Portabello Kebabs with Asian Slaw

This is a really tasty, quick and easy recipe that is packed full of flavours. I really love the way the slaw provides a creamy crunch, along with the marinated kebab veggies. Don’t let the simplicity of the way this looks deceive you — it’s a truly satisfying meal that I’m sure will impress anyone.

Serves 2

For the kebabs

3 large portabellos

1 small red onion

1 zucchini (courgette)

1 yellow bell pepper

1 cup pineapple

3 tablespoons tamari

1 teaspoon freshly grated ginger

1/4 teaspoon ground fennel seed

1/4 teaspoon ground Celery seed

2 tablespoons olive oil

2 tablespoons flax oil

1/4 teaspoon sesame oil (optional)

1/4 teaspoon salt

- Chop the vegetables into 1” squares.




- Blend the pineapple, tamari, ginger, fennel seed, Celery seed, olive oil, flax oil and sesame oil, then transfer to a bowl. Add the vegetables the bowl and marinate for a few minutes.




- Make small skewers, alternating the vegetables on each wooden skewer to you have a nice colour and texture variation.




- Optional: Place in the dehydrator for 2 – 3 hours at 115 degrees F.

For the Asian slaw

1 teaspoon finely grated ginger

3 tablespoons apple cider vinegar

2 tablespoons tamari

1 teaspoon lime juice

1/4 cup almond butter

1/2 a head of Napa cabbage, sliced thin

1 medium carrot, ‘ribboned’ with a peeler

1/2 a red bell pepper, julienne fine

1/2 a yellow bell pepper, julienne fine

1 Thai chili, minced fine

2 green onions, finely sliced

Small handful cilantro, minced

2 tablespoons chiffonade mint

- Blend first 5 ingredients in a high-speed blender.




- Combine with remaining ingredients in a bowl.




- Serve with warm kebabs straight from the dehydrator