Veggies (and a fungus, and fruits actually)
1 cup of cherry tomatoes
1 small #zucchini
1.5 cups of halved #mushrooms
2 tbsp #peanut butter
1 tbsp white miso (I used tahini)
1 cup of fresh #cilantro
1 lemon, juice
1 tsp maple syrup (I used agave)
1 tsp fresh, grated ginger
2 cloves of garlic
½ tsp cayenne pepper
1 dash of hot sauce
1 cup of water
Prepare veggies. Slice zucchinis, halve mushrooms and cut corn into 2 cm/1 inch pieces. Place vegetables in a large bowl.
Add marinade ingredients to a blender and blend until smooth. Add marinade to vegetables and toss to coat. Let it marinade for at least 20 minutes, but the longer the better.
Skewer vegetables on 4-6 skewers. Reserve the remaining marinade in the bowl.
Grill skewers in a grill pan or on the barbecue for about 5 minutes, then turn them over and brush with more marinade. Grill for another 3-5 minutes, until veggies are tender and have grill marks. Serve immediately.
What I ate and drank today (5/21/2018)
32 oz of water
3 cups of decaf coffee
Rose wine, because people annoy me
2 pieces of vegan mozzarella
1/2 cup of Kashi with almond milk
Pepian de Choclo
1/2 peanut butter and basil sandwich
~2 miles of walking