Welcome back to Good Day.
So it's that season to grill. Y.
And you want to grill really good things.
And we have a beautiful spread here. We
really do. This morning,
Jacqueline Jones of Self Food
Collective Kitchen is with us and she
brought the bounty from a garden here.
It just looks gorgeous.
Pretty soon we're going to have tomatoes
in our garden from right on her,
so we'll be able to be able
to do this from there. Yes.
So OK, we're going to looks like
we've got some veggie skewers h.
We're doing veggie skewers toda.
And the fun.
Part about this is you can
get the kids involved,
It's super fun and you can mix it up.
You can just, you know,
whatever's fresh out of the garden and
throw some pineapple on there watermelon
like we were talking about befo.
And it's just, it's really good.
It's a great way to get
a variety of vegetables.
Eat, you know, eat the rainbow,
a lot of antioxidants.
Yeah.
I just. I just love all the col.
Jacqueline. Yeah.
When you see all of these colors is like,
ooh, I want to eat that.
I want to eat it.
So what do we have here?
So we have the red bell Peppers.
You always want to go with red because
it has the most nutrients in It's been
on the find the longest. Good to know.
Now this is turmeric tofu and this is a
very specific brand that I like to use.
It's Jenny's or. Organic.
If you're using tofu,
it always has to be organic.
OK, And this is turmeric flavor,
so it's got that for your
inflammation information, yes,
But do you see how pressed that
is and how it's not super water?
This is what you this is what we like.
If you just get regular,
just press it for a while,
put like some heavy,
put a plate on it,
some books get
it, you know, I've been learninw
six months and you can actuallyt
a tofu press if you would like .
But if you don't have it,
you can use like something.
She said books. Yeah. There you.
Yeah, there you go. Pot.
Yeah. And then the red onion.
Mmhmm. Red. Of course. Again.
Yeah. Zucchini and tomatoes.
Mmhmm. So it looks delicious.
First thing you're gonna wanna
do is soak your skewers, OK,
for at least 15 minutes so
they don't catch on fire.
I wouldn't have done that.
I would not have done that.
So come so I just have a large.
These are 10 inch skewers,
so I just have a large pan.
Put some water in.
You can fill up your sink.
Clean the sink first, fill up your sink.
You've got things to do.
Prep your veggies exactly.
Do this first and then get your veggies prep.
So go ahead and take your skewer
and get them to skewer these.
So you want a sturdy vegetable at the
bottom to kind of hold everything in place.
Just follow what you are doing.
I like to do it this way.
So that way. Yeah.
So just like that.
Yep. Just like that.
And I like to do,
you know,
like maybe 4 fingers.
Just
all that makes sense.
So when you're eating it, you he
some. Yeah, Yeah. And then, you know,
put the toe with the tofu and hw
do we want to do that one? OK.
I just kind of Nestle it right there.
I'm getting there.
Curious with this tofu how it's safe.
Wait for you to try it,
'cause it's amazing.
And then I like to take this,
the onion the other way, The other way.
So it hugs it a little bit.
Yeah, it gets up.
A little Oreo here. There
you go. And then your zucchini.
All right, this is
fun. So, Steven have you,
because as you said,
you've been vegan six months,
So have you done skewers? I
have not done skewers yet,
but I have done vegetables on
the grill and really easy.
And we have some friends actually, too.
They found out and they.
They hooked it up for us.
They made themselves some steak
and then put veggies on the othr
side of the grill for us and pua
bit of mushrooms, baked potatoe.
So yes, putting veggies on the grill,
yeah, they're great.
The Martins,
I love them and I feel like thee
juicier. On the grill, right?
Like, yeah, I just find that.
So should I put more space
here too? No. Is that OK?
Crunch them down.
Because you don't want, like,
the possibility of the skewer
maybe getting a little charred.
Then it breaks right in the mid.
So you want to keep them nice and snug.
And then I just worked
my way back to the top.
And then you just top it with with a tomato.
Yeah, these are beautiful tomatoes too.
I'm seeing different colors.
These are Air Loom. These are heirloom.
I really like heirloom.
Especially these guys right here, the little.
Kind of a multicolors.
Now this is the best part.
This is you can use this for so many things.
This is just avocado oil.
This is the secret sauce.
This is this.
But not secret because
she's going to tell us.
I know avocado oil, avocado oil, garlic.
So go ahead and just here you cn
use your if it's easier.
To, like, put it on your plate.
So you just do a light coating of this,
and then we're going to grill i,
and then when it comes off the grill, we're
going to add another little coating to it.
So the secret to this sauce, the secret,
the the spice to life is umami.
OK, this is, I've been learning
this word in cooking shows late.
I'm like, I had to Google it.
I'm like, umami is savory, righ?
It's savory.
It's a little bit.
It's, it's umami.
It's umami.
So you want to add some umami?
And Italian seasoning with a fresh clove of
garlic or two, if you like a lot of garlic,
to your avocado oil.
I do love a lot of garlic.
And you know,
you can always put fresh herbs in this.
You know,
you can use these and whatever
you have in your garden,
use what you have in your garde.
OK,
Now bring it over here and
let's put it on the grill.
And you want like a a medium,
a medium, high grill, OK? Okay.
And then you're just going to grill them off,
get them nice. I say, you know,
you know, check it about 5 minu.
After 5 minutes,
just kind of rotate and just keep rotating.
It should take no more than 15 minutes to do.
They are vegetables,
so they raw vegetables.
They take it easy.
They take a little bit of time.
But look at this TV magic becaue
she's been out here working for.
So you said once they came out,
then you coated them again.
Are we going to do that out?
God, we're going to do that right now.
So
why do you coat them again?
Jacqueline, just. Get extra,
get extra flavor in there.
Just make it pop a little bit m.
Matt come out of the city?
I know he smelled these fresh vegetables.
Yeah, Matt. Matt decided he wand
to come out and and participate.
Meanwhile, for folks who haven't
tried your food, Jacqueline,
you've got a great menus that ce
every week and you're always seg
up something fresh and deliciou.
How can people.
You can go to soulfoodcollectivm
and that's where this recipe will be.
Just click on WTOL.
But you can also check out my m.
Like you said, new menu every single week.
You order by Friday,
so today's the last day by 6:00 PM and
then you come pick up your orga,
fresh, made from scratch meals
on Tuesday at My Kitchen,
Downtown Perrysburg.
That tofu is delicious. Oh, goo,
it's, it's. It's very firm,
but not too firm. Seasoning.
It's not soggy. It's great.
That's really good. Definitely
tastes different than other tofu, yes.
And because that's something
I it adds the protein to the.
I struggle with some tofu. But this is
really, you know,
and this comes in plain and it
comes in A5 spice and it's just,
I like it because it's so press.
And I do get this at Whole Food.
I'm not sure if I've seen
it anywhere else. So
Matt, what do you think it spel?
Delicious. I hear dig in.
Yeah. So good. Thank you.
Wonderful. And this is so
great because people do have
their gardens going right now.
The zucchini is very good.
People have zucchini coming
out of their ears right now.
So roll it up and then if you
want to make it a hardier meal,
serve it with a side of rice or quinoa and.
Making me a lot of it.
But nice. 15 minutes and 15 mins
and done. Yeah. So good. Jacque,
thanks so much. Yeah, of course
Matt's gonna clean up and give
us the forecast after the break
while we we sit here and snack.
Finish these off. Two more left.