Prepared by Ron & Sue, August 2004

------ BBQ Sauce ------	------ Shish Kebabs ------
1/3 Cup Apple Butter	1 Lb Tofu Cut Into 1" Cubes
1 Tbl Stone Ground Mustard	-Frozen, Defrosted, & Water
2 Tbl Brown Rice Syrup	-Squeezed Out
2 Tbl Barley Miso	2 Cups Assorted Veggies, Cut Into
1 Tbl Brown Rice Vinegar	-Chunky Pieces
-(Optional)	Oil, As Needed

Mix BBQ ingredients together and set aside. Steam or blanch the veggies until lightly cooked but firm and set aside. I used red radishes, carrots, zucchini, yellow squash, celery, and onion. Skewer tofu and vegetables on skewers, alternating tofu with vegetables so that each skewer is colorful. Brush with oil to prevent sticking on BBQ. Brush BBQ sauce on the kebabs at the last 5 min. of grilling so the kebabs do not burn because of the brown rice syrup in the BBQ sauce. NOTE: If using wood skewers, soak in water first so the tips do not catch fire on the BBQ.