Really Tasty BBQ Vegan Skewers

As you may or may not already know, I'm a really big meat eater so BBQ vegan skewers are not normally I'd partake in, let alone create.

Given the bounty of the season, and my effort to eat a bit lighter, I thought we'd give some vegan skewers a try. I've been getting amazing vegetables these past few months and want to showcase their flavor. What better way to do this than by grilling veggie and tofu skewers, coated with a light olive oil mustard and thyme marinade?

Tofu has only appeared once on this site, as part of my beloved version of Cook's Illustrated's Hot and Sour Soup. I usually eat around the tofu in the soup, only eating little bits of it for the texture. Imagine how delighted I was by the flavor and consistency that the tofu had in these skewers. Not crisp, but firm, and just the right amount of marinade seeped into the tofu cubes to give you that extra flavor in every bite.

I do have to admit, I think I'd like these more with shrimp in them, but the tofu was a surprisingly good part of the whole.

BBQ Vegan Skewers

INGREDIENTS

• 6 skewers, soaked in water if they are wood
• ½ block super firm tofu, water pressed out, cut into cubes
• 1 onion, peeled and cut into chunks
• 1 cup summer squash cut into chunks
• 12  mushrooms, cleaned, ends trimmed but left whole
• 1/3 cup olive oil
• 2 teaspoons mustard
• 2 sprigs thyme leaves, minced
• Salt and Black Pepper to taste

PREPARATION

1. Preheat grill to high.
2. Mix all the dressing ingredients together in a medium bowl.
3. Alternating squash, onion, tofu and mushroom, make six skewers.
4. Brush with the dressing on all sides.
5. Place on the grill and cook for five minutes with the lid closed.
6. Open the lid, brush with dressing on all sides, cook for five minutes more on second side, turn and repeat above steps.

Onion & Shallot Marmalade

Onions, when cooked over a very low heat for quite a long time, can be quite a sweet and comforting food.

The first time I tried to make a slow cooked onion spread, about 14 years ago, I burned it all up. It hadn't occurred to me that there was a lot of sugar in the onion that would be released as it cooked. Sadly, I threw away my first burnt attempt and tried again. After about four tries, I got it right, and have been making this ever since.

This time, I decided to add a shallot and some minced garlic. The flavors get really mellow as they cook down, meld with the olive oil, and give you a dish that tastes like it belongs in Provence. The flavors are sweet and savory all at once, which is my favorite combination.

This marmalade is super easy to make and can be used for a number of things: incorporated into a cooked veggie or meat dish (recipe to come later this week); as a topping for baked potatoes; a spread for toast or added to an egg scramble.

Onion & Shallot Marmalade

Ingredients:

• 1 large Yellow Onion, chopped into small, even pieces
• 1 medium Shallot, chopped into small even, pieces
• 3 cloves Garlic, minced
• 3/4 cup Olive Oil
• 1/4 tsp Salt
• 1/4 tsp Black Pepper

Method:

• Heat up a small saucepan over medium to high heat.
• Once pan is heated up, add olive oil.
• Put the onions, shallots, garlic, salt and pepper into the hot oil.
• Allow to stay on high heat for about 3 minutes, until the edges of the oil bubble.
• Stir the mixture and lower the heat to low.
• Keep on the low flame for up to an hour, stirring constantly.
• You'll know when it's ready when you see the onions slightly sticking together and looking nice and browned.

Serve on toast, baked potatoes or use as part of a meat or veggie roast.