Vegan Sweet and Sour Tropical Island Kebabs & Cilantro Rice with Chef Kelley Williamson

GET MY FREE INSTANT POT COOKBOOK: https://www.chefaj.com/instapot-download ------------------------------------------------------------------------------------ MY LATEST BESTSELLING BOOK: https://www.amazon.com/dp/1570674086?tag=onamzchefajsh-20&linkCode=ssc&creativeASIN=1570674086&asc_item-id=amzn1.ideas.1GNPDCAG4A86S ----------------------------------------------------------------------------------- Disclaimer: This podcast does not provide medical advice. The content of this podcast is provided for informational or educational purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose or treat any health issue without consulting your doctor. Always seek medical advice before making any lifestyle changes. Plant Based Kitchenista www.plantbasedkitchen.com Email: kelley@plantbasedkitchen.com Kelley Williamson is a Plant Based Chef and a Certified Food for Life Instructor through Physicians Committee for Responsible Medicine (PCRM) specializing in low fat plant based (vegan) cooking under the name Plant Based Kitchen. Kelley focuses on facilitating cooking classes, offering personal chef services and sharing food information, recipes and ideas through all of the classes that she teaches. https://www.meetup.com/Denver-Healthy-Plant-Based-Cooking-Classes/ YouTube: https://www.youtube.com/channel/UCJE8ZL6Yr1tpVaZL-v2uxIw - Plant Based Kitchenista Tropical Island Kebabs (makes 3 to 4 Servings) Ingredients Kebabs: 1 tub of firm tofu, drained and cut into 1-inch pieces ½ red onion, cut into 1-inch pieces 1 red bell pepper, seeded and cut into 1-inch pieces 1 cup pineapple, cut into 1-inch pieces 8 ounces Cherry Tomatoes ½ cup Red Grapes Sea salt and black pepper to taste Sweet and Sour Sauce: (makes 1.5 cups) ¾ cup Water ½ cup date paste ¼ cup of apple cider vinegar ¼ cup of soy sauce, low sodium 3 tablespoons ketchup 2 tablespoons cornstarch or arrowroot Cilantro Directions: For the kebabs: Preheat a grill or stovetop grill pan. Cut the tofu into cubes and place on parchment paper with sea salt (optional) and pepper and bake in oven at 350 degrees for about 15 minutes. Set aside. Skewer all the vegetables and the tofu in any arrangement that you would like. You can brush the sweet and sour sauce on but with the sugar it tends to burn so I brushed it on after the vegetables were grilled. Rotate skewers with tongs until browned on all sides. Remove kebabs from the grill and serve over rice. Drizzle more sauce if needed. Cilantro Rice (Makes 3 to 4 servings) Ingredients: 1 cup long grain Brown Rice 2 cups Water ½ teaspoon sea salt (optional) 1 tablespoon lemon juice 2 tablespoons finely chopped fresh cilantro 2 scallions, trimmed and thinly sliced ½ cup slivered almonds, toasted Directions: In a medium saucepan, combine rice, water, sea salt and bring to a boil. Reduce heat to low and simmer, covered, until rice is cooked, and water is absorbed. Remove from heat, and let sit, covered, for 15 minutes. Add lemon juice, cilantro, scallions and almonds to the rice and fluff with a fork. You can also cook the rice in your Instant Pot and then add in the other ingredients after opening the lid.