Tag Archives: no-cook recipe

Tangy Citrus -Grape Skewers with Beyond Meat


We’re on a no-cook roll ’round these parts. It’s still hot. I mean, hello, it’s June and summer is just getting started. My guess is that there will be plenty more sweltering days to come. And this skewer recipe is perfect for hot days when you really don’t want to turn on the stove.  The fruit and cucumbers create a nice diversity of texture against the Beyond Meat Chicken-less Strips – which also don’t need to be cooked before you eat!

You can throw this together and eat it right away, but it’s much tastier when it marinates overnight. We used whole fresh oranges and limes for juice and zest, but bottled is okay if you’re in a rush – you’ll just have to miss out on the zest part. If you have large skewers, it makes about 4 to 6 portions; if you use small skewers or toothpicks, this could be an elegant appetizer or a good dish to share at a picnic. Too tired to thread food on skewers? Just serve it in a bowl with forks and drizzle the dipping sauce on top like dressing. This whole idea came from deconstructing chicken salad, so there’s no reason it can’t work like that, too!


 Tangy Citrus-Grape Skewers with Beyond Meat

2 Tbl. grapeseed oil

1 Tbl. fruity vinegar (raspberry, blueberry, cranberry; balsamic will work too)

1/3 cup orange juice

1 Tbl. orange zest

1 tsp. grated fresh ginger

1/4 tsp. salt

1/4 tsp. white pepper

1 package Beyond Meat Chicken-less Strips, Grilled Style, cubed

2 cups whole, seedless grapes

1 or 2 cucumbers, cut into chunks (cut when ready to serve)


Lime-Poppyseed Dipping Sauce

1/2 cup vegan sour cream (we used Tofutti)

1/4 cup lime juice

1 Tbl. lime zest

1/4 cup green onions, thinly sliced

1 Tbl. fresh mint, chiffonade

1 Tbl. poppy seeds

salt and pepper to taste


Combine all ingredients for marinade: grapeseed oil, vinegar, orange juice, orange zest, grated fresh ginger, salt and white pepper. Whisk together. In a large bowl, mix together cubed Beyond Meat and grapes; fold in marinade. Set aside for at least an hour and up to overnight in the fridge. Note: Don’t add cukes at this point, they get too soggy!

Mix together all ingredients of Lime-Poppyseed Dipping Sauce: vegan sour cream, lime juice, lime zest, sliced green onions, mint, poppy seeds and salt/pepper. Chill for at least one hour or overnight.

To serve, thread grapes, Beyond Meat and cucumbers on skewers until all are used up. Serve with Dipping Sauce on the side. Enjoy this cool dish on a warm day for lunch, brunch or dinner!

Ready to try this? We’ve got a coupon for you to get some Beyond Meat. $2 off and good until July 1! (Please click the link to get the actual coupon – this is a screen grab and doesn’t have the scan code. 🙂  Thanks! )


Sunflower Seed & Sun-Dried Tomato Dip


It’s getting too hot to cook here in Baltimore. We’ve been stuck in the high nineties all week. So what to do for lunch? No way I’m turning on the stove right now, nevermind the oven.

This easy dip has been a lifesaver. Soaked sunflower seeds and sun-dried tomatoes go beautifully with fresh garden basil, lemon juice and black olives. It’s delish served cold on crackers or bread. To make a sandwich, just smear some on and add your fave toppings, like lettuce, fresh tomato, zucchini or Torkury deli slices.seedy5_lr

The quick and simple recipe for Sunflower Seed & Sun-Dried Tomato Dip is guest-posted over at Sister Eden’s blog. Check it out to save yourself from turning on the heat in the kitchen this summer! This dip is also great for parties, potlucks, picnics and plain old snacking! Enjoy!