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Posts Tagged ‘tempeh’

As someone who had been a vegetarian for 15 years before switching to veganism, I seriously do not get this whole bacon trend.

Bacon on cupcakes.

Bacon covered in chocolate.

Bacon in everything!

I don’t get it. Cupcakes had a good solid bacon-less run. I don’t feel like they were lacking.

With that said, I was having a recipe funk this weekend and was going through all my old recipe print outs (I collect recipes and cook books like some people collect cats…it’s scary…) when I came across this recipe. It had fake bacon AND fake mayo yet, it called to me. Maybe it was the avocado. Or maybe it was the thought of buying a fresh tomato at the farmers market and actually using it! Or maybe those three magical letters- BBQ- won be over.

Whatever the reason, I found myself reluctantly joining the bacon bandwagon this weekend and making a BLTA.

oh ok…the pseudo-bacon bandwagon. Whatever!

Anyway, it was good. Real good!

I suspect that was the BBQ Aioli that my sandwich was practically swimming in, though, not so much the faux bacon.

Chipotle BBQ BLTA
from Healthy Bitch Daily
one serving

  • 2 pieces of bread (HBD recommends sour dough. I used When Pigs Can Fly Tuscan Wheat)
  • 2-3 slices of tempeh bacon
  • 1 romaine leaf or a tiny handful of baby spinach (ok, so technically I made a BSTA sandwich…whatever!)
  • 2-3 slices of fresh tomato
  • 1/4 avocado, sliced or mashed
  • spoonful of Chipotle BBQ Aioli (see below)

Combine everything into a delicious sandwich, smoosh down so it’s bitable and consume. Keep lots of napkins handy cause it can get messy!

Chipotle BBQ Aioli

  • 1 cup of Vegenaise
  • 2-4 oz extra virgin olive oil (I used 2)
  • 2-3 drops of lemon juice (to help separation)
  • 1-2 TBSP chipotle pepper adobo sauce (juice from the peppers, not the peppers themselves)
  • 1 TBSP garlic, minced or pureed
  • 1-2 TBSP vegan BBQ sauce (I used Bone Suckin’ sauce…I may have also used 3-4 TBSPs…)

Place Vegenaise in a bowl and whisk in olive oil until blended; add a few drops of lemon juice if it starts to separate. Add all other ingredients, blend, and allow the mixture to stand for approximately 3o minutes.

I served this with a side of Kale chips and a ton of napkins. Because it was really good in that messy sort of way where you are left licking Chipotle BBQ Aioli off your fingers. Yum!

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It’s Monday again. I hope you had an excellently exciting weekend.

A lot of my favorite bloggers are posting pictures of their weekend but I’m going to spare you that show. Unlike theirs, my weekend did not consist of yummy food, pool parties and oodles of socializing. In fact, most of my friends have peaced out of Boston and are vacationing this week. So I did almost nothing this weekend. I didn’t even bother wearing real clothes for most of it and pictures of me in my pajamas does not make for an interesting blog.

I did manage to go to the late showing of Ted on Friday night, which was hysterical. After that though, I pretty much spent all day Saturday in bed and soaking up the air conditioning. I enjoyed it, trust me, it just wasn’t picture worthy.

Anyway, so this week consists of a little holiday called the Fourth of July. Most of you will be enjoying the day off, BBQ’ing and boozing it up, with a nice little fire works show afterward.

I’ll be working until 9:30 pm. Apparently, retail stores don’t close on the 4th?? Who knew.

But, I wanted to give you a recipe that you could take to your cookouts that was a little different. Burgers and potato salads are so predicable. This is a nice little twist on the pasta salad.

Blanching system. Let’s pretend my stove isn’t uber gross and just focus on how awesome it is that I unintentionally matched all my pots and bowls!

Peanut Pasta Salad with Fried Tempeh Bits
from Skinny Bitch: Ultimate Everyday Cookbook; posted on Madejustright.com

Makes 4 Servings

  • 4 tablespoons sesame oil, divided
  • 1 (8-ounce) block of tempeh, crumbled
  • 1 large carrot, julienned
  • 1/2 cup broccoli slaw (you can also use broccoli florets if you want but the texture creeps me out which is why I went the slaw route)
  • 1 red bell pepper, julienned
  • 1 (8-ounce) package of brown rice pasta spirals (or any other pasta)
  • 3 tbsp  peanut butter
  • 1/4 cup water
  • 2 tbsp soy sauce, to taste
  • 1 tbsp agave nectar
  • 1 tbsp apple cider vinegar
  • 2 tsp minced fresh ginger
  • Sesame seeds, for garnish

Directions 
1. Heat 3 tbsp of the oil in a skillet over high heat. Fry the tempeh until slightly crispy, about 10 minutes. Stir occasionally.
2. Bring a large pot of water to a boil. Blanch the carrots, broccoli, and red pepper separately until they turn bright in color, or about 30 seconds. Do not overcook. Drain, rinse under cold water, and set aside. (I had three bowls set up for this which I found easy: 1 pot with boiling water, 1 pot with ice water, and one pot with  mess strainer over it. (See Above) So you boil the veggies for 30 seconds, plunge them in the ice water until their cool, and then dump them in the strainer. For the broccoli slaw, I put the broccoli in a different mesh strainer with handles on the side, plunged the strainer with the broccoli into the hot water and then into the cold water. This way, since the slaw is so finely cut, you don’t have to worry about fishing little pieces out of the water.)
3. Cook the pasta, according to the directions on the package. Drain and set aside.
4. In a blender, mix together the peanut butter, the remaining sesame oil, the water, soy sauce, agave nectar, vinegar, and ginger. Toss the vegetables, pasta, and sauce together. Garnish with the sesame seeds. Serve warm.

Blanched veggies!

Voila! Something new and exciting to bring to your BBQs. Don’t forget some veggie patties and you’ll be good to go.

Stay tuned this week! Tomorrow I’m posting a 4th of July sweet treat and some other recipes that are BBQ worthy. That’s right… I used my time Sunday to actually plan out this week’s posts and be productive! Crazy how much you can get done when you don’t sleep until noon like I did on Saturday. I did still spend all Sunday in my PJs, though…

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