4

Vegetarian Grilling Options for Fourth of July (Recipes)

^
Keep New Times Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Miami and help keep the future of New Times free.

Summer holidays beget booze, beach time and grilling. Lots and lots of grilling. But when the sausage, steak and ribs hit the heat, what's a vegetarian to do? After all, Boca burgers get old after a while.

So for our herbivorous friends, we spoke to Jordan Wolfe, healthy eating and green mission specialist at Whole Foods South Beach, for some suggestions. He offered up a whole host of healthy options for the upcoming holiday -- all of which are a lot more interesting than your standard portobello mushroom or zucchini. Check out his recipes after the jump.

See also: Seven Super Cheap, Healthy Vegan Foods

According to Jordan, "These plant-strong recipes were inspired by the warm summer breeze and the open grill heat."

Grilled Bok Choy with Ginger Miso Tahini

Ginger Miso Tahini Recipe:

¼ cup water

1 tablespoon mellow (light) miso

1/3 cup tahini

1 tsp finely chopped ginger, or more to taste

1 teaspoon orange zest

1 teaspoon lemon juice

Whisk together in a bowl and serve.

Grilling Instructions:

Pre-heat grill. Slice bok choy in half and over a medium flame, place cut-side down on a covered grill. Cook 3-4 minutes or until the leaves are crisp and the stalks show grill marks. Remove from heat and drizzle with ginger miso tahini.

Grilled Peaches with Ice Cash Cream

Ice Cash Cream Recipe:

¾ cup raw cashews

3 Tbsp rolled oats

1 cup pitted dates

1 vanilla bean

½ cup water

In a high-powered blender, blend until smooth. Then add:

40oz ice cubes and blend again until smooth.

Grilling Instructions:

Pre-heat grill. Slice peaches in half & remove pit. On a medium flame, place cut-side down and grill until grill marks show. Remove from heat, cut into pieces, and serve with crushed pecans and homemade ice cash cream.

Grilled Fiesta Bananas with Cacao Chipotle Sauce

Cacao Chipotle Sauce Recipe:

12 oz. Maple Syrup

¼ Cup Raw Coconut Butter(different than coconut oil) ½ cup Raw Cacao Powder

1 tsp Chipotle Powder

¼ tsp sea salt

Blend until smooth.

Grilling Instructions:

Slice a yellow banana lengthwise down the middle and place, in their skins, over a medium grill flame. Grill for 2 minutes or until grill marks show. Flip bananas over and grill skin-side down for 5 minutes or until peels start to fall away from the fruit. Remove from grill with tongs, separate skins, and cut into pieces. Serve with cacao chipotle sauce.

Grilled Cabbage and Healthy Honey Mustard

Healthy Honey Mustard Recipe

1 cup raw cashews

1.5 cups 365 Brand apple juice

1 lemon-cut away from peel but leave seeds

4 oz yellow mustard

4 oz raw honey

1 large clove garlic

Sea salt to taste

Red pepper(optional)

In a high-powered blender or food processor, blend until smooth.

Grilling instructions:

Cut head of cabbage into 8 wedges and wrap in foil. Over a medium grill flame, close the lid and cook for 20 minutes or until tender. Remove from heat, allow to cool a bit, chop and serve with fresh shredded carrots and healthy honey mustard dressing.

Follow Short Order on Facebook, on Twitter @Short_Order, and Instagram @ShortOrder.

Keep Miami New Times Free... Since we started Miami New Times, it has been defined as the free, independent voice of Miami, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Miami with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.

 

Join the New Times community and help support independent local journalism in Miami.

 

Join the New Times community and help support independent local journalism in Miami.