Raw Food Wednesday: Shish Kabobs with BBQ Sauce, Cucumber and Carrot Salad, Banana Doughnut Holes with Coconut
The kabobs are cantaloupe, red onion, red bell pepper, (small) button mushrooms and grape tomatoes. They were skewered and marinated with olive oil, nama shoyu, garlic and pepper. They were dehydrated for 3 hours @ 105F, and then brushed with the BBQ Sauce below.
There are a million raw BBQ sauces in the naked city.... this is our story.
Raw BBQ Sauce
12 grape tomatoes
1/4 cup sun-dried tomatoes, soaked for 1 hr.
1/2 of medium red onion, diced
1 clove of garlic, minced
1 tbs. tamarind, soaked for 1 hr.
1 tsp. cumin seed, ground
1 tsp. cayenne
1 tsp. coriander seeds, ground
1 tbs. nama shoyu
1 tbs. olive oil
black pepper to taste
Soak the tamarind in 1/4 cup of water for at least 1 hr. Break the tamarind pulp up with your fingers and push it through a fine mesh strainer into the vita-mix along with all of the other ingredients. Puree and check for seasoning.
Brush over your kabobs and dehydrate at 105F for 2 hours, turning once and re-applying the sauce.
We made 16 total, but wished we had twice as many.