Greens on the Coals
- Entirely focused on vegetables, not meat
- Smoking, roasting and indirect cooking explained
- Dutch-language cookbook for kamado and charcoal
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Not everyone who joins you at the fire eats meat, and that does not have to be a problem. Groen op kolen turns the plate around: vegetables are the main course here, meat is at most a side note. A pointed cabbage, a pumpkin or a whole cauliflower goes into the embers instead of the oven, and that produces something different from what you are used to.
Vegetables taking the lead role
The book explains why some vegetables call for high, quick roasting and others for long, indirect cooking. On a kamado that works especially well: the closed, humid space stops vegetables drying out during a longer cook, and with a heat deflector you can work indirectly just as well as with meat.
- Direct roasting for color and bite
- Indirect cooking for root vegetables, cabbage and pumpkin
- Smoking with wood types that do not overpower vegetables
- Cooking in the ashes, right among the coals
Who this book suits
For vegetarians, for people eating less meat, and for anyone sitting at a table with different wishes. Usually it is just as easy to keep everyone happy as it is to simply turn a steak.
Use a mild wood type from the smoking wood chips for the cook, or a cast iron pan or plate for somewhat smaller pieces.
