Autumn in the South means a complete mishmash of mixed weather. We’ve experienced it all this past month – almost freezing temps to hot and humid and everything in-between. This light and zesty dish is perfect for one of those warmer fall days that are best spent outside soaking up the last bit of late summer sun. If you’ve got a grill, these marinated tempeh slices would be the perfect thing to get it fired up one last time before the season ends. Of course roasting it in the oven works great too! We don’t have any halloween plans this weekend but we’ll be outside trying to make the most of this beautiful weather! Mark has spent the past couple months building a workshop and it’s finally starting to come together. Maybe there’ll be a little space for me to take my pictures in it too? I’ll share some pics and our plans for it soon!
Ingredients for the Barbecued Tempeh
1 package of tempeh (8oz)
1/4 cup of your favorite bbq sauce
2 tablespoons tamari or soy sauce
1 tablespoon honey
1 teaspoon liquid smoke
Mix together all the ingredients for the marinade. Slice the tempeh in half both ways so you have four equal pieces. Marinate the tempeh slices ideally overnight but a couple hours will work too. Bake on parchment papered baking sheet at 350F for 10 to 15 minutes or until lightly beginning to brown around the edges. Serve with salsa. Also great on sandwiches!
Ingredients for the Apple Salsa
2 green apples
1 small red onion
1 poblano pepper
1 green bell pepper
1 small bunch of parsley
juice of half a lemon (to keep the apple from browning)
1 tablespoon honey
pinch of salt to taste
Evenly chop all the ingredients into small pieces. Squeeze the juice of half a lemon over the apple and toss to coat to prevent browning. Toss all the ingredients together including the honey and salt to taste.
Apple salsa inspired by a dish at this local restaurant.