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Place all the marinade ingredients in a food processor or blender and pulse until the olives are pureed. They won’t be completely smooth, but that’s okay.

Pour the marinade into a mixing bowl or large zippered plastic bag. Add the tempeh and let marinate for at least an hour or up to overnight, flipping once if needed to make sure the flavor absorbs evenly.

Preheat a large, heavy-bottomed skillet (preferably cast-iron) over medium heat. Spray it with nonstick cooking spray, then add the tempeh in a single layer.

Cook for 15 minutes, flipping every few minutes and adding marinade as needed to keep the tempeh from getting dry. In the last minute or so, add the remainder of the marinade and turn up the heat to bring to a boil. Let boil for about 3 minutes.

Serve over Caulipots and veggies, and make sure to pour the remaining sauce over everything, for lots of flavor.

INGREDIENT SCAVENGER HUNT

Kalamata olives are named for a city where they originate, in Greece, but they are sold in many supermarkets these days. They are a dark maroon and have a meaty texture and sultry taste. Although they’re commonly sold in jars, fresher is better. Fancy stores like Whole Foods Market often have an olive bar, where you can sneak a taste before packing them up (don’t tell them I sent you.) Or if you have a Mediterranean market nearby, even better! In NYC, these markets are often called “International” or “Gourmet” or sometimes “International Gourmet,” for good measure.

Tamarind BBQ Tempeh & Sweet Potatoes

SERVES 4 ● ACTIVE TIME: 15 MINUTES ● TOTAL TIME: 70 MINUTES

(CAN BE MADE GLUTEN FREE IF USING GF TAMARI IN PLACE OF SOY SAUCE)

PER SERVING

(¼ RECIPE):

Calories: 380

Calories from fat: 45

Total fat: 5 g

Saturated fat: 0.5 g

Trans fat: 0 g

Fiber: 13 g

Protein: 17 g

Cholesterol: 0 mg

Sodium: 780 mg

Vitamin A: 530%

Vitamin C: 10%

Calcium: 15%

Iron: 10%

Tart tamarind is often a secret ingredient in BBQ sauces, but I love it as an in-your-face, not-so-secret ingredient. I also love that this dish comes all together in one pan, with minimal prep. The sauce glazes the tempeh and sweet potatoes and creates the perfect mingling of sweet, tangy, savory, and smoky. The longer you marinate, the more flavor will permeate the tempeh.

You can even assemble this the night before or the morning of, store in the fridge, and pop into the oven when you’re ready to go. If you’re going to skip the marinating phase, then remember to preheat the oven while you’re prepping the veggies. Serve with Polenta Stuffing (page 66) and Shaved Brussels Sprouts (page 92) for a Thanksgiving dinner that will have your hot pants thanking you. You can also just serve with some rice and a green.

SAUCE:

4 cloves garlic, minced

1 tablespoon minced fresh ginger

¾ cup vegetable broth

2 teaspoons arrowroot dissolved in ¼ cup water

2 tablespoons tomato paste

1 tablespoon tamarind concentrate

3 tablespoons agave or maple syrup

2 tablespoons soy sauce

1 teaspoon olive oil

1 teaspoon liquid smoke

⅛ teaspoon cayenne (optional)

EVERYTHING ELSE:

1½ pounds sweet potatoes, peeled and sliced in ¾-inch chunks

12 ounces tempeh, cut into ¾-inch cubes

Spray a 9 by 13-inch casserole pan with nonstick cooking spray. If using glass (which I don’t recommend! But I can’t stop you!), then line the bottom with parchment paper to prevent sticking.

In a medium-size mixing bowl, whisk together all the sauce ingredients. Make sure to get the tamarind dissolved.

Place the sweet potatoes and tempeh in the prepared pan. Pour the sauce over them and use your hands to coat well. You can bake immediately or let marinate for at least an hour to get more flavor into the tempeh.

When ready to bake, preheat the oven to 4oo°F. Cover the pan with tinfoil and bake for about 25 minutes. Remove from the oven and toss out the tinfoil. Flip the tempeh and sweet potatoes, making sure to scrape the bottom with a spatula in case anything is sticking. Bake for another half hour, flipping everything once. The sweet potatoes should be tender