1 cup high-quality balsamic vinegar
1/4 cup molasses
3 Tbsp. freshly cracked black pepper
1/2 cup chopped fresh basil
3 Tbsp. minced garlic
1/4 cup olive oil
1 lb. vegan chicken (try Morningstar Farms Meal Starters Chik’n Strips)
1 cup cherry tomatoes
Sea salt and freshly cracked black pepper, to taste
2 peaches, cubed
8 skewers, soaked in water
• In a saucepan, over medium heat, bring the vinegar to a boil and cook for 20 minutes, until reduced by half. Stir in the molasses and pepper. Remove from the heat.
• In a bowl, combine the basil, garlic, and olive oil. Add the “chicken” and tomatoes and toss to coat. Season with the salt and pepper.
• Thread the “chicken,” tomatoes, and peaches on the skewers and brush with the balsamic glaze. Grill for 2 to 3 minutes on each side, until the “chicken” and peaches have grill marks. Brush with the glaze again before serving.
Makes 4 servings