Hey again, lovely followers! I'm back again with another 3-in-one recipe video. If you remember from my Summer Bucket List, one of the items was to make a whole meal on the grill. Basically, I wanted to face my fears of starting up the big ole gas fire and get to cooking some roasted goodness. After playing around with some ingredients, these are the final recipes I settled on.
I hope you can enjoy these mushroom burgers, street corn nachos, and mini grilled peach crumbles. Take a look at the recipes and head over to my YouTube channel to find all the recipes in a snazzy little video.
appetizer - STREET CORN NACHOS
Ingredients
3 stalks corn (unhusked)
Vegan butter
12 corn tortillas, quartered
1/2 lime
2 tsp sea salt
Small can olives
Chopped jalapeños, deseeded
Smoked paprika
Vegan chipotle mayo
Directions
Soak corn in water for 10 minutes. Place directly on medium-high preheated grill. Cover and let cook for 8 minutes, flipping after 4 minutes. Set aside to cool and, when cool, fold back husks. Spread corn with butter and return back to the grill until roasted on all sides to liking.
Preheat oven to 375 degrees Fahrenheit. Spread cut tortillas on a baking tray and drizzle with lime juice. Sprinkle on sea salt. Place in preheated oven and cook approx. 10 minutes, flipping halfway through. Take out when crispy and golden,
Remove corn from stalk and sprinkle over chips. Top with olives, jalapeños, mayo and smoked paprika as desired.
main - PORTOBELLO MUSHROOM BURGERS
Ingredients
2 Portobello mushroom caps
2 Jumbo buns
1 Tbsp steak rub of choice
Vegan thousand island dressing
Vegan mayo
Lettuce
Tomato
Directions
Rinse caps and pat dry. Sprinkle with steak rub and massage gently. Spread vegan mayo or butter of choice on each of the buns. Place both buns and mushrooms on a medium-high preheated grill. Toast buns until lightly browned on both sides (approx. 4 mins, 2 on each side). Cook mushrooms until juicy (approx. 8 mins, 4 on each side). Assemble burgers and add dressing as sauce.
dessert - GRILLED PEACH CRUMBLE
Ingredients
Peaches
Dairy free vanilla ice cream
Oats
Dates
Shredded coconut
1 Tbsp Maple syrup OR agave nectar
Cinnamon
Directions
Blend one part dates, two parts oats in a blender until crumbly. Add maple syrup and shredded coconut to your liking. Final granola should be crumbly and slightly stick together. Place sliced peaches on a medium-high preheated grill. Cook until juices run (approx 7 minutes, flipping halfway). Top with ice cream, granola, and a sprinkle of cinnamon.
And thats it! As always, thanks for the read.
Much love,
Sydney
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