Grilled Curried Tempeh Salad
- At October 18, 2009
- By megan
- In Grilled, salad, Salad Dressing, Savory Spice Shop, tempeh
3
Once again, Savory Spice Shop deserves credit for this great recipe. It is so simple to cook when experts put together the spice rub for you.
Ingredients:
- 1 package of tempeh, sliced the way you prefer
- 1 TB Vietnamese Sweet Lemon Curry powder
- 1 TB peanut oil
- 1/4 cup water
Mix the sauce, marinate the tempeh for 30 minutes or more, and grill for 5 minutes on each side. That’s it.
I served mine on a salad with some grilled peppers and zucchini, and sliced tomato. For a dressing, I whisked together 2 TB Kecap Mani, which is palm syrup, which is also known as “sweet soy sauce,” 1 TB toasted sesame oil, and 1/2 TB rice vinegar.
Grilled Veggie Skewers
- At August 30, 2009
- By megan
- In Grilled, Hazel Dell, Maple, Mushrooms, Peppers, tomatoes
- 0
Fresh from the farm to the table. Heirloom tomatoes, green pepper, and Hazel Dell mushrooms on bamboo skewers. Marinated in:
- 2 TB maple syrup
- 1 TB olive oil
- 2 cloves finely chopped garlic
- 1 TB soy sauce
Grill for a few minutes, turning them at least once. Don’t let all of the tomatoes burst! A perfect summer meal.
Spicy Grilled Eggplant Open-Faced Sandwhiches
- At August 25, 2009
- By megan
- In Eggplant, Grilled, Leftovers, mozzarella cheese, Peppers, Sandwich
- 1
I had some left-over Fra Diavolo Sauce, so I put it to good use on these open-faced eggplant sandwiches. I served these
with green peppers and walla-walla onions, which I tossed in olive oil, salt, and pepper, and grilled for a few minutes.
For the sandwiches:
Peel and slice an eggplant into 1/4 inch thick rounds. Sprinkle with sea salt and let them exude excess water for a few minutes. Soak this up with a paper towel, flip them over, and repeat on the other side. Then brush them with a little olive oil, and grill for 5 minutes on each side.
Slice some ciabatta bread and grill for a couple minutes on each side. Then assemble the sandwiches- ciabatta bread, fresh buffalo mozzarella cheese, grilled eggplant, and sauce. Superb.
Bourbon Maple BBQ Tofu
As always, the tofu mantra goes like this:
Firm tofu, freeze it, thaw it, press it, cut it, flavor it, cook it.
Here’s the recipe for my Bourbon Maple BBQ Sauce:
- 1/4 cup mustard
- 1/3 cup real, pure maple syrup
- 1/2-1 shot Bourbon (it will have a kick, so use less if you are nervous or weary)
- 2 TB Worcestershire Sauce
- 1 TB apple cider vinegar
- 1 tsp turmeric
- 1 tsp paprika
- fresh ground black pepper, to taste
Mix all this for the BBQ sauce.
To make the tofu, pour 1/2-3/4 of the sauce in a separate bowl. Add 1/2 cup water and mix well. Add the tofu and let it marinate for an hour or so. Throw on the grill for 5 minutes on each side and enjoy with some extra BBQ sauce.
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