My Vegan Journey: Day 11

Eleven days! Nearly two weeks of eating the healthiest, lightest, and somewhat surprisingly, the yummiest food I have ever eaten. I am loving it! I have never felt better and it is beginning to show in my body too. That is a bonus! Here is the latest recipes that I have tried. Tonight's dinner was scrumptious....give it a try.

Veggie Kebobs (with Tofu)

1/3 cup lemon juice

1/4 cup olive oil

1 clove garlic, minced(about 1 tsp)

2 tsp dried oregano

Salt and freshly ground black pepper

2 bell peppers (any color), cut into 1-inch strips

2 small zucchini, cut into 1-inch thick slices

2 cups grape tomatoes or cherry tomatoes

2 cups whole button mushrooms (not a mushroom fan, so I left these out)

1 large onion, cut into 8 wedges and halved crosswise

1 yellow summer squash cut into 1-inch cubes

In a large bowl or resealable plastic bag, combine lemon juice, olive oil, garlic, oregano,and salt and pepper to taste. Add peppers, zucchini, tomatoes,mushrooms, onion and squash and stir to evenly coat. Marinate at room temperature for 15-20 minutes or in the refrigerator for up to 12 hours.

Thread vegetables onto skewers, alternating to form an attractive pattern and leaving a bit of space between pieces to allow air to circulate.

Grill or broil, turning and basting often with remaining marinade, for 8-10 minutes or until vegetables are browned on all sides and tender. While cooking, rotate location of skewers on the grill broiler to ensure even cooking.

Variations: Vary the flavor by replacing oregano with the same quality of thyme, basil or rosemary.

Substitute garlic salt for the fresh garlic, but adjust seasoning accordingly. (from 125 Best Vegan Recipes)

I had this on a bed of fragrant Jasmine rice, along side corn on the cob. BTW, the vegan buttery spread was perfect, I just can't have corn without butter.

Dessert last night:

Ultra Fudgey Fudge Brownies

3/4 cup silken tofu (firm), crumbled

1/2 cup water

1/2 cup pure maple syrup

1/2 cup unsweetened, roasted carob powder or unsweetened cocoa powder

2 Tablespoons canola oil

1 Tablespoon vanilla extract

1 1/4 cups whole wheat pastry flour

1 cup unbleached cane sugar

1/4 teaspoon non-aluminum baking powder

1/4 teaspoon cinnamon

1/4 teaspoon salt

1/2 -1 cup chopped walnuts

Preheat oven to 350 degrees. Mist an 8x8 inch glass baking pan with non stick cooking spray, and set it aside.

Place tofu, water, maple syrup, carob or cocoa powder, oil, and vanilla extract in a blender, and process until completely smooth.

Place the remaining ingredients except the walnuts in a medium mixing bowl, and stir them together until they are well combined. Fold in the walnuts.

Pour the batter evenly into the prepared baking pan. Bake on the center rack of the oven for 40 minutes, or until a cake tester inserted in the center comes out clean.

Cool the brownies in pan. Cut and serve. (from Vegan Vittles)

(My family ate these, but they were not real keen on them as they are not as sweet and light as regular brownies, however, I used the flour I had instead of pastry flour so I think it would have turned out better had I followed directions precisely. LOL)