Summer 2015 LOCALadk Magazine 55
LOCALadk
Jessica Chevalier
Tempeh & Veggie Kabobs
in a Maple Balsamic
Marinade
Marinade:
1 cup Balsamic Vinegar
1 cup Olive Oil
1/3 cup Maple Syrup
1 teaspoon fresh or dried Thyme
1 teaspoon fresh or dried Rosemary
1 teaspoon Smoked Applewood Salt (or
plain Salt)
6 cloves Garlic chopped
1 package of Tempeh or 1 lb of Stew Meat
2 Red Peppers
1 large Onion
12 medium Mushrooms
1 Zucchini
1 head of Kale
2 cups cooked Rice
Package of Skewers
Recipe: Start the night before!!
Soak skewers overnight in water so
they don't burn on the grill
Mix all the marinade together in a ball
jar - put the lid on and shake vigorously
Cut the tempeh and all the vegetables,
except kale, into large chunks to fit on
the skewers - 1/4" on each side. Then
place them in a shallow container and
pour half the marinade over the top –
to coat the vegetables. If using a stew
meat put meat in a separate container
with marinade on it.
Next day:
Heat up your grill to medium
Take the skewers out of the water. Put
vegetables and tempeh on the skewers
alternating the different ingredients so
that you get a variety on each skewer
Skewer until all of the vegetables are
used up
Cook on the grill turning every 4
minutes, until the edges on all sides
are browned. You can baste a little
with the leftover marinade to keep
the vegetables from drying out, but
reserve most marinade for serving.
Serving:
Lay down full kale leaves on the plate
put a 1/4 cup of rice on each leaf and
set 2 skewers on each bed of rice.
Pour extra marinade over skewers
and rice. Take skewers out of the
vegetables and roll up kale to eat like
a wrap
