Tempeh bbq

Yesterday, for the first time, everybody wanted to try the vegetarian dish at a bbq =). Thanks to Jack's creative Tempeh. It had great seasonings, a peanut sauce drizzle and sesame garnish, finished off with a squeeze of the bbq lemon.

My suggestion for the marinade: lemon juice, olive oil, minced ginger and garlic, soy sauce, chili oil, black pepper

is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. It is especially popular on the island of Java, where it is a staple source of protein. It absorbs the marinade juices very well.

The vegetables grilled were excellent too, tangy, fresh, and just the perfect grill. Apples were a fun choice on the skewer.

I carried a Mediterranean salad: carrots, corn, black olives, iceberg, cilantro, roasted raisins, roasted walnuts, radish, green onion with a jack cheese that had sundried tomatoes and sweet basil. No dressing required, just a squeeze of fresh lemon.

The spread with rice, wines, soft sunlight and a colorful garden..

For dessert we had was chocolate shortcake biscuits, fresh fruit, and the best green tea I have had, in a cup from 1922 - coming down 3 generations!

Winding down with gorgeous hues of the sunset, a nice warm fire and memories from Holland, China, Kuwait and India. Cheers to great company and friendship!


Post a Comment

  © Blogger templates Newspaper III by Ourblogtemplates.com 2008

Back to TOP