Tofu Jambalaya Skewers

This is really simple recipe for when you're BBQ'in at home or if you're heading somewhere else to BBQ. I took "traditional" Jambalaya and gave it a Vegan twist! Enjoy!

Ingredients:

1/3 Cup Celery chopped

1/4 Cup Onion chopped thick slices

1/4 Cup Green Pepper chopped

2 Cups of Tofu...yep you guessed it - chopped

2 Roma Tomatoes thick slices

1 Cup Rice

2 TBS Margarine

1 Cup Veggie Broth

1 Tsp Thyme (or Basil if you prefer)

1/2 Tsp Garlic Salt

dash of Pepper

1 Bay Leaf

Hot Pepper Sauce

Here's What You Do:

If you don't have metal skewers you'll need to soak your bamboo skewers in water for about 2 hours to avoid them burning on the BBQ!

Step 1

Take all of your chopped & sliced veggies plus tofu and place them in a large bowl.

Step 2

In a seperate small bowl - combine your soft margarine & veggie broth along with the herbs - then mix.

Step 3

Pour the liquid mixture over the veggies and tofu and gently toss. Let the veggies and tofu marinade for about 10-15 minutes.

Step 4

During the marinade-ness grab a pan and start boiling 2 cups of water for your rice. While your water is heating - head outside and fire up the grill! You want the coals to be a nice grey before adding the skewers.

Step 5

Head back inside and add your rice to the boiling water. Turn down the heat to a low-med and cover.

Step6

Take your veggies & tofu and start putting them on skewers.

Step 7

Check your coals - if they are ready - throw on the skewers! You'll want to turn them frequently to avoid burning. Once they're ready bring em' in!

Step 8

Take a large serving platter and drizzle your hot pepper sauce across the plate (like the chef pros do)

Step 9

Add your rice and spread evenly.

Step 10

Now it's time to take the veggies & tofu off the skewers and arrange it over the rice.

Call everyone to the table cause it's time to have some BBQ'd Tofu Jambalaya!

Vegan Peach Pie

I really love pie. It happens to be one of my favorite desserts! This is a quick recipe with lots of flavor. Enjoy!

Pie Crust:

2 1/4 Cups of Flour
1/4 tsp Salt
1/2 Cup Cooking Oil
1/3 Cup Soy Milk (Original or Vanilla will work!)
1 tsp Coconut Extract (almond or vanilla extract is ok)
a couple dashes of cinnamon
a couple dashes of nutmeg
Don't be afraid to add spices to your crust...It makes the pie extra yummy!

Mix all of the ingredients together in a bowl with a spoon. Divide into 2. Sprinkle a little flour on your work surface. Roll out the first portion and place in a lightly greased pie pan. Roll out the second portion and set aside. Add filling. Place the rolled out second portion over the filling and seal the sides. Cut a few air holes on top and you're ready to bake!

Bake at 375 for 40 min or until crust is a light brown.
Note: I usually don't extend my pie crust edges over the lip of the pie pan. If you do...add a little foil around the edge to protect the crust from burning. Remove the foil after 20 minutes of baking.

Makes a 9-inch double-crust pie.

Peach Filling:

2 Fresh Peaches (you can add a 3rd peach if you'd like...add extra 2 TBS of Brown Sugar)
3 TBS Margarine (room temp)
1 TBS Lemon Juice
1/4 Cup Brown Sugar
dash of cinnamon

Slice the peaches into different sized pieces and place in a mixing bowl. Add the remainder of the ingredients and toss lightly. Yes, it's really that easy!