Rawsome! Vegetable Kabobs

So, I'm experimenting with our new dehydrator and recipes from Rawsome! - Maximzing Health, Energy, and Culinary Delight with the Raw Foods Diet by Brigitte Mars.

Twenty Vegetable Kebobs and twelve hours later, we successfully marinated and dehydrated our entree for lunch for three this afternoon, this evening's meal for two with leftovers for another lunch for one. The cookbook author claims that her kebobs are " So delicious - the mushrooms will satisfy even a meat-eater's cravings" (page 210). I have to agree. The marinated, dehydrated kebobs, especially the mushrooms, are "meaty," tasty and filling.

Ingredients:

1 eggplant, peeled and cubed
2 small zucchini, cubed (I sliced into rounds)
1 box of 36 cherry tomatoes (I cut up red bell peppers)
24 shiitake mushrooms
1/2 cup extra-virgin olive oil
1/2 cup Nama Shoyu (I used gluten-free tamarind)
3 dates, soaked for 20 minutes
1 tablespoon chopped, fresh rosemary

Directions:

1. Place the vegetables in a shallow glass pan.
2. Combine the oil, tamari and dates in a blender until mixed.
3. Stir the rosemary into the mixture.
4. Pour the sauce over the medley of vegetables and let marinate in the refrigerator for 1 hour.
5. Thread the vegetables on skewers and set them on solid dehydrator sheets.
6. Pour the leftover marinade over the skewered vegetables and dehydrate for 12 hours at 125-degrees (according to dehydrator directions).

Yields: 20 Kebobs

Serve with rice.

Despite the fact that we didn't have solid dehydrator sheets on hand, therefore unable to pour the extra marinade over the skewered vegetables, the kebobs were chewy and flavorful. I think they would have turned out even better if we had been able to use the extra marinade. Next time. To serve the kebobs right away, I would suggest only dehydrating for 8-10 hours, so they are more plump.