mushrooms
red bell pepper
pineapple
zucchini
onion
tofu
carrot
cherry tomatoes
soy sausages (optional)
curry powder
olive oil
salt
black pepper
hot chili pepper (optional)
skewers
Instructions:
Peel mushrooms, onion, carrot and zucchini. Cut the mushrooms and zucchini into thick slices. Cut the onion into quarters. Cut carrot and soy sausage into thick slices. Cut pineapple and tofu into large cubes. Put all the veggies, pineapple and soy sausage into a large mixing bowl. Sprinkle with olive oil, salt and pepper. If you’re the fan of spicy food, you can also chop 1-2 chili peppers and add to the marinade. Mix all the veggies well, cover and leave in the fridge for at least 30 minutes.
Place tofu in a separate bowl, sprinkle with olive oil, season with salt, pepper and curry powder. Mix well and also leave for about 30 min.
Then, thread all the veggies, pineapple, soy sausage and tofu onto the skewers and grill:)
You can also grill the shashliks in an oven - temp. 200 degrees C (grill mode - if available) for about 25-30 minutes.
SWEET POTATO CUTLETS
Ingredients (12-14 cutlets):
2 sweet potatoes
2 tablespoons olive oil
1/2 chili pepper
1 tablespoon flaxseed meal + 2.5 tablespoon water
150 g chickpea flour
180g millet flakes
fresh parsley
1/2 teaspoon garam masala
salt
black pepper
Instructions:
Peel sweet potatoes and cut into smaller cubes. Sprinkle with olive oil, season with salt and pepper. Preheat the oven to 200 degrees C and bake the potatoes for about 30 minutes (until soft).
When bakes, leave the potatoes to cook and then mash them with a fork. In a small bowl, add the flaxseed meal and water. Stir to combine. Add flaxseed mixture to sweet potatoes, add spices, chopped parsley, chickpea flour and millet flakes. Mix well. Shape small to medium sized round cutlets out of the cutlet mixture. You can also roll each cutlet in millet flakes. Fry on olive oil on both sides or grill in an oven - 200 degrees C (grill mode) until golden brown. They go perfectly with a fresh salad.
GRILLED ASPARAGUS
Ingredients:
green asparagus spears
olive oil
salt
black pepper
Instructions:
Wash and peel the asparagus spears. Cut off the tough part. Sprinkle with olive oil, season with salt and pepper. Grill for maximum 15 minutes.
GRILLED POTATOES
Ingredients:
small potatoes
salt
black pepper
olive oil
dill
Instructions:
Wash the potatoes well. Cook for about 8-10 minutes. Leave to cool. Season with salt and pepper. Rub a little oil over each potato and sprinkle with chopped dill. Wrap each potato in aluminum foil and grill until the potatoes are soft.
TOFU IN MUSTARD MARINADE
