Until I read Grills Gone Vegan by Tamasin Noyes, I had never done much grilling and I still don't own a grill.
I didn't grow up in the back yard barbecue culture and I never got in the grilling groove. Until now!
To test this cookbook, I borrowed an electric grill from my friend Ajuwah, who participated enthusiastically in the grilling and eating.
Before Grills Gone Vegan, I had the idea that putting various foods on skewers was a big part of grilling, and of course, the inevitable charred burgers.
I was surprised to find Tamasin Noyes grilling almost everything but!
I found two recipes involving skewers, and two actual veggie burger recipes - Harissa Seitan Burgers, and Black Bean Burgers.
I am so obviously the ideal person to review a book on vegan grilling!
Fortunately Tamasin Noyes assumes that the reader is new to grilling plants. She clearly and completely explains all the basic things I needed to know about grilling equipment and techniques.
I felt confident that I could do this grilling thing.
I was pleasantly surprised to discover that you could grill almost any plant food, making it taste fantastic with little effort, and use those foods in many imaginative and delicious ways.
Since it's high corn season here in Iowa, and I'm extremely fond of black beans and avocado, I decided to grill corn, and use it in Tamasin's Avocado Corn Salad, which was fabulous!
For the same meal, we cut up a big zucchini from Ajuwah's garden, and grilled it, along with some tofu burgers. What a feast we had!
I also grilled Tasty Tofu Triangles from Grills Gone Vegan and they were yummy in flatbread sandwiches. Later on we used the left-over spicy marinade as a dipping sauce for garden rolls.
While reading and testing Grills Gone Vegan, I've discovered that everything tastes better grilled, and not only that, if you grill outdoors, you don't heat up your kitchen.
The only downside to Grills Gone Vegan - for gluten-free me - was the abundance of seitan recipes (made with wheat gluten).
The upside is that Tamasin tells how to make seitan cutlets from scratch, and use them in many tasty looking recipes. There are also plenty of tofu and tempeh recipes in this cookbook.
There are many other recipes in Grills Gone Vegan that I can make inside on the stove or in the oven, as well as on the grill: Italian Tempeh, and Porcini & Sausage Paella are two that I want to try.
Happily for me, right off my kitchen I have a covered porch which is ideal for grilling, and Ajuwah's grill is staying there for a while, so I can make more of these fantastic recipes.
I can't wait to try Creamy Cinnamon-Nutmeg Dip with Fruit Skewers - one of Tamasin's adventurous grilled desserts.
I loved the last chapter in Grills Gone Vegan: Lovely rubs, marinades and sauces or dressings - tasty and useful whether you're grilling or not, like Cashew Ranch Sauce, which can be used on pizza, as a dip or spread, or as a salad dressing.
I highly recommend Grills Gone Vegan by Tamasin Noyes for anyone from grilling novice to expert griller. You are in for a treat!