Because grills are not just for meat eaters!
This is a grilling book dedicated to vegetables that eat like meat. The first of its kind, this cookbook features 60 recipes that star vegetables caramelised into succulence for satisfying, flavour-forward meals. Cauliflower steaks, broccoli burgers and beets that slow-smoke like a brisket are just three of the meaty but meatless meals to base a great cookout around. More than 30 stunning images showcase the beauty and variety of these recipes, each of which includes instructions for charcoal and gas grilling as well as using a grill pan on the stovetop or under the broiler. For vegetarians, those who love to grill, and anyone looking for more creative ways to prepare vegetables, this handbook is destined to live beside the grill.
The following recipe is from Vegetables on Fire by Brooke Lewy.
SQUASH TACOS WITH BLACK BEANS, PICKLED ONIONS, AND PEPITA SALSA
Like all good tacos, this version, made with butternut squash, is full of flavour, colour and texture. Be sure to make the pickles as their crunchy, salty bite brings out the best of the sweet squash.
- Red onion and radish pickles
- Pepita Salsa (recipe follows)
- One 15-oz [425-g] can black beans
- ½ tsp dried oregano
- 1 tsp kosher salt
- ¼ small red onion, finely chopped
- 1½ lbs [680 g] butternut squash, peeled and cut into 1-in [2.5-cm] cubes, or yellow and green summer squash, cut into wide strips
- 3 Tbsp extra-virgin olive oil
- ¼ tsp cumin
- ¼ tsp chili powder
- 8 corn tortillas
- Cilantro leaves, for garnish
Make the pickles and the salsa.
Drain and rinse the beans and then add them to a small pot with the oregano, ½ tsp of salt, the red onion, and a ¼ cup (60 ml) water. Bring to a simmer and cook 10 to 15 minutes until beans are slightly thickened and flavours have melded, but the beans are still fully in tact. Keep warm.
In a large bowl, toss the squash with the oil, 1 tsp salt, cumin, and chili powder. If using a charcoal grill, make a medium-hot fire; otherwise heat gas grill to high. Using a grill topper, cook squash cubes over the hottest part of the grill and turn until they have grill marks on all sides and are a bit charred at the edges, 2 to 3 minutes per side. Once the squash has taken on color, move the whole grill topper to the cool part of the grill, cover, and cook until the pieces are tender but still offer some resistance when pierced with a knife, 8 to 10 minutes more. Remove from the grill.
Lightly grill the tortillas on the coolest part of the grill. When they’re heated through and soft, wrap them in a clean kitchen towel to transport them to the table. To assemble the tacos, top each tortilla with pepita salsa, squash, beans, and pickled onions and radishes. Garnish with cilantro leaves and serve immediately.
INDOOR METHOD: Prepare the pickles, salsa, and beans as directed. Preheat oven to 400°F [200°C]. On a foil- or parchment-lined baking sheet, oil and season the squash as directed. Roast until tender and caramelized, 15 to 20 minutes. Proceed with remainder of recipe as directed, using a medium dry skillet, or the microwave, to heat tortillas before serving.
Adding pumpkin seeds to the salsa adds a nice texture to the Squash Tacos. This salsa is also great in a bowl with tortilla chips or spread on a quesadilla before grilling.
- 3 medium tomatoes, coarsely chopped
- ½ cup [70 g] roasted, salted pepitas or shelled pumpkin seeds, toasted
- 2 Tbsp chopped red onion
- 1 canned chipotle pepper in adobo sauce,
- plus 1 Tbsp adobo sauce
- 2 Tbsp chopped cilantro
- 1 small garlic clove
- 1 tsp kosher salt
- Freshly ground pepper
In a blender or food processor, combine the tomatoes, pepitas, onion, chipotle, adobo sauce, cilantro, and garlic clove and blend until the mixture is well combined but still has texture.
Taste and adjust seasoning.
Vegetables on Fire: More Than 60 Recipes for Vegetable-Centered Meals from the Grill by Brooke Lewy is out 27th June 2017 – order your copy today.