I first had tempeh in a sandwich at Busboys and Poets, my favorite place in the DC area to grab a sandwich and write a paper. I go so often I know the staff in the Arlington restaurant. They have a superb tempeh sandwich with veganaise, sprouts, roasted red peppers, and onions. I swap the sprouts for spinach, and it is the perfect sandwich. For those who might be unfamiliar with it, tempeh is fermented soy and whole grains, which is served in a flat cake form. Originally from Indonesia, it is a wonderful food that is packed with protein and nutrients. It can also be sliced, fried or sauteed and can mimic a bacon texture. I hate saying meat substitute, so I would call it a meal substitute. It doesn't try to mimic meat, but replaces a meal you used to eat with meat. I can't make tempeh as delicious as Busboys, but I can try. Tonight I marinated it in BBQ sauce* for a salad, and I will slice it and saute it tomorrow for a Pita sandwich served with lettuce, mayonaise, cucumbers, and sauted onions and peppers.
*People sometimes give us wonderful foodstuffs like specialized BBQ sauce, sometimes I am not sure what to do with meat marinades, but tempeh and firm tofu are the perfect foods to try these sauces.
BBQ Tempeh Salad with Honey Mustard Dressing
Ingredients:
- 1/2 package of whole grain tempeh
- 1 cup of BBQ sauce
- 1/2 cup of corn
- 1/2 cup of sliced carrots
- 1/2 cup of pinto beans
- 1/4 cup of chopped or shredded cheddar
- 2 tb pumpkin seeds
- 2 cups of mixed greens
- 1 tb honey
- 1 tb dijon mustard
- 1 lemon juiced
- Salt and Pepper to taste
- Marinade the tempeh for an hour in your favorite BBQ sauce
- Set the oven to 375, and bake the tempeh for 20 minutes
- Meanwhile, mix the corn, carrots, pinto beans, cheddar and pumpkin seeds
- Pour the corn bean mixture over your salad greens
- Slice the tempeh and place on top
- In a small bowl, whisk honey, mustard, lemon juice and salt/pepper. Pour over salad.
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