Tamarind BBQ Tempeh and Sweet Potatoes

tamarind_bbq

This tempeh and sweet potato dish from Appetite for Reduction¬†was a great way to add another one of Isa’s excellent books to our 52 cookbooks list. The recipe is posted over on the taste space blog. We served it over brown rice with roasted cauliflower on the side and would definitely make it again.

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Happy 4th!

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We definitely had to put our new grill to use on the 4th of July! I had never tried freezing tofu before but I heard that doing so can give it a chewier texture so I gave it a whirl. I drained two blocks of tofu then put them in the freezer overnight. I took them out this morning and let them thaw then drained them on a towel. Then I cut each block into 8 pieces, brushed them with homemade barbecue sauce and put them on the grill. I’m still learning about grilling and I had some hot spots in my fire so some of the tofu got a little too charred but still it was good. And freezing did give it a firm texture that help up well to grilling. On the side we had coleslaw and potato salad, made with cabbage and some nice red potatoes from our CSA.

I kind of winged it in making the barbecue sauce but it came out really well so although I didn’t write anything down I’ll approximate it here from memory. I just mixed all this stuff together in a small saucepan and simmered on low heat for about half an hour:

3 Tbs. tomato paste

1/2 c. water

1 Tbs. cider vinegar

1 Tbs. molasses

1 Tbs. agave

2 tsp. vegan worcestershire sauce

1 tsp. soy sauce

1 tsp. yellow mustard

1/2 tsp. onion power

1/4 tsp. garlic powder

1/4 tsp. salt

You could definitely add some cayenne or hot sauce too but I kept it mild for the kids. I made this up as I went along so if you try it you should definitely experiment with different proportions to suit your fancy.

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Barbecue Seitan with Coleslaw and Kale

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When we got our Instant Pot we also got a copy of JL Fields’ Vegan Pressure Cooking and the recipe we’ve used the most so far is the Pulled Jackfruit Sandwiches. We’ve only made it with jackfruit once or twice but the recipe works equally well with seitan or tempeh. Here we used seitan (from one of our favorite seitan recipes that I also mentioned last post). It’s really convenient to do this in the Instant Pot but you could easily do it on the stove top as well. Just saute a small diced onion and minced clove of garlic in a little oil, then add 3 Tbs. tomato paste, 1 tsp. vegan worcestershire sauce, 1 tsp. cider vinegar, 1 Tbs. maple syrup, 1/2 tsp. salt, 1/2 tsp. yellow mustard seeds and about 3/4 cup water. Mix in about 1 pound diced seitan the cook on high pressure for 3 minutes (or cover and simmer for 20 minutes or so on the stove top).

We often like to have coleslaw with our barbecue and I don’t usually use a recipe but this is what I did tonight. Just mix all this stuff together:

1/2 head green cabbage, shredded

2 carrots, shredded

1/4 c. vegan mayo

1 tsp. Dijon mustard

1/2 tsp. salt

1/2 tsp. onion powder

1 tsp. cider vinegar

And we rounded out the meal with some sauteed kale. What we do with kale most often is just give it a quick saute in a little olive oil with garlic, then add salt and a bit of lemon juice.

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