GRILLED VEGGIE KEBABS

SERVES 10 KEBABS

1/4 cup olive oil

3 tbsp. lemon juice

2 garlic cloves, minced

1 tsp. dried basil

1 tsp. dried parsley

1/2 tsp. smoked paprika

10 medium cremini mushrooms (or button mushrooms), stemmed

10 cherry tomatoes

One 14- to 15-oz. can artichoke hearts, rinsed and drained

1 zucchini, sliced into 1/2-inch half circles

1 yellow squash, sliced into 1/2- inch half circles

1 red bell pepper, chopped into 1- inch squares

1 orange bell pepper, chopped into 1-inch squares

10 long wooden skewers

NUTRITIONAL VALUES

Calories: 86kcal
Fat: 5.2g (1.5g S.Fat)
Carbs: 9.2g
Protein: 15g
Sugar: 3.5g
Sodium: 324mg

METHOD

In a large shallow bowl or baking dish, combine the olive oil, lemon juice, garlic, basil, parsley, and paprika. Toss the mushrooms, tomatoes, artichoke hearts, zucchini, squash, and bell peppers in the marinade to coat. Marinate for 15 minutes, tossing the vegetables every few minutes. While the vegetables marinate, soak the skewers in water.

Thread the vegetables onto the skewers, ensuring that each skewer has an equal amount of each vegetable.

Preheat the grill to medium-high or a grill pan over medium-high heat on the stove. Cook the kebabs for 4 to 5 minutes per side, brushing with the remaining marinade a couple of times, until tender and slightly charred. Serve right away.

VARIATION

Roasted Veggie Kebabs: Place the kebabs on a baking sheet lined with parchment paper or a silicone baking mat and roast for 20 minutes, flipping once halfway through, at 450°F (230°C, or gas mark 8).

HIDDEN VEGGIE MAC ‘N’ CHEESE

SERVES 8 PORTIONS

1/2 medium (1lb / 16oz) head cauliflower, broken into florets

2 large carrots, peeled and chopped

1/2 cup diced radishes

1 lb. elbow macaroni (gluten-free if necessary)

1 cup cooked great Northern beans

1 cup unsweetened non-dairy milk (nut-free and/or soy-free if necessary)

3/4 cup nutritional yeast

1/4 cup lemon juice

2 tbsp. no-salt-added tomato paste

2 tbsp. vegan butter (soy-free if necessary), melted

2 tsp. white soy miso (or chickpea miso)

1 tsp. onion powder

1 tsp. garlic powder

1/2 tsp. paprika

1/4 tsp. mustard powder

Salt and black pepper to taste

Pepita Parmesan, optional

NUTRITIONAL VALUES

Calories: 354kcal
Fat: 2.1g (0.4g S.Fat)
Carbs: 66.3g
Protein: 19.7g
Sugar: 3.4g
Sodium: 33mg

METHOD

In a medium pot, cover the cauliflower, carrots, and radishes with water. Bring to a boil and cook the vegetables for 8 to 10 minutes, or until easily pierced with a fork. Remove from the heat and set aside to drain. Place aside.

Bring a large pot of water to a boil over high heat. Once the water is boiling, add the pasta and cook according to package directions until al dente. Remove from the heat, drain the pasta thoroughly, and return it to the pot.

Place the vegetables in a food processor or blender and process until smooth. Combine the beans, milk, nutritional yeast, lemon juice, tomato paste, butter, miso, onion powder, garlic powder, paprika, and mustard powder in a mixing bowl. Blend until smooth. Stir the sauce into the cooked pasta to combine. Return to the stove and cook for 3 to 4 minutes, stirring occasionally, until heated through and the sauce has thickened. Serve right away, topped with Pepita Parmesan (if using). Keep any leftovers in an airtight container in the refrigerator for 4 to 5 days.