What Did You Satay?

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vegan kabob for the grillThis recipe is a Thai twist on kabobs for your late summer barbecues. Spiciness or mildness can be adjusted to taste and cooking time is minimal. Get some friends and family to help chop the vegetables and it will be a breeze.

For the Satay:
1 red or orange pepper, cut into bite sized pieces
1 green pepper, cut into bites
1 red onion, cut into bite sized pieces
10 baby corn, cut into bites
12 small mushrooms or 6 larger, cut in half
24 grape or cherry tomatoes
1 zucchini, cut into bites
1 container/block of extra firm tofu, drained and cut into cube
Long skewers

For the Marinade:
Zest of 2 limes
Handful of cilantro leaves
1 cup coconut milk (canned)
2 T. olive or sesame oil
4 T. soy sauce or liquid aminos
2 T. curry powder

For the Peanut Dipping Sauce:
½ cup smooth peanut butter **to make this paleo-friendly, sub almond butter
¼ cup warm water
3 T. soy sauce or liquid aminos
2 to 4 T. sriracha or 1 to 2 T. dried pepper flakes
3 T. lime juice
2 T. ginger, minced
1 to 2 T. garlic, minced

Combine lime zest, garlic and cilantro leaves in bowl and crush together with back of spoon to make a paste. Add coconut milk, oil, liquid aminos/soy sauce and curry powder: stir together and add vegetables and tofu. Toss gently to coat. Marinate at least 30 minutes. Meanwhile, combine all peanut sauce ingredients, mixing until smooth. Arrange vegetables and tofu cubes on skewers, pouring any excess marinade over. Grill on medium high heat, turning until lightly browned on all sides. Serve with dipping sauce.

If you have been cooped up in a small vacation cottage in the rain with no wifi aka child boredom city, like I have this summer, this recipe will turn your day around. Grill up this meal, break out the board games, (keep your eyes on the knives) and book a back-to-school massage or coaching session with me at Serenity At Hand Bodywork.

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