Grilled Tempeh Burgers
These were an experiment that turned out well, grilled nicely, and can substitute (in my opinion) for carnivore burgers. Make sure the rack is brushed with olive oil to prevent them from sticking to the grill.
Ingredients:
- 1 package Tempeh
- 3 cloves Garlic
- 1/2 red Onion
- 1 TB Tomato Paste
- 2 TB German Mustard
- 1/8 cup Worcestershire
- 3 TB spicy BBQ sauce
- 1 beaten Egg
- 1 TB Olive Oil
- 1/4 cup grated Cheddar Cheese (I used white cheddar)
In a food processor, finely chop the onion, garlic, and tempeh. Transfer to a large mixing bowl and start adding the rest of the ingredients, one by one, and mixing along the way. When it is evenly mixed, make small patties and put them on an oiled grill-safe tray. Grill them on this tray to prevent them from slipping through the larger spaces on a standard grill rack. A few minutes on each side and they are done.
I served these with grilled carrots and a wilted spinach, tomato, and radish salad with a curry vinaigrette, and added some sliced cheese to the burgers.
Leftover Maple Garlic Salmon with Wilted Spinach
Salmon is great the next day, especially cold, and crumbled on cheese and crackers or added to a salad. I paired the rest of my Maple Garlic Salmon with a wilted spinach, tomato, and fire roasted pepper salad and a fresh dressing.
The wilted spinach was super easy. I bought the spinach in the Boulder Farmers’ Market, and it of course looks different from the spinach you can usually purchase in Whole Foods. Also, it is now loud and clear that spinach should be consumed cooked, or at least partially heated up, to benefit from its nutrients while not allowing the spinach to leach nutrients from your body. Say goodbye to raw spinach…
I rinsed the spinach and threw it in a sauté pan, still wet, added some chopped farmers’ market tomato, and a fire roasted pepper (which I always keep in the pantry), some salt, and pepper. I let this cook until the spinach softened. No oil. No nothing. Took it off the heat, and plated it.
The element that ties this all together is the dressing.
Ingredients:
- 2 tsp Evaporated Cane Juice
- 1 TB Apple Cider Vinegar
- 1/4 cup Olive Oil
- 1 TB Honey Mustard
- a pinch of yellow Curry powder
- a sprinkle of cinnamon
Whisk the dressing together, pour it over the spinach sautée and the salmon, and you have a meal in just minutes.
Maple Garlic Salmon
- At May 18, 2009
- By megan
- In Maple, Salmon
0
This wild salmon weighs just under 1.5 pounds. Rinse the fish in cold water, pat dry, and place on a baking sheet that has been brushed with olive oil. I made slices (not all the way through) every inch or so along the fish so I could stuff chopped garlic in the salmon.
After stuffing the slices with garlic, I drizzled olive oil and maple syrup, then salt and pepper. I added some sliced onions on the tray, poured a little veggie broth onto the pan for extra moisture, and baked at 400 degrees for 10-15 minutes or so, just until it was done on the outside and slightly darker inside. Drizzle with lemon after taking the salmon out of the oven.
Asparagus- Fresh from the Farm
- At May 18, 2009
- By megan
- In Asparagus, side dish
- 0
Asparagus is one of the first crops you can buy from the Boulder farmer’s market in the spring. Once you taste fresh asparagus, you will never settle for the standard store-bought, imported year-round stalks again.
I grilled mine for 3-4 minutes with just a little olive oil. Salt and pepper to taste, and add some freshly grated parmesan cheese if you have it in the kitchen.
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