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Tandoori “Chicken” Kabobs

1 small onion, quartered
1/2 cup tomato sauce
1/2 cup plain nondairy yogurt (try White Wave’s Silk—www.whitewave.com)
1 tsp. fresh ginger, chopped
2 cloves garlic
2 tsp. coriander powder
1/2 tsp. cayenne pepper
2 whole cloves
1 tsp. cumin seeds
4 cardamom pods
1 tsp. salt
1 tsp. garam masala
1-2 drops red food coloring
1 lb. faux chicken, cut or torn into chunks (try Worthington’s Chic-Ketts—www.kelloggs.com)
2 cups vegetables of your choice, diced for grilling (try sweet onion, cherry tomatoes, zucchini, green peppers, and mushrooms)

• Heat a barbecue grill.
• Place all the ingredients except the faux chicken and the vegetables for grilling into a blender or food processor and blend to a smooth paste. Pour into a bowl or Tupperware container, add the faux chicken pieces and vegetables, cover, and shake to coat.
• Make kabobs by skewering the “chicken” and vegetables. Place on the grill and cook until browned.
• Serve kabobs alone or with basmati rice and lemon wedges.

Makes 4 servings