The Meatwave: Barbecue & Grilling Recipes, Reviews, Tips, and Tricks

Vegetarian

Thu May 10, 2018

Grilled Bok Choy with Ginger-garlic Dressing

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Grilled Bok Choy with Ginger-garlic Dressing

When you discover something simple and delicious, it can be hard not to over do it. I kind of feel I've gone in that direction with grilled cabbage, which I've featured with three different dressings so far. It's difficult not to be repetitive though when just a few modifications can output something both different and equally delicious. I feel I'm going to end up taking the same route with bok choy, which really isn't much different than my cabbage recipes—a leafy green grilled and finished with a dressing. I do think bok choy opens up a door for different flavor pairings though, and the ginger-garlic dressing I used on this one was totally worth documenting and sharing.

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Thu Apr 5, 2018

Spicy Grilled Brussels Sprouts and Broccoli

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Spicy Grilled Brussels Sprouts and Broccoli

Each Thanksgiving I like to keep the menu mostly the same, but change up a couple things so the meal always feels comforting while also leaving some room for creativity and anticipation for the new. This past year I decided it was the green vegetable's turn to make the switch from my standard green bean casserole to something different. Not quite sure what to make, I asked my sister, who said both her and my Dad were quite fond of both brussels sprout and broccoli. I wasn't a hundred percent clear if those were meant to be considered separately, but I decided to do a combo of both hearty veggies that have similar roasting times, and paired them with a Spanish chorizo that I was hoping would add some heat along with its meatiness. I got the later out of the sausage, but no real spice, which left the side lacking in my opinion, so I decided to give spicy roasted brussels and broccoli another shot, and this time I ended up with what I was previously hoping for.

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Thu Mar 15, 2018

Grilled Asparagus with Lemon and Parmesan

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Grilled Asparagus with Parmesan

I like to schedule my posts a couple months in advance, and back in January I thought by mid-March things would be warming up (at least here in Durham), I'd be feeling the desire to switch from orange to green veggies, and asparagus season would not be long off. As I'm sitting down to actually write the post a couple days before it goes live, I'm both watching a winter storm unfold outside of my window and will soon be venturing to the kitchen to cook burgers and roasted carrots for dinner—not quite the picture of a coming spring I imagined a couple months ago. So this post is more aspirational than realistic, but when that fresh, inexpensive asparagus starts to hit the markets soon, at least you'll be armed with this recipe to do it up right.

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Thu Mar 1, 2018

Grilled Eggplant Parmesan

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Grilled Eggplant Parmesan

I've always been an all things parm lover, but then again, who isn't? Bread and fried something, top it with marinara and cheese, and cook until hot and melty...what's not to love? My lifelong go-to has been chicken parm (aka: chicky chicky parm parm) but I've been drawn more and more to eggplant parm in recent years. The reasons being are that eggplant makes a gut busting dish just slightly lighter, the somewhat flavorless fruit lets the sauce and cheese shine even more, and that creamy eggplant texture is really just fantastic. So when I had an Italian-themed Meatwave happening and was looking for dishes that could easily feed a crowd, eggplant parm was top of mind, and the results didn't disappoint.

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Thu Feb 22, 2018

Char Siu Tofu Buns

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Char Siu Tofu Buns

I was pretty excited for the char siu pork belly buns I decided to make at a Meatwave this past season, but felt a little bad that the item I was looking forward to the most couldn't be enjoyed by about a third of my guests since they were vegetarians. Not wanting to leave anyone out of a centerpiece dish for the day, I decided to make the exact same buns, expect sub out the slow smoked char siu pork belly in exchange for marinated and grilled char siu tofu, and while on the surface the recipes are fairly similar, the final outcome of the vegetarian option was pretty different and unique.

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