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1 small onion, quartered 1/2 cup tomato sauce 1/2 cup plain nondairy yogurt 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 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