Yummy Summer Grub!!

3 easy recipes and delicious leftovers! My kind of picnic food :)

BBQed Tempeh and Slaw sandwiches

Sweet and tangy Baked Beans

Vegan Potato Salad

I got the sandwich recipe from "The Kind Life" blog. We left out the chipotle, for our 3 year old, and it was still so delicious!!

BBQ Tempeh:



• 1 lb. tempeh

• 1/2 cup(s) of soy sauce

• 1/2 cup(s) of apple cider vinegar

• 1/2 cup(s) of maple syrup

• 1/2 cup(s) of olive oil

• 2 tsp. chipotle powder

• 1 tsp. dried thyme

• 1 tsp. sweet paprika

• 1 tsp. cumin
• 6 kaiser rolls, sliced in half



Multicolor Slaw:



• 1 cup(s) shredded green cabbage

• 1 cup(s) shredded red cabbage

• 1/4 cup(s) finely diced onions

• 2 tbsp. vegan mayonnaise (try Vegenaise)

• 1 tbsp. apple cider vinegar

• 1/4 tsp. celery salt,
sea salt and pepper, to taste





Steps


1. Preheat the oven to 450ºF. Cut the tempeh in half lengthwise, then cut the 2 slabs in half widthwise (as if you were slicing a roll), creating 4 squares that are nearly identical in size. Next, cut the tempeh into smaller strips, about 1 by 3 inches. Arrange in a single layer in a 2- to 3-inch-deep baking dish and set aside.
2. Whisk together all the remaining ingredients. Pour over the tempeh, coating evenly. Cover tightly with aluminum foil and bake for 45 minutes. Remove the aluminum foil and bake, uncovered, for an additional 10 minutes. Remove from the oven and set aside.
3. In a medium-size bowl, combine the cabbage, onions, vegan mayonnaise, and vinegar. Mix until well combined. Add the celery salt, salt, and pepper. Keep in mind that the tempeh will be both spicy and slightly salty! Cover and store in the fridge until ready to assemble the sandwiches.

4. Lightly toast the rolls. Pile as much of the tempeh as you'd like onto one half of each roll. Top with some of the slaw, add the other half of the roll, and enjoy!

From "Savvy Vegetarian"

Vegan Potato Salad

Nutrition Data, 220g Serving: Cal 223, Fat 6g, Sodium 331mg, Carb 40g, fiber 3g, Sugars 5g, Protein 3g, low cholesterol, good source Vit K. Estimated Glycemic Load 17

Potato Salad Ingredients:

• 8 medium potatoes, cooked, peeled, and cubed
• 1/4 cup dill pickles, finely diced
• 1 stalks celery, finely diced
• 3 scallions, white & green parts, sliced thin
• 2 Tbsp fresh dill, minced OR parsley if fresh dill isn't available
• 1 cup vegan mayonnaise
• 2 Tbsp vegan mustard
• 4 Tbsp pickle juice
• Salt and pepper to taste

How to Cook the Potatoes:

1. Place washed potatoes in in a large, deep pot. Cover with cold water, add a pinch of salt, and bring to a boil
2. Cover potatoes and simmer on low until they are tender, 10 - 15 minutes. Do not overcook
3. Drain potatoes and plunge them in cold water to cool quickly
4. Cover potatoes and chill in refrigerator until needed

Potato Salad Directions:

1. Combine all ingredients except potatoes in a large mixing bowl
2. Gently stir in potatoes
3. Adjust salt and pepper to taste
4. Chill and serve
5. Can be stored in an airtight container in the refrigerator for up to 3 days

Cooking Tips

For best results, use waxy, low-starch potatoes like Yellow Finn potatoes, new potatoes, red-skinned potatoes, or Yukon Gold potatoes.

Starchier softer potatoes like Russets don't hold their shape as well when cooked, and will result in a creamier (i.e. gooier) salad - which some of us like and some don't.

The Baked Beans were a variation of my Mom's delish sweet and tangy baked beans...

Baked Beans 

Note! I really don't measure, but here's my best guess at the amounts of the ingredients...and everything is really optional!

• 1 1/2 to 2 cups chopped sweet onions
• 4 cloves garlic minced
• 5 TB olive oil
• 4 cans vegetarian baked beans, like Bearitos, or Amy's
• 4 TB maple syrup
• 2 TB Bragg's apple cider vinegar or lemon juice
• 2 or 3 TB blackstrap molasses
• 2 tsp prepared mustard
• 1 small can tomato paste
• 1/4 cup brown sugar 
• 1 tsp nutmeg
• 1 cup water, plus more to thin out if too dry while baking

Saute onions in olive oil until tender and starting to brown, on medium low heat. Add garlic and sauté 1 minute. 

 

In a bean pot or 13 X 9 baking pan, stir together all other ingredients. 

Bake at 300 for 90 minutes, or 275 for 2 hours.