  1. Rinse the cod and pat dry with absorbent kitchen paper. Sprinkle with the lemon juice and leave to stand for about 15 minutes.
  2. Season the fish on both sides with salt and pepper to taste. Mix the garlic with the oil. Dip the fish cutlets into the garlic marinade and then place in an ovenproof dish. Dot with the butter.
  3. Grill for 3 minutes on each side under a preheated hot grill, basting occasionally with the marinade.
  4. Sprinkle with the parsley and serve from the cooking dish.

Makes 4 servings.

Source: Versatile Vegetables

Burger with Bison and Umami Sauce

Ingredients

2-1/4 pounds ground bison
2 tablespoons plus 1-1/2 teaspoons nutritional yeast flakes
1 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 cup roasted mushrooms
1 cup caramelized onions
6 flax seed buns
1/3 cup grated Parmigiano Reggiano cheese

Umami Sauce

1/4 cup apple cider vinegar
3 tablespoons tamari
1/4 cup water
1 cup nutritional yeast flakes
8 garlic cloves, mashed
1/2 cup extra-virgin olive oil
salt (optional)

Method

  1. To make the sauce, put the vinegar, tamari, water, yeast flakes, and garlic in a blender or food processor and blend until well combined. Remove the feed tube and, with the machine running, slowly drizzle in the olive oil. Blend well until the mixture becomes thick and emulsified, like mayonnaise. Adjust the seasoning with salt as needed.
  2. Using your hands, mix the bison, yeast flakes, salt, and pepper in a bowl to combine. Divide the meat into 6 patties. Wash your hands.
  3. Preheat the grill to medium-high heat.
  4. Put roasted mushrooms and caramelized onions in a baking dish and place in a 400°F pre-heated oven to warm while the burgers are cooking.
  5. Grill the burgers for 5 to 7 minutes per side, depending on the desired degree of doneness. Toast the buns.
  6. Place the burgers on the buns. Top with the mushrooms and onions and drizzle each one with a bit of the Umami Sauce. Sprinkle on the cheese and serve.

Makes 6 servings.

Source: True Food