Perfect Wine Pairings for Vegetarian Grilling Season
This summer, we’re eating more healthfully, and for many of us, that involves adding more vegetables. We’ve collected 3 vegetarian recipes to get us through the summer grilling season. Better yet, they’re paired with delicious wines, perfect for summer.
Vegan Pasta Salad Paired with Girl & Dragon Pinot Grigio
This vegan pasta salad recipe inspired by a recipe from Minimalist Baker (you can buy their cookbook here!) creates its vegan creaminess from a dressing made of silken Tofu instead of egg-laden mayonnaise. We found that a little extra salt makes it all the more tasty.
- 16 ounces small pasta shapes like bow ties, shells, elbows or Rotini
- 1 red pepper, diced
- 1 cup celery, diced
- 1/2 cup diced red onion
- 1 cup silken tofu
- 4-5 Tbsp fresh dill
- 3-4 Tbsp agave nectar or cane sugar (or honey if not vegan)
- 1 tsp garlic salt
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 Tbsp white wine vinegar
- 2 Tbsp olive oil
- 1 Tbsp dijon mustard
Cook the pasta noodles according to package instructions, drain, rinse with cool water and set aside.
Chop red pepper, celery and onion. Set aside.
Make the dressing by adding silken tofu, dill, salt, pepper garlic salt, agave nectar (or sugar or honey), vinegar, olive oil, and mustard to a blender. Blend until well combined. If it’s not blending properly, feel free to add water one tablespoon at a time until it becomes creamy.
Taste the dressing – adjust seasonings as needed. We added more salt and mustard.
Mix the noodles, veggies and dressing in a large bowl. Chill in the refrigerator. This pasta salad becomes even more delicious the longer it chills. Serve with Girl & Dragon Pinot Grigio.
Olé Olathe Grilled Corn Paired with Butter Bomb Chardonnay
- 4 ears olathe corn, shucked, and silks removed
- 1/3 cup olive oil mayonnaise
- 1/4 cup flat leaf parsley, chopped
- freshly ground black pepper
- 1 cup parmesan cheese, grated
- 1 lime, juiced
- cayenne pepper
- 2 limes, cut into wedges
Grill the corn on a hot grill, turning to cook evenly. Meanwhile, mix together mayonnaise, parsley and pepper. When corn is done, smear ears with mayonnaise-parsley mixture. Sprinkle with Parmesan and finish with a squeeze of lime, and pinch of cayenne pepper.
Sugar Snap Pea and Carrot Soba Noodles paired with Middle Sister Sweet and Sassy Moscato
When you’re in the mood for a vegetarian summer grilling side that’s a little spicy with hints of chili and ginger, our Middle Sister Sweet & Sassy Moscato is the perfect pairing.
- 6 ounces dried soba noodles
- 2 cups (one package) shelled, organic edamame, thawed
- 3 cups sugar snap peas
- 4 medium-sized carrots, peeled and julienned
- ½ cup chopped fresh cilantro
- ¼ cup sesame seeds, toasted
- ¼ cup soy sauce
- ¼ cup peanut oil or olive oil
- 1 small lime, juiced
- 1 tablespoon toasted sesame oil
- 1 tablespoon honey or agave nectar
- 1 tablespoon white miso
- 2 teaspoons freshly grated ginger
- 1 teaspoon chili garlic sauce or sriracha
Bring one pots of water to a boil. While you’re waiting for that to happen, toast the sesame seeds, chop the veggies and make the dressing. Add the sesame seeds to a small pan heated over medium-low heat until they’re lightly browned (3-4 minutes). Set the sesame seeds aside.
Slice the sugar snap peas lengthwise. Julienne the carrots into long thin trips or peel them with a veggie peeler.
Whisk together the sesame ginger ingredients in a small bowl until all are blended, then set aside.
Once you’ve boiled water in one pot, cook the soba noodles for about 5 minutes. Then drain and rinse under cool water. Mix together the soba noodles, edamame, snap peas and carrots in a large serving bowl. Pour in the dressing and toss with salad servers. Toss in the chopped cilantro and toasted sesame seeds. It’s spicy and perfect with Middle Sister Sweet & Sassy Moscato.