Grilled Veggie Skewers with Cashew Creme

vegetarian | gluten free | dairy free | egg free | soy free | vegan

25 minutes or less prep + overnight soaking for the cashews

For the veggies:

1 eggplant, partially peeled (think like zebra stripes) & cut into chunks

1 zucchini, quartered

1 pint cherry tomato

metal or bamboo skewers or a grill basket

For the sauce:

3/4 c raw cashews

1/4 c filtered water

1 Tbsp PURE maple syrup

2 Tbsp apple cider vinegar

1/2 tsp sea salt

2 cloves garlic

black pepper to taste

Everything But The Bagel Seasoning

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Cover raw cashews with water in a glass dish and leave at room temperature overnight.

Drain soaked cashews and rinse with water. Combine with remaining sauce ingredients in a high speed blender or food processor . Puree until creamy. Note: this sauce should be creamy. If it has texture, try blending on high speed until the consistency of ranch dressing.

Fire up the grill to medium heat.*

*Don’t have an outdoor grill? Use a grill pan or skillet inside!

If using skewers, do eggplant & tomatoes on separate sticks. Or, pop eggplant into grill basket. The tomatoes will go in later.

Drizzle prepared veggies lightly with olive oil, salt & pepper to taste.

Place eggplant on grill, cook for 4-5 minutes. Flip and cook opposite side for 4-5 minutes. Now, add tomato skewers & zucchini to the grill, too!

Serve over prepared cashew cream, season with Everything Bagel Seasoning, and be happy!

Serves 2

Grilled Halloumi

vegetarian | gluten free | nut free | egg free | soy free

25 minutes or less

Halloumi is a dense cheese that is firm enough to be grilled, pan seared or baked. It can be found seasonally (summertime!) in most groceries. It is such a treat!

What You’ll Need:

½ pound block halloumi cheese, sliced in half

1 eggplant, partially peeled (think like zebra stripes) & sliced into rounds

1 red onion, cut into large chunks

1 pint cherry tomato

metal or bamboo skewers or a grill basket

olive oil

sea salt & black pepper to taste

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Fire up the grill to medium heat.*

*Don’t have an outdoor grill? Use a grill pan or skillet inside!

If using skewers, do onions & tomatoes on separate sticks. Or, pop onions into grill basket. The tomatoes will go in later.

Drizzle prepared veggies lightly with olive oil, salt & pepper to taste. No need to oil or season cheese, it has plenty of natural oils & flavor!

Place halloumi, onions & eggplant on grill, cook for 4-5 minutes. Flip and cook opposite side for 4-5 minutes. Now, add tomato skewers to the grill, too!

Serve grilled cheese with veggies and be so happy!

Serves 2

Grilled Pineapple & BBQ Tofu

gluten free | vegetarian | dairy free | nut free | egg free | vegan

25 minutes or less

What You’ll Need:

1 block organic, extra firm tofu, sliced in half lengthwise

1 summer squash cut into chunks

1 red onion, cut into chunks

1 pint button or baby bella mushrooms

metal or bamboo skewers or a grill basket

olive oil

Himalayan sea salt & black pepper to taste

1 pineapple, peeled & sliced into rounds

1 bottle BBQ sauce, no corn syrup added (we like Stubb’s!)*

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Fire up the grill to medium heat.*

*Don’t have an outdoor grill? Use a grill pan or skillet inside!

Meanwhile, slice tofu in half lengthwise. Press to release excess water by layering on a plate: tea towel, tofu, tea towel, another plate. Set aside.

Then, skewer veggies OR prep and pop inside grill basket. Drizzle with olive oil, salt & pepper to taste.

Brush one side of pressed tofu with olive oil and BBQ sauce.

Pop tofu & squash on grill, oiled side down, for 4-5 minutes. While cooking, brush other side with more oil, & BBQ sauce.

After about 4-5 minutes, flip squash and tofu. Add pineapple to the grill. Cook everything for 4-5 minutes.

Serve with additional BBQ sauce for dipping!

Serves 2

*Allergen warning: Read ingredient label for BBQ sauce to ensure the variety you choose is free of dairy, soy, egg, nuts & gluten