There's something about shoving a stick into your food and tossing it on to the grill that makes it taste better. Or maybe it's just more fun to eat. Last night, before gorging on Sweet Potato Bread, I made these Hoison "Sausage" and Plum Kebabs from last month's Vegetarian Times:
Since hoison sauce is my all-time favorite condiment and Tofurkey Kielbasa is my all-time favorite faux meat, these kebabs were like heaven on a stick (and honestly, it doesn't get much better than celestial utopia with a metal rod crammed through it).
These were super easy to make. The kebabs are made with "sausages," sliced plums, and green onions. They're grilled and then slathered with a sauce of hoison, soy sauce, rice vinegar, and chili paste. Here's a pic before I added the sauce:
On the side, I had Grilled Corn on the Cob:
I wrapped these babies in foil after coating them in Earth Balance, salt, and Cavender's Greek Seasoning. Then I grilled them for about 20 minutes.
Served with a small green salad with faux feta, this was the best meal I've had in a while. Thankfully, the kebab recipe made four skewers, so I'll be eating leftovers for a few more days. Yea!