Even though tofu is something I eat and enjoy often, I didn’t include it until book #5 because I wanted to focus on ingredients that are less stereotypically vegetarian and more just generally vegetarian (if that makes sense?!) But it was time, and this is a dish we make often on weeknights. It fulfills the protein craving and combines some of my favorite flavors, all in one pan. Find it on page 169 of The Forest Feast Road Trip.
Rosemary Mushroom Skewers
Rosemary Mushroom Kebabs are great on the BBQ or you can roast them in the oven. Using rosemary sprigs (instead of wooden or metal skewers) will herb-infuse your vegetables as they cook. I stacked mushrooms, marinated tofu and bell peppers on mine- but you can literally put anything on them, even meat. If you can find a rosemary bush, it’s preferable to pick the sprigs yourself, as the stems will be heartier than the store bought kind, and easier to poke through veggies. Cut veggies big, so they won’t fall apart as you “string” them. Remember certain items cook faster than others, so separate them onto different kebabs if necessary. Serve your results on top of rice, or alone with a (yogurt? tahini?) dipping sauce.
By Erin Gleeson for The Forest Feast