Tofu Kabobs
For our last BBQ I gave veggie-tofu skewers a try. We went and bought peppers, portabellas, butternut squash and some extra-firm tofu. After I cubed the tofu and clean/cut the vegetables, I assembled the kabobs on some cheap skewers I purchased at the dollar store. Next I put the kabobs in a dish and covered them in Soy-vey Tariaki to marinade overnight in the fridge.
The next afternoon I grilled them (while rotating often) for 5-10mins. They were fantastic, though Grace wasn't a big fan of the butternut squash/teriaki mix of flavors. I highly recommend them to all vegetarians and meat-lovers!
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Hmmm... sounds tasty. Nice recipe, thanks!
Soy-vey sauce? Great name.
We're eating more vegiatarian diet again at home. Text for a recipe I tried recently - which family and neighbors here liked - is below. Sorry so long, but I'm still a slave to recipies; and I think some of the specs (e.g. veggie slice sizes) might matter here.
Credit to Claire's Cornocopia, a vegetarian place we like just off the green in New Haven. I'll try to attach a relevant pic here, with a special fan...
Recipe:
Roasted Vegetables with a Sun-Dried Tomato Aioli
(Taken from Claire's Classic American Vegetarian Cooking; isbn 0-452-27790-6)
Serves 8.
INGREDIENTS
2 med onions, quartered.
3 lg cloves garlic, cut in fourths, lengthwise.
2 med potatoes, cut into 1/2 in slices.
3 med carrots, peeled, cut in half lengthwise, then cut into 1/4 lengthwise slices.
18 string beans, trimmed.
6-10 large mushrooms, cut in half, lengthwise.
1 medium Zucchini, cut into 1-inch slices.
6 scallions, white and 6 inces of green, coaresly chopped.
6 baby artichokes (tough to find - and dispensible I'd say).
1/2 fresh lemon.
1/2 pound thin asparagus, trimmed.
3 tablespoons extra virgin olive oil (not to be a snob, but I think oil quality probably matters for this recipe).
1 tablespoon water.
Salt and pepper.
Fresh thyme.
Sun-dried Tomato Aioli:
1/2 cup fat-free mayo
1 large clove garlic, minced
1/2 cup chopped, oil-packed, sun-dried tomatoes.
1/2 lemon, squeezed, about 2 tablespoons of fresh juice.
Salt and pepper.
Directions:
1) Preheat oven to 400.
2) Cut all the veggies above.
3) Mix the veggies in a big bowl.
4) Add olive oil and toss veggies to coat.
5) Repeat, with water.
6) Add thyme (I use a lot - about 3-4 teaspoons of fresh).
7) Add salt and pepper.
8) Put into roasting pan (pyrex is OK, too) and cover tightly with foil.
9) Bake for 55 minutes, then remove foil and bake uncovered fro another 10 minutes.
10) While vegies are roasting, prepare Aioli in blender. Pulse blend, then scrape down with spatula every 2-3 pulses, until fairly smooth.
11) Serve the Aoili with the roasted veggies for dipping.
More please!! Shannon / I are terrible at trying new things and always default to pizza with applesauce. We'll give both of these a shot. In the meantime here's the pizza and applesauce recipe:
Recipe:
Pizza and Applesauce
(Taken from Brian's Brain, frontal lobe)
Serves 1.
INGREDIENTS
1 Large Cheese Pizza
1 Large Jar Applesauce
Directions:
1) Cut Pizza (optional)
2) Place Pizza on plate, leaving ample space
3) Pour Applesauce in open space
4) Dip Pizza into Applesauce
5) Dip Pizza into Applesauce again
6) Fill mouth, breath out of nose, enjoy
That sounds great, we'll have to try it soon. The trick on the grill is to turn often but gently - I lost a few good tofu during the flipping.
Brian, I too have the Pizza & Applesauce recipe filed permanently (right next to grilled peanut butter and applesauce) in my frontal lobe. Grace however, has not taken a taste of this delish-dish just yet.