Are you invited or organizing a barbecue and are afraid of an overdose of meat? It’s the same every time, everyone brings back skewers and grilled meats in astronomical quantities, so much so that you often find yourself with a lean lettuce leaf sandwiched between a merguez sausage and a chibulata… staying a little hungry. What if you highlighted summer fruits and vegetables with 100% vegan recipes? This is exactly the bet Alexandre Horson, the multi-time French barbecue champion, has taken with the label tomorrow earth To bring our producers’ fruits and vegetables back to the heart of French tradition. The guide with these four succulent recipes for cooking on the grill.
Before you get started, you’ll first need to get quality fruits and vegetables and an electric or gas grill. Once you wash your fruits and vegetables, start lighting the grill. If you are using a charcoal grill, Don’t try to fill it with coal.Alexander Horson, who continues, warns us: “The most important thing for successful recipes on the grill is Grill temperature control So cook the food.. You have been warned!
For this you will need Create two distinct cooking zones In your barbecue: one with hot coals, one without coals, so that you can cook vegetables at a temperature between 180°C and 200°C while taking advantage of the heat from the nearby coals where you will grill the meat at 250°C. And for good reason, “If you put your fruits and vegetables on top of the coals, they risk getting burned.”Alexander alerts. Finally, this coal-free zone has another key advantage: it allows you to keep your meat warm once it’s cooked. Once done, you can Unleash your inspiration : vegan filet, tagliatelle peppers, smoked eggplant caviar, ratatouille en papilot, lasagna…or take some ideas from our selection of vegan grill recipes highlighting fruits and vegetables from Demain la Terre producers.
Melon and Melon on the Barbecue by Alexander Horson
- A few slices of watermelon and watermelon
- olive oil
- Lemon juice
- Sichuan pepper
- Red pepper
- Feta or scamorza
Prepare : Cut the watermelon in half. Remove the seeds and then cut the halves into slices of the size of your choice. Season them with a drizzle of olive oil and a little lemon juice and honey. Sprinkle everything with Sichuan pepper and chopped fresh mint. Then grill them on the grill for 5 minutes. Add some fresh mint again and enjoy!
You can also adapt the recipe with sliced watermelon, a sprinkle of paprika, and a pinch of thyme. Once it’s grabbed, all you have to do is put it on a plate and crumble a little feta or scarmosa cheese to complete the recipe. Surprise, isn’t it?
LOU Italian Stuffed Portobellos
- 8 portobellos (mushroom)
- cherry tomatoes
- Garlic, parsley, basil
- Parmesan, buffalo mozzarella
- balsamic vinegar
- salt pepper
Prepare : Heat Portobellos in a buttered skillet for 2 minutes. Add a little balsamic vinegar to dissolve it. Cut the cherry tomatoes in half and the mozzarella into pieces. In each portobello, put a few cherry tomatoes and a little mozzarella. Season everything with salt, pepper, garlic and basil to your liking. Sprinkle portobello with Parmesan. Gently place the Portobellos on the grill to finish cooking. Before serving, feel free to chop some fresh parsley leaves. And for even more indulgence, you can also add zucchini, peppers, and raw pork to your preparation. Bon appetite !
Alexander Herson Roasted Eggplant Caviar
- 4 eggplant
- olive oil
- Garlic, fleur de sel
Prepare : Cut the eggplant lengthwise before slicing the meat with the tip of a knife. Season with a little salt and a drizzle of olive oil. Add garlic, mint and pine nuts. Put everything on the grill and cook covered for 35 minutes at 180 ° C. Once the eggplant is cooked, combine the meat in a small salad bowl. Adjust the seasonings and mash with a fork to get a spreadable consistency. Meanwhile, you can toast a few slices of bread on the grill. All you have to do is make some toast with some smoked eggplant caviar!
Finally, to finish off the sweet note, cook a few yellow peaches well on the grill, replacing the pit with marshmallows. Then, all you have to do is crumble the Britton shortbread cake and finish it with a choli from Fruits Rouges & Co. , which offers three delicious Demain la Terre colas: peach/apricot, strawberry and blueberry/black currant! If you are an experienced cook, why not try making a mirabelle plum soufflé? It will surely impress more than one guest! For Alexander, one thing is for sure: “From the moment you master your produce, you can do amazing things on the barbecue”. And for those who live in an apartment, know that all the recipes that have been suggested to you are also achievable.
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