Tag Archives: ginger

Grilled Teriyaki Veggie Kebobs

We just returned home from another fabulous few days at the family cottage.  The weather was beautiful, but a little on the cool side for swimming.  At least it was for me.  A good northerly wind certainly didn’t stop the kids.  Do they ever get cold?

It was a great weekend! My mother-in-law and father-in-law from Toronto joined us for some delicious gluten-free and vegan meals.  I am absolutely thrilled that they enjoy my cooking and are so willing to try new dishes.  This recipe received many compliments from the young to the old.  So, I just have to share it!

Around mid-morning on Saturday,  Bailey, our little chef in the making, carefully threaded an assortment of cut vegetables (organic tofu, sweet peppers, zucchini, cherry tomatoes, and cremini mushrooms) on some pre-soaked skewers.  She did make a special one with only tofu, as a treat for all her hard work. 😉

The uncooked kebobs were placed in a glass container with a lid.  The lid allowed for a “shake and twirl” during the marinating process.

The veggie kebobs were marinated in a delicious Teriyaki Sauce adapted from Lindsay Nixon’s cookbook Everyday Happy Herbivore.  Like all of Nixon’s recipes, this sauce contains no added oil, which you tend to find in so many sauces and marinades.  I went with a Teriyaki flavour because it was requested by “Kay”, my 14 year-old.   A super choice, if I do say so myself!  I left the kebobs to marinate in the fridge for a good portion of the day while we enjoyed the beauty of the lake.

That evening, under my husband’s supervision, Bailey grilled the kebobs while Oma made a mixed green salad and I prepared some brown rice.  The kebobs were grilled on a relatively low heat for about 15 – 20 minutes.  They were turned often to avoid  charring.  (We are not a fan of charred veggies).  Using a cook’s brush, Bailey applied a bit of marinade to each kebob as they were cooking.  Since there was no oil in the marinade,  there were no flare-ups. 🙂

I really wish I had a photo of the finished product on a bed of brown rice.  I just wasn’t thinking.  We were three-quarters of the way through our meal when I realized that I had forgotten a plated photo.  Unfortunately, this is typical for me.  I’ll blame it on my impatient stomach.

Here is the recipe.  Enjoy!

TERIYAKI MARINADE

  • 1 cup water
  • 1/4 cup coconut aminos*  (or gluten-free and organic soy sauce)
  • 1 tbsp arrowroot starch (cornstarch would work, too)
  • about 1 tsp of grated ginger
  • about 1 tsp of minced garlic
  • a little lemon juice
  • 3 tsp coconut sugar (or light brown sugar)
  • dash of red pepper flakes

Whisk well all the above ingredients in a saucepan.  Bring to a boil.  Once at a boil, remove the saucepan from the heat and whisk for a couple more minutes.  Let cool.

Once cooled, pour marinade over container of uncooked veggie kebobs.  You may want to reserve a little marinade in a bowl to be used during the grilling.  Place container of kebobs and marinade in the refrigerator.

Occasionally turn the kebobs  to allow sauce to coat each and every vegetable.

* I used coconut aminos to replace the soy sauce in this recipe.  Many individuals have an intolerance to soy and my husband is one.  Using coconut aminos allowed him to enjoy the Teriyaki flavour of our grilled vegetables without any digestive upsets.  As for the kebobs, he removed the tofu and shared it with other family members. 

Please note that there is absolutely no need to go on a frantic search for a “meat alternative”, like tofu for these kebobs.  A varied, whole foods, plant-based diet is perfectly healthy and contains all the protein your body needs.  Tofu is certainly not necessary to make these kebobs a complete meal!

Interested in learning more about tofu and soy?  Check out my thoughts here

Here are a couple of beautiful photos my daughter took this weekend of the lake. 🙂 She so wanted a loon or osprey shot!  Maybe next time.

Gingerbread Cocktail

I know it’s late, but I just couldn’t go to bed without posting this drink!  I am so excited – Christmas in a martini glass!

cocktail

After a long afternoon of mixing, rolling, cutting and baking gingerbread dough, my girls thought it would be nice to sit together to watch a Christmas movie.  I thought that was a super idea, so I promptly began working on snacks and drinks for some good television viewing.

I heated 6 cups of organic apple cider on the stove and added some sliced ginger root (2 tablespoons),  2 cinnamon sticks, mandarin zest (a little tricky – I had no oranges!), fresh lemon juice (1 teaspoon) and 1 teaspoon of agave syrup.   My one daughter has been fighting a cold all week and I am very determined to keep her healthy for the holidays, so the ginger root was added to boost her immune system.  I let this spiced cider simmer for about 30 minutes while I whipped up some guacamole.

I decided on something extra special for us adults.  I cooled 2 cups of the cider in a glass pitcher with a few bits of ice.  I then added 1 cup of coconut water and 2 cups of chilled sake. 

In a small bowl, I mixed together 1/2 cup of coconut sugar and 1 tablespoon of cinnamon (the extra will be used in tomorrow’s baking).  Using an open mandarin slice, I rubbed the rim of a couple of martini glasses then dipped each in the bowl of coconut sugar and cinnamon.  I filled our glasses with the cider and sake and my gingerbread cocktail was born!

What is sake?  Sake is an alcoholic beverage originating from Japan.  Made from fermented rice, sake is natural and so rich in amino acids.  It is not distilled and it is not processed.  Check out these sites to learn more about sake and its health benefits http://www.learnaboutsake.com/2009/05/health-benefits-of-sake.html and http://www.sake-world.com/html/sake-faqs.html .

If you are in the mood for a cocktail, I suggest you try some Japanese sake.  It pairs so well with a variety of fruit juices.  Need some recipes?  Take a look at Sarma Melngailis’ sake cocktails in her books, “Living Raw Food” and “Raw Food real world”.   Cheers!

Curried Coconut Sweet Potato Soup

If you are planning a trip to the grocery store this morning, be sure to put sweet potatoes, a can of organic coconut milk, garlic and some fresh ginger on your list.  Perfect for a cool, wet evening, this soup has remained at the top of my comfort food list for years.  It is so rich and smooth and it makes you want to melt with each spoonful.  Guaranteed – this will be the best Sweet Potato Soup you have ever had!

sweet potato soupJPG

The first thing you need to do is make a sweet potato puree and I really do suggest that you make your own.  Once, when time was an issue, I decided to use a can of sweet potato and it wasn’t the same.  You can set aside any left over puree (minus the spices, milk and butter) for future baking.  I reserved 1 cup of mashed sweet potato for some drop biscuits that I made later in the day.

SWEET POTATO PUREE

  • 4 sweet potatoes
  • 3 garlic cloves
  • 1/2 cup milk (I used almond milk)
  • 2 tbsp. butter (I used Earth Balance)
  • 1/4 tsp. ground ginger
  • a generous amount of grated nutmeg (or ground nutmeg)
  • 3/4 tsp. sea salt
  • pinch of cayenne pepper

Preheat oven to 400 degrees Fahrenheit  (200 degrees Celsius.).  Prick potatoes a few times with a fork.  Place whole, unpeeled potatoes on a baking sheet.  Bake for 30 minutes.  Place whole, unpeeled garlic cloves on the baking sheet and continue to bake until potatoes and garlic are tender (about 15 minutes).   At this point, curious family members will rush from various rooms in the house in anticipation of their next meal!

When potatoes are cool, peel skins and place in a food processor or large saucepan.  Mash until smooth, then remove 1 cup to set aside for baking.  Add garlic, milk, butter and seasonings to the mashed potatoes and stir.

CURRIED COCONUT SWEET POTATO SOUP

  • 1 tbsp. coconut oil
  • 1 onion
  • 2 tbsp. finely chopped peeled ginger
  • 2 tsp. curry powder
  • 1/2 tsp. each ground cumin and ground coriander
  • 2 cups Sweet Potato Puree
  • 1 ripe pear, cored, peeled and chopped
  • 1 can of coconut milk (I used a can of light, organic coconut milk)
  • 1 cup vegetable broth
  • 2 tsp. lemon juice
  • sea salt
  • toasted coconut or coriander leaves for garnish ( I had neither in the house, so I used a sprinkling of thyme leaves for the photo)

Melt coconut oil in a large saucepan over medium heat.  Add the onion and ginger and cook, stirring occasionally for about 3 minutes.  When onions and ginger are nearly soft, stir in curry, cumin, and coriander.  Cook until fragrant, about 1 minute.

Whisk in Sweet Potato Puree, pear, coconut milk, and vegetable broth.  Increase heat to medium-high, then reduce heat, cover and simmer for about 10 minutes.

Puree in a food processor or with a hand-held mixer until smooth.  (For 13 years, I have owned a Bamix hand-held mixer that is perfect for soups – easier clean up and faster to the dinner table!).  Stir in lemon juice and add sea salt to taste.  Garnish, if you wish.  Enjoy!

Sweet potatoes are a complex carbohydrate rich in fiber, beta-carotene, vitamin C, vitamin B6, manganese and potassium.  In fact, sweet potatoes contain one half of our daily vitamin C requirement!