conversations.from: human
conversations.value: What could be a title for a book about Vegan, Tami, Celine with the genre: Cookbooks, Food & Wine, Outdoor Cooking?
conversations.from: assistant
conversations.value: A title for this book could be 'Grills Gone Vegan'
conversations.from: human
conversations.value: Give me the first four paragraphs for this book.
conversations.from: assistant
conversations.value: Grills Gone Vegan
  Whether you are cooking for just a few people or for many, no style of cooking lends itself to easy, casual, and interactive entertaining the way grilling does. Vegan grilling is becoming more mainstream as cooks realize the potential it offers for getting big flavors from food. Plus, people tend to gather around fires and food, so putting the two together creates social magic. Cooking over a flame has been in our genes for centuries, but the recent shift toward a more healthful style of eating calls for new recipes and techniques.
  Cooking indoors using a grill pan on the stove or an electric grill (which may serve double duty as a griddle, panini press, or waffle iron) offers incredible versatility when it comes to getting those great grill flavors year-round. As a result, we are no longer limited by the season or weather, or bound to outdoor grilling on charcoal or gas grills. While these types of grills have their place and are traditional, not everyone has access to an outdoor grill or the desire to use one. An indoor grill, on the other hand, offers kitchen convenience, along with options for using it in new and interesting ways. As a result, grilling—and vegan grilling in particular—has evolved into far more than kabobs on skewers.
  One of the greatest advantages of grill-style cooking is the flexibility it brings. Is the kitchen too hot to even consider turning on the stove? Head to the patio or deck. Is it pouring rain outside? Shift the plan from an outdoor grill to a grill pan. Is there a power outage? Fire up that gas or charcoal grill. Once you've read chapter 1, which is full of grilling techniques and tips, improvising for any occasion will be easy.
  Chapter 2, Scrumptious Starters and Small Plates, is sure to please the palate. There's something for everyone in this chapter, and many of these recipes can also be served as side dishes.
conversations.from: human
conversations.value: Give me five more paragraphs.
conversations.from: assistant
conversations.value: Put the broth, wine, Smoke Booster, tamari, oil, garlic, Italian seasoning blend, onion powder, and pepper in a 13 x 9-inch nonreactive baking pan and stir to combine. Add the tempeh and turn to coat. Cover and refrigerate for 8 hours or up to 3 days, turning the tempeh occasionally.
  Remove the tempeh from the marinade and lightly mist it with olive oil spray. Put the tempeh on the grill and cook until marked, about 7 minutes, occasionally basting with the marinade. Turn over and cook in the same fashion until the other side is marked, about 5 minutes. (If using an electric grill, keep it open and cook a few minutes longer if necessary.)
  These versatile seitan roasts can be sliced into cutlets or chopped in chunks and incorporated into a variety of dishes. The roasts are flavorful on their own but also stand up to an array of seasonings, so don't hold back if you like to experiment. I always keep some of these in the freezer for easy meals.
  Put the vital wheat gluten, soy flour, nutritional yeast, garlic, onion powder, and pepper in a medium bowl and stir to combine.
  Put 1 cup of the broth and the wine, tomato paste, tamari, and vinegar in a small bowl and stir to combine. Pour into the flour mixture and stir with a fork. If necessary, add up to 2 tablespoons more vital wheat gluten or broth to make a firm, workable dough. Knead the dough in the bowl until cohesive, about 2 minutes.
conversations.from: human
conversations.value: Give me the last three paragraphs.
conversations.from: assistant
conversations.value: This creamy, zingy dressing has a rich, full taste accented with smoky flavor, yet it has no added oil. Try it as a dipping sauce for grilled skewers or drizzled over other grilled proteins for a savory and satisfying finishing touch.
  Lightly oil the grill with canola oil. Put the scallions on the grill and cook until marked, about 4 minutes. Turn over and cook until the other side is marked, about 2 minutes. (If using an electric grill, keep it open and cook a few minutes longer if necessary.)
  When the scallions are cool enough to handle, trim and chop them. Transfer to a blender. Add the broth, vinegar, tahini, lime juice, red pepper flakes, umeboshi plum paste, agave nectar, salt, and pepper and process until smooth. Stored in a covered container in the refrigerator, the dressing will keep for 4 days.