Summer Jamboree Show #602

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Tofu-Teriyaki Kebabs

Makes 4 to 6 servings

 

KEBABS

12 to 16 bamboo skewers

2 medium sweet red or orange peppers, cut in chunks

1 large sweet yellow or orange pepper, cut in chunks

10 ounces cremini mushrooms, sliced in half (if large)

1 large (or 2 medium) zucchini, sliced

2 medium sweet onions, cut in chunks

1 3/4 cups grape tomatoes

2 packages (7 to 8 ounces), each baked teriyaki-flavored tofu, cut in cubes (see note)

3 tablespoons, plus 1 teaspoon extra-virgin olive oil (see note)

Freshly ground pepper, to taste

 

TERIYAKI SAUCE

3 tablespoons firmly packed dark brown sugar

3 tablespoons tamari

2 tablespoons extra-virgin olive oil

1 teaspoon garlic powder

 

Put the bamboo skewers in a shallow pan and top with about 1-inch of water. Allow to soak for 20 to 30 minutes. Preheat the oven to 375 degrees F. Line a very large, rimmed baking sheet with unbleached parchment paper.

 

Put the peppers, mushrooms, zucchini, onions, and tomatoes in a large bowl. Drizzle 3 tablespoons of the olive oil over the veggies, and top with several grinds of freshly ground pepper. Toss gently with clean hands until all of the veggies are evenly coated with oil.

 

Put the tofu in a small bowl. Top with 1 teaspoon olive oil. Toss gently to coat.

 

Evenly divide and thread the veggies and tofu onto the skewers. Put the kebabs on the lined baking sheet. Bake for 35 to 40 minutes.

 

Meanwhile, make the teriyaki sauce. Put the brown sugar, tamari, 2 tablespoons olive oil, and garlic powder in a small bowl, and briskly whisk to combine.

 

Remove the kebabs from the oven, and drizzle some of the sauce over each kebab, spreading it evenly over the top of the veggies and tofu. Return the kebabs to the oven and bake an additional 15 to 20 minutes, or until the veggies are soft and edges of tofu are slightly browned and golden. To serve, put 2 skewers on each plate. Collect the sauce that has dripped to the bottom of the pan with a small spoon, and drizzle it over the top of each kebab. Serve with Quick Quinoa, on the side.

Chefs Note: You may also use plain extra-firm tofu that has been well-drained and pressed, cut into cubes and tossed with 2 teaspoons tamari and 1 teaspoon oil, in place of the baked teriyaki tofu, if desired. Proceed with recipe as directed.

 

Chefs Note: To lower the fat content of this recipe, you may use 2 tablespoons of olive oil to coat the veggies, instead of the 3 tablespoons.

 

Chefs Note: If you prefer extra sauce on your kebabs, simply double the sauce recipe. Proceed as directed.

 

Almost Caesar Salad

Makes 2 to 4 servings

 

½ cup water

1/3 cup walnut pieces, plus 3 tablespoons, for garnish

1 tablespoon freshly squeezed lemon juice

1/2 tablespoon capers, drained

1 teaspoon Dijon mustard

Sea salt, to taste

Freshly ground black pepper, to taste

1 medium head romaine lettuce, washed and torn into bite-sized pieces

 

Put the water, walnuts, lemon juice, capers, and mustard in a blender and process until smooth. Add salt and pepper, to taste. Put the lettuce in a large bowl. Pour the dressing over the lettuce and toss gently until evenly coated. Garnish with walnuts. Serve at once.

 

White Chocolate Mousse

Makes 8 servings

 

3/4 cup sweetened vanilla-flavored nondairy milk

2 tablespoons maple syrup

1 block (14 to 15 ounces) extra-firm regular tofu

1/2 teaspoon vanilla extract

7 ounces (about 1 1/3 cups) vegan white chocolate chips

Mint sprigs (for garnish)

 

Put the nondairy milk and maple syrup in a small saucepan and bring to a simmer over medium-low heat.

 

Put the tofu, vanilla, and white chocolate chips in a blender in the order listed. Pour the simmering nondairy milk over the tofu mixture, and process for 30 seconds to 1 minute, or until completely smooth. Immediately pour the mousse into eight dessert dishes, parfait-style glasses, or mini-martini glasses.

 

Refrigerate for 2 to 4 hours, or until completely chilled. Garnish each dessert with a sprig of mint, and serve.