The 30-Minute Vegan - Mark Reinfeld [46]
½ teaspoon garlic powder
¼ teaspoon liquid smoke
1 teaspoon chile powder (try chipotle)
1½ teaspoons raw apple cider vinegar
2 tablespoons olive oil
3 tablespoons water
1 teaspoon Dijon or stone-ground mustard
1. Preheat the oven to 350°F. Place the soy sauce, water, and oil in a small dish and add the tempeh cutlets. Allow to marinate for 5 minutes, flipping a few times to evenly coat.
2. Place the tempeh and the marinade ingredients on a baking sheet and cook for 5 minutes. Flip, and cook for an additional 10 minutes.
3. While the tempeh is baking, prepare the BBQ sauce by combining all of the ingredients in a large mixing bowl and whisking well. Pour some sauce over the tempeh while it is baking.
4. When the tempeh is finished cooking, place the cutlet on the bread, toasted if you wish, with the remaining ingredients and as much BBQ sauce as you wish. You can store the extra sauce in a glass container in the refrigerator for up to 5 days
Variations
• Replace the tempeh with an equal amount of tofu.
• Try serving on toasted sourdough, rye bread, or an artisan bread such as olive-rosemary.
• Add 1 tablespoon of minced garlic or peeled and minced ginger to the tempeh marinade.
• For BBQ sauce: if you don’t have ketchup, replace it with one 6-ounce can of tomato paste and ¼ cup of water.
• Another tempeh sandwich idea is our famous Tempeh Reuben: Prepare the tempeh as above. Create a Russian dressing by combining 1 cup of Vegan Mayonnaise (page 288) with 1 cup ketchup and mixing in a finely diced large dill pickle. Serve on whole-grain bread with sauerkraut and tomato slices.
If You Have More Time
Create a BBQ Burrito, by chopping up the tempeh and combining it with brown rice, beans, and the BBQ sauce in a wrap.
You can marinate the tempeh longer, or overnight, for a deeper flavor.
CHAPTER 7
Extraordinary Salads
While you’ve heard time and again that eating fresh vegetables and fruits is very good for you, not everyone finds it easy to incorporate them in a yummy way each and every day. We like to think of our food as medicine, and so we create ways to help that medicine go down smoothly, preferably without a spoonful of sugar. The more you grow accustomed to eating a lot of vegetables and fruits, the easier and more satiating they become. Salads are the best way to get a lot of fresh food into your body. Making those salads enticing is what this chapter is all about.
Salads are a cinch to prepare, requiring little technical skill, and yet you can still achieve complex flavors and satisfying meals with them. The Cucumber-Sesame Salad adds a refreshing twist to both Asian and Middle Eastern meals and requires little effort. The Greek Salad with Tofu Feta and the Tuna-Free Tempeh Salad are both perfect examples of salads that do not bore you with simplicity or feel “too healthy.” The Vegan Ranch Dressing and Citrus-Curry Dressing can be used to spruce up a simple salad of mixed greens.
This chapter’s recipes offer innovative combinations. We’re pretty sure nobody will tell you they have already tried a Mexican Salad with Carob Mole Dressing. Most people don’t think to make salads out of kale or other greens besides lettuce. How about some fruit in your salad, or nuts, or seeds? Tofu and tempeh, as well as vegetables from the sea, also make for an exotic salad. So live a little as long as you’re here and explore the bounty the plant kingdom has to offer.
Salads 101
What can we say? Where would we be without salads? Start with some mixed organic greens and add your favorite veggies. Besides the obvious tomato, cucumber, and red onion, some of our faves include grated beets, carrots, and jicama. Chopped radish or red cabbage adds a pleasant crunch, as do nuts and seeds, either raw or lightly toasted. Avocado is another favorite, as are sprouts of all sorts—try sunflower, buckwheat, clover, and spicy radish.
Turn your salad into a meal by adding beans, cooked grains, roasted or grilled vegetables, or roasted tofu and tempeh cubes (see page