Saturday, October 13, 2007
Barbecue at the beach
We stayed in cozy little cottages on Cape Cod that were equipped with kitchens. I appreciated this as otherwise I would probably have ended up eating less healthy foods, and more cheese.
Our finest meal was undoubtedly barbecue tempeh with brown rice and broccoli. There is no actual BBQ grill involved, but there is one heckuva BBQ sauce. The recipe below is adapted from the "Barbecued Tempeh and Peppers" sandwich recipe in Moosewood Cooks at Home. I think it is better over brown rice than as a sandwich. My sister said, "There are a lot of bad tempeh recipes. This is a good tempeh recipe."
Barbecued Tempeh and Peppers
2 tablespoons vegetable oil
2 cups of chopped onions
2 cloves of garlic, minced
2 red bell peppers, in bite-size slices
2 packages of tempeh (about 1 pound total)
1 tablespoon ground coriander
2 teaspoons ground fennel
A few shakes of hot sauce or a diced jalapeno
3 tablespoons soy sauce
1/3 cup tomato paste
2 tablespoons brown sugar or molasses
1 1/3 cups water
Heat the oil in a large saucepan and saute the onions for 3 to 4 minutes. Add the garlic and red peppers (and jalapeno if using that instead of hot sauce). Continue to cook for about 5 minutes longer. Cube the tempeh, add it to the pan, and saute for about 5 minutes. If necessary, add a bit more oil to prevent sticking. While the tempeh browns, mix together the sauce ingredients in a small bowl and set aside. Add the coriander and fennel to the saucepan and cook for a minute. Add the sauce and simmer for about 5 minutes. Add hot sauce if using, and more salt to taste. Serve over brown rice.