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    You are in: Home / Cookbooks / Dreamer's Grill
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    33 recipes in

    Dreamer's Grill

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    This is a very basic grilled tofu recipe that begs to be dressed up. You can add your favourite seasonings and serve with a mushroom gravy or a soy based dipping sauce such as teriyaki, barbeque or plum sauce. Don't skip the step of pressing out the excess moisture and use a vegetable grill rack so that the tofu doesn't break apart and drop into the fire. If you wish to marinade the tofu, omit the oi and soy and replace with your favourite marinade. Pour marinade over tofu and allow to lit for 30 minutes, then grill as directed. To make a Teriyaki tofu, omit soy sauce and oil, brush tofu with you favourite Teriyaki Marinade and Dipping Sauce, then grill as directed. This recipe is from Andrea Chesman's The Vegetarian Grill.

    Recipe #432822

    Grilled Provolone Cheese From LCBO Food & Drink Magazine Provoleta is a traditional Argentinian cheese. It has a texture that allows it to be barbecued. Using provolone gives the same taste but cannot be used on the barbecue and must be cooked in a nonstick pan instead. The weight of the cheese in the ingredients is an estimate. Try to get two 1/4" thick rounds of the cheese.

    Recipe #455519

    This dish is wonderful when garden tomatoes are at their peak. Use it as an accompaniment for fish or chicken. Adapted from recipe found in Canadian Living's Best Barbecue

    Recipe #454205

    Weight Watcher's New Complete Cookbook - 4 PointsPlus per serving Gremolata is an Italian condiment that usually consists of parsley, garlic, lemon zest and olive oil. It can be sprinkled on almost any meat, fish or poultry for a burst of flavor. Don't use the nutrition facts listed by this web site. It includes the chicken skin which you will be removing and discarding after cooking the chicken. If you leave the skin on the points plus value with be much higher.

    Recipe #454155

    From Chatelaine's Quickies. This is delicious spread on sausages and hot dogs and is very quick and easy to make. Try it on veggie burgers, too.

    Recipe #454119

    Delicious topping for burgers, grilled mushroom and baked potatoes Source: The Vegetarian Gourmet by Andrea Chessman

    Recipe #433233

    This recipe is in an old edition of Better Homes and Garden New Cook Book. DH loves shrimp. I'm posting this and intend on trying it in the near future.

    Recipe #381163

    The Seasoned Sailor and his Sassy's made port on Santorini. What a beautiful sight! We headed out to the countryside to find loads of fresh herbs. For that reason, we have created a sensational seafood rub using fresh herbs found seaside just at Sunset on Santorini. Try it on grilled veggies too!

    Recipe #427443

    From the LCBO's Food and Drink Magazine. The salty taste of the feta cheese in this Greek-inspired salad complements the sweetness of the cantaloupe. NOTE: Cooking time includes 4 hours marinating time.

    Recipe #425266

    In most Middle Eastern countries, kebabs are barbecued, but traditional Iraqi kebabs are made into patties and fried. The author of this recipe has tried them both fried and cooked in an oven, and prefers them baked. It also has an egg, which isn't traditional. Recipe found in Toronto Star website

    Recipe #424152

    Many years ago when I was part of a family with English heritage this is the way we grilled lamb chops. I've stumbled upon the basic recipe in Mark Bittman's How to Cook Everything but this also is the way I remember grilling it (except for the garlic). I had to acquire a taste for lamb but once I did I loved it. In this recipe I'm giving instructions for cooking to medium-rare.

    Recipe #423903

    Here it is only January and I'm thinking of summer. This is a recipe that I think would be enjoyed by the vegetarian and non veg. Source: Canadian Living's Best Barbecue

    Recipe #410405

    From Weight Watchers New Complete Cookbook. These burgers are lightened up by adding sauteed carrot, celery and mushrooms to the mix. You could also add other sauteed veggies such as chopped eggplant, shredded zucchini, drained chopped spinach, etc.

    Recipe #407523

    Would you like to make fresh bread but don't have time. This recipe doesn't require any kneading! It takes only 15 minutes to prepare for baking and then you'll use your large crock pot (I use a large oval 6 qt pot) so you don't even have to heat up your kitchen. I found this recipe on and think it's just fabulous. The dough is very soft so you may be tempted to add more flour but resist the urge. You're going to end up with a loaf that's coarser in texture than bread that has been kneaded before rising and baking. Made sure that the loaf pan or casserole dish is well oiled and that there is room for the bread to rise. Also, it's important that you refrain from opening the lid of the crock pot until at least 2 hours have passed. If you don't have a trivet that can be placed in the bottom of the crock pot you can crumple up some aluminum foil and place your loaf pan on that. As of July 16, 2010 I made a very minor change to the recipe. I've had no problems with it.

    Recipe #217686

    This recipe was found in The Colour Book of Cooking for Two by Sue Russell. I've made some small changes to the original recipe to suit my family's tastes. This loaf is ideal for a picnic and improves if made the day before.

    Recipe #423248

    From Inga Norberg's Good Food From Sweden and found in The Good Cook Salads. This salad is very quick to put together if your potatoes and beets are already cooked.

    Recipe #425263

    This is a wonderful fresh salad dressing and marinade. The use of the herbs helps the marinade 'cling' to the vegetables making it ideal for grilled veggies. The recipe makes enough marinade or dressing for 1 to 1 1/2 lbs of vegetables. This is another recipe from Andrea Chesman's The Vegetarian Grill, a cookbook I can't recommend highly enough.

    Recipe #432824

    Here's a wonderful and versatile hors d'oeuvres that's prepared on the grill. The mushrooms can be partly grilled and stuffed ahead of time. Simply grill to finishe cooking and heat through just before serving. Recipe found in Andrea Chesman's The Vegetarian Grill.

    Recipe #432473

    Great little snack made on the grill. Here you have it: a hot summer day, cold beer or wine, aroma of the rest of your dinner cooking on the grill. Source: The Vegetarian Grill by Andrea Chesman

    Recipe #432481

    This bread recipe gets baked in your slow cooker. No heating up the kitchen with your oven! The recipe comes from Salton Multipot Slow Cooker and was found on I've made this once so far. For my first time I omitted the herbs and substituted a cup of whole wheat flour for 1 cup of the all-purpose flour. I used the full 3 hours to "bake" it as the crock pot I used is an older one which seems to cook at a lower temperature than the newer crock pots. The top of the bread remains soft but the sides become crusty. Step 1 should read "without the crock" not with the crock. I've tried submitting a correction for this mistake.

    Recipe #432478

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