♥ Grilled Vegetable Kebabs

Or Kebobs. Or Kabobs. I don’t know, apparently there are a few acceptable spellings for food skewered on a stick. No matter, with the Labor Day weekend fast approaching, I want to post another one of my favorite grilled meals.

I’ve made these vegetable kebabs for years, and they are always well received by meat and veggie eaters alike.

We like to grill slices of tofu or tempeh along with the kebabs, slathered with homemade barbecue sauce.

I usually serve the kebabs with steamed brown rice on the side to soak up the extra marinade. But since this weekend is the Labor Day holiday and it’s practically law to celebrate with outdoor grilling and picnic foods, I suggest serving with the appropriate side dishes:

Classic Potato Salad

Vegan “KFC” Copycat Coleslaw

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Grilled Vegetable Kebabs

Ingredients:

Marinade:

1/2 cup extra-virgin olive oil

2 Tablespoons fresh lemon juice

3 Tablespoons Bragg’s Liquid Aminos

1 Tablespoon vegan Worcestershire sauce

2 cloves garlic, crushed

2 teaspoons dried oregano or 2 Tablespoons fresh, finely chopped

2 teaspoons dried savory or 2 Tablespoons fresh, finely chopped

1 teaspoon dried rosemary or 1 Tablespoon fresh

2 teaspoons dried basil or 2 Tablespoons fresh, finely chopped

Freshly ground black pepper, to taste

Vegetable Suggestions:

Red or sweet onion

Red and/or yellow bell pepper

Green bell pepper

Zucchini or summer squash

Whole mushrooms

Whole cherry or grape tomatoes

Baby (or fingerlings) potatoes, pre-steamed

Directions:

Mix the marinade ingredients. Place the cut vegetables in a large, shallow dish and add the marinade. Cover the dish and refrigerate for several hours.  Stir occasionally while marinating.

While the grill is heating, skewer the vegetables. If using wooden skewers, soak them first in water for about 10 minutes.

Grill the vegetable skewers, turning and basting frequently with the marinade.  Pour the remaining marinade over the vegetables on a serving platter or use as a sauce for dipping. It’s great over steamed brown rice, too.

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Some time ago, I posted pictures of Snacky-The-Bear in our yard. He (she?) still visits infrequently, although he usually doesn’t leave much evidence of his nocturnal trips across our property. Unless the neighbors happen to leave a garbage can outside; in which case he will carry his stolen loot to a dark corner in our yard and rifle through its contents (bears are surprisingly neat, I have learned). Mr. Snacky enjoys grazing through the compost bin, too:

Another surprise for me, bears like wheat grass (this new pot of wheat grass–set out for the dog and cats–was four to five inches long). Who knew?!

I also posted pictures of Fatty-The-Squirrel, having some trouble getting his big behind in the new feeders that J made for them.

Mr. Fatty has busied himself making some architectural adjustments to the squirrel feeders. Problem solved!

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♥ KFC: Kentucky Fried Copycat

I think I can count on one hand all the times that I ate at Kentucky Fried Chicken. Frankly, I don’t miss it (and neither does my ass). But, if I ever thought that I missed eating such “delicacies” as chicken tenders (or the infamous chicken nuggets), this information on pressed meat products–or Mechanically Separated Meats–relieved me of that misconception straight away!

That being said, I will just come out with it: I ♥  Sarah Kramer! There are many reasons to love her, but at the top of the list is our favorite WT (hee hee) recipe in La Dolce Vegan: Jay-Lo’s Fried “Chicken”.

It’s crazy how tasty these “chicken” pieces are. The breading is reminiscent of fried chicken and the “chicken” is moist and tender, unlike the meat part of typical chicken nuggets and chicken fingers (which I always thought were dry and bland). And unlike typical chicken nuggets and chicken tenders, no dipping sauces are required to enhance the flavor. These little beauties are wonderful as is. And buried under gravy. And as cold finger food the next morning.

J loves his mashed potatoes and country gravy. And this fried “chicken” goes beautifully with both. And a side of coleslaw. And barbecue baked beans. And best of all: no drive-through required*!

I make the Basic Instant Gluten (doubled so that J has leftovers for lunch) and the Faux Chicken Flavoring according to the recipe. For Jay-Lo’s Fried “Chicken”, I use whole wheat flour and I double the breading/flour ingredients and the soy milk. Then I double the paprika again (and I use smoked paprika; I love smoked paprika!) in the breading recipe.

While the “chicken” is frying, ready the Country Gravy ingredients:

4-1/2 Tablespoons of whole wheat flour (I use the leftover breading/flour mixture and add more flour, if necessary, to make 4-1/2 tablespoons)

1 teaspoon onion powder

3/4 teaspoon ground black pepper

1/2 teaspoon sea salt

2 cups of soy milk (I use the leftover dipping milk plus enough milk to make 2 cups)

When the “chicken” pieces are fried, reduce the burner temperature to medium and remove the “chicken” pieces to a plate lined with paper towels. Place the plate in the oven, set on the lowest temperature, to keep warm.

Whisk the flour and the seasonings into the oil and drippings in the “chicken”  frying skillet. Gradually whisk in the soy milk and continue to whisk and cook until  the gravy is thickened.  Serve immediately.

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Vegan “KFC” Copycat Coleslaw

Ingredients:

1 medium head of green cabbage, quartered and thinly sliced

1 green bell pepper, finely diced

1 red bell pepper, finely diced

1 sweet onion, finely diced

2 large carrots, grated

3/4 cup Vegenaise (J likes a tablespoon of horseradish stirred into his coleslaw dressing; sometimes I oblige him)

3 Tablespoons canola oil

3 Tablespoons granulated sugar

2 Tablespoons Bragg Apple Cider Vinegar

1/2 teaspoon ground black pepper

Directions:

Chop the vegetables and place in a large bowl.

In a separate bowl or measuring glass, whisk together the Vegenaise, oil, sugar, vinegar and black pepper. Fold into the coleslaw and mix well to coat.

Refrigerate for several hours before serving.

* Disclaimer: this is not a low-calorie meal. But, it is certainly lower in calories, sodium and fat than the typical meal-in-a-box that we have replicated. Bonus: our version has no cholesterol, pesticides, antibiotics or growth hormones. And no chickens had to die, either.

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