May 5, 2012

BBQ Tempeh and Forbidden Rice Salad

I'm finding more and more that cooking plant based has become habit rather than working on change.  Coming home and preparing dinner is as easy as it used to be before we went plant based.  I was thinking about this last Thursday night.  It only took me about an hour to come up with a great meal for dinner and enough for our lunches for the next day. When I got home from work, I sliced some whole grain tempeh I had in the fridge into strips and and tossed them in a marinade of Wheat Free Tamari, fresh lemon juice, a little Mirin, and a dash of sesame oil.

While the tempeh was marinating I peeled and sliced about eight very nice apple pears I picked up on the way home from work at the local produce store.  I sprinkled the slices with cinnamon, nutmeg, and a little spice mixture from the cooking class last week.  I think it had some cumin, ground almonds, sesame seeds, and a little lavender.  I threw the slices in the dehydrator.  Just love dried apple pears, they're like candy to me. They'll be ready in the morning. I like to take them out when they are dry, but still a little moist and crunchy inside.

I put on a small pot of black forbidden rice and a pot kaniwa.  They both take about 20 minutes to cook and when they were done, I tossed them together and added some chopped green onion and diced red bell pepper, Tamari, Lemon Juice, Sea Salt, and a little Raw Apple Cider Vinegar.  Served on a bed of chard chiffonade and fresh sliced cucumber.  I picked the chard and cucumber from the garden Sunday.

Forbidden Rice & Kaniwa Salad

While the rice and kaniwa were cooking I browned the marinated tempeh in about a little less than a tablespoon of coconut oil and added some vegan barbeque sauce I had made up a couple days before.  I made the sauce on Sunday, planning to make this dish sometime this week. I cooked the tempeh and sauce just a few minutes until the sauce was warmed through.

Marinated Tempeh Browning

BBQ Tempeh

The BBQ Sauce is an easy recipe from The Complete Idiot's Guide to Eating Raw. pg 139

½ cup sun-dried tomatoes
¼ cup raisins
1 cup filtered water
2 TB fresh dill, minced (I used 1 TB dried dill)
1½ tsp. raw apple cider vinegar
½ tsp. stone-ground mustard
Sea Salt to taste
¼ tsp. freshly ground black pepper
2 TB olive oil
¼ cup tomatoes, roughly chopped
1 chipotle pepper, ribs and seeds removed, and soaked (optional)

Soak the sun-dried tomatoes and raisins in the filtered water in a small bowl for at least 30 minutes, reserving soak water.

Place the sun-dried tomatoes, raisins, dill, apple cider vinegar, mustard, salt, pepper, olive oil, chopped tomatoes, chipotle pepper, and 1/4 cup soak water from tomatoes and raisins in a blender and blend on high for 30 to 40 seconds until a paste forms.

I spread half of this paste on my tempeh in the skillet and added the remaining soak water to the blender and blended for another 30 seconds to make a nice sauce. I drizzled some sauce on the warm plated tempeh.

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