We are so excited that grilling season is here! We were off to a little bit of a late start at the Hayes house since my husband found that the bottom of the grill had rotted over the winter. In our effort to downsize our possessions we opted for a nice compact grill. It’s just big enough to grill up veggies for the two of us and it works awesome!
We had corn that my husband steamed in the Instant Pot for 8 min first, asparagus, red pepper, onions, and leeks earlier this week. Everything came out great except the leeks which were chewy. Next time I’ll look up some recipes for how to prepare the leeks first. My husband was also craving potato salad, so he whipped up a recipe on the fly and it was delicious.
Scott’s potato salad
5-6 Yukon gold potatoes
1/2 of a 14 oz pkg of extra firm tofu or silken tofu
3 green onions, chopped
1 tablespoon of parsley
1/4 c. of apple cider vinegar
2 tablespoons of country Dijon mustard or mustard of your choice
Freshly ground black pepper
Peel the potatoes or just scrub them if you prefer to eat the peels. Cut them into large cubes and steam until tender. You can steam them in a steamer basket for 15-20 min or use an Instant pot for about 11 minutes. While the potatoes cool, mix the tofu, vinegar, and mustard in a food processor, blender or Ninja bullet. Add parsley or herb of your choosing and pepper and stir and coat potatoes with dressing and serve!
We enjoyed the grilled veggies so much that I decided to grill again mid week and I added bean brats to the menu using a recipe adapted by my friend Sharon Euler at Engine2extra from Jeff Novick’s basic bean burger recipe to include brat seasoning and it is spot on!
Sharon’s Bean brats
1 can dark red kidney beans
1/2 cup quick oats
1/2 cup cooked brown rice
3 TB smoky BBQ sauce (it’s not spicy) – you could use diced tomatoes, too or probably even ketchup – you need the moisture. Jeff’s recipe calls for 2 TB moisture but it wasn’t enough liquid to get them to stick together well.
1 tsp salt (I think I could have left this out completely)
1 tsp pepper
1/4 tsp allspice
1 tsp paprika
1 tsp marjoram
1 tsp sage
1 tsp onion powder
1 tsp garlic powder
Mash up the kidney beans with a potato masher. Add the oats and the rice and the spices and mix them all up together. Add the liquid and stir and smush it all up til it is all well mixed.
I used my sushi mat to make the rolls and compress them together tightly. I covered the sushi mat with plastic wrap (to keep the mat clean and to make sure the beans wouldn’t stick to the mat). I took a handful of brat mixture, put it on the sushi mat and used the sushi mat to make them into rolls and tightly compressed them together.
Put the rolls into the refrigerator for about an hour. This allows the starches to bind the rolls together.
Cook the brats by your method of choice – broiler, skillet or wrap in foil and throw in the campfire! You have to keep rolling them to get them evenly browned on all sides.
Brats ready to go on the grill
Brat served on a crisp romaine leaf with leftover potato salad and grilled veggies
Hope you have fun this summer experimenting with grilled veggies and bean and veggie burgers and transforming traditional foods into plant strong dishes!
Remember to have fun with your food and enjoy!