Vegetables

Planked Goat Cheese-Stuffed Cherry Peppers

By Martine PierhagenCedar Plank Recipes, Cheese, Fruit, Vegetables

Goat cheese-stuffed mini peppers are such an easy, delicious, vegetarian party appetiser idea that your guests will love!

Roasting them on a gourmet grilling plank makes them soft, warm, and really brings out the sweetness of the peppers.

It’s delicious!

You’ll need:

5 ounces spreadable goat cheese
2 tablespoons finely chopped chives, divided
1 tablespoon finely chopped parsley
A jar of mini pepper or Peppadews, drained
1 tablespoon extra-virgin olive oil
1 small natural wood grilling plank, soaked in water for at least an hour. We recommend Cherry wood for this recipe.

Step 1:

In a small bowl, mix goat cheese, 1 1/2 tablespoons chives, and parsley.

Step 2:

Transfer mixture to a pipping bag. Pipe the goat cheese mix into the peppers, then place them onto the Cherry wood plank and drizzle with extra-virgin olive oil.

Step 3:

Place the planks with the stuffed peppers on the cool side of grill, cover, and cook until they start to brown in spots, about 15-25 minutes.

Step 4:

Remove form grill, sprinkle with remaining 1/2 tablespoon chives, and serve.

June 24, 2024

Tofu with Cherry Salsa on a Cedar Plank

By Martine PierhagenCedar Plank Recipes, Fruit, Vegetables

Grilling tofu on a Cedar plank is a great idea! Not only prevents it from sticking to the grill, which would be a clean-up nightmare, but it also gives the tofu some texture and fantastic flavour. The plank gives the tofu a hint of wood, which is delicious.

This is also a much gentler of a cooking method than putting the tofu right on the grill. It ensures that the tofu gets cooked nice and evenly.

A marinate is a must, as it infuses the tofu with flavour. Brush some of the marinade over the tofu while cooking and you’ll get an even better flavour punch!

All sorts of sweet fruit salsas are delicious on top of these grilled tofu slabs, but for this recipe we’ve chosen a nice cherry salsa because it makes us feel all summery!

You’ll need:

4 tablespoons low sodium soy sauce
1 tablespoon maple syrup
1 tablespoon lime juice
1 tablespoon olive oil
1 teaspoon paprika
1 garlic clove minced
A standard package of extra firm tofu drained and pressed at least 20 minutes.

For the cherry salsa:

2 cups fresh cherries, pitted and coarsely chopped
2 tablespoons lime juice
⅓ cup chopped red onion
1 jalapeño pepper seeded and minced
¼ cup chopped fresh coriander
Salt to taste

Step 1:

Fill a large shallow dish with water and place the cedar plank in to soak. Let the gourmet grilling plank soak for 1 to 2 hours.

Step 2:

While the plank soaks, marinate the tofu. Stir the soy sauce, maple syrup, lime juice, olive oil, paprika, and garlic together in a shallow dish. Cut the tofu in half, width wise, then cut each half in half, thickness-wise, so you have 4 rectangular slabs.

Place the tofu slabs into the dish with the soy sauce mixture and allow to marinate while the planks soak, spooning some of the marinade over the tofu every so often.

Step 3:

Heat your outdoor or indoor grill to medium-high and place the plank directly on the grill to preheat. Allow the plank to heat up for a minute or two, then use tongs to arrange the tofu slabs on the plank. Cover and grill for about 20 to 25 minutes, lifting the lid to brush the tofu with excess marinade once or twice during cooking. The tofu should be browned all around with dark edges when it’s finished cooking.

While the tofu cooks, stir all ingredients for the cherry salsa together in a medium bowl. Divide the tofu onto plates, spoon the cherry salsa over the top, serve and enjoy!

June 24, 2024

Grilling Wrap Lemon & Herb Green Beans

By adminCedar Wrap Recipes, Vegetables

Side dishes sometimes become somewhat of an afterthought, but it doesn’t have to be that way. Seasoned green beans make a great side dish for almost any main course, and wrapped in Cedar Wood grilling wraps, they are so fast and simple to prepare. It’s surprisingly bright and flavourful, and also vegan and gluten-free.

Cedar Wrap Lemon & Herb Green Beans – serves 2-4

You’ll need:

Cedar Wood Grilling Wraps
Green Beans
Olive Oil
Fresh Mixed herbs, chopped (parsley, sage, oregano, basil)
Lemon zest
Salt
Pepper

Step 1:
Par cook the green beans in a pot of boiling water or steam them until just underdone. They should be vibrant green and still a little crisp.

Step 2:
Soak the grilling wraps for about 10 minutes.

Step 3:
Place green beans in the wrap, parallel with the grain of the wood.

Step 4:
Drizzle with olive oil, season with salt and pepper, sprinkle with herbs and lemon zest.

Step 5:
Roll the wrap around the green beans, secure with twine and grill until done, about 10 minutes.

If you are motivated by a desire to eat more fresh, seasonal produce, you simply can’t go wrong with this one. The magic of this recipe is that it only requires a handful of ingredients, and you probably already have most of them on hand. Whether you are grilling up some meat or poaching a simple fish fillet, this is a great pick for whatever you want to pair it with.

December 13, 2021

Asparagus with Carrots Smoked in a Natural Wood Wrap

By adminCedar Wrap Recipes, Vegetables

Don’t you love that time when asparagus are in season? Here’s a quick and healthy side dish you can make with cedar wood grilling wraps that is simple to prepare on a weekday for dinner or a fancy option when you have company. Either way, you’ll love how easy it is to prepare and above all, how delicious it is!

Asparagus with Carrots in cedar wood wraps – serves 2

You’ll need:

2 grilling wraps with string
2 tsp of finely grated fresh ginger
1 garlic clove
1 tsp Dijon mustard
1 tsp soy sauce
1 tsp extra-virgin olive oil
1/2 tsp finely grated orange zest
10 spears fresh asparagus
1 large carrot
2 small sprigs of fresh thyme
2 tbsp chopped onion

Step 1:
Pre-soak the cedar wood wraps in water for at least 10 minutes. Weigh them down with something to be sure they’re fully covered by the water. Preheat the grill on medium.

Step 2:
Grate the ginger for about 2 teaspoons and mince the garlic clove. Mix it together in a shallow dish along with the mustard, soy sauce, oil, and orange zest.

Step 3:
Snap the asparagus spears to the length of the wraps. Slice the carrots lengthwise to two or more slabs ¼” (6 mm) thick.

Step 4:
Open the wraps on your work surface so that the grain runs side-to-side. Add the carrots to the dish, turning to coat. Lay them in the middle of the wraps, parallel to the grain. Lay a sprig of thyme on top of the carrots.

Step 5:
Repeat the coating process with the asparagus, piling the spears on top of the carrots and thyme. Scoop up any bits left on the dish and add them to the pile. Sprinkle the onions over. Fold up first one edge of the wrap and then tightly fold the other over it. Secure it with the string.

Step 6:
Have a spray bottle of water handy take care of things in case the wraps ignite. Lay the packets on the preheated grill and close the lid. Cook for 5 minutes or until done.

It’s been said that asparagus a “wine-challenged” food, but a crisp and refreshing wine like Sauvignon Blanc, unoaked Chardonnay, and Pinot Gris pair beautifully with this dish. It’ll enhance that lovely spring summer vibe. Aromatics such as Riesling and Gewürztraminer are also a good match, and so is bubbly. Anything except for tannic and oaky wines, really. The char character from the grilling works wonderfully with Pinot Noir as well, as it is light-bodied and earthy.

December 13, 2021

Vegetable Bouquets Smoked in a Natural Wood Wrap

By adminCedar Wrap Recipes, Vegetables

Contrary to popular belief, Cedar wood is not just for barbeque grilling, and the special smokiness is not only suited to fish and meat. You can also use cedar wood planks and wraps when cooking in the oven, and it enhances the flavour of most vegetables beautifully, too. These fabulous Cedar wrapped vegetable bouquets are made with herb butter coated asparagus, carrots, and capsicums, arranged in a Cedar Works cedar wrap then roasted in the oven.

Cedar wrapped Vegetable Bouquets – Serves 4

You’ll need:

4 Cedar Works Cedar wraps
1 carrot
1 red capsicum
1 yellow capsicum
300g asparagus
2 tbsp melted butter
1 tbsp chopped fresh flat leaf parsley
Salt and pepper to taste

Step 1:
Preheat oven to 200 °C. Prepare the cedar wraps and string by soaking them in water or white wine for 10 to 15 minutes. Trim the woody ends from the asparagus and slice the capsicums. Use a vegetable peeler to shave long, thin slices from the carrot.

Step 2:
Stir the chopped parsley into the melted butter.

Step 3:
Lay out the soaked cedar wraps and divide the vegetables evenly between them. Drizzle the vegetables equally with herb butter, paying special attention to any exposed ends that stick out from the wrap, then season with salt and pepper.

Step 4:
Close up the wraps and tie each one with a piece of soaked string. Place on a baking pan and roast the parcels in the oven for 15 minutes or until the vegetables are crisp tender, then serve.

We’ve selected asparagus, capsicum and carrots for this recipe, but many other vegetables are also suitable for cedar wrapping. All you need to do is make sure that they’re cut to the proper size and thickness to make sure everything cooks evenly. For example, instead of slicing carrots into rounds or sticks, you can use a peeler to shave long, thin strips. That’s how they cook at the same rate as the faster-cooking capsicum and asparagus.

December 13, 2021

Vegan Tofu with Mango Salsa Smoked on a Natural Wood Plank

By adminCedar Plank Recipes, Fruit, Vegetables

Serving tofu grilled on a cedar plank is the best idea ever to satisfy your vegan friends at your next BBQ party. They can leave their container with home prepared vegan goods at home as this won’t go anywhere near any meat juices. This grilled tofu is the flavour-packed vegan main dish you’ve been looking for.

Even if you’re not a fan of tofu, we think this one will surprise you. Soaked in a zesty cumin-lime marinade and served with mango salsa, this scrumptious tofu could well be your new summer favourite. It’s a standout people pleaser, whether your guests have a plant-based diet or not. The mango salsa is also perfectly safe for eaters with dietary requirements.

Cedar Planked Tofu with Mango Salsa – Serves 2

You’ll need:

1 medium cedar plank
400 gram extra firm tofu, drained and pressed
¼ cup soy sauce or tamari
1 tbsp lime juice
1 tbsp maple syrup
1 garlic clove, minced
1 teaspoon ground cumin
Pinch of cayenne pepper
2 tsp of high heat oil of choice

For the Salsa:

1 mango, peeled and cubed
½ cucumber, diced
3 tomatoes, diced
1 small red onion, very finely diced
Bunch of fresh coriander (cilantro), roughly chopped
Juice of ½ lime
2 tbsp of extra virgin olive oil

Step 1:
Stir the soy sauce, lime juice, maple syrup, garlic, cumin, and cayenne pepper together in a small bowl.

Step 2:
Cut the block of tofu in half, thickness wise, to create two thin slabs. Next cut each slab in half, width-wise, to create 4 smaller slabs.

Step 3:
Place the tofu slabs into a shallow dish and pour the soy sauce mixture over them. Allow the tofu to marinate for 30 minutes at room temperature, or up to 24 hours in the refrigerator.

Step 4:
While the tofu marinates, fill a shallow dish with water and submerge the cedar plank. Allow the plank to soak for at least 30 minutes but an hour is best.

July 20, 2021

Cedar Planked Stuffed Portobello Mushrooms

Chorizo Stuffed Portobellos Smoked on a Natural Wood Plank

By adminCedar Plank Recipes, Vegetables

Plank grilled portobello mushrooms make a wonderful simple side dish to accompany any meal and especially when stuffed with bacon and chorizo, they are super delicious. Brown portobellos have a delicious earthy flavour which is enhanced by grilling them on a cedar wood plank.

When shopping for portobello mushrooms, look for caps that are firm to the touch, and uniform in colour. Leave the spotty ones behind as they are most probably old. To clean the mushrooms, use a clean paper towel and gently rub off any dirt from the caps before cooking.

Cedar Plank Chorizo Stuffed Portobello Mushrooms – Serves 6

You’ll need:

6 small cedar grilling planks
6 large portobello mushrooms
200g of fresh chorizo or bulk spicy pork sausage
10 bacon strips, diced
1 large sweet red pepper, finely chopped
1 medium onion, finely chopped
2 garlic cloves, minced
¼ tsp crushed red pepper flakes
a pinch of cayenne pepper
½ cup grated Parmesan cheese

Step 1:
Soak the cedar planks in water for at least 1 hour. In a large skillet, cook the chorizo and bacon over medium heat 10-12 minutes or until chorizo is fully cooked and bacon is crisp. Remove with a slotted spoon and drain on paper towels. Discard drippings, but reserve 1 tablespoon in the pan.

Step 2:
Add pepper and onion to drippings; cook and stir over medium-high heat 3-4 minutes or until tender. Add garlic, pepper flakes and cayenne; cook for another 30 seconds. In a large bowl, combine the meat mixture with the vegetable mixture and cheese then set aside.

Step 3:
Remove the stems from the mushrooms for easier grilling and with a spoon, scrape and remove the gills. Fill the caps with prepared mixture.

Step 4:
Place your planks on the grill rack over direct medium heat. Cover and heat 3-4 minutes or until light to medium smoke comes from the plank and the wood begins to crackle. This indicates the plank is ready. Turn the planks over and place the mushroom caps on the planks. Grill, covered, over medium heat 8-10 minutes or until mushrooms are tender.

You can serve the mushrooms on the plank as it will look rustic and amazing. You can pair them with other grilled foods such as grilled meats and veg or you could use them as patties in burgers. Top with your favourite cheese, lettuce, tomato, red onion slices, and serve in a toasted bun.

July 20, 2021

Grilled Veggie Kebabs Smoked on a Natural Wood Plank

By adminCedar Plank Recipes, Vegetables

Kebabs are a great way to get your meat and vegetable fixes all at once. Keep in mind though that meat, vegetables and fruit do not all cook at the same speed. Even different types of produce require different cook times.

A zucchini cooks differently than an onion, and chicken of course takes longer to cook than prawn. Our advice is to keep it simple and to use individual skewers for each type of kebab. Separating different meats, vegetables and fruits onto different skewers will cook things evenly.

A great kebab calls for a marinade. The goal is to get as much flavour as possible into your kebabs before they hit the grill. A mix of garlic, rosemary and olive oil does wonders for pork tenderloin kebabs, or you can wrap the meat in bacon. If you’re grilling seafood, a marinade of garlic, coriander, basil, paprika, lime juice, honey, salt, and olive oil is great.

You can use wooden skewers, but make sure to soak them first. Using rosemary sprigs as skewers is another fun idea. Make sure to soak your cedar wood plank before grilling, too. You’ll find the instructions on the packaging.

Kebabs are a beautiful addition to an al fresco meal, and the rosemary and cedar planking add beautiful flavour layers to the meat and vegetables.

Serve 2 or 3 skewers per person

You’ll need:

cedar planks for grilling
skewers or fresh rosemary sprigs
any meat or seafood you like, in even pieces
onion chunks
sweet bell pepper pieces
pineapple chunks (optional)
whole mushrooms
cherry or grape tomatoes
a marinade of choice
salt and pepper

Step 1:
Soak cedar planks according to the directions on the package. Stick the assorted marinated meat, veggies or fruits on the skewers. Sprinkle with salt and pepper.

Step 2:
Place the prepared skewers on planks (3 or 4 to a plank.) Place the planks on hot side of grill, cover and allow to cook until your protein and veggies reach desired tenderness. They will be infused with the yummy cedar smoke flavour but keep an eye on them and make sure they’re not scorched to death.

Serving suggestions:

Kebabs are brilliant served with a light green summer salad, potato wedges, crusty bread rolls, rice pilaf or coconut rice. If you’re going for a Mediterranean theme, whip up an easy mint and cucumber yogurt dip to go with your meal. It’s delicious. Other sauces that go well with kebabs, depending on your choice of meat and veg, are garlic mayonnaise, peanut satay, and sweet chili.

July 7, 2021

Vegetables including asparagus & mushroom on a grilling plank

Grilled Asparagus & Mushrooms Smoked on a Natural Wood Plank

By adminCedar Plank Recipes, Vegetables

The flavours from asparagus and mushrooms combined with the smokiness of cedar wood plank grilling aren’t easy to describe, but the word delicious is the first that comes to mind. This easy recipe will surely impress your vegetarian friends. It is a fantastic side dish for all sorts of meals, whether your diet is plant-based or not.

Cedar plank grilling is perfect for all sorts of vegetables, just make sure you choose veggies that cook in about the same time. Red peppers, asparagus, mushrooms, zucchini, onions, green beans, brussels sprouts (cut in half), broccoli and carrots (cut into small chunks) all work well. Potatoes take a little longer to cook but you can pre-cook those in the microwave.

You’ll need:

1 large cedar plank
A bunch of fresh asparagus
Any type of mushrooms
Fire salt (or a mix of sea salt, paprika, chilli powder and garlic)
3 tbsp olive oil

Step 1:
Rinse and snap off the bases of the asparagus, then coat them and the mushrooms or the other veggies you’re using with a tablespoon of olive oil and sprinkle lightly with Fire salt or the seasoning of your choice.

Step 2:
Prepare your cedar wood grilling plank by soaking it in water for about an hour. Heat grill to 120° C and place the soaked plank over direct heat for 5 minutes. Remove it and oil the heated side.

Step 3:
Place the cedar plank with oiled side up on your grill, place the vegetables on top. Cook them for 10 to 15 minutes over direct heat until tender but firm. Keep a squirt bottle of water handy in case your cedar plank catches fire.

You can serve these as a side dish, on its own, or toss them over salads. If you don’t have a barbeque or grill, you can just as easily prepare it in the oven. Roasted cedar plank vegetables are super easy to make, taste delicious and will impress your guests. If you use the oven, all you do is soak the plank for at least 15 minutes, arrange vegetables, season and bake.

July 7, 2021

Grilled Portobello Mushrooms Smoked on a Natural Wood Plank

By adminCedar Plank Recipes, Vegetables

Vegetables, especially those beautiful big “meaty” portobellos mushrooms, taste amazing when cooked on a plank. Stuffed portobello mushrooms are a real treat, and an excellent way to impress your guests. Grab the biggest mushrooms you can find for that wow-factor.

There’s a huge variety of fillings you can use for a dish like this, but we decided on an summery Italian flavour used veggies only. We chose squash, zucchini, corn, and beautiful fresh capsicum for the filling. The delicate smoky flavour is delicious and will enhance all the vegetable flavours.

We used a beautiful shredded asiago cheese from our local Mediteranian deli, but you can use any cheese you like. From gooey mozzarella to strong Stilton, anything goes. Vegan cheese in an option if you want to keep your dish 100% plant based.

Summery Cedar Grilled Portobello Mushrooms – Serves 4

You’ll need:

4 large, firm Portobello mushrooms
Olive oil
2 cups of (vegan) cheese
1 small buttercup or butternut squash
1 large or two small courgettes/zucchini
1 cup of corn kernels – fresh or from a can
3-4 green, red, orange and/or yellow peppers

Step 1:

While your cedar wood soaks in water, cut the veggies and grill them up. Toss them with a little olive oil, salt and pepper and place them on the grill. Remove the grills and stems from the mushrooms to create a nice flat surface for stuffing. You can cut them into pieces and add them to the veggie mix when you fill the caps.

Step 2:

Brush your mushrooms with olive oil and place them on the grill for no longer than 3 minutes, with the caps side up. Take them off the grill and let them cool. If moisture appears, pat them dry with a paper towel.

Step 3:

Fill the caps with shredded cheese and layer your veggies on top so it shows the different colours. Sprinkle some more cheese on top and place them on the plank. Keep the grill temperature around 150 C for the best results. While the mushrooms are cooking, you’ll hear the cedar wood cracking and a sweet smell will fill the air. The cheese on the bottom will melt beautifully, and the veggies will turn golden in about 15 minutes.

Step 4:

Garnish your stuffed mushroos with fresh grilled corn, some basil, and a drizzle of olive oil then serve.

Serving suggestions:

You can serve your cedar plank grilled stuffed portobello mushrooms on a bed of wilted spinach, with a fresh garden salad, or with a garlic pototo mash and broccoli. It’s a lovely light option for a meat-free dinner. A prosecco or another light white wine with this is a match made in heaven, but a nice red also works. Check out or other recipes if you’re looking for more ways to impress your dinner guests.

July 7, 2021

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