Archives for June 2022

These grilled tofu skewers are delicious vegan bbq skewers that are packed with teriyaki flavor and yummy goodness.

This recipe is vegan, vegetarian, gluten-free option, oil-free, dairy-free, and whole food plant-based.

These grilled tofu skewers, are tofu kabobs as I like to call them, are a delicious bbq treat perfect for vegans!

After all, when most people here BBQ they think tons of meat. But around here, our favorite foods to grill are veggies, tofu and mushrooms!

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Ingredients

For the BBQ skewers we used

• Extra firm tofu: The extra firm holds up best on the grill
• Red bell pepper
• Yellow bell pepper: Or green bell pepper, cut up into cubes
• Zucchini
• Red onion
• Skewers: You can use metal skewers or wooden ones. If you are using the wooden ones, make sure to soak them in water for an hour before throwing them onto the BBQ.

For the Terriyaki Sauce:

• Soy sauce or coconut aminos for gluten free option
• Brown sugar
• Garlic powder
• Ginger
• Apple cider vinegar
• Sesame oil
• Corn starch
• Cold water
• Red pepper flakes
• Salt and pepper to taste

See recipe card for quantities.

Instructions

The first thing I do when making any kind of tofu dish is start by making the sauce or marinade.

For this recipe we are using a homemade teriyaki sauce. Start by combining the soy sauce or coconut aminos with the brow sugar and seasonings in a medium mixing bowl. Whisk everything together well.

The pour the sauce into a small pan and heat on medium high heat until it just starts to boil.

While the sauce is warming, mix the cornstarch in cold water in a separate bowl. Then once the sauce is boiling add it into your saucepan.

Continue stirring and cook for another minute or so until the sauce starts to thicken. Remove the sauce from heat and allow to cool.

Next you'll want to grab your tofu block and place it on a plate or cutting board.

Cube your tofu into 1 inch sized squares. Or squares big enough to sit well on your skewers.

Chop up all your veggies into similarly sized pieces.

I recommend trying to keep your veggies as wide as possible so they don't fall off the skewers as they cook on the grill.

Next, add ½ a cup of your cooled teriyaki sauce into a ziploc bag and add your cubed tofu.

Mix the cubes all around the sauce and let it marinate in the fridge for 30 minutes.

While your tofu is marinating, you can start preparing your grill. Preheat the girl to medium-high heat.

Start alternating your veggies with the marinated tofu onto each of the skewers.

Put the skewers onto the grill directly and cook for 9-10 minutes, turning halfway through to grill evenly on both sides.

Cook until the tofu is cooked through well with grill marks.

Once your grilled tofu is cooked, remove from heat and drizzle with the rest of the teriyaki sauce and serve hot.

Substitutions

If you want to make a yummy vegan grilled skewer, but aren't a big fan of tofu, you could try using chunks of portabello mushroom instead.

If you are looking for a gluten-free option, make sure to use a gluten-free soy sauce like Tamari sauce or coconut aminos as the base for the marinade.

Variations

With these grilled kabobs there are tons of different veggies you could add to your skewers, other ideas include

• Peppers - While we used bell peppers, you could also add pieces of other types of peppers like poblano peppers
• Mushrooms - Instead of tofu, or in addition to the tofu you could marinate mushrooms and add to your skewers
• Tofu Free - And of course, if you have those who don't like tofu, you could always just do veggies and drizzle the sauce over them once they've finished grilling

Storage

These are best eaten right away, however, will keep in the fridge for a day or two in an air-tight container.

These vegan amaretti cookies are a slightly crunchy on the outside, chewy on the inside cookie that's completely vegan using one secret ingredient.

Amaretti cookies are a naturally gluten-free treat traditionally enjoyed with a hot cup of coffee.

These vegan amaretti cookies are not just gluten-free, but they're also egg-free and oil free!

These chewy almond cookies are amazing on their own, or delicious sandwiches with a fruit am or ganache.

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Ingredients

Almond flour: The gluten-free flour that gives the Amaretti cookies their texture and flavor

Powdered sugar: To add sweetness

Granulated sugar: To add sweetness

Aquafaba: Traditonally, amaretti cookies are made with egg whites, but aquafaba, or "bean juice" can help us get a similar texture and structure for our cookies. For this recipe, we'll be using the liquid taken from 1 can of chickpeas.

Salt: Salt added to sweet treats helps to emphasize the other flavors

Lemon zest: Adds great flavor

Amaretto liquid: To add additional almond flavor

Additional powdered sugar: For topping the cookies with

See recipe card for quantities.

Instructions

Start by combining your dry ingredients in a large bowl.

So your almond flour, powdered sugar and granulated sugar.

Use a whisk to break up any clumps and evenly distribute.

In a different large bowl beat the juice from 1 can of chickpeas or the "aquafaba" with the salt using an electric beater on medium-high until it forms soft peaks like shown below.

This should take about 5 minutes.

Next, you want to gently stir in lemon zest and then fold in the almond flour mixture until everything is combined.

Finally, stir in amaretto. The dough should feel sticky and soft but easily formed into cookie dough balls.

Your dough should look like the photo below.

Cover the dough and pop in the fridge to chill for half and hour. Chill for longer if it's a warmer day.

While your dough is chilling, you can line your baking pan with a silicone sheet or parchment paper and start to preheat your oven.

One your dough has chilled long enough, fill the bottom of a small bowl with powdered sugar.

With a teaspoon, scoop a rounded amount of cookie dough and roll in your hands to form a ball.

Roll the dough ball into the powdered sugar coating it completely.

Place the coated cookie dough ball onto your baking sheet.

Repeat leaving 2 inches of space in between each cookie until all of your dough is used up.

This may take two batches.

Place the baking sheet on the top rack in the oven as the bottom of these cookies are prone to overbaking.

Bake the cookies for 18-20 minutes, or until the cookies are golden brown under the powdered sugar.

Allow to the cookies to cool for at least 5 minutes before removing from the baking sheet and placing on a cooling rack to completely cool.

Hint: Keep the cookies baking as close to the top of the oven as possible to prevent the bottoms from burning.

If you are going to bake both batches at once on two separate cookie sheets, keep them both on the upper ⅓ of the oven.

After about 12 minutes of baking, switch the positions of the two cookie sheets to prevent burning the bottom of the lower sheet.

Baking two batches at once may take longer to bake, so adjust the baking time as needed.

Top Tips

One of the biggest issues with making these amaretti cookies is the fact that not all almond flour is created equally.

In fact, some almond flour is much dryer than others and differs vastly from brand to brand.

If you find your dough too dry after chilling, you may be using a dryer almond flour.

If something seems very off with the moisture content of your dough, you may have to add a bit more liquid to dry dough, or a bit more flour to wet dough.

Storage

Store cookies in an air-tight container for up to 5 days at room temperature.