Vegetable Kabobs with BBQ Sauce

 I came upon the workers just now, all resting for a moment and breathing hard, literally doubled over with exhaustion – a rare finding. They’ve been holding the super heavy beams for the roof of my house this week, and God knows what else. And also the wind has been uncharacteristically hard on every day of this week, which kind of gets to you and messes with your spirit. And your materials, working outside! So when Tiko and I came back from our walk, I asked Jose what his favorite lunch was. “Arroz con Pollo!” (Chicken with Rice)! “From where, I asked? “I don’t know the name of it, but my son knows!” (R, the taxi driver.) So he called him for me and asked R to bring us out four plates, (one for the extra worker and one for R.) ($2.75 each.) Wow, $16 for their entire lunch, plus 2 bottles of Sprite. Good deal! I better count on doing that every week from now on, until they’re done, eight weeks from now!

Recipe of the Day – Vegetable Kabobs with Bbq Sauce

Ingredients:

Vegetables of different colors: zucchini, bells, tomatoes, onions, celery

Raw Marinade:
1/2 c. apple cider or balsamic vinegar
1/2 c. water
2 T. vegan worcestershire sauce (see my recipe on youtube)
2 T. Bragg’s amino acids or Nama Shoyu
2 T. lemon or orange juice
4 1/2 tsp. honey
1 tsp. olive oil
1/2 tsp. salt
1/8 tsp. red pepper flakes

Directions:

Cut vegetables of different colors into 1″ cubes.  (Some people use tofu, as well.) Marinate with the bbq sauce for at least an hour. Assemble on skewers in varying colors. Roast over an open flame until desired tenderness – 2-3 minutes on each side.

Word of the Day – vegetables – verduras

Tip of the Day – Also try a fruit kabob! Chop up fruits of varying colors for a beautiful fruit snack, instead of a fruit salad! Use bananas, strawberries, melon, mango, papaya, kiwi, etc…Try a nut/seed yogurt dip, if desired.

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