Everand Logo

Welcome to Everand!

  • Discover millions of ebooks, audiobooks, and so much more with a free trial

    Only $11.99/month after trial. Cancel anytime.

    Vegetable Grilling Your Own Way
    Vegetable Grilling Your Own Way
    Vegetable Grilling Your Own Way
    Ebook103 pages1 hour

    Vegetable Grilling Your Own Way

    By P. Venkataraman

    ()

    Read preview

    About this ebook

    Vegetarianism is on the rise and that is a good thing in several ways. Preparing vegetable dishes, that is not a salad, or eaten raw, or tossed on the grill as an afterthought, is a challenge because it is a new experience for most of us. Enjoying the vegetable itself for its flavor and taste is impossible since vegetables are mainly used as a resource for transferring copious amounts of sauce, or melted cheese, or mayo. Learning from the cookbooks or the cooking shows on how to prepare vegetables in intimidating since there is so much preparation and dressing involved.
    “Vegetarian Grilling your Own Way” is written to make creating and serving vegetable dishes a piece of cake. Why? It shows you what you can do with a few simple steps with the indoor grill. It shows all the steps, which are usually a few. It encourages you to discount the recipes once you gain some experience with the process and the handling of the grill. It empowers you to be creative and customize the food to what you and your family likes to eat. The book leads you on an exciting journey to create and eat awesome vegetarian food every day. It is really about tasteful, flavorful, fashionable, healthy, contemporary cuisine made possible by the now ubiquitous indoor grill.
    Naturally, you will be eating more vegetables and will be preparing them with almost no calories from oil. You will also use vegetables that you normally do not buy, and if you choose, use spices you may have not have heard off. You will use fresh herbs and mostly fresh ingredients. The dishes will be easy to make and there are no mistakes to make. I say all of this confidence, because like you, the author is just a home cook and an experimenter.
    Here’s to eating well differently.

    LanguageEnglish
    PublisherP. Venkataraman
    Release dateFeb 9, 2014
    ISBN9780988881112
    Vegetable Grilling Your Own Way
    Author

    P. Venkataraman

    P. Venkataraman graduated a long time ago from the Indian Institute of Technology at Kanpur in India. So long ago that he is eligible to forget the year, which was 1974 as reminded often by his friends. He worked for several years at the Hindustan Aeronautics Limited in the Helicopter Division. He decided to become an academic and continued graduate studies at Rice University and obtained his PhD in 1984.Since then he has been at the Rochester Institute of Technology in the department of mechanical engineering, insisting his students use MATLAB, whatever the course maybe.His current interests include optimization, Bezier curves, Carnatic music, and mathematics inspired digital design.He is also a committed family cook who has a shared responsibly for keeping the Venkataraman family fed. Cooking was an important pastime and provided stress relief. He is an eggetarian and an experimental cook and prefers to use mostly fresh ingredients. While this book is about using the indoor grill for easy vegetarian dishes with a slight Indian influence, the author delights in fusing Indian, Italian, Latin, American and Chinese vegetarian recipes. You should find some of his efforts soon on Facebook and Pinterest.You can learn more by visiting his site at: http://drpvenkat.wordpress.com/

    Related to Vegetable Grilling Your Own Way

    Related ebooks

    Cooking, Food & Wine For You

    View More
    View More

    Related podcast episodes

    Related articles

    • Article

      Veg Clout

      Aug 26, 2019

      Veg Clout
      7 min read

    • Article

      VeganLife meets… Niki Webster

      Dec 30, 2021

      VeganLife meets… Niki Webster
      4 min read

    • Article

      Plant A Seed

      Dec 23, 2021

      Plant A Seed
      2 min read

    • Article

      Top 5 Vegan Cooking Tips

      Dec 30, 2021

      Top 5 Vegan Cooking Tips
      2 min read

    • Article

      FOR THE Love Of Food

      May 6, 2023

      FOR THE Love Of Food
      13 min read

    • Article

      Crap-free Cooking For Kids

      Mar 4, 2020

      Crap-free Cooking For Kids
      7 min read

    • Article

      Take It Slow

      Aug 31, 2020

      Take It Slow
      5 min read

    • Article

      An Ayurvedic Awakening

      Jun 1, 2023

      An Ayurvedic Awakening
      6 min read

    • Article

      Vegan Revolution

      Aug 16, 2021

      Despite the well-known benefits for both our health and the environment of meat-free eating, more than 8.2 million Britons don’t know what a vegan meal is, and almost half of us never or very rarely eat a plant-based meal (according to recent YouGov

      4 min read

    • Article

      VeganLife meets… Brett Cobley

      Feb 26, 2021

      VeganLife meets… Brett Cobley
      4 min read

    • Article

      Easy As Pie

      May 24, 2023

      Easy As Pie
      4 min read

    • Article

      Personal Favourite

      Sep 12, 2018

      Personal Favourite
      2 min read

    • Article

      Green Goodness

      Oct 9, 2019

      Green Goodness
      1 min read

    • Article

      Easy Nutrition Hacks For A Busy Home And Business

      Oct 4, 2021

      Following this past crazy seventeen months, each working parent will tell you what a juggling work, home and school life has been. We’ve all been on a roller coaster with the pandemic and have been affected in some shape or form. Eating well for bett

      6 min read

    • Article

      Veggie Tales

      Oct 13, 2019

      Why do you believe a plant-based approach to food is important? Whether we’re vegetarian, vegan or omnivorous, like I am, there’s no doubt that eating more vegetables would do all of us good. Veggies are the one food source you can’t eat too much of

      4 min read

    • Article

      Fresh Take

      Mar 29, 2022

      Fresh Take
      5 min read

    • Article

      Vegan Survival Kit

      Jun 21, 2023

      Vegan Survival Kit
      5 min read

    • Article

      From the EDITOR

      Jun 15, 2022

      From the EDITOR
      2 min read

    • Article

      Update

      Dec 31, 2020

      Update
      3 min read

    • Article

      Recipe: Healthy Frittata With No Recipe At All

      Jun 5, 2016

      — Ah, the beloved recipe… Countless books, television shows, blogs (including mine), magazine articles and apps either sell, promote or share them for others to create and enjoy food. Many believe that without a recipe, you can’t make great food. But

      2 min read

    Related categories

    Reviews for Vegetable Grilling Your Own Way

    0 ratings

    0 ratings0 reviews

    What did you think?

    Tap to rate

    Review must be at least 10 words

      Book preview

      Vegetable Grilling Your Own Way - P. Venkataraman

      Vegetarian Grilling Your Own Way

      P. Venkataraman

      First Edition

      Copyright © 2014. All rights reserved

      ISBN:978-0-9888811-1-2

      Published by For Five Cups of Coffee

      Smashwords Edition

      Smashwords Edition, License Notes

      This eBook is licensed for your personal enjoyment only. This eBook may not be re-sold or given away to other people. If you would like to share this book with another person, please purchase an additional copy for each recipient. If you’re reading this book and did not purchase it, or it was not purchased for your use only, then please return to your favorite eBook retailer and purchase your own copy. Thank you for respecting the hard work of this author.

      Acknowledgements

      I salute my family for patiently enduring my cooking experiments and attempts in creativity. They were probably betting on the rewards. Mostly it always worked out. I should probably include many friends and their family who were also unknowingly exposed to such efforts. There was never a complaint and they seemed to enjoy the results.

      My special thanks to my son, Vinayak, who is turning out to be a committed cook and experimenter, for editing the book and helping me with its circulation.

      Table of Contents

      Preface

      Chapter 1: A Word to the Wise

      Chapter 2: Just Plain Veggies

      Chapter 3: Grilled and Finished on the Stove

      Chapter4: Grilled Sandwiches

      Chapter 5: Grilled Medley

      Chapter 6: Egg Dishes

      Chapter 7: Experiments in Stuffed Grilling

      Preface

      I have been cooking for the past 30 years mostly for the family or for a small circle of friends. Cooking has been a way for me to relax and unwind. Cooking took up time, and if I weren’t cooking, I’d be doing something professional and becoming more stressed.

      I grew up a vegetarian and became an eggetarian (ovo-vegetarian) in college, and remain so today. The phenomenal number of vegetarian dishes from the Indian cuisine banished any second thoughts about remaining vegetarian. That, and the fact that I was willing to make my own food, made up for the nonexistent and humdrum choices for vegetarians in most restaurants. Salads can only go so far.

      This book is not about Indian food. It is about an exciting way to create and eat awesome vegetarian/eggetarian food every day, which is recommended by doctors, scientists, and others concerned about the obesity epidemic, now prevalent in all nations.

      While the food presented in this book is hearty and healthy, this book is not about losing weight. It is really about tasteful, flavorful, fashionable, healthy, contemporary cuisine made possible by the now ubiquitous indoor grills. You must be thinking this cannot be right. Grill and vegetarian food! Dishes you can make very easily and every day!

      Vegans! This book is for you too. You can just substitute out the cheese, the egg, and anything you dislike. The vegetables will taste just as great.

      Those of you who have not developed affinity for fresh vegetables should relax. The book will show you that it is not only simple, but will also make you creative. You will be making the dishes the way you like. You will use mostly fresh ingredients. Stovetop use is minimal and whatever oil you need is through a near zero-calorie spray can. Honestly! Imagine then if you were to use these recipes to accompany the normal serving of the meat dishes that you adore. You will get everybody off your back.

      We will start with an illustration. Say you picked up a zucchini, some button mushrooms, and a red sweet pepper. You slice the zucchini and the pepper while leaving the mushroom whole, place them in the grill, spray some oil, sprinkle salt and pepper to taste, and within about 5 minutes you have a great grilled vegetable dish that taste incredible. You could also finish by squeezing some lime and sprinkle some herbs. I guarantee you that you will not just eat a single piece, even if you are not a fan of vegetables.

      This is accomplished through an indoor grill, where the hot plates are in contact on the top and the bottom of the vegetables, thereby steaming them in their own juices. The one I used is shown below. It shows the closed grill, the open grill with the Teflon coated plates, and with the vegetables placed in it. You cook with the grill closed. I use a George Foreman grill, but you should be able to do the same with similar grills.

      The grilled vegetables up close look more appetizing. You can do the same to potatoes, squashes, cabbages, and any other vegetables that is a little firm. The best ones are grilled Brussels sprouts, cut in half, and eggplants sliced thin, particularly the Asian variety. You should agree that vegetables cooked this way are easy!

      Here is my story. Picking up the grill was an accident. The bountiful zucchini crop several summers ago demanded rescue from boring and predictable handling. I was constantly seeing the George Foreman grill on TV without being seriously impressed, as it was usually associated with burgers and steak. But then, one day, at the grocery store, there it was - a personal Foreman grill at a price that demanded a second look. I had come to expect, that if there is anything neat and quick that the zucchini can be subject to- and still be eaten –it is grilling. Though I had not grilled before, I made the investment.

      The first time I sliced the

      Enjoying the preview?
      Page 1 of 1