Food
Spicy Grilled Veggie Kabobs with Tahini Turmeric Chili Sauce Chef’s Note
Prep time: 15 minutes
Cook time: 15 minutes
Servings: 3–4
2 cups fresh pineapple cubes
1½ cups cherry tomatoes
1 zucchini, sliced
1 bell pepper, cubed
½ red onion, cubed
2 tablespoons melted
coconut oil
½ teaspoon sea salt
½ teaspoon black pepper
¼ teaspoon red pepper
flakes (optional)
Tahini Turmeric Chili Sauce
3 tablespoons tahini
2 tablespoons olive oil
2 tablespoons chili paste
1 tablespoon sriracha
Grilled kabobs scream
summer. They’re so much
fun to make, and there’s
nothing like that chargrilled
taste! If you don’t have a grill
or don’t want to grill outside,
you can use a grill pan to
get the same effect. Grilling
vegetables is a nice change
of pace from steaming or
roasting them. The Tahini
Turmeric Chili Sauce has
a beautiful golden hue,
adding a pop of color. It
also has anti-inflammatory
properties from turmeric
and black pepper. Black
pepper contains piperine,
which enhances absorption
of curcumin from turmeric
and helps to magnify its
anti-inflammatory effects.
Serve with a side of quinoa,
amaranth or lentils.
1-2 tablespoons filtered water
Juice of 2 limes
½ teaspoon turmeric
¼ teaspoon black pepper
¼ teaspoon cayenne pepper
1. Preheat an outdoor grill
to medium-high.
2. In a large bowl, combine
the pineapple, cherry tomatoes,
zucchini, bell pepper
and red onion. Add the
coconut oil, sea salt, black
pepper and red pepper
flakes (if using), and stir until
the vegetables are coated.
3. In a small blender, combine
the sauce ingredients, using
one tablespoon of water to
start. Blend until smooth,
adding up to one tablespoon
more water until you reach the
desired consistency. Or, in a
small bowl, whisk the ingredients
by hand. Set aside.
4. Carefully thread the
vegetables onto 8 or 9
skewers. Oil the grill grates
to prevent sticking. Place
the skewers directly onto
the grill and cook, rotating
every few minutes for a total
of 10–15 minutes until the
vegetables are tender and
charred on all sides.
5. To serve, remove the
vegetables from the skewers,
divide among plates and
drizzle with the sauce. Store
any leftover vegetables in
an airtight container in the
refrigerator for up to 3 days.
Tempeh Chop Salad with “Honey” Dijon
Prep time: 20 minutes
Cook time: 5 minutes
Servings: 2–3
1 cup chopped green beans
4 ounces spring greens
2 ounces broccoli sprouts
One 14-ounce can artichoke
hearts, drained and quartered
4 ounces tempeh, chopped
½ cucumber, chopped
2 tablespoons hemp seeds
(optional)
“Honey” Dijon Dressing
½ cup filtered water
3 pitted Medjool dates
2 tablespoons Dijon mustard
1 tablespoon apple cider
vinegar
1 tablespoon tahini
1 teaspoon onion powder
Shannon Leparski’s new
cookbook, “The Plant-
Based Cookbook
for Women,” hit
shelves in January
2021. “There are 80
recipes dedicated
to the phases of the
menstrual cycle; 20
each for the menstrual,
follicular, ovulatory
and luteal phases,”
says Leparski. “After
releasing ‘The Happy
Hormone Guide,’ I
found that women
wanted even more
delicious recipes for
eating in tune with
their cycles.” Leparski
says the recipes “offer
true variety, which will
help women branch
out of their comfort
zones and eat different
½ teaspoon garlic powder
Pinch of sea salt
1. In a medium saucepan,
bring 1 cup of water plus a
pinch of salt to a boil. Once
boiling, add the green beans
and cook for 4–5 minutes
until they turn a bright green
color. Set aside.
2. In a small blender, blend
the dressing ingredients until
smooth.
3. Place the greens in a large
bowl, then layer the cooked
green beans and remaining
salad ingredients on top.
4. To serve, pour the dressing
over the salad and toss.
Or, refrigerate the salad and
dressing in separate airtight
containers for up to 2 days.
Chef’s Note
There’s nothing better than
a super-fresh chopped salad
with a bomb dressing that
adds a tangy punch. And
can we talk about broccoli
sprouts? They’re so nutritious
and amazing for happy
hormones. Sprouts can have
up to one hundred times
the amount of sulforaphane
(a potent estrogen-detoxboosting
compound)
that’s in broccoli, making
them a must for anyone
with estrogen-dominance
symptoms. My other
favorite in this salad is the
blanched green bean; it’s
delicious when cooked just
enough to retain its dreamy
crunch. Green beans are
high in vitamin C — which
fights off free radicals —
and magnesium, a magic
mineral for menstrual health.
micronutrients.”
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