Vegan Kebabs And Grilled Pineapple
It might only be the end of May, but it’s definitely time for summer food! Last night I made corn on the cob and sliced up a gorgeous mini watermelon. I didn’t even grab the camera for the rest of our meal, but when I sliced this pretty baby open I had to break it out. And there’s nothing better than a sticky kid devouring watermelon on a hot day.
After running errands today I barely had time to get lunch on the table before a toddler meltdown, so I just threw together a salad for myself. I do love loaded salads, but I usually just stick to a couple of things I have chunks of in my fridge when it comes to lunch salads. Today was just spinach, avocado, and tomato (my favorites!) with a little Organicville Italian dressing. It’s actually called Sun Dried Tomato and Garlic I believe, but it tastes just like Italian to me!
Right after lunch, I got to work on dinner. I had summer’s greatest hit in mind for dinner and the veggies needed to take a long marinade bath. For my kebabs, I chopped up a red pepper, green pepper, orange pepper, yellow pepper, and an onion. As for the marinade, I used the aforementioned Italianesque dressing, layering the peppers and onion over pressed tofu to soak up the flavor. It’s like a delicious looking rainbow, isn’t it?
Once they’d all gotten to know each other (I gave them a couple of hours), I started skewering my vegetables and tofu onto soaked bamboo skewers. I started to add the vegetables in some uniform pattern, but then realized that was probably going overboard and just started jamming them on as I grabbed them.
The thing about grilling is we don’t actually have a grill. I mean, I have a George Foreman somewhere but not a “real” grill. It isn’t that I’ve never wanted one, it has just seemed unnecessary. I can imagine the horror in the eyes of our friends and family as we forbid them from slapping their meat on our shiny, new grill. Instead, I use a cast iron grill pan, a favorite of the city apartment dwellers.
If these vegan kebabs don’t say summer, I don’t know what does. And the great thing about vegan kebabs is they can be redipped in the marinade before serving for a little extra pop of flavor. I remember making kebabs in college and feeling like all that marinade was just going to waste. You can’t add more after grilling because it’s just a bath of raw meat juice. Yuck! Finally, I got to sit down to this plate!
They were SO good. I’m getting hungry just posting the pictures. Just for good measure, I grilled up fresh pineapple slices for dessert, coated in a little melted vegan butter and brown sugar. They caramelized beautifully. I threw a few dried cherries in the dish as well to add to the flavor. Grilled pineapple has to top that fabulous summer foods list as well!
It was such a beautiful and delicious day. I have to admit, when the temperature goes up, I go a little produce crazy. I just black out and start tossing things into my cart from greens to fruits, peppers to corn and green beans. It’s madness! I hope you all had a great weekend and start to the week. I spent my Saturday night tying up little terracotta for wedding shower favors, and it was a rather productive weekend!
What are your favorite summer foods?