Backyard season means BBQ season 😀
Spinach Rice (my boys love it!)
1 c rice
1/2 c white quinoa
1 heaping tbsp ground flax
Vegeta powder to taste
1 handful fresh spinach, chop
Rinse rice and quinoa
Place and cook everything into rice cooker with enough water
Grilled Kabobs
1 block of extra firm tofu, cubed, marinate for a couple of hours in:
2 tbsp kecap manis (Indonesian sweet soy sauce)
1 tbsp Magi liquid seasoning
A couple drops of liquid smoke
3 drops of vegan Worcester sauce
1/2-1 tsp sesame oil
Tomato cherries
Fresh pineapple, cubed
A handful of baby carrots
Cauliflower florets
In a bowl, place baby carrots, cover with cling plastic wrap and micro for 1-2 mins
While microwaving, prepare the same marinade as above
Once carrots are microwaved, marinate immediately along with cauliflower
Grill for 7-10 mins
Grilled Kabobs and Spinach Rice
Ingredients
Rice
- 1 c rice
- 1/2 c white quinoa
- 1 heaping tbsp ground flax
- Vegeta powder to taste
- 1 handful fresh spinach chop
Kabobs
- 1 block of extra firm tofu cubed, marinate for a couple of hours in:
- 2 tbsp kecap manis Indonesian sweet soy sauce
- 1 tbsp Magi liquid seasoning
- A couple drops of liquid smoke
- 3 drops of vegan Worcester sauce
- 1/2-1 tsp sesame oil
- Tomato cherries
- Fresh pineapple cubed
- A handful of baby carrots
- Cauliflower florets
Instructions
Rice
- Rinse rice and quinoa
- Place and cook everything into rice cooker with enough water
Kabobs
- In a bowl, place baby carrots, cover with cling plastic wrap and micro for 1-2 mins
- While microwaving, prepare the same marinade as above
- Once carrots are microwaved, marinate immediately along with cauliflower
- Grill for 7-10 mins
