janet @ the taste space

Posts Tagged ‘bbq’

Magical Grilled Peaches

In Desserts, Favourites on August 20, 2015 at 7:29 AM

Magical Grilled Peaches

I wish I wrote down what Rob said when he first tried these grilled peaches. I wasn’t sure whether I wanted to photograph them since it was a crazy (simple) concoction I put together. However, they were pretty with their grill marks and I left Rob with a peach half as I photographed the others.

It may have been something like: “OH MY GOD. THESE ARE THE MOST DELICIOUS THINGS I HAVE EVER EATEN.” I am paraphrasing but Rob never controls his positive adjectives. If he had his way, this recipe would be “Magical Incredible Grilled Peaches”.

Magical Grilled Peaches

In any case, these were delicious peaches. I was lusting grilled peaches after seeing this beautiful post and pulled out my latest (not-so-secret) weapon in the kitchen. A mix of melted coconut oil, Sweet Mesquite Seasoning and a touch of coconut sugar was slathered on firm yet ripe peaches and then grilled to perfection. Spicy, salty, sweet and juicy. It is a bit reminiscent of fresh mango spears with chile and salt and I could see this working well with pineapple, too, once local peach season subsides.

Looking for another grilled peach idea? How about this fun spin on Grilled Peach Melba aka Grilled Peaches with a Sweet Raspberry Sauce. Happy End of Summer!

Magical Grilled Peaches

I am sharing this with Simple and In Season. Read the rest of this entry »

Jamaican Spiced Plantain and Tofu Skewers

In Mains (Vegetarian) on August 4, 2015 at 6:51 AM

Jamaican Spiced Plantain and Tofu Skewers

We finally branched out from our standard veggie burger and grilled vegetable routine.

A delicious routine but still a new routine.

Except, I still grilled some vegetables. They were on a skewer, though.. which makes it somewhat different, right? In this case, they were smothered in a jerk-inspired (but not too spicy) spice rub. I also slathered it on top of some extra-firm tofu.

Jamaican Spiced Plantain and Tofu Skewers

I used sweet red peppers and a sweet plantain which contrasted with the spice rub incredibly well along with some zucchini, because zucchini grills so very well. In fact, I dare say the plantain was the highlight of the meal. I picked a very black plantain and figured I had nothing to lose, as I wasn’t sure how it would grill, but it was wonderfully sweet and smoky. The only problem? I cut the pieces a bit too small and they were more fragile than the other vegetables. I think Rob lost a few while grilling. I suspect fresh pineapple would be a fabulous substitute for the plantain.

I served this to guests and they raved about it. I hope you like it, too.


Jamaican Spiced Plantain and Tofu Skewers

Other Jamaican Jerk inspired recipes shared previously:

Caribbean Soy Curled Sloppy Joes with Creamed Spinach

Cocoa jerk tofu tacos

Jamaican jerk and plantain soup

Jamaican Jerk tempeh wraps

I am sharing this with Meat Free MondaysNo Waste Challenge and Vegetable Palette for reds.

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Grilled Portobello Mushrooms with a Garlic-Thyme White Bean Puree and Sweet Corn

In Favourites, Mains (Vegetarian), Sides on August 26, 2011 at 6:05 AM

Grilled Portobello Mushrooms with a Garlic-Thyme White Bean Puree and Sweet Corn

Can you tell I have a few foodie crushes?

Tess Challis, the obvious choice.

You could possibly surmise I love Ottolenghi‘s recipes.

You don’t yet know how much I adore Denis Cotter’s recipes, because I haven’t posted them yet, but I am loving his latest cookbook, For The Love of Food.

There is something so unattainable about cookbook authors.

Then there’s Sarah at My New Roots.  I adore her approach to whole, natural foods and want to make everything on her blog. Plus she’s seriously cute and makes adorable videos. And equally unattainable since she doesn’t respond to my emails. :( (turns out she has just been UBER busy!)

I have become smitten by her food, instead. So far, her recipes have not let me down: the raspberry dream cake, the sultry peaches and blueberries, the 11-spiced lentil salad, the raw tacos with walnut meat, cashew sour cream and a cherry tomato salsa and the chickpea salad with the Mexican mango dressing.

So when I wanted a recipe for grilled portobello mushrooms for the barbecue, I quickly turned to Sarah’s blog. There were heaps of meat for everyone else, so I only made one burger. No worries if it didn’t work out. But of course, there were no failures. The mushroom burger was fabulous. I shared it with Rob so he, too, could relish in the culinary delicacy he had just grilled for me.

While I only modified her recipe by decreasing the oil and using fresh herbs, this would also be good with dried herbs when I don’t have them blooming on my patio. After grilling, you have a nicely spiced  meaty burger with a balsamic glaze. It didn’t taste like a mushroom, so you could possibly convert mushroom-haters, but you won’t be able to fool anyone into thinking this was meat. But it was surprisingly filling!

However, I had one problem.

I made one mushroom; I ate one mushroom; I did not photograph said mushroom.

Thankfully I had some more portobello mushrooms, so after the hubbub of the party subsided, Rob offered to grill me up some more burgers the next day.

However, this time, I chose to smear it with a white bean puree spiced with thyme and garlic, from Power Foods (recipe also here) and then I sprinkled some leftover corn kernels on top. Now we had a complete meal. And a photograph!

Rob prefers hummus to this bean spread, but personally, I found it to be a great twist to a bean spread. The baby lima beans made it creamy with only a touch of oil. The garlic and thyme heightened its flavour, making this a nice and bright spread. Use it just like you would hummus, though: it would be great with raw vegetables, crackers or in a wrap.

This is my submission to this month’s My Legume Love Affair, hosted by Preeti, to Ricki’s Summer Wellness Weekends, to this month’s Ingredient Challenge Monday for mushrooms, to this week’s Summer Favourites potluck party, and to this month’s Simple and in Season.

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