Whole Foods (Canada Store) "Canada Day/Summer 2011 Healthy Grilling Recipes/Tasty Marinade/Dip Ideas And Healthy BBQ Sides" (PART #1 VEGETARIAN/VEGAN & More!)

Hey Everyone!

I recently teamed up with the lovely store called Whole Foods, to do a couple of posts about "Canada Day/Summer 2011 Healthy Grilling Recipes/Tasty Marinade/Dip Ideas And Healthy BBQ Sides".
Well these tips and recipes are not only for Canada Day, they are perfect for all summer long!
This is what to look out for in this post today..
This will be a 2 Part Post..
The first will have Recipes Suitable for Vegetarians/Vegans & More. The 2nd Post will be with a couple of recipes People who prefer Meat, But additionally there will be a couple of treats for non meat eaters!

All together in the 2 Posts there will be:
* A Few Meat Free Grilling Recipes
* A Couple Of Meat Grilling Recipes
* A Few Vegetable Dishes
* A Couple of Tasty Marinades/Dips

So Lets start PART #1!
~ Meat Free Vegetarian/Vegan Recipes ~

PORTOBELLO AND PINEAPPLE TERIYAKI VEGGIE BURGERS:

Serves 4

This method uses leftover pineapple juice from a can of pineapple to make a simple teriyaki sauce.


Ingredients
4 (5-inch) portobello mushrooms, stemmed
1 (20-ounce) can pineapple rings, juice reserved
3 tablespoons soy sauce or wheat-free tamari
2 tablespoons light brown sugar
1 tablespoon finely chopped garlic
1 tablespoon grated ginger
1 tablespoon toasted sesame oil
Canola oil
1/4 cup water
1 tablespoon cornstarch
4 whole wheat hamburger buns, toasted
Green or red leaf lettuce

Method
Using a small spoon, delicately scoop out and discard the dark brown gills from the underside of each mushroom. Wipe mushrooms gently with a moist paper towel to remove any remaining debris then transfer to a wide, shallow baking dish along with the pineapple rings.
Put 3/4 cup of the reserved pineapple juice (save remaining for another use), soy sauce, sugar, garlic, ginger and sesame oil into a small bowl and whisk together to make a marinade. Pour marinade over mushrooms and pineapple, cover and set aside, turning occasionally, for 1 to 2 hours.
Grease grill grates with canola oil and preheat to medium high heat. Meanwhile, drain leftover marinade from mushrooms and pineapple and transfer to a small saucepan; bring to a boil over medium high heat. In a small bowl, stir together water and cornstarch then whisk into marinade and boil until thickened, about 1 minute more; set aside.
Working in batches, grill mushrooms and pineapple, gently flipping once, until hot throughout and tender, 3 to 5 minutes. Transfer to buns, top with lettuce and serve with teriyaki sauce on the side, if you like.


Nutrition
Per serving (about 12oz/341g-wt.): 360 calories (80 from fat), 9g total fat, 1g saturated fat, 0mg cholesterol, 990mg sodium, 65g total carbohydrate (6g dietary fiber, 38g sugar), 8g protein


GRILLED VEGETABLE PIZZA

Serves 4 to 6
Grilled veggies topped with feta and herbs and baked on a cornmeal crust make for a quick, light meal. Feel free to use leftover grilled vegetables for this recipe. Rely on the season to guide you; choose what is at the peak of harvest to create your own custom pizza. Eggplant, bell peppers and fennel, for instance, could replace or add to the vegetables suggested here.

Ingredients
2 cups small broccoli florets
2 cups thinly sliced zucchini
8 thin slices red onion
1/4 cup vinaigrette dressing
2 medium heirloom tomatoes, thinly sliced
2 (8- to 9-inch) frozen cornmeal or other pizza crusts, thawed
Pepper to taste
1/2 pound crumbled feta cheese
2 tablespoons mixed chopped herbs (such as basil, rosemary and oregano)

Method
Heat a grill. In a grilling basket, grill the broccoli, zucchini, and onions, brushing with vinaigrette dressing and turning often, until just tender.

Meanwhile, preheat the oven to 425°F. Arrange tomatoes on the pizza crusts, then arrange grilled veggies on top of the tomatoes. Season with pepper. Mix the feta cheese with the fresh herbs and sprinkle mixture over the vegetables. Bake until cheese is browned and vegetables are crisp, 15 to 20 minutes. Transfer to a cutting board, cut into slices and serve.

Nutrition
Per serving (About 8oz/232g-wt.): 250 calories (130 from fat), 14g total fat, 7g saturated fat, 11g protein, 23g total carbohydrate (3g dietary fiber, 7g sugar), 40mg cholesterol, 740mg sodium

CORN ON THE COB WITH FETA AND HERBS

Serves 6
Feta and fresh herbs mixed into butter make a fantastic topping for summer corn on the cob.

Ingredients
1/4 cup crumbled feta
3 tablespoons unsalted butter, softened
Zest of 1 lemon
3 tablespoons chopped mint
2 1/2 teaspoons chopped thyme
1/2 teaspoon fine sea salt
1/2 teaspoon ground black pepper
6 ears sweet corn

Method
In a small bowl, combine feta, butter, zest, mint, thyme, salt and pepper. Use a wooden spoon to stir and mash ingredients together until mixed and fairly smooth. Pack mixture into a ramekin or small bowl and smooth the top. (You can cover and refrigerate the mixture up to 1 day ahead, but make sure to have it warm enough to spread easily before serving.)

Boil or grill corn until tender; serve immediately with butter for spreading.

Nutrition
Per serving (about 4oz/108g-wt.): 150 calories (70 from fat), 8g total fat, 4.5g saturated fat, 20mg cholesterol, 280mg sodium, 18g total carbohydrate (3g dietary fiber, 3g sugar), 4g protein

VEGAN PESTO

Makes about 2 cups
The nutritional yeast in this rich, vibrant green pesto lends a flavor similar to that of parmesan cheese in traditional pesto. Serve over pasta, whole grains, or steamed or grilled veggies.

Ingredients
1/2 cup pine nuts
1/2 cup walnuts
2 to 4 cloves garlic, roughly chopped
4 packed cups basil leaves
5 teaspoons mellow white miso
3/4 cup silken tofu
2 tablespoons nutritional yeast
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper

Method
Pulse pine nuts and walnuts in a food processor until finely chopped. Add garlic and pulse a few more times to blend. Add basil in batches, pulsing after each addition. Add miso, tofu, yeast, salt and pepper and pulse again until creamy and well combined. Chill until ready to use.

Nutrition
Per serving (2 Tablespoons/31g-wt.): 70 calories (50 from fat), 6g total fat, 0g saturated fat, 0mg cholesterol, 125mg sodium, 3g total carbohydrate (1g dietary fiber, 1g sugar), 3g protein


I hope you enjoyed reading these 3  Recipes Sutible for Vegtarians and Vegans!!
& I can honestly say that I have tried and I 100% agree with all the recipes, they are all so tasty & delicious!
Be on the look out for Post #2 "Meat & More!"

& Be sure to pick up all these ingredients to make everything listed at your local WHOLE FOODS Store!
I absolutely ADORE shopping at Whole Foods & Definitely recommend checking it out if you haven't ever been there! It's one of my TOP FAVORITE STORES!
They have a gorgeous selection of all different healthy foods, organic produce & more!


Recipes & Photos from the lovely http://www.wholefoodsmarket.com

xoxo
Simi