Tofu Peanut Kebabs (Gluten-free)

  • 1 garlic clove
  • 8cm fresh ginger grated
  • 2 T smooth peanut butter
  • 1 T sesame oil
  • 2 T tamari (wheat free soy sauce)
  • 2 T tomato sauce
  • 2 t maple syrup
  • 2 T vege oil
  • 1 block extra firm tofu
  1. Mix all ingredients, aside from the tofu together in a bowl.
  2. Cut the tofu into cubes and mix tofu into marinade.
  3. Leave 12 hours if possible.
  4. Then thread tofu cubes alternatively with sliced onion if desired onto kebab sticks and cook on bbq.
  5. Careful not to overcook or tofu will go dry in the middle.

Thai Wraps Marinade 

  • 15cm piece lemon grass
  • 2 garlic cloves
  • 6 T vege oil
  • 1T sesame oil
  • 3T soy sauce
  • 1 T chilli sauce
  • 1T dark muscovado sugar
  • Finely pared rind and juice of 2 limes
  • 200g mushrooms
  • 1 medium courgette
  • 200g cherry tomatoes
  • 16 kaffir lime leaves (from asian food shops)
  • 8 soft flour tortillas halved
  1. Mix marinade ingredients together.
  2. Finely crush/chop garlic and lemongrasss.
  3. Leave veges to marinade overnight if possible.
  4. Thread veges onto kebabs and cook on bbq.
  5. Wrap tortillas in foil and place on bbq 5-10 minutes, turning parcel 1/2 way through cooking.
  6. Baste veges with remaining marinade from dish, as you go.
  7. Then when cooked slide veges off kebab sticks onto tortillas and wrap.

Tofu Burgers

  • 450 g firm tofu (about 2 slabs)
  • 1/4 cup wholewheat flour
  • 1/4 cup cornflour
  • 1/4 rolled oats
  • 1/2 cup fresh parsley or basil
  • 1tsp paprika
  • 1tsp coriander
  • 1tsp cumin
  • 1/2 tsp dried basil or thyme
  • 1/4 tsp ginger
  • pinch cayenne pepper
  • 15mls soy sauce
  • Optional: Breadcrumbs if not firm enough and sesame seeds on the outside if desired.

Mix all ingredients into a paste, shape into balls or burgers and fry on a low heat until golden brown.

Griddled Potato (Gluten-free)

  • 3 T olive oil
  • 1t chilli powder
  • 4 T fresh chopped coriander
  • 1 kg sweet potatoes scrubbed and thickly sliced
  • salt and pepper
  1. Mix all together.
  2. Cook 20 minutes on bbq or until soft and browned.

Barbequed Apples (Gluten-free)

  • 4 medium-sized apples
  • 2 tsp lemon juice
  • 2 tbsp Olivani margarine
  • 1 tbsp sugar
  • 1 tsp ground coriander
  1. Wash, peel and slice apples.
  2. Place on heavy-duty foil in one layer.
  3. Sprinkle over lemon juice, dab with margarine and sprinkle with sugar and ground coriander.
  4. Wrap the foil over closely and place foil parcel on barbeque 10-15cm above flames.
  5. Cook, moving the package to a new spot from time to time for 12-15mns until apples are heated through.
  6. Served with custard made with soy milk.

Barbequed Peaches (Gluten-free)

  • 6 ripe but firm peaches
  • Olive oil
  • Icing sugar
  1. Cut peaches in half, remove stones, brush all over with oil and dust with icing sugar.
  2. Barbeque for three minutes on each side 10-15cms above flames.
  3. Serve with soy yoghurt.

Barbequed Spiced Bananas (Gluten-free)

  • 4 medium bananas
  • 1 tbsp Olivani margarine
  • 2 tsp sugar
  • 1 tsp ground cinnamon
  1. Peel then quarter the bananas. Place on heavy-duty foil.
  2. Dab with margarine  and sprinkle with sugar and cinnamon.
  3. Wrap tightly in foil.
  4. Place on barbeque 10-15cms above flames for 6-8 minutes, turning twice until heated through.
  5. Serve with Lite Licks ice cream.

Barbequed Pineapple (Gluten-free)

  • Fresh whole pineapple
  • 3-4 tbsp maple syrup
  1. Peel and quarter lengthways and remove core.
  2. Cut each quarter lengthways again to give 8 long pieces and place on heavy-duty foil.
  3. Drizzle with maple syrup and seal tightly.
  4. Place on barbeque 10-15cms above flame and cook turning occasionally for 8-10mins until heated through.
  5. Serve with tofu cream.