a few other dinners...

from the past few weeks :D




some of the recipes :D

Kebabs
Ingredients:
1 bell pepper cut into wide slices or 1” squares
12 crimini mushrooms
1 red onion quartered
10 brussel sprouts
Salt and pepper
Wash all veggies and put each onto their own kebab stick (different veggies will cook at different rates!). Salt and pepper them. Brush a very small amount of oil on the brussel sprouts. Place on grill. *At this point you can do one of several things. Drizzle the marinade from the tempeh over the kebabs or drizzle some balsamic vinegar or beer or whatever…basically just drizzle.*
Cook until veggies are blackened around the edges. Take off skewers and mix together in a bowl.

Vegan Red Potato Salad

Ingredients:

4 large red potatoes unpeeled & diced into large pieces
1/4 medium-large red onion, finely chopped
1/2 cup pickles finely chopped
1/4 cup black olives finely chopped
½-¾ cup vegan mayonnaise (I used wildwood zesty garlic aioli)
2 teaspoons yellow mustard
1 Tablespoon minced fresh dill
celery seed, pinch
sea salt, to taste
freshly ground black pepper, to taste

Directions:

First, place the diced potatoes, along with a generous sprinkle of sea salt, in a pot. Add water to cover the potatoes, and bring to a boil over medium heat. Cook until tender, around 15 minutes. Once potatoes are done cooking, remove from heat. Rinse the potatoes with cool water to prevent them from getting overcooked. When the potatoes have cooled, mix them with the rest of the ingredients. Chill the potato salad in the refrigerator to let all of the flavors combine for 1 hour, or until serving time.

Korean Style Marinated Tempeh
Ingredients:
1/2 cup light soy sauce
2 tablespoons toasted sesame seed oil
1 teaspoon minced fresh ginger root
3 tablespoons sugar
1 tablespoon sesame seeds
3 garlic cloves, minced
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 oz. package tempeh cut into ¾”-1” cubes

Mix all marinade ingredients together and stir until sugar is dissolved. Place inside Tupperware or plastic bag with tempeh. Shake to cover and let marinate at least an hour.
Grill on a skewer or in a foil for 15 minutes or until done.
*the leftover marinade can be drizzled over your vegetable kebabs*

Asparagus
Ingredients:
Asparagus
Salt
Pepper
Oil
Lemon juice
Garlic cloves (4 to 5 sliced thinly)

Rinse and trim asparagus. Make a foil boat and place asparagus inside. Drizzle oil over asparagus and place garlic in the boat as well. Season with salt, pepper, and a little lemon juice. Place foil boat on grill and cook until ready.

sandwich:
marinate sliced tempeh in bbq sauce
grill onions
marinate portabello in liquid smoke
grill jalapenos
grill all and put on hoagie

horseradish potatoes:
3 yukon gold potatoes
1/2 cup wildwood aioli
2-4 tbsp horseradish
1 tbsp dill
salt pepper

cube potatoes. mix all other ingredients. use half of the sauce and coat potatoes. place in foil and grill. when done toss in remaining sauce. eat.