Green Child Magazine Summer 2015 | Page 35

Summer Cookout
|by Jennifer Katzinger

Excerpted from Gluten-Free &
Vegan for the Whole Family

Sizzlin’ Kabobs

Photography by Charity Burggraaf © 2015 by Jennifer Katzinger. All rights reserved. Excerpted
from Gluten-Free & Vegan for the Whole Family by permission of Sasquatch Books.

Kebabs are such a festive summer food. The whole family will enjoy having
a meal cooked on the grill. You might want to grill up some extra vegetables
that have been marinating too!
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2 tablespoons extra-virgin olive oil
1 small red onion, minced
2 cloves garlic
4 cups chopped fresh tomatoes
1/3 cup maple syrup
1⁄4 cup blackstrap molasses
1⁄2 cup apple cider vinegar
2 teaspoons mustard powder
1 teaspoon chile powder
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1/8 to 1⁄4 teaspoon paprika

1. To make the sauce, in a large saucepan or
Dutch oven, heat the oil and sauté the onion
and garlic until softened and transparent,
about 5 minutes. Add the tomatoes, maple
syrup, molasses, vinegar, mustard powder,
chile powder, salt, pepper, and paprika to
the saucepan. Bring to a boil and reduce
the heat to low. Cook, uncovered, for 1
hour. Puree the sauce, using an immersion
blender, or in batches in a blender or food
processor. Return the sauce to the saucepan
and continue simmering for 30 minutes
more. Remove from the heat and let cool.

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4 wooden skewers
8 crimini or button mushrooms
12 shiitake mushrooms
12 cherry tomatoes
1 small orange bell pepper, seeded and cut
into bite-size pieces
2 small baby bok choy, leaves separated
1 yellow summer squash, cut into bite-size
pieces
1 (8-ounce) package tempeh, cut into bitesize pieces
Cooked rice, for serving

2. Prepare the wooden skewers by soaking
them in water for 15 minutes. Preheat the
grill to medium heat. Skewer the vegetables
and tempeh in a colorful pattern. Brush
the kebabs generously with the sauce. Grill
the kebabs for 3 minutes on each side. You
may need to brush the kebabs with more
sauce after flipping to the other side. The
kebabs are ready when the vegetables are
slightly browned and seared. Serve over
rice. Leftover sauce can be stored in an
airtight container for up to 2 weeks in the
refrigerator or 2 months in the freezer.
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