Vegetarian Gas Barbecue E-Book

Mattis Lundqvist

• Herausgeber: tredition
• Kategorie: Lebensstil
• Sprache: Englisch

Seitenzahl: 64

Veröffentlichungsjahr: 2022

Beschreibung

A book full of vegetarian recipes for the gas barbecue; when it should be delicious enjoyment without meat. Perfectly formed barbecue enjoyment - the vegetarian way: Would you like a grilled salmon steak with herb butter... ...or how about tofu courgette feta skewers? Looking for delicious main dishes for spontaneous visitors... ...or simply in the mood for something good from the grill? Gas barbecue + vegetarian dishes = perfect eating pleasure

Leseprobe

Vegetarian Gas Barbecue

Meatless indulgence for fans of the gas grill cuisine | Mattis Lundqvist

© 2022 Mattis Lundqvist

Publisher's label: BuchHörnchen-Verlag

ISBN Softcover: 978-3-347-71875-3

ISBN Hardcover: 978-3-347-71878-4

ISBN E-Book: 978-3-347-71880-7

Printing and distribution on behalf of the author:

tredition GmbH, Halenreie 40-44, 22359 Hamburg, Germany.

This work, including its parts, is protected by copyright. The author is responsible for the contents. Any exploitation is not permitted without the author's consent. Publication and distribution are carried out on behalf of the author, who can be contacted at: tredition GmbH, "Imprint Service" Department, Halenreie 40-44, 22359 Hamburg, Germany.Cover photo: "Gannamartysheva" by Getty Images | "Vegetarian barbecue dishes, grilled vegetables. Concept: picnic"

Fish dishes

Grilled Alaskan salmon

Halibut fish steaks from the grill

Tuna tartare avocado with chilli

Grilled red mullet with anchovies

Perch with corn and chanterelles

Grilled salmon steaks with herb butter

Potato slices-salmon caviar with cream cheese

Grilled tuna with jacket potatoes

Seafood

Orzo with spiced shrimps from the grill

Grilled mackerel with home made dip and potatoes

Grilled prawns with salad garnish

Prawns in flatbread and mango chutney

Thai style grilled squid

Feta and sheep's cheese dishes

Grilled feta with tomatoes and olives

Chilli tomato feta cheese

Tofu courgette feta mix from the grill

Feta skewers with courgettes and tomatoes

Good from the spit

Aubergine cream cheese skewers

Courgette and pepper skewers with marinade

Yeast-free bunk bread with a curd flour base

Vegetable skewers with pasta salad

Salad ideas

Aubergine-zucchini-tomato salad with peppers

Chilli courgette and mint salad

Orange and fennel salad with fresh mint

Desserts and snacks

Peach-apple-banana mix with almond flavour

Grilled Banana Kiwi Litchi Nightcap

Simple grilled banana with cheese topping

Chocolate banana with marshmallows

Mango pistachio sticky rice cake

Grilled dessert peaches with ginger

Best of the Rest

Paleo sweet potatoes with kale salad

Grilled sesame oyster mushrooms

Fresh tomatoes and red onions with aioli

Hazelnut aniseed-refined asparagus

Mushroom rocket ciabattas

Jap. plums with star fruit and sesame sauce

Grilled corn on the cob

Grilled potato cheese in aluminium foil

Stuffed avocado with chilli and tomato

Vegetarian Quesadillas with Goat Cheese

Tsatsiki grilled cheese and vegetable burger

Gruyère courgette sandwich

Veggie burger with mango and avocado

Veggieburger with grilled potato skewers

Soup with grilled corn and leek

Grilled tomato mozzarella with rice filling

Tomato stuffed onions from the grill

Pasta with aubergine-zucchini-tomato sauce

Grilled tofu with diced vegetables

Olive-pepperoni goat cheese from the grill

Fish dishes

Grilled Alaskan salmon

Ingredients for 8 servings

Preparation time: 6 hours 30 minutes or 30 minutes pure working time

Note: Makes an excellent main course with pasta salad.

Ingredients:

8 x 120 g salmon fillet

120 ml coconut oil

4 tbsp. soy sauce

4 tbsp balsamic vinegar

4 tbsp spring onions, finely chopped

3 tsp brown sugar

2 garlic cloves, crushed

1 ½ tsp ground ginger

2 tsp red pepper flakes

1 tsp sesame oil

½ tsp salt

Preparation:

1. Place the fillets in a medium-sized glass dish.

2. In a medium bowl, mix the oil, soy sauce, spring onions, vinegar, brown sugar, ginger, garlic, pepper, salt and sesame oil. Whisk everything together thoroughly.

3. Pour over the fish and then cover. Leave to rest in the fridge for 4-6 hours.

4. Heat the grill (approx. 150-190 degrees).

5. Grill the pre-marinated fish on the barbecue. Rule of thumb: Allow 10 minutes per 2 cm thickness. Do not forget to turn.

6. Serve and enjoy.

Nutritional information per serving:

280 calories | 13 g fat | 2 g carbohydrates | 39 g protein

Halibut fish steaks from the grill

Ingredients for 2 servings

Preparation time: 180 minutes

Note: If you don't like garlic, use a teaspoon of wild garlic salt as a substitute.

Ingredients:

2 halibut fillets, approx. 200 g

1 tablespoon lemon juice

6 tbsp extra virgin olive oil

1 clove of garlic, crushed

1 tsp basil

1 tablespoon parsley

1 tsp salt

1 tsp black pepper

Vegetable garnish of your choice

Preparation:

1. Whisk the garlic, basil, lemon juice, parsley, salt and pepper with the olive oil.

2. Pour the marinade over the halibut fillets and rub in gently. Refrigerate for 2 - 3 hours.

3. Preheat the grill to high heat (approx. 200-250 degrees).

4. Drain the excess marinade from the fillet and grill for about 5 minutes on each side, or until the fish is well cooked.

5. Serve warm with your choice of vegetable garnish and enjoy.

Nutritional information per serving:

488 calories | 44 g fat | 2 g carbohydrates | 23 g protein

Tuna tartare avocado with chilli

Ingredients for 4 servings

Preparation time: 40 minutes

Note: A vegetarian "tartar" variant in which the mixture of cold and warm fish parts gives the dish that certain something. If you don't like it "raw", you can omit the "tartar" part of the dish and heat the tuna to be grilled thoroughly. In step 8, however, a little olive oil should be added to the tuna filling in the avocado halves so that the tuna can be cooked.

The whole thing doesn't get too dry.

Ingredients:

2 tuna steaks (around 300 g each)

4 avocados, unpeeled but halved and pitted

Juice of one lemon

3 tomatoes, diced

6 stalks basil

Olive oil (amount as required)

A pinch of sea salt

A pinch of commercial salt

Black pepper to taste

A few chilli flakes (if you don't like it spicy: leave out)

Preparation:

1. Light the grill (approx. 160 degrees). Pluck off a few leaves of the basil. Chop the rest of the basil.

2. Grill the avocado halves with the cut side down over medium heat. Ready as soon as the typical grill pattern has appeared in the flesh. If necessary, use aluminium foil if the avocados otherwise threaten to burn.

3. Dice some of the tuna steaks (about 30% of the total). Mix with chilli flakes, olive oil and lemon juice in a bowl. Season with salt and pepper. Leave the marinade to soak in for a few minutes.

4. Salt the remaining tuna (70% of the total amount) and drizzle with olive oil.

5. Grill on both sides, but only until lukewarm and still a little glassy in the middle.

6. Mix the tomatoes with sea salt, a little olive oil, pepper, sea salt and the chopped basil in a bowl.

7. Place the grilled avocado halves on plates with the cut side up. Place the ungrilled, marinated tuna inside the avocado halves.

8. Cut the grilled tuna into slices. Place them decoratively next to or on top of the avocado halves on the plates. Then garnish with basil leaves and pour the tomato-basil mixture on top.

9. Serve and enjoy.

Nutritional information per serving (with about 4 tbsp olive oil):

835 calories | 16 g fat | 38 g carbohydrates | 55 g protein

Grilled red mullet with anchovies

Ingredients for 4 servings

Preparation time: 20 minutes + 60 minutes resting time for the butter

Note: As an optional side dish, jacket potatoes or a raw vegetable salad are suitable.

Ingredients:

8 red mullets (around 150-200 g each), gutted, scales removed, with skin

Pepper

A little parsley, chopped

4 tbsp capers, drained

1 tsp paprika powder

4 tbsp olive oil

Aluminium foil for the grill

Anchovy butter:

Pepper

Juice of two limes

12 anchovies, ready to cook, finely chopped

200 g butter, soft

Preparation:

1. Mix the anchovy butter ingredients in a bowl to form a paste. Form into a roll and wrap in foil and place in the fridge to set.

2. Mix olive oil, pepper and paprika powder. Coat both sides of the fish with the mixture.

3. Heat the grill (approx. 180 degrees).

4.