My daughter got me a cookbook for Christmas. It was one of the favorite gifts I received this year. Though it is not a vegan cookbook (it is published by Kraft and features Philadelphia Cream Cheese) I love it because she bought it with her own money at the school book fair and she took great care to keep it a secret from me until Christmas morning. It warms my heart every time I think about it.
The other day she and I were looking through the book and the recipe for Tandoori Chicken Kabobs caught her eye. The recipe was very simple and looked good to both of us. She looked at me and said "Mom, I am sure you can make a vegan version of this." I love her confidence in me!
She was right, a vegan version was very easy to do and the end result was a delicious kabob. We both enjoyed them and I will make them again.
Tandoori Chick'n Kabobs
4 faux chicken breasts, thawed (I used Gardein Scallopini)
8 oz vegan cream cheese, softened (I used Tofutti)
8 tbsp tandoori paste
Cut the faux chicken into chunks.
Place the cream cheese and tandoori paste in a bowl and mix until well incorporated and smooth. Put the faux chicken chunks into the mixture, toss gently to coat. Cover and place in the refrigerator to marinate for 30 minutes.
Preheat the oven to broil.
Spray a baking sheet with cooking spray. Place the faux chicken chunks on skewers and place on the baking sheet (if usine wooden skewers soak them in water for at least thirty minutes to ensure they do not burn in the oven). Be very gently with the faux chicken as it is prone to fall apart if handled too roughly.
Place the skewers in the oven six inches from the heat source and broil for about six to eight minutes turning halfway through. They should turn golden brown before removing from the oven.