Sunday Grilled Kabobs

We finally got to grill! Grilled kabobs are our favorite and this dinner was so much better than my pictures reflect. We had veggie and tofu kabobs, homemade pinto beans, broccoli and rice casserole, homemade bread, and homemade ice cream. Kind of like you’d have on the 4th of July.

Sunday morning I marinated tofu, onions, bell pepper, cherry tomatoes, mushrooms, zucchini, and new potatoes. We each skewered our favorite items to make our own personal kabobs. We threw a couple of poblano peppers on too. Chase manned the grill.



I made pinto beans, cooked with onions on the stove top.



I made super delicious Pumpkin Whole Wheat Bread from Celine’s fabulous recipe. I mixed mine in the bread machine, then baked it in the oven. I think I can get an even better rise next time by mixing the wet ingredients before putting them in my very old machine. Everyone RAVED over this bread. Thanks so much, Celine! (Sorry it's not plated!)

I made a Broccoli Rice Casserole by precooking the rice and broccoli, and using Jess’s low fat version of New Farm Mac n Cheez. It worked out just as I had hoped.

Chase grilled everything perfectly. He even got crispy edges on the tofu, just like he likes. Here’s our table and Chase’s first plate.

How did we eat all this……

…. and still have room for homemade ice cream? I made Cinnamon Ice Cream by adding in a teaspoon of cinnamon to Agnes’ Lazy Vanilla recipe. After 20 minutes I added in a basket of farmers market blueberries and some broken pieces of Anna’s Blueberry Thins. I read that Anna was taking out the trans fats and adding in whey, so I decided to buy some before they become unvegan. (Why can’t they be healthy AND vegan!) I thought I would call this Blueberry Muffin Ice Cream, but actually the cookies are so thin they almost disintegrated. But it was yummy yummy nonetheless. My ice cream maker began to overflow, so the first scoop wasn’t quite as cold as the rest and is melting quickly.

We also put some ice cream into a bowl and topped it with the Peach Syrup I bought at Whole Foods. I’m hoping Amey will post her strawberry peach ice cream recipe soon so I can make that flavor next.

I forgot to get Chase more snack bars for school when I went shopping, so I baked him some. I used the Vegan Lunch Box recipe for Fruit and Nut Bars, using dried cherries, craisins, peanuts, and pistachios. They looked like Christmas bars! Next time I will add some cinnamon and vanilla as the recipe has no spices in it.

Vegan grilling is the best because:

1. You can use the same platter to carry the uncooked food to the grill and the cooked food to the table;

2. You can use any leftover marinade without boiling the heck out of it; and

3. The above two reasons = less dishes, always a good thing!