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Vegan Friendly Grill

Honey Lime Grilled Cauliflower

What you need:

  • 2 large heads cauliflower, leaves removed and ends trimmed
  • 2 limes, zested and juiced
  • 2 cloves garlic, grated
  • 1/4 cup chopped fresh cilantro leaves
  • 1/4 cup olive oil
  • 2 tablespoons paprika
  • 1 tablespoon chipotle powder
  • 1 teaspoon honey
  • 1 teaspoon salt
  • Lime wedges, for serving

Trim the sides of the cauliflower heads and slice into 4-inch “steaks”. In a small bowl, combine the lime juice and olive oil then add the garlic and honey. In a separate bowl, combine the lime zest, paprika, chipotle and salt. Brush both side of the cauliflower heads with honey lime mixture then sprinkle with chipotle mixture. Cook on a pre-heated grill, covered, over medium high heat for 5 to 6 minutes per side or until cooked through. Sprinkle with cilantro and serve with lime wedges.

Avocado and Lettuce Caesar Salad Grill Style

What you need:

  • 1 avocado, pitted and quartered
  • 1 head Romaine lettuce, quartered lengthwise, leaving stems intact
  • 1 tablespoon grapeseed oil
  • Sea salt and black pepper to taste

For the dressing:

  • 1 clove garlic, smashed and peeled
  • 1/3 cup plus 2 tablespoons shelled hemp hearts
  • 1/4 cup water
  • 2 tablespoons lemon juice
  • 2 tablespoons nutritional yeast
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon sea salt
  • Ground black pepper to taste

Brush Romaine lettuce with grapeseed oil and season with salt and pepper. Cook lettuce and avocado on a pre-heated grill (avocado should be skin side down) over high heat for about 2 minutes per side. When ready, allow to cool on a plate. To prepare the dressing, combine the garlic, hemp hearts, water, lemon juice, yeast, apple cider vinegar, Dijon mustard, salt and pepper in a blender and pulse until smooth. Pour dressing over grilled avocado and lettuce to serve.