Barbecued Veggies

It was a long, sunny and delightful summer...

... visiting our friends S&M... the meal was...

Barbecued Veggies 

Serves 4:

Zucchini (2 - thickly sliced)
Green pepper (2 - sliced)
Red onion (2 in quarters)
Mushrooms (20 - small)
Pineapple (half - thickly sliced)
Tofu (200g - thickly sliced)

Marinade ingredients:
Olive oil (4 tbsp)
Soy sauce (4 tbsp)
Lemon (1 - juice)
Garlic (2 cloves - crushed)
Coriander (4 tbsp - minced)

1) Brush each slice with the marinade sauce.
2) Heat the barbecue. 
3) When hot, griddle the slices for around 4 minutes on each side until tender.
4) Brush with the marinade again, before serving.

Vegan pineapple cake with cream fraiche

Oatly IMat fraiche... it's really fresh and delicious!

Makes 1 cake:
All-purpose flour (1 1/2 cup)
Baking powder (2 tsp)
Extra virgin olive oil (1/2 cup) 
Agave syrup (1/2 cup)
Pineapple juice (1 cup) 

Topping:
IMat fraiche (200 ml)
Agave syrup (1tbsp)
Pineapple (200g)

1) Preheat the oven to 180° C (350° F).
2) Line a small cake pan.
3) Mix together all ingredients in a large bowl.
4) Pour the batter into the prepared cake pan, bake for 30 to 35 minutes, until the top is golden brown. Cool completely. 
5) Whip the Imat fraiche with the agave, spread evenly over the cake and sprinkle with pineapple.

Mushrooms Fusilli

Serves 2 to 3:
Fusilli (200g - cooked and drained)
Mushrooms (200g - sliced)
Pineapple (100g - cubed) 
Red Pepper (50g - cubed)
Green Pepper (50g - cubed)
Soy Cream (200 ml)
Olive Oil
Soy Sauce (1 tbsp - reduced salt)

1) Heat the olive oil in a pan and sauté the mushrooms for a few minutes, until soft.
2) Add the peppers and the pineapple and cook for 5 minutes.
3) Sprinkle with soy sauce.
4) Add the soy cream, the cooked fusilli and simmer for 2 minutes.

Rice Salad

Serves 2:
Brown rice (150g - cooked)
Sweet Corn (150g - cooked)
Mushrooms (150g - sliced)
Pineapple (75g - cubed)
Chive (fresh - 1 tbsp)
Olive oil
Soy sauce
Pepper

1) In a frying pan place the sliced ​​mushrooms sprinkle with a little olive oil and cook until the mushrooms are soft.
2) Add the corn, pineapple, rice and chives mixing well and cooking until everything is warm. 3) Sprinkle with soy sauce, pepper and serve warm or room temperature.

Tofu kebabs

Makes 4 kebabs:
Tofu (firm - 200g cut into small squares)
Red pepper (1 small cut into small squares)
Zucchini (1 small cut into small squares)
Pineapple (100g - cut into small squares)
4 skewers

Marinade:
Lemon juice (2 tbsp)
Soy sauce (2 tbsp)
Garlic (2 cloves)
Bay leave (2)
Ground pepper

1) Mix the marinade ingredients, and pour over the ingredients (in small squares). Refrigerate for at least 2 hours.
2) Thread red pepper, zucchini, pineapple and tofu alternately onto skewers.
3) Heat barbeque or grill plate over a medium heat. Place kebabs onto hot plate or grill. Turn kebabs to ensure even cooking. Cook for 5-10 minutes. Drizzle kebabs with any remaining marinade.