Since my spice cabinet is filled with Savory Spice Shop herbs and spices, it is always a fun endeavor creating something vegetarian for dinner. I’m interested in Fennel Pollen lately, so I thought I’d make a tempeh dish featuring this “spice of the angels.”

I didn’t really measure anything for my marinade, but it was basically

I let mine sit for an hour or so before grilling. Then, I opened my last jar of pickled onions from last summer’s crop. My pickled onions are so delicious- they’re not just any old pickled onions- they’re olive oil pickled onions, which means they have a coating of olive oil over the top which kept them from spoiling all winter (they did not withstand a boiling bath or any heated canning process). The olive oil mixes with the vinegar to create a salad-dressing-like flavor effect (or profile?).

I’ll be making twice as many pickled onions this year… But, first, back to my grilled tempeh. Grill it for a few minutes on each side. Easy.

I served mine with some grilled ciabatta, smoked provolone, olive oil pickled onions, and Red Rocks Hickory Smoke Ketchup, which is, quite frankly, the best ketchup.

So, go grill some tempeh and enjoy a meatless BBQ. Wash it down with a beer cocktail!

If you have a cabinet full of Savory Spice Shop products like I do, you know that making unique spice rubs is fun and easy.  For 1.5 pounds of chicken breast I blended:

1/2 TB Granulated Onion

1 tsp Garlic Powder

1 TB honey Powder

1/2 TB Aleppo Pepper

a pinch of Fennel Pollen

a pinch of Mexican Oregano

1 tsp Spanish Sweet Paprika

1 TB Peanut Oil

Mix well, coat the chicken, and let it marinate a little while before grilling. Drizzle with a little lime juice before serving. Delicious!