Project DELISH: The BBQ (7/3/10)

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Spicy Orange, Cilantro and Cumin Marinade with Grilled Tempeh

This is one of my favorite ways to eat tempeh. This recipe is really tasty and you can keep the tempeh moist by putting it back into the marinade after it is grilled.

16 oz tempeh, sliced into thick strips

1/2 cup olive oil
1 cup orange juice
1 cup chopped fresh cilantro
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon smoked paprika
pinch or two red pepper flakes
salt and pepper (don’t leave these out…just a pinch of each makes a difference)

Steam tempeh strips in a steamer basket for 15 minutes. Mix together oil, orange juice, cilantro, garlic and spices in a food processor or blender. Pour marinade over steamed tempeh and marinate for at least 30-60 minutes. Reserving marinade, grill tempeh for 5 minutes on each side or until done (don’t overgrill or it will get dry). Pour remaining marinade overtop and serve.

Potato Salad with White Beans

4 red potatoes, diced and cooked
1-15 oz can white beans, drained
1/2 small red onion, minced
2 celery stalks, sliced
1/2 cup chopped fresh parsley
Sea salt and pepper to taste
1/3 cup olive oil
2 Tablespoons apple cider vinegar
1 Tablespoon Dijon mustard
1/2 teaspoon dried thyme
1 5-oz bag arugula (if desired)

Dice potatoes and cook in salted boiling water until done. Drain and set aside (You can do this ahead of time).

In a medium bowl, mix together the cooked potatoes, beans, red onion, celery, parsley along with a generous sprinkle of salt and pepper and set aside.

In a small bowl, whisk together olive oil, vinegar, mustard and thyme. Add to potatoes and toss to incorporate. Season to taste and refrigerate until service (the longer it marinates the better it tastes).

Easy Stove Top Baked Beans

2 garlic cloves, minced
1/4 cup ketchup
1/4 cup molasses
2 Tablespoons apple cider vinegar
2 teaspoons dry mustard powder
1/2 teaspoon hot pepper sauce (or more or less to taste)
sea salt and pepper to taste
2 1 5 – ounce cans of white beans, drained

In a saucepan over medium heat, mix together the garlic, ketchup, molasses, vinegar, mustard powder, hot sauce, and a sprinkle of salt and pepper. Add beans, and bring the mixture to a rolling boil. Reduce heat to low and simmer for 20 minutes or until thickened.