Monday, August 14, 2006

Baked BBQ Tempeh

Summer, winter, spring, or fall, this recipe is hearty, fun and filling. It's a welcome addition to any potluck, picnic, or outdoor barbecue served open face on toasted buns.

1 red onion, cut in half moons
1 cup sweet potato cut into 1 inch cubes
1 cup white potato cut into 1 inch cubes
2- 12 oz. pkgs. multigrain tempeh, cut into 1-inch cubes
1 T. olive oil
1 T. tamari
2 cups BBQ sauce

Lightly oil (or spray with oil) a large baking dish (9x13-inch or larger). Place the sliced onions and peppers in the prepared pan. Bake at 375 degrees for 20 minutes to slightly roast the vegetables. Remove the pan from the oven, transfer the vegetables to a plate, and set aside. Place the tempeh in the same baking pan. In a small bowl, whisk together the olive oil and tamari. Pour the tamari mixture over the tempeh. Bake the tempeh at 375 degrees for 10 minutes. Remove the pan from the oven, stir the tempeh, and return the pan to the oven. Bake the tempeh an additional 5-10 minutes, or until the tempeh is lightly browned and the liquid is absorbed. Remove the pan from the oven. Add the reserved vegetables along with BBQ sauce, and toss gently to combine. Return the pan to the oven, bake an additional 15-20 minutes, or until the sauce is bubbly. Serve as a main dish or side dish, with grains or pasta, or as a sandwich filling.

Serves 4

Summertime Berry Pie

Since so many of my friends have asked me for this recipe, I've decided to share it here. Because I seem to be making this pie just about every other day, I've reduced the prep time by using a prepared, frozen pie crust shell from Maple Lane Bakery.

4 cups of fresh, whole, mixed berries (I have been using raspberries, blueberries, and blackberries from my garden)
1/2 to 3/4 cup water
3/4 cup evaporated cane juice crystals
2 Tbs. cornstarch plus 1/4 cup cold water
1 ready-to-bake pie crust shell

Place berries and water into a small pot over medium heat, and bring to a boil. Reduce heat, and add evaporated cane juice crystals. Stir and cook for five minutes. Mix cornstarch thoroughly with 1/4 cup cold water and pour over berry mixture, stirring constantly for about five minutes more until mixture starts to thicken. Remove from heat, and allow to cool. Pour into baked and cooled pie shell, and refrigerate. If you want to be really sinful, top with Organic So Delicious Dairy Free Creamy Vanilla ice cream.
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