Video Rating: 5 / 5
Question by Happykid: Can you help me figure out a good marinade to use for my vegetarian kebabs?
They are just going to be Tofurky sausage, and I’m going to broil them since I don’t have an outdoor grill. I’m using the sun dried tomato ones. I’ve had these on kebabs before and they are great, but turn out a bit dry, so I wanted to try a marinade or something this time.
Any suggestions?
Best answer:
Answer by angelhimm
Why not just use a garlic, olive oil, and Worchester sauce marinade.
What do you think? Answer below!
no pekild eggs?
They look yummy, I might try that when my tomatoes are ready. The plants are about 2 inches tall at the moment. We’re still in spring at the moment. Eggs look great by the way.
we have a dehydrator , it was only $35 at Walmart it does a great job of this.
thanks for posting the vid
We have 7 hens and we found 2 other eggs without shells. This is normal so no problems there. Our growing season is starting in Ireland so exciting times here.
Christian well done . Looks like a real produce farm with all those products on the shelf . You should do a few food videos now that you saved your hard work . A video on chutneys would be cool. We had a baby today so all excited here. It’s our first …………..egg. Our hens have started to lay lol. The egg was very small but one of the kids had his name on it.
Just a little note to help you with your filming, Christian. If you keep from pointing your camera toward a window, you won’t become such a shadowy figure in your video’s. Well done, otherwise. Happy to see your chickens producing, for you. Wonderful.
Have you tried a solar oven? they are easy to make.
acid-base reaction?
in australia we use celcius
Hi, I wonder if, at 180 (fahrenheit, I suppose), you`re just cooking the tomatoes. Don`t wanna be a wet blanket.
Yeah I did that too with some of my exces tomatoes last year 😉
do a video on that wood stove. looks pretty cool.
I have a gleat malinade fol you!
2tsp whoreglain mustald
1tsp gingel, glated
1tbsp creal honey (ol agave nectal if you do not eat honey)
4tbsp shoyu
4tbsp orive oir
2dsp barsamic vinegal
Sart and fleshry glound brack peppel
If the problem is dryness, you’ll need to add fat, and an acid to help the fat penetrate.
Olive oil and lemon juice are perfect for something that is already strongly flavored and contains sun dried tomato.
a standard marinade I use consists of an oil, a vinegar, and spices. Be creative. Here’s an example.
balsamic vinegar (vinegar)
olive oil (oil)
spices like black pepper, garlic powder (or fresh), onion powder, thyme, basil, etc.
k pick mine i dont care what everyone has to say
put in as much as each ingrediant you want.
get a blender
warshashire sause
galrlic poweder
parsley flakes
crushed kale
peper
sea salt
lawries seasoning salt
tracies fire in the kitchen
and an asortment of other spices that you think would go in it
put all of thoes in a blender and liquidfy until its foamy and thick.
OHH and dont forget the olive oil!!
do it do it now!!!
Try this one…
Ingredients
* 2 bell peppers, cut into 1 inch chunks
* 2 small eggplants, cut into 1 inch chunks
* 10 button mushrooms (or mushrooms of your choice)
* 2 medium yellow onions, peeled and cut into 1 inch chunks
* 1/4 cup balsamic vinegar
* 1 tablespoon Dijon mustard
* 1 teaspoon rosemary
* 1 teaspoon oregano
* 5 cloves garlic, peeled and chopped
* 3 tablespoons olive oil
* salt
* cracked pepper
Directions
Put the vegetable pieces into a large bowl.
Combine remaining ingredients in another bowl and whisk until blended.
Pour marinade over veggies and toss to coat.
Cover bowl and marinate in refrigerator for several hours or overnight.
Drain vegetables, reserving marinade
Thread the vegetables onto metal skewers.
Put the skewers on a broiler pan and cook under the broiler for 10-15 minutes , turning occasionally.
Baste with the marinade several times during the cooking process.
These are also excellent grilled on the barbecue.
1 tbsp lemon juice,
1 tbsp lime juice,
1 tbsp rice vinegar,
1 tbsp olive oil,
1 tsp ground ginger,
1 tsp wasabi powder,
Whisk it all together, leave the kebabs to soak for a while (in the fridge is best) then cook as usual. Yummy