Tuesday, February 2, 2010

Happy February!

January went by so slowly for me...certainly in a good way, I just can't believe I've only been posting on this thing for one month! But onto month TWO, y'all.

I thought I was having a bit of chef's block, as our pantry is rather bare at the moment. But after taking a thorough inventory, I realized I had almost everything I needed to make the incredible Open-Faced BBQ Tempeh Sandwich with coleslaw from Vegan Soul Kitchen! Here is my coleslaw recipe and a variation on the BBQ tempeh.

Open-Faced BBQ Tempeh Sandwich with Creamy Coleslaw
serves 5

1/2 a medium head of cabbage, chopped
1 big carrot, shredded
5 radishes, chopped
4 tablespoons apple cider vinegar
5 heaping tablespoons Veganaise
1 teaspoon garlic powder
1/2 teaspoon salt

[BBQ Tempeh]
3 tablespoons apple cider vinegar
3 tablespoons freshly squeezed orange juice
1/2 cup Bragg's Liquid Aminos
1/4 water
1/4 cup tomato paste
1 large chipotle chile in adobo sauce, chopped with some sauce
3 tablespoons canola oil
2 packets powdered Stevia
1 tablespoon ground cumin
1 pound tempeh cut into 1/2-inch fingers

Preheat oven to 400 degrees. Whisk all ingredients except tempeh in a large baking dish. Add the tempeh and coat it with the marinade. Let sit for around 15 minutes, then cover with foil and bake for 15-17 minutes.

1 comment:

  1. i don't think i should show ryan your blog because he's going to want me to make all your bbq recipes all the time! but this looks soooooooooooo good. good bbq is one thing i've really been missing, so i'm going to need to try these out.