For the skewers: 1 large zucchini 16 medium baby bella mushrooms 12 radishes, trimmed
Instructions: 1.In a medium microwave-safe bowl, combine peanut butter, coconut milk beverage, soy sauce, sugar, dried onion, garlic and cayenne. Microwave for 45 seconds, or until hot. Mix until smooth and uniform. Let sauce mixture cool slightly, about 3 minutes. Stir in cultured coconut milk.
2.Metal skewers are best for this recipe, but if using wooden skewers, soak them in water for 20 minutes to prevent burning. (You’ll need four.)
3.Remove ends from zucchini, and cut zucchini into about 16 pieces similar in size to mushrooms. Place radishes in a medium microwave-safe bowl with 1/4 cup water. Cover and microwave for 3 minutes, or until slightly tender.
4.Alternately thread veggies onto four skewers, tightly packing the pieces together. Spray the loaded skewers evenly with nonstick spray.
5.Bring a grill pan sprayed with nonstick spray to medium heat. Grill skewers for 10 minutes. Flip skewers. Grill until veggies are tender and slightly blackened, about 10 more minutes.Serve the sauce on the side for dipping, or drizzle over the skewers!