Tuesday, June 12, 2007

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!


Anonymous said...

Your post makes me wish I hadn't given my bbq to my brother. Your kabobs look so colorful and yummy. What did you marinade them in?

Vicki's Vegan Vice said...

3 cheers for vegan grilling! those kabobs look like so much fun to make & eat - way to go Chase, perfect!

Anonymous said...

all looks great!
less dishes, is always a good thing for me!

Kati said...

Ooh those veggie kabobs look excellent! Okay, really everything looks delicious. I want an ice cream maker so badly! I used to love cinnamon ice cream and haven't had it in years.

springsandwells said...

Hi Diann,
Here's my strawberry-peach ice cream recipe:
1 c cashews
1.5-2 c chopped, peeled peaches
1.5 c chopped strawberries
1/2 c maple syrup
1/2 t vanilla

first blend your cashews in the blender into a fine powder (the blender is better than the food processor for this). You may need to stir it around a few times.

Then all the other ingredients and blend into a very smooth mixture. Refridgerate for 4 hours or longer.

Add to your ice cream maker - and ouila! Yumminess!

erica said...

The skewers are so pretty!

Veg-a-Nut said...

Diann, Everything looks super. Thanks for the tip on the bread recipe. I think I am going to make that on Fathers Day! Wow the ice creams makes my mouth water. Well done manning the grill, Chase. You did a great job.

I think this post should be on the front of a vegan magazine!!!

Kate said...

yum! Grilling is amazing, it looks like you made some really great food.

urban vegan said...

Since I live in a city apt with no terrace, I have to be content with my grill pan. *sigh* It's just not the same as the real deal, though. I'm jealous of your yumminess.

Carrie™ said...

Funny how Americans call it grilling and for us Canadians it's barbecuing. I know if you want to get all techincal, there is a difference, but I just call it delicious! Die-hards like us BBQ in the snow. It just tastes sooo good. I like how you've done up your kabobs. Very nice! And homemade ice cream!! I'm coming to Texas!

Harmonia said...

I almost did Kabob's last weekend but did Mushrooms instead! Everything looks good! Always love your food pics!

laura jesser said...

Grilling! Woot! I love it, and I can't wait to get an outdoor grill sometime after I move. Those kabobs look great! Oh, and the ice cream sounds heavenly... One other thing I wish I had is an ice cream maker! Hee hee.

Jackie said...

The kabobs look wonderful. They are always wonderful as everyone can pick what they prefer to have on their stick.

Yum the ice cream sounds delicious.

Celine said...

yumyumyum!!! when are we invited for a bbq-ing session? :D
it all looks so fantastic, I'm drooling. whatta mess!

Monika K said...

I make veggie kabobs all the time, but never thought to add marinated tofu - great idea!

Veg-a-Nut said...

Diann, Do you have a marinade recipe that you used. I have omni's coming for a BBQ and wanted to try this on them. :o) Oh, did you use extra firm tofu or did you press firm? By the way, can I borrow Chase to BBQ for me? haha

I know this is my second post, but they are so darn good looking!!!

aTxVegn said...

Sheree (and Crystal), I don't really use a recipe for marinade. For these kabobs I probably made 1 cup of marinade with 1 T. olive oil, a little water, and mostly a low fat or fat free garlic or italian style vinaigrette. I usually add in red wine vinegar or wine or lemon juice (or all!), some crushed garlic, and this time I even used some of my wasabi mustard. I always use McCormick's spicy seasoning blend and whatever fresh herbs I have on hand. The tofu was frozen and thawed and I can't remember if it was firm or extra firm. Whichever it was, I only pressed it a little since it was about to get wet again! Oh, and if you do the new potatoes, you have to steam them about 10 minutes before they go on the grill. Chase would love to barbecue for you!

Judy said...

Yum, yum, yum! I want to come to dinner some time!

The ice cream sounds really great, and the bars at the bottom sound awesome. I have a granola bar recipe that I have tweaked to my liking, but I may have to try this one next.

Anonymous said...

wow, those kabobs are picture perfect! i loved the bit about vegan grilling being the best!

KleoPatra said...

Kabob-abunga!! Wow, are those glorious or what??? Wow, lucky you, Diann.... Celine's such an amazing baker and cook, i love that you made that bread. Yummy. Low fat of the New Farm Mac 'n' Cheez must have been terrific. i like the high fat but i know it's not exactly the healthiest!!

Homemeade "ice cream" too? Wow, cinnamon in it?! Plus blueberries!? Oh wow, now that is something to dream about... ice dream......... mmmmmmmmmmmmm...

The snack bars are gorgeous. Such colour and from the ingredients... such flavour as well. YUMMY!

What a post. Makes me want to move to Texas and be your neighbor...

Melody Polakow said...

Wow.. everything looks amazing! Go Chase with those perfect grill marks.. and that ice cream.. amazing.

Christina said...

Hi, Diann. We just got a mini grill, today, and we'll be grilling tonight!

I also wanted to let know I happened upon two Austin vegan blogs the other day: http://www.mattbovett.com/, which seems pretty new, with few posts and http://tomorrowaustin.wordpress.com/, which has gorgeous garden posts and tons of links.

It sounds like you're probably in North Austin, but have you checked out DaVine Foods? It's a mostly vegan food van located on South First just sound of the School for the Deaf. I haven't been yet, but I've heard good things.

Veg-a-Nut said...

Diann, Thank you for the marinade and tofu advice. Next time I am in Texas visiting my sister, daughter, brother, and wonderful father-in-law we will have to get together!

Brooke said...

Okay, I seriously want some cinnamon ice cream right now.

Vincent Guihan said...

The kabobs look great (and so does the pumpkin bread)!

Anonymous said...

vegan grilling is indeed the best!

b36Kitchen said...

i'm going to have to break out my ice cream machine and make some Cinnamon Ice Cream or just ice cream in general...i love anything cinnamon.


Judith MacCaellich-Young said...

I am SO jealous, nice weather and fabulous food....it is still raining here!
I am so going to try the fruit bar recipe, it looks so scrummy!

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