Friday, April 10, 2009
Sammiches: BBQ Tempeh with Chipotle Slaw
We like to start off with a couple of packages of Bountiful Bean soy tempeh. This stuff rocks. Tempeh is a nutritional super hero -- high in protein, dietary fiber, iron, potassium, calcium, and phytochemicals like isoflavones. The best part is, it's a fermented soy product, which means that your body assimilates the nutrients from tempeh far more easily than it does beans and tofu. Because the enzymes in the protein are partially broken down by the fermentation process, it also doesn't produce any sort of gastrointestinal distress (or gas). The fact that the Bountiful Bean brand is made locally is an added bonus.
We like to take the tempeh and cut it into strips. Then, we nestle it into an 8"x8" glass pan that's filled with a cup or so of homemade barbeque sauce.
Then we take another cup of the sauce and spred it over the top. The tempeh tastes best if it's allowed to marinate in the sauce overnight -- so we try to plan ahead. After the tempeh has marinated in the sauce, we toss it into a 350ºF oven for about 30 minutes until the tempeh has browned a bit and most of the sauce has been absorbed.
While the tempeh is cooking, we make up a batch of our favorite slaw. We like to make ours with broccoli slaw and a hint of chipotle. The smokey flavor is just perfect with the BBQ tempeh, and we can feel good about getting a nice serving of broccoli and carrots with our sammich.
When the tempeh is nicely roasted, we slice open a couple of whole-grain hamburger buns, add a few slices of tempeh and a nice spoonful of the slaw. And we've got ourselves a pretty impressive sammich. Add a side of sweet potato fries, and this is a Friday night dinner that's TOTALLY worth getting excited about.
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This post is our submission to the event, Fight Back Fridays, hosted by Food Renegade. The event promotes the sharing of collective wisdom regarding real, nourishing foods -- and the fight against conventional nutritional thinking. Check it out!
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