Category Archives: pie

Enjoy the Winter Season With Chewy Vegan, Gluten-Free Gingerbread Cookies

Most of the gingerbread we ate during the holidays tended to be kind of dry and stale. This is a shame, because gingerbread cookies, cooked properly, are simply awesome.

We recently discovered a recipe for a chewy variety. They’re crisp on the outside, but melt-in-your-mouth soft on the inside. We added vegan chocolate chips for an additional flavor sensation. You can bake these cookies without chocolate chips if you desire. They taste great either way.

INGREDIENTS

1 tablespoon flax seeds, soaked in 3 tablespoons water
2 cups almond flour
1/2 cup gluten-free pastry flour
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon sea salt (not the iodized variety)
1 teaspoon baking soda
1/2 cup softened coconut oil
1/2 cup coconut sugar
1/4 cup molasses
1 teaspoon vanilla extract
1 tablespoon freshly grated ginger
1/4 cup turbinado sugar (for rolling)
3/4 cup unsweetened dark chocolate chips (optional — check label and make sure there is no dairy)

INSTRUCTIONS

Stir flax seeds and water together in a small bowl and let the mixture sit for about 15 minutes until the seeds swell and most of the liquid is absorbed. Meanwhile, mix the two flours, spices, baking soda and salt together in a medium-sized bowl.

In a separate, larger bowl, stir together the molasses, coconut sugar, flax mixture, vanilla extract, grated ginger, and chocolate chips. Ladle the wet mixture into the bowl with the dry ingredients, a little bit at a time. Your batter should be moist but not runny.

Place the bowl into the refrigerator and chill for about half an hour. Remove from refrigerator. One at a time, using a large spoon, scoop out dough pieces from the bowl’s interior. They should be about 1 1/2 teaspoons in diameter. Form each one into a loose ball. Sprinkle a layer of turbinado sugar on cutting board. Roll the dough balls around in the sugar until each one is thoroughly coated. Position them a couple of inches apart on a cookie sheet, greased with coconut oil or vegan butter (such as Earth Balance).

Place cookie sheet in the refrigerator for about 20 minutes. The chilled dough will create a nice, crackly texture across the top of your cookies after you pop them into the oven. Bake at 350 degrees for about 10-15 minutes. Your cookies won’t get much bigger, so they won’t take long. Be careful not to burn them!

Makes about two dozen. Try to eat dinner before you dig into these cookies, so you won’t eat so many. They keep well, securely covered, for 4-5 days, but will be gone way before then. Enjoy!

Posted in Recipes | Tagged , , , , , , , , , , , , , , , , , , , , | Leave a comment

Delectable Butternut Squash and Black Bean Tacos With Vegan Cream Cheese/Jalapeno/Avocado Topping

Sometimes it’s hard to know exactly how to cook butternut squash. Sure, you can bake it, but what else can a person do? We recently discovered a butternut squash-based taco recipe that is so delicious we’re still salivating over our meal, hours later. The addition of whipped vegan cream cheese with avocado and fresh jalapeno makes this dish a total winner. And it’s so easy to make! The hardest part is cutting the skins off the squash. But persevere with the task, because the end result will be worth it.

INGREDIENTS

1 medium-sized butternut squash, de-skinned and cut into small chunks
2 tablespoons avocado oil
1 teaspoon ancho chile powder
1 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon sea salt
1/4 teaspoon powdered garlic
8 ounces vegan cream cheese (we’re wild about Kite Hill, due to its smooth, creamy texture. But you can use any kind).
1 small avocado, chopped into small chunks
1/2 small jalapeno pepper, chopped into bits
1 1/2 tablespoons fresh lime juice
soft, gluten-free corn tortillas (check package to make sure there’s no wheat)
1 can or 2 1/2 cups black beans, rinsed
sliced scallions
chopped lettuce or arugula

INSTRUCTIONS

Chop the butternut squash into small chunks and cut off the skins. Place the chunks into a medium-sized-bowl with the spices and avocado oil, and toss until all pieces are completely coated with the mixture. Spread the chunks on a cookie sheet and bake in a 425 degree oven for approximately 25 minutes. The pieces should be soft, but not mushy.

Meanwhile, prepare your topping. Pour the vegan cream cheese, lime juice, jalapeno bits, and avocado into a blender or food processor and combine until your mixture achieves a frothy, whipped texture. Add a little extra lime juice if it’s too stiff.

Heat your tortillas in the oven and your beans on the stovetop. When both are warm, pile the tortillas on plates. Ladle on the beans first, and then follow with the spicy butternut squash chunks, the cream cheese/jalapeno/avocado mixture, and finally the chopped scallions and lettuce bits. Have a seat at the table and dig in!

This incredible meal serves about four people. If you use a larger squash, maybe 6. But be careful — no one will be able to stop eating these tacos! They pair well with gluten-free beer or wine, or any other beverage of your choice. Leftovers keep in your refrigerator for 3-4 days. We’re already fantasizing about the lunch we’re going to have tomorrow. You’ll never look at butternut squash in the same way again.

Posted in Recipes | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Our Vegan, Gluten-Free Hearty Lentil and Mushroom Shepherd’s Pie is a Winter Feast

Brrrrrr! It’s getting cold outside, and we’re craving comfort food! Shepherd’s Pie is an excellent meal for these chilly nights. It’s packed full of lentils and potatoes, combined with mushrooms and spinach, and served on top of gluten-free breadcrumbs. We made this hearty offering as a main dish for our recent Thanksgiving dinner, but it’s also perfect for the December holidays. You’ll feel pleasantly full in no time, ready to brave the cold winds.

INGREDIENTS

8 russet potatoes
2 tablespoons vegan butter or margarine, such as Earth Balance
1/2 cup rice milk
Sea salt to taste
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
3/4 cups cremini mushrooms, chopped
3 1/2 cups cooked lentils with a bit of leftover liquid
2 tablespoons dry red wine (optional)
1-2 tablespoons tamari (Don’t use soy sauce, as it contains wheat)
2 tablespoons seasoning blend (We used Bragg, with great results)
1/2 teaspoon dried thyme
fresh ground pepper to taste
3 tablespoons cornstarch
1 cup spinach or arugula leaves
1 cup fresh gluten-free breadcrumbs
Dried oregano for topping

INSTRUCTIONS

Boil the potatoes until soft and remove the skins. Mash the potatoes in a large bowl with the rice milk and vegan butter or margarine. Cover your mixture and set aside.

Sauté the onions in olive oil in a medium-sized frying pan. Cast iron is best. When the onions are translucent, add the garlic and mushrooms and continue sautéing until they are golden and the mushrooms are cooked through, but not mushy.

Add the lentils and their liquid and simmer. Stir in the optional wine, tamari, seasoning blend, thyme, and pepper. Cook for about five minutes on medium heat, then add cornstarch. Toss in spinach and cook until the leaves are just beginning to wilt. Continue stirring until all ingredients are thoroughly combined.

Scatter the breadcrumbs across the bottom of a two-quart baking dish. Ladle the lentil mixture inside, smoothing it to make sure the surface is even and free from lumps. Spread the potato mixture across the top and sprinkle with a bit of additional thyme and/or oregano.

Bake in a pre-heated, 400-degree oven for 30-35 minutes. The edges of the potato mixture should be browned and slightly crispy. Cut into wedges and serve! This dish is great with a salad or a variety of other holiday or non-holiday sides. Serves about 8 hungry guests. You can refrigerate any leftovers in a secure container for up to three days. Happy winter, and be sure to stay warm out there!

Posted in Recipes | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Roasted Brussels Sprouts With Dried Cranberries and Hazelnuts For Your Holiday Feast

Many of us have unpleasant childhood memories of being forced to eat Brussels sprouts. Such a mindset is unfortunate because, cooked properly, this cruciferous vegetable is both tasty and nutritious. Many chefs are beginning to appreciate the flavor of the oft-maligned Brussels sprout, so the tide is slowly turning in its favor. Our delicious vegan, gluten-free recipe utilizes dried cranberries, orange zest and toasted hazelnuts to create a taste sensation. You’ll be proud to showcase this offering on your Thanksgiving table. It’s crunchy yet tender, with a hint of sweetness, and packed full of vitamins. The hazelnuts add a bit of protein to our elegant side dish. Yum!

INGREDIENTS

2 pounds Brussels sprouts, with excess peels and stems removed
2 tablespoons olive oil
1/2 teaspoon coarse sea salt
Freshly ground black pepper
1/4 cup dried cranberries
1/3 cup roasted, chopped hazelnuts
zest of one orange

INSTRUCTIONS

Preheat your oven to 425 degrees. Wash the Brussels sprouts thoroughly, then cut them in half and chop off the stems. Arrange the Brussels sprouts on a cookie sheet or large rectangular pan and toss them with olive oil, salt, and black pepper. Place the cookie sheet or pan in oven and roast for about 20 minutes. Flip the Brussels sprouts periodically with a spatula, then return the pan to the oven. They should achieve a lovely brown color.

Meanwhile, either roast the hazelnuts in your oven in a separate pan, or fry them on your stovetop in a small amount of olive oil. Do not burn them! Remove the hazelnuts from pan and crush them into coarse chunks. Grate the skin of one orange into a bowl to make zest. Toss the hazelnuts, orange zest, and dried cranberries in with the Brussels sprouts and combine everything thoroughly.

Return the pan to your oven and roast for another 5-10 minutes. The Brussels sprouts will achieve a dark brown hue and be slightly crunchy on the outside, but soft on the inside. Remove your concoction from the oven and place the contents into a festive bowl. Give them another toss or two and serve!

This dish pairs well with just about anything you’d like to serve for a holiday meal — squash, pumpkin pie, lentil loaf, sweet potatoes, etc. The possibilities are limited only by your imagination. It serves 4-6 guests, depending on everyone’s hunger level, and keeps well in the refrigerator for up to four days. Happy feasting, and enjoy your holiday, no matter what you celebrate.

Posted in Recipes | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

The Best Pumpkin Cheesecake You’ve Had in Your Life Just Happens to be Vegan and Gluten-Free!

There’s no dessert quite like cheesecake. Smooth, creamy, sweet, decadent — what’s not to love? However, most of the cheesecakes you encounter in restaurants and coffee shops are made with tons of dairy and gluten. Since we love this delectable confection so much, we decided to make our own, using plant-based ingredients. The filling utilizes cashews and coconut milk, blended to perfection. Stunned by our stellar results, we decided to share the secret with you. You can thank us later.

CRUST INGREDIENTS

1 cup packed medjool dates, chopped
1 1/2 cups raw walnuts
pinch of sea salt

FILLING INGREDIENTS

1 1/2 cups raw cashews
1 small lemon, juiced (about 2 tablespoons lemon juice)
1/3 cup full-fat coconut milk
1/2 cup pure maple syrup
1/3 cup pumpkin puree (about 1/3 small can)
pinch of sea salt
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1 teaspoon pure vanilla extract

OPTIONAL TOPPINGS

vegan whipping cream
additional chopped walnuts and/or pecans

INSTRUCTIONS

Pour cashews into a container filled with boiling water and let them soak, uncovered for one hour. Meanwhile, chop the dates and place them into a blender or food processor. Blend them until they turn into a thick paste. You may need to add a bit of water for smoothness.

Remove dates from blender or food processor and set aside. Wash and dry the interior, then pour in walnuts. Blend until they achieve a fine consistency. Add dates to the walnut mixture and blend together for a couple of minutes. They will be sticky, so add a little more water if necessary. Be careful — you don’t want your crust to be runny!

Press your mixture into a round cake pan or deep pie pan and spread thoroughly. Use a large spoon to tamp down the surface. Set the pan aside and prepare filling ingredients.

Wash and dry blender or food processor one more time. Drain the cashews, then place them into blender/food processor. Add the coconut milk, pumpkin puree, maple syrup, lemon juice, vanilla extract and spices and blend for 2-3 minutes. The mixture should be creamy and frothy. Pour it over the pie crust, making sure it is evenly distributed.

Place the pan in your freezer for 3-4 hours. Remove, thaw slightly, and dig in! You can top your creation with additional chopped walnuts and/or vegan whipping cream if you desire. But this cheesecake tastes heavenly all on its own!

Serves 4-6 people. Guests will be your friends for life. This is the best cheesecake you’ve ever tasted, guaranteed. You’ll want to make it again and again. It’s an excellent Thanksgiving dessert, and we’ve been known to have it for breakfast (but don’t tell anyone). Leftovers can be frozen for several weeks, and keep well in the refrigerator for 3-4 days. Don’t expect them to last that long.

Posted in Recipes | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

You Won’t Be Able to Stop Eating This Vegan, Gluten-Free Rhubarb/Pear/Almond Crumble!

It already feels like autumn where we live, and we’re craving warmer, heartier foods. Of course, sweet desserts are delicious any time of the year. We recently modified a traditional rhubarb/pear/almond crumble recipe by substituting Earth Balance for butter, and gluten-free flour for the whole wheat kind. Our results were stellar. You’ll keep going back to the pan for this dessert — again, and again and again. Try your hardest not to devour the entire thing!

FILLING INGREDIENTS

2-3 Bartlett pears, depending on size (red is great, but yellow will do)
2 long stalks fresh rhubarb
1 teaspoon vanilla extract
1/2 cup lightly packed turbinado or coconut sugar
1/2 cup light gluten-free flour (We like Bob’s Red Mill All-Purpose)
fresh grated zest of one lemon
pinch of sea salt

CRUMBLE INGREDIENTS

1/2 cup chopped almonds, toasted
1/2 cup old-fashioned oats
1/4 cup gluten-free flour
1/4 cup lightly packed turbinado sugar
1/4 teaspoon sea salt
1/8 teaspoon ground nutmeg or cloves
1/4 teaspoon cinnamon
1/8 teaspoon almond extract
3 1/2 teaspoons vegan butter or margarine such as Earth Balance

INSTRUCTIONS

Preheat oven to 350 degrees and toast the almonds for 5-10 minutes until slightly browned. Remove from oven and set aside. Cut pears into thin slices and cut rhubarb into small chunks. The rhubarb’s texture may seem much harder than the pear’s, but both will soften nicely while baking and achieve the same consistency. Using a large bowl, mix the pears and rhubarb together with the other filling ingredients. Set on counter to marinate for 10-15 minutes.

Grab another bowl and combine the crumble ingredients, except for the butter or margarine. Cut the butter or margarine into small pieces and stir into the mixture. It’s okay if it comes out a bit lumpy, since the butter/margarine will melt in the oven, anyway! No point in worrying when you’re so close to your goal!

Pour the filling into a square pan and spread evenly. Spread the crumble mixture across the top and sprinkle with additional cinnamon, if desired. A little bit of cinnamon goes a long way! Bake at 350 degrees for approximately 45 minutes. Remove from oven and let it cool, but not too much! Your crumble is best served hot.

Call 3-4 of your best friends and tell them to come over immediately, so the dessert won’t be gone before they arrive. The crumble serves 4-5 people with ease. We love it as is, but you can get fancy with added vegan ice cream and/or whipped cream. With so much sugar, this dessert is not a diet food, but it IS 100% vegan, gluten-free, and scrumptious. Welcome, autumn!

Posted in Recipes | Tagged , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

All-American Apple Pie That Just Happens to be Gluten-Free and Vegan!

Fourth of July is almost here, and for many folks, this day means barbeques and picnics. Quite a few of us have fond memories of chowing down slice after slice of apple pie. Even if you’re following a vegan, gluten-free diet, you don’t have to miss out on this aspect of the celebration! Our version is beyond delicious. The crust’s rich, buttery flavor comes from coconut oil. We made a lattice-style crust, because we like its visual appeal. You’ll be delighted by this scrumptious delicacy!

PIE INGREDIENTS
5-6 apples, sliced, peeled, and cut into chunks (try a variety of different apples for a flavor kick)
1 tablespoon coconut oil
2/3 cup coconut sugar
4 tablespoons plant-based milk (coconut or almond is best)
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
Pinch of sea salt
1 tablespoon tapioca flour

CRUST INGREDIENTS
1/4 cup coconut oil
1 1/4 cup almond meal (also known as almond flour)
1 1/4 cup gluten-free pastry flour (plus more for rolling)
2/3 cups water

INSTRUCTIONS

Place coconut sugar in 1 tablespoon coconut oil and fry on stovetop until slightly bubbly. Do not burn! Add milk, vanilla extract, cinnamon, and apples, and continue heating for about 10 minutes. The apples should be a bit soft, but they don’t need to be cooked through. Add tapioca flour and cook for another 1-2 minutes until mixture thickens. Remove from stovetop and set aside.

Prepare crust by combining flours and coconut oil with water. The dough should be pliable but not sticky. Add more flour if the dough adheres to your fingers. Separate dough in half. Grease a pie pan with coconut oil or Earth Balance. Take the first dough section and press it across the entire bottom of the pan, creating a thin and level surface. Press dough around the edges of the pie pan with your fingers. You can tamp down the edges with a fork.

Pour apples into the pie pan, spreading them evenly. Depending on the size of your other dough half, you can either roll out a circle and place it over the top of the pie, or create a lattice crust with long, narrow dough strips. Either way, your pie will look lovely and taste delicious!

Bake in oven at 350 degrees for approximately 30 minutes. Cool on countertop, but don’t let it get cold. Apple pie tastes best hot and fresh from the oven! Serve as is, or with some vegan ice cream or whipping cream. Serves 4-6, and if you have leftovers, they’ll keep in your refrigerator for several days. Happy Independence Day!

Posted in Recipes | Tagged , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Vegan, Gluten-Free Sweet Potato Casserole is Delicious Any Time of Year!

When we think of sweet potatoes, we usually envision Thanksgiving dinner. However, this vitamin-packed, naturally sweet vegetable is great during any season. Did you realize that sweet potatoes are high in fiber, and filled with vitamin C, potassium, vitamins B3, B5 and B6, copper and magnesium? They’re one of the most nutritious foods you could ever place inside your mouth. And so good! If you have leftover applesauce, this recipe is a great way to utilize it. You can take this casserole to a Fourth of July potluck as a side dish, or serve it at home with a salad and/or loaf of gluten-free bread. The possibilities are endless! For a festive touch, we used purple sweet potatoes for our recipe, but you can use the more common orange ones, as well.

INGREDIENTS

4 cups sweet potatoes (approximately 4 small or 2 large)
3 tablespoons coconut oil
1 cup unsweetened applesauce
2 teaspoons ground cinnamon
1 teaspoon sea salt (NOT the iodized variety)
pinch of ground nutmeg or cloves
1 cup chopped pecans
extra pinch of cinnamon for topping

INSTRUCTIONS

Wrap the sweet potatoes in foil and roast in your oven at 450 degrees for 1 hour until thoroughly soft. Remove from oven and cut in half. Allow the pieces to cool. Scoop the softened portion from the skin and discard or eat the skin. Place sweet potato pulp in blender or food processor with the applesauce and combine thoroughly. Melt the coconut oil in a pan on your stovetop and pour into mixture. Add the cinnamon, nutmeg (or cloves), and salt and continue blending. Your mixture should be smooth and creamy, but not runny.

Ladle the mixture into a square baking pan and sprinkle chopped pecans across the top. Be sure to spread them evenly. Add a sprinkle of extra cinnamon if you desire. Bake in oven at 375 degrees for approximately 30 minutes until the casserole bubbles slightly around the edges, and the pecans are a dark brown color (but not burned).

Remove from oven and allow to cool on your counter. Serves 4-6 people as a generous side dish. This casserole is so sweet, you can even enjoy it as a dessert! Pairs well with a side of vegetables, salad, brown rice, quinoa, and pretty much anything else you can imagine. If you have leftovers, cover tightly and keep them in the refrigerator. Delicious whether hot or cold! And don’t forget the gluten-free beer or wine. Every day is a reason for celebration! Bon Appetit.

Posted in Recipes | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Celebrate Warm Spring Nights With Grilled Millet/Buffalo Sauce/Ranch Sandwiches!

Usually, when we think of millet, we envision birdseed. However, this crunchy, high-protein grain is delicious as a sandwich spread when it’s combined with spicy buffalo sauce and creamy vegan ranch dressing. The consistency is slightly cheese-like, and the flavor is out of this world! You can make the buffalo sauce as mild or spicy as your heart desires. It takes only about 20 minutes to whip up this dish. A perfect choice if you’re in a hurry! The ingredients are inexpensive, if you’re on a budget, your meal won’t break the bank.

BUFFALO MILLET INGREDIENTS
1/2 cup uncooked millet
1 cup water
1 tablespoon hot sauce (we used Aardvark Sauce, our favorite)
2 teaspoons Sriracha
1/2 teaspoon apple cider vinegar
1 teaspoon vegan butter (we used Earth Balance) or olive oil
pinch or two of sea salt and garlic powder

BUFFALO SAUCE
2 tablespoons hot sauce
1 tablespoon Sriracha
1-2 teaspoons melted vegan butter or olive oil

RANCH SAUCE
1 1/2 cups vegan mayonnaise
1/4 cup non-dairy milk (we used almond, but coconut is great as well)
1 1/2 teaspoon apple cider vinegar
3 cloves crushed garlic
1/2 tablespoon dried parsley
1 teaspoon dried dill
1 teaspoon onion powder
1/2 teaspoon sea salt
1/4 teaspoon paprika
1/4 teaspoon ground pepper

ADDITIONAL SANDWICH INGREDIENTS
Red pepper strips
chopped cilantro

INSTRUCTIONS

Combine millet ingredients in medium-sized saucepan and cook for 15-20 minutes until all water is absorbed. Meanwhile, prepare your sauces in separate bowls. Mix together buffalo sauce ingredients, adjusting spice levels to your taste. Prepare ranch dressing by mixing together all ingredients, adding extra milk if mixture is too thick. You’ll most likely have some left over after you’ve made your sandwiches, so it will double as an excellent salad dressing.

Take a piece of gluten-free bread and sprinkle with chopped cilantro. Pack cooked millet mixture on top, and then sprinkle with a liberal helping of buffalo sauce. Layer on red pepper slices, and cover with a generous amount of ranch dressing. Press another piece of bread on top to make a sandwich.

Fry sandwich in olive oil on stovetop on medium heat setting until golden brown on both sides. Remove from burner and serve hot. Cut sandwich in half if it’s too messy to grasp. You’ll love the creamy texture and surprising heartiness of this delicious meal.

Serves 2-3 hungry people. This dish pairs well with a small salad (use some more of that ranch dressing!) and, of course, gluten-free, vegan beer or wine. You’ll be surprised and delighted to discover how much you like eating millet. Bon appetit!

Posted in Recipes | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Celebrate Barbeque Season With Tofu/Melon/Pepper Skewers

It’s May already, which means the official beginning of barbeque season! Some of you might be catching whiffs of your neighbor’s meat-based cuisine and wondering what on earth you can cook that didn’t come from an animal. Fear not, because we’ve got you covered with these delightful tofu/melon/pepper skewers! The marinade is light but zesty, due to the inclusion of red pepper flakes, and the heat from your grill will impart a subtle crispiness to the tofu. You won’t even miss the meat, and your carnivorous friends may even ask you for a bite or two. Make sure they ask nicely.

INGREDIENTS
I block (14 ounces) tofu
1 red, yellow, or green pepper
¼ melon of your choice
½ red onion
1 tablespoon tamari
½ teaspoon garlic powder
2-3 teaspoons red pepper flakes
Dash of sea salt

SWEET CHILI LIME DIPPING SAUCE
2 tablespoons rice vinegar
1 tablespoon lime juice
2 tablespoons maple syrup
½ teaspoon red pepper flakes
¼ teaspoon garlic powder
Pinch of sea salt

OPTIONAL INGREDIENTS (For skewers)
Cherry tomatoes
Pineapple chunks
Tempeh pieces

INSTRUCTIONS
Cut tofu, pepper, onion and pepper (and other ingredients, if desired) into large, bite-sized chunks. Mix tamari, garlic powder, red pepper flakes and sea salt in a small bowl. Put tofu chunks in marinade and let them sit for approximately half an hour. Afterward, remove tofu from marinade and place on skewers, alternating with peppers, onion, melon, and any other vegetables of your choice. Sprinkle additional tamari mixture on top. Vegetables and tofu should be pressed together on skewer, but not too tightly.

Place skewers on grill and cook for 15-20 minutes, turning frequently. Tofu should be slightly browned and a bit crispy around the edges. Vegetables should be soft but not mushy. Remove from grill and serve with dipping sauce. You can serve this tasty dish by itself, or with a small salad and/or loaf of gluten-free bread. We put ours on a bed of fresh arugula and served it with a dab of light, zesty lemon dressing, and it tasted great. We think you’ll agree.

Serves 2 hungry people, or 3-4 not-so-hungry people. We know from experience that the dish pairs exceptionally well with vegan, gluten-free beer. Hopefully you can enjoy this fun meal on a warm evening, while seated in your yard while the last rays of sunshine beam onto your plate. Bon appetit, and relax –it’s almost summer!

Posted in Recipes | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment