Here Are Some Useful Techniques To Make Your Vegetables Smell And Taste Meat-Like
Nowadays, nice weather we’re having all around and it’s the season for barbecues, and your neighbors might be giving off a smell of the grilled meat aroma might be spreading over your neighborhood, yet not for us, vegetarians. Being a non-meat eater obviously, doesn’t mean you are obliged to miss the smell and taste of barbecue in these very beginning of summer days, not at all!
There are some significant ways to enhance your veggies’ taste which will make even your carnivore neighbor envy you and beg to learn how you do it.
Handle Them Like Meat
Basic secret to having a taste of awesome vegetables is to handle them like meat, even though some committed vegetarian are against this idea. As you can admit as well, meat has been the priority for humans diet, but now we are changing this state of affairs.
I got this useful technique thanks to treehugger and here is the way shortly;
Dry-rub with spices:
Vegetables can handle strong, assertive spices. Mix up a harissa spice mix, use some za’atar, grab a barbecue powder, and rub it into whole heirloom carrots, cauliflower chunks, slabs of zucchini, and mushrooms.
Vegetables absorb flavors beautifully. If marinated ahead of time, you’ll have no work to prepare them for the table post-cooking. Leaving them a two-hour marinade in spices, lemon, and coriander, followed by a hot sear in the oven and is, without a doubt, one of the most amazing things I’ve ever eaten.
Not a technique that one usually associates with vegetables, brining can soften the tough center of vegetables that may ordinarily take too long to cook on the grill, such as radishes, beets, cabbage, and carrots. A brine of rice vinegar, sugar, salt, and aromatics infuses veg with character while jump-starting the cooking process.
Grill or smoke:
Grill your vegetables indirectly at low heat over charcoal and wood chips for a glorious smoky flavor. Potatoes, celery root, broccoli, fennel, and carrots are especially good for this. A halved head of Romaine is particularly delectable on the grill, served as a Caesar salad afterward. If pressed for time, forego the woodchips and grill as usual with plenty of olive oil and salt.
Eat plain, sandwiched between soft bread, or turn into a salad by chopping and drizzling with balsamic and more olive oil. A handful of feta and nuts takes it to the next level.