So, I got Todd a grill for our one year anniversary and by gosh we've been using it! Even with the monster mosquitos we've been having. Anyways, I've got a slam dunk, delish grilled dinner to share! Quinoa With Grilled Veggies & Ginger Nectarine Sauce, whew! I'm sorry I couldn't shorten it. I tried people! I even had to leave out tempeh from the title. Poor tempeh. Poor, poor tempeh. I know Todd and myself were a little clueless at first as to what to grill, you know, being vegan and all. A grill is for like, meat...right? Ummm, yea if you want to put yourself at an increased risk for cancer! And if you're pregnant, stay away! Even just smelling grilled meat apparently poses the same risk as consuming it. Seriously. Check that shit out here and specifically regarding breast cancer, here. Really, you need to check it out. Don't be mad at me, I'm just the messenger and hey, a mammographer too. Anywho, never fear, this recipe was simply perfect and it will not increase your risk of developing cancer. That's right people grilled tempeh and vegetables did not have cancer-producing substances. This was actually tested. So grill away on those veggies! Oh, the more we know.
So, you can thank me for helping keep you happy and healthy. This grilled dish is light yet satisfying, and fresh but with a smoky influence. The ginger nectarine sauce lends a creamy richness. So keep cancer at bay and grill away. Hey, a rhyme!
Quinoa With Grilled Veggies & Ginger Nectarine Sauce
Adapted from the ever-inspiring, The First Mess
Serves 3-4
- Grillings
- 1 head of cauliflower (cut special - see instructions)
- 1 block of tempeh, cut into 4 triangles
- 3 large handful of leafy greens (spinach, kale, swiss chard, etc.)
- Marinade
- 2 Tbsp. grapeseed oil
- juice from 1 lime
- a splash of soy sauce
- 4 green onions, chopped large
- 1/2 tsp. chili paste
- 1 thumb sized piece of ginger, peeled and chopped large
- 2 cloves of garlic, cut in half
- 6 sprigs of fresh thyme, de-stemmed
- 1 Tbsp. maple syrup
- sprinkle of salt and pepper
- Sauce
- 1 nectarine, pitted and sliced
- 1 shallot, chopped large
- 1 thumb sized piece of ginger, peeled and chopped large
- 1 tsp. miso paste
- 2 Tbsp. rice wine vinegar
- 1 tsp. sesame oil
- 1/4 cup olive oil
- sprinkle of salt and pepper
- Base
- 1 cup dry quinoa (or couscous, lentils, etc.)
* First a note about the grapeseed oil. It's used in grilling because of it's high smoke point. I recommend purchasing it if you don't have it. It's probably just hanging out by the olive oil in your local store. No biggie.
To start, wash the cauliflower. Cut off any excess stem on the bottom just very slightly, ensuring to leave the stem intact. I learned this the hard way. My poor cauliflower broke apart because I did not have this insight and thus you'll see the tin foil with small pieces of cauliflower in it. Or should you prefer your cauliflower this way, then go ahead and chop that stem off! Cut the tempeh into four large triangles. Arrange both in a large casserole dish and set aside.
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Onto the marinade. Don't skip this. It's super easy and it only needs 30 minutes. To quote Nike, "Just Do It". Add all the marinade ingredients into the blender and blend, blend, blend until silky smooth. Pour the marinade over the cauliflower and tempeh and allow to sit for 30 minutes.
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While the marinade is doing it's thing, get ready to make the sauce. This is also, obviously, very simple. Just throw all the ingredients into the blender and blend until very smooth. If you want a thinner sauce, feel free to add a little bit of water. Taste and adjust according to your personal preference.
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Onto the quinoa. Rinse the quinoa with cold water. Spray a small pot with nonstick cooking spray and add 2 cups of water, followed by 1 cup of dry quinoa and a dash of salt. Over high, bring to a boil then turn to low, cover and allow to simmer for about 15 minutes. Once finished, remove from heat, uncover and fluff with a fork.
After the marinating is finished, and while the quinoa is cooking place the cauliflower steaks and tempeh directly on the grill. For smaller pieces, place them on a large piece of tinfoil, this is also where the greens will be wilted. Allow the cauliflower and tempeh to cook about 5 minutes on each side, depending on your grill. It could take a bit longer, just don't let it burn.
If you have a grill, you probably know how to use it. When the larger pieces are done, removed them. The smaller pieces will take longer than the larger pieces. When the little pieces are almost done, pile on the leafy greens over them. Allow the greens to wilt, this should take just a few minutes. You can use the grill cover if you desire. There's no real science to this people, just grill as you please! Don't forget about the quinoa though! We grilled us some yummy corn, too.
To serve, lay a third of the quinoa on a plate followed by the leafy greens, then the cauliflower and tempeh and finally, drizzle with the ginger nectarine sauce. Garnish with black sesame seeds and sliced green onions if you wish!
Grilling vegan never tasted so good. Who needs meat when you can have this? Save an animal and yourself.
- ---Grillings---
- 1 head of cauliflower (cut special - see instructions)
- 1 block of tempeh, cut into 4 triangles
- 3 large handful of leafy greens (spinach, kale, swiss chard, etc.)
- ---Marinade---
- 2 Tbsp. grapeseed oil
- juice from 1 lime
- a splash of soy sauce
- 4 green onions, chopped large
- 1/2 tsp. chili paste
- 1 thumb sized piece of ginger, peeled and chopped large
- 2 cloves of garlic, cut in half
- 6 sprigs of fresh thyme, de-stemmed
- 1 Tbsp. maple syrup
- sprinkle of salt and pepper
- ---Sauce---
- 1 nectarine, pitted and sliced
- 1 shallot, chopped large
- 1 thumb sized piece of ginger, peeled and chopped large
- 1 tsp. miso paste
- 2 Tbsp. rice wine vinegar
- 1 tsp. sesame oil
- 1/4 cup olive oil
- sprinkle of salt and pepper
- ---Base---
- 1 cup dry quinoa (or couscous, lentils, etc.)
- Wash the cauliflower and cut off any excess stem on the bottom just very slightly, ensuring to leave the stem intact.
- Cut the tempeh into four large triangles. Arrange both the tempeh and cauliflower in a large casserole dish and set aside.
- For the marinade, add all the ingredients into the blender and blend. Pour it over the cauliflower and tempeh and allow to sit for 30 minutes.
- For the sauce, add all the ingredients into the blender and blend until very smooth. If you want a thinner sauce, feel free to add a little bit of water.
- For the quinoa, rinse with cold water. Spray a small pot with nonstick cooking spray, add 2 cups water and 1 cup dry quinoa and a dash of salt.
- Over high, bring to a boil then simmer, covered for 15 minutes. Once finished, remove from heat, uncover and fluff with a fork.
- Place the cauliflower steaks and tempeh directly on the grill. For smaller pieces, place them on a large piece of tinfoil, this is also where the greens will be wilted.
- Allow the cauliflower and tempeh to cook about 5 minutes on each.
- When the little pieces are almost done, pile on the leafy greens over them. Allow the greens to wilt, this should take just a few minutes.
- To serve, lay a third of the quinoa on a plate followed by the leafy greens, then the cauliflower and tempeh and finally, drizzle with the ginger nectarine sauce.
- Garnish with black sesame seeds and sliced green onions if you wish!
