There are two common questions we get when summer time rolls around:
1. What's the best camping food and trail mix?
2. What's a great veg friendly summer BBQ recipe?
The camping/trail mix thing I'll share with you next week, but the BBQ thing- I have an answer for you right here and now and wozers is it delicious.
After Jen's barftastic info yesterday on the old wiener, I think we can all agree that hot dogs are no longer an option. Though she didn't get too far into the veggie dog option, many of the chemicals are pretty similar- just sub in GMO soy for the weird meat mix and same/samers. Skip them both- despite what the book Skinny Bitch might preach. Processed soy food is arguably worse for both planetary and personal health than local organic meat so make it a non-option.
Now, there is a very simple way to stay veg with family and friends, without compromising anything at all or being the weird preachy anti-meat outcast at the patio table. Having spent the long weekend up North with my family, there was much BBQing going on. Mostly it was fish, baked slowly on the Q on normal heat (400 or below) and some organic chicken. No flames, no chargrilled cancer causing-ness and no fat-dripping-red-meat-colon-clogging-burger-sickatatingness. My dad's still kicking cancer's ass after all by showing it the green side of life.
I don't do chicken and so came up with this brilliant blend-right-in Meghan friendly option that everyone was jonesing to try.
Why, hello there Tempeh Kebobs. Come on in and stay for a while won't you just.
Because my family is the just the way we are, it is rare that a weekend can go by without some themed meal. This was Hawaiian night and so onto our skewers went pineapple and we all put on our best flowered shirt. So it goes. Despite the fact I was wearing far too many clashing floral themed articles of clothing, I was not the odd nutritionista out at this fine summer BBQ feast.
The next time you are invited to a BBQ- forget having to compromise by eating grilled mystery meat burgers or hot dogs, and definitely forget those horrible, horrible processed veggie dogs or burger crappola and skewer a few kebobs with this easy and oh so deliciouso goodness.
Haliburton Meets Hawaii BBQ Tempeh Kabobs
(Makes 4 servings)
1 block tempeh
1/4 cup olive oil
1 Tbs grated ginger
1 clove garlic, minced
1 Tbs maple syrup
2 tsp tamari
1 tsp turmeric
2 tsp dijon or honey mustard
2 Tbs water
- Cut tempeh in 1 1/2 inch cubes.
- In a shallow, wide bowl mix together all marinade ingredients.
- Mix thoroughly.
- Add tempeh cubes and stir until coated.
- Cover and place in fridge for 2-8 hours, stirring every couple hours.
1 red pepper, deseeded and cut into 1 inch squares
1/4 onion, cut into square chunks
1 cup pineapple, sliced into chunks
2-3 organic portobello mushrooms or 1 cup organic crimini mushrooms
- Soak kebob skewers for 2 hours so they won't catch on fire.
- With all ingredients prepped and ready, start skewering, alternating between all ingredients.
- Will make 8 skewers.
- BBQ at 400, rotating every five minutes for about 20 minutues or until tempeh is lightly browned on all sides and pineapple starts to appear grilled.
Note: I'm not much of a BBQer- if I were to make this at home myself, I would marinade the tempeh as above, and then add all the ingredients to the sauce and bake at 350 for about 30 minutes.
Question Of The Day: What is your summer BBQ recipe of choice? Feel free to share links!