Google+ Rawfully Tempting™: Spicy BBQ RAWsh Kebobs

Best of Raw

***2014 RAW LIVING EXPO AWARDS - We Won!!

Best Raw Vegan Gourmet Chef (0-5 yrs) + Best Raw Vegan Blog. Thank you for your votes!!!

6th Annual Best of Raw Award

6th Annual Best of Raw Award
2014 -Voted Best Raw Gourmet Chef & Blog. Your Votes Made the Difference. Thank You!!!

August 4, 2012

Spicy BBQ RAWsh Kebobs

Raw vegan veggie kebabs are the bomb! When I discover a good thing, I try to find multiple ways to use it. For instance, last week I posted the Spicy BBQ Zucchini Chips and because of this outrageous BBQ Sauce, the chips were jaw-dropping outrageous! Between the two of us and friends, they don't hang around long! I thought it might be interesting to create a kebab, using the same BBQ sauce on veggies. Oh yeah!  I hope you enjoy this as much as we did!



I definitely did not let my veggies marinate long enough. That tenderizes them and if you have a dehydrator and put them in for a few hours, the flavors merge and the veggies get even more tender.

Spicy BBQ RAWsh Kebobs

Ingredients:
1 zucchini, cut into 1/4" slices
1 yellow summer squash, cut into 1/4" slices
1 cup cherry tomatoes
1/2 red onoin
combination of red, orange and/or yellow bell peppers
mushrooms, sliced thick or whole
1 cup pineapple or mango chunks
sliced broccoli and/or cauliflower
- Replace with  any of your favorite veggies


BBQ Sauce Ingredients:
1cup filtered water
3 Tbs lemon juice
3 Tbs olive oil
3 Tbs sunflower seeds (soaked 2 hours)
4 sun dried tomato (soaked and chopped)
3/4 Tbs onion powder
2 Tbs maple syrup (grade B or your favorite sweetener)
1 1/2 tsp cilantro, dried
1 tsp basil, dried
3/4 tsp paprika
1/4 tsp garlic powder
1/4 tsp (hot )red chili powder
1/4 tsp sea salt
1/8 tsp cayenne (eliminate if you want this less spicy)
1/2 tsp liquid smoke or 1/8 teaspoon smoked paprika



Directions:
1. Chop veggies and set aside in a large bowl.

2. Blend BB Sauce ingredients. Add more water as needed. Sauce should be pourable, but not watery.

3. Pour over veggies and mix with hands. Let sit for at least 2 hours or overnight in refrigerator.

4. Spread onto a n on-stick dehydrator tray and dehydrate at 110 degrees for 2 hours..

5. Place on wooden skewers (optional) and dehydate about one hour at 115 degrees. F. Be sure to leave space between veggies.

6. Serve as is, or over your favorite "rice" recipe.

4 comments :

Raederle said...

I have to try this!

I would add this to my pinterest but I only add recipes with large high-quality photos. If you posted the photos larger I'd pin 'em.

*hugs*

Rawfully Tempting - Barbara said...

Thanks..I'm pretty sure most of the pics I post are high res..I don't reduce the resolution when I post them. I can't make them any bigger than they already are..these are the originals...most are 800 to 1500KB and about 2816x2112. You need pics bigger than this?

Rawfully Tempting - Barbara said...

Raederle have you clicked on any of the pics in the post to see the full size? They are pretty big...Hugs back at ya!

313HealthyMe (Anjii B) said...

Love this page and love, love, love these recipes!! Thank you for sharing

Russell James - Weekday RAW Mini Course

VITAMIX - FREE SHIPPING

SUPER CONCENTRATED, RAW, ORGANIC, FLAVORED EXTRACTS

SUPER CONCENTRATED, RAW, ORGANIC,  FLAVORED EXTRACTS
SPECIAL BONUS : Mention Rawfully Tempting™ in shipping comments, and receive a FREE PRODUCT SAMPLE with your order!

Google+ Followers

Web Analytics