Summer Grilling for Vegetarians
With summer right around the corner, you will likely find yourself being invited to numerous barbecues, or perhaps even hosting your own. The good news is that you don’t have to give up your vegetarian lifestyle in order to participate in this popular summer time activity. In fact, with the right vegetarian recipes, you can still enjoy eating from the grill while steering clear of meat. Here’s one great recipe you might want to try grilling at your next outing.
First, gather together the following ingredients:
½ cup soy sauce or tamari
½ cup freshly squeezed orange juice
2 tbsp cider vinegar or rice vinegar
2 tbsp peanut oil
1 tbsp dark sesame oil
2 tbsp minced fresh ginger
¼ tbp minced dried hot chili
Whisk all of these ingredients together and emulsify. This will serve as your marinade.
Next, gather these ingredients:
1 pound of package firm tofu, drained
16-20 medium shiitake mushrooms
1 large daikon radish
1 head bok choy
Slice the tofu in half lengthwise and place in the marinade for one hour at room temperature, turning frequently. After one hour is over, slice the tofu so it is in 1 inch cubes.
Next, wash and trim the mushrooms and then scrub and trim the daikon. Slice the daikon into 1 inch thick pieces. Then, separate the bok choy leaves, rinse them off and pat them dry before setting them aside. Slice the stems of the bok choy so they are 1 inch thick. Marinade all of these ingredients, except for the bok choy leaves, for 15 minutes. Brush the bok choy leaves with the marinade rather than soaking.
Finally, skewer all of the ingredients in an alternating fashion. Then, grill the skewers for 12 to 15 minutes over medium-hot coals.