Shish Ka-Veggie-Bobs

Grilling season is here!

Summertime is a great time to grill veggie skewers. Fresh, light and a quick healthy meal you can make during the week.  Don’t have a grill?? Use an oven broiler instead. 

To really make it pop, we decided to add a fresh chimichurri sauce to the bobs before cooking. Chimichurri was invented by a soldier fighting for the independence of Argentina.  His name was Jimmy McCurry and since people had trouble pronouncing his name, it morphed in the word “chimichurri.”

This recipe is an excellent source of Vitamin C and A, calcium and iron. It is also a rich source of protein and a good source of fiber. 

Serves: 4 Kabobs

To make the sauce:

Ingredients for chimichurri sauce

  • ¼ cup finely chopped fresh parsley
  • ¼ cup finely chopped cilantro
  • 4 cloves garlic, minced
  • ½ teaspoon crushed red pepper
  • ¼ cup extra virgin, cold-pressed olive oil
  • 1/8th cup red wine vinegar
  • Pinch of salt, pepper, granulated garlic and onion for flavoring.


  1. Place al of the ingredients in a small bowl. Whisk to combine. 

To make the Veggie Kabobs:

Ingredients for the Kabob

  • 1 full block of extra firm tofu (14 ounces)  
  • 4 cloves of whole garlic cloves
  • ½ red bell pepper  
  • ½ yellow bell pepper  
  • ½ green bell pepper  
  • 1 jalapeno  
  • 8 organic grape tomatoes
  • ½ zucchini  
  • 4 broccoli florets
  • ½ red onion


  • Fire up the grill or preheat oven on broiler setting.
  • Cut tofu into chunks.
  • Cut bell peppers, jalapeno, zucchini and red onion into 4 chunks. 
  • Add vegetables and tofu one at a time onto vegetable skewers.
  • Place on a baking sheet or grill. 
  • Top with 1-2 tablespoons of chimichurri sauce.
  • Bake for 10 minutes and then flip kabobs over and bake for 10 minutes more. 
  • Place on a plate and serve immediately. Top with additional sauce as desired. 

Mozza Socca Pizza

Mozza Socca Pizza

Pizza crust made with Chickpea Flour

Socca is a flat bread that originated in either Nice, France or Genoa, Italy neighboring cities. Street sellers still serve it today, fresh out of a wood fired oven. We used it to make pizza crust. 

This crust is made from chickpea flour (finely ground chickpeas that are naturally gluten-free) and has a light, slightly nutty taste. Like the chickpea itself, it is very rich in protein and iron and is an excellent source of fiber! The toppings in this recipe add Vitamins A&C plus calcium. 

Serves: 2


Pizza crust:

  • 1 cup organic chickpea flour
  • 1 tablespoon cold-pressed extra virgin olive oil  
  • 1-2 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • Pinch of salt and pepper
  • 1 cup of water
  • Sprinkle of nutritional yeast

Toppings: Spread liberally

  • Pizza sauce
  • Fresh basil
  • Chopped garlic
  • Plant-based mozzarella cheese – cut into cubes.


  1. 1.Preheat oven to 400 degrees F. 
  2. 2.Place a splash of olive oil on a 10-inch cast iron skillet and place in oven while it preheats. I don’t have a cast iron skillet so used one of my stoneware pans.
  3. 3.In a medium bowl, mix together the chickpea flour, olive oil, garlic, Italian seasoning and salt and pepper.
  4. 4.Whisk the water slowly into the mixture. Batter will be super thin.
  5. 5.Remove the pan from the preheated oven and add the batter to the pan. Swirl it around so the pan is completely covered. Sprinkle the nutritional yeast on top. 
  6. 6.Bake for approximately 15 – 20 minutes or until edges and the top of the crust are lightly brown. 
  7. 7.Remove crust from oven.  Add desired amount of pizza sauce to the top of the crust and then add basil, garlic and plant-based mozzarella.  
  8. 8.Return skillet to the oven and bake for another 15 minutes. 
  9. 9.Remove from oven and flatten the mozz cheese with a fork. 
  10. 10.Serve immediately. You can serve with a bright colored green salad to further bump up the nutritional value. 


**PLEASE NOTE: Cooking times/temperatures may vary for you as we are in elevation and food cooks differently here.