Recipe for Week #2 (Vegetarian Version)
Shish
Kebabs with orange-curry sauce
Serve
these flavorful kebabs with your favorite rice!
Marinade Ingredients:
1 cup plain yogurt
2 Tbsp. lemon juice
2 Tbsp. orange juice
2 cloves of garlic,
minced
1 tsp. ground cumin
1 tsp. curry powder
½ tsp. Paprika
1 tsp. salt
½ tsp. black pepper
Kebab Ingredients:
1
package (about 14 ounces) firm tofu, cut into 1-inch pieces
1
red bell pepper (cut into 1-inch pieces)
1
green bell pepper (cut into 1-inch pieces)
½
of a pineapple (cubed)
1
small red onion
Metal or wooden skewer sticks
Sauce Ingredients:
1 ½
cups of plain yogurt
3
Tbsp. orange juice
1
tsp. finely grated orange peel zest
3
Tbsp. honey
¾
tsp. curry powder
¼
tsp. paprika
¼
tsp. salt
Begin in the morning by marinating the tofu:
Stir together all of the marinade ingredients in a medium-sized bowl.
Add the tofu pieces and toss to coat.
Cover and keep in the refrigerator all day.
The
orange-curry sauce can be made ahead, or one hour before serving.
To make the sauce:
Stir together all the sauce ingredients in a small bowl.
Cover and refrigerate.
Prepare your favorite rice to go along with your kebabs.
To
cook the kebabs:
Put
the pieces of tofu, peppers, onion, and pineapple onto the skewers.
Place them on the skewer sticks in a nice combination of colors
and items, so each skewer has a variety on it.
Do not pack the pieces tightly together – allow a tiny amount of
space between each food piece so they can cook well.
The marinade can be saved (since it doesn’t have any meat-germs
in it) and added to the sauce so you have extra, or it can be discarded.
Preheat the oven to 450 degrees.
Cover a baking sheet with aluminum foil and then spray the foil
with cooking spray. Place
the skewers on the foil.
Bake the kebabs for about 20 minutes or until fully cooked.