Rabbi Eric Yoffie, then president of the Union for Reform Judaism, once declared, "We need to think about how the food we eat advances the values we hold as Reform Jews.” In keeping with Rabbi Yoffie’s longstanding initiative urging Reform Jews to consider the ethical, environmental, and health aspects of what they eat, here’s a great vegan recipe.
- Place the tempeh and vegetables in the BBQ Sauce bowl, mix well, and allow to marinate for 20 minutes, stirring occasionally.
- Decoratively arrange the tempeh and vegetables on the skewers, finishing each with a cherry tomato.
- Grill until char marks appear and the tempeh and vegetables are cooked through, approximately 15 minutes.
- Baste with some of the BBQ Sauce while grilling and top with the remaining BBQ sauce before serving.
Mark Reinfeld is a multi-award winning chef and author of seven books, including the best selling 30 Minute Vegan series and his latest book, Healing the Vegan Way. Mark has more than 20 years of experience preparing creative vegan and raw cuisine. Since 2012, he has served as the Executive Chef for the North American Vegetarian Society's Summerfest. He has offered consulting services for clients such as Google, Whole Foods, and Bon Appetit Management. Mark was the founding chef of The Blossoming Lotus Restaurant, voted "Best Restaurant on Kaua'i."
