Ease into this special #LunchBreakLIVE with the calm and spiritual vibes of the yogi, musician, animal-loving, planet advocate Melissa Breslow, founder of the Open Eyes Foundation and Mind-Body-Space while she makes Hawaiian style Beyond Meat sausages with fresh vegetable kabobs and decadent chocolate marshmallow banana boats! #LIVE!

Ease into today’s #LunchBreakLIVE with the calm and spiritual vibes of yogi, musician, animal living, planet advocate Melissa Breslow, founder of the Open Eyes Foundation and Mind-Body-Space while she makes Hawaiian style Beyond Meat sausage with fresh vegetables kabobs and decadent chocolate marshmallow banana boats! #LIVE!Beyond Meat Sausage & Pineapple Teriyaki Kabobs(makes 12 kabobs)Ingredients:- 2 packages of Beyond Meat Sausages – 1 pineapple- 1 red pepper- 1 red onion- 1 batch of GF Teriyaki Sauce (recipe above)Directions:1. If using wooden skewers, soak them in water for at least 30 minutes before making your kabobs.2. Cut your vegan sausages, pineapple, red pepper and red onion into large, bite-sized chunks.3. Assemble your skewers in whatever order you'd like.4. Pour the Teriyaki Sauce over the skewers and use a brush to make sure all of the pieces are evenly coated.5. Marinate in the fridge for at least a few hours (overnight is best!).6. Place them on a hot grill and cook evenly on all sides, brushing them with the sauce left in the bottom of the pan until they've reached your desired done-ness. Enjoy!GLUTEN FREE TERIYAKI SAUCEIngredients:- 1/4 of a yellow onion- 2-3 cloves garlic, peeled- 1 small piece of ginger- 2/3 c. tamari (or soy sauce)- 1/2 c. pineapple juice from a can- 3 rings of canned pineapple- 2 tbsp. rice vinegar- 1 tbsp. sesame oil (optional)- 1/3 c. coconut sugar- 1 tbsp. cornstarch- 1/2 tsp. red chili flakes (optional)Directions:1. Add all ingredients to a blender and blend on high for 30 seconds, or until everything is well combined and smooth.2. Pour into a saucepan on medium heat and whisk constantly until the sauce is thick and gravy-like in consistency.3. Pour your finished sauce into a jar and store in the fridge or use it right away if you'd like! Enjoy! Banana BoatsWith knife cut banana long ways but be careful not to cut through the bottom layer of the peal. Stuff with vegan mini marshmallows and vegan chocolate chips. Cook for around 10 minutes on 300 degrees. Cook longer if you want more crunch, cook less if you want them soft.

Posted by Jane Velez-Mitchell on Wednesday, July 31, 2019

 

THE RECIPE

 

Beyond Meat Sausage & Pineapple Teriyaki Kabobs

(makes 12 kabobs)

Ingredients:

– 2 packages of Beyond Meat Sausages 
– 1 pineapple
– 1 red pepper
– 1 red onion
– 1 batch of GF Teriyaki Sauce (recipe above)

Directions:

1. If using wooden skewers, soak them in water for at least 30 minutes before making your kabobs.

2. Cut your vegan sausages, pineapple, red pepper and red onion into large, bite-sized chunks.

3. Assemble your skewers in whatever order you’d like.

4. Pour the Teriyaki Sauce over the skewers and use a brush to make sure all of the pieces are evenly coated.

5. Marinate in the fridge for at least a few hours (overnight is best!).

6. Place them on a hot grill and cook evenly on all sides, brushing them with the sauce left in the bottom of the pan until they’ve reached your desired done-ness. Enjoy!

GLUTEN FREE TERIYAKI SAUCE

Ingredients:

– 1/4 of a yellow onion
– 2-3 cloves garlic, peeled
– 1 small piece of ginger
– 2/3 c. tamari (or soy sauce)
– 1/2 c. pineapple juice from a can
– 3 rings of canned pineapple
– 2 tbsp. rice vinegar
– 1 tbsp. sesame oil (optional)
– 1/3 c. coconut sugar
– 1 tbsp. cornstarch
– 1/2 tsp. red chili flakes (optional)

Directions:

1. Add all ingredients to a blender and blend on high for 30 seconds, or until everything is well combined and smooth.

2. Pour into a saucepan on medium heat and whisk constantly until the sauce is thick and gravy-like in consistency.

3. Pour your finished sauce into a jar and store in the fridge or use it right away if you’d like! Enjoy!

Banana Boats

With knife cut banana long ways but be careful not to cut through the bottom layer of the peal. Stuff with vegan mini marshmallows and vegan chocolate chips. Cook for around 10 minutes on 300 degrees. On the grill keep an eye on them to make sure they are at desired consistency.

 

The ingredients for today’s #LunchBreakLIVE.

 

Melissa getting down and dirty in the kitchen!

 

Melissa on the grill cooking up her Beyond Meat veggie kabobs and banana boats!

 

Look at all this vegan deliciousness on the grill!

 

Dandies are the BEST vegan marshmallows!