Receta RAWsh Kebobs
My sweetheart, W, was craving veggie kebobs the other night. I had seen a photo that someone posted recently with raw kebobs, so I figured I'd give it a shot. They came out very tasty. You can experiment with different spices and sauces. I'd let the veggies marinate overnight next time, but a very nice light dish. The pineapple really enhanced the flavors.
RAWsh Kebobs
- 1 red bell pepper
- 1/2 red onion
- 2 cups mushrooms (any kind)
- 1 medium tomato or 1 cup cherry tomatoes
- 2 cups pineapple, cut into chunks
- 1 medium zucchini, cut into 1/2 inch slices and then cut in half.
- 1 cup cauliflower and/or broccoli florets, (not pictured)
- RAWbeque Sauce/Marinade
- 2 medium tomatoes
- 1/4 red onion, chopped
- 1/2 avocado
- 1/4 red bell pepper, chopped
- 1 Tbsp honey or maple syrup
- 1 Tbsp Nama Shoyu or tamari sauce
- 1 Tbsp brown rice vinegar (or your favorite kind)
- 1 Tbsp olive oil (or coconut oil, melted)
- 2 tsp hemp seeds (optional)
- 1/4 teaspoon smoked paprika (optional -adds to BBQ sauce flavor)
- oregano, salt, pepper, cayenne, onion powder, garlic powder, to taste
squeeze juice from pineapple rind and stir into marinade.
Blend marinade until smooth. Add water only if needed to thin. Pour mixture over cut veggies. Stir with hands to massage into veggies and refrigerate overnight. Slide veggies on wooden skewers and place on a a dehydrator tray, covered with a non-stick sheet. Pour any remaining sauce over skewered veggies and dehydrate at 110 degrees for about 2 hours.
Or save some of the sauce and serve over spiralized zucchini noodles.