Reprinted from The Edge 2007.2008
Barbecued Tempeh Wraps
(recipe: Linda Lauby, inspired by Seaside Gourmet To Go in Kitty Hawk)
barbecued tempeh (recipe
4 soft tortillas or flavored wraps
(we used spinach and sun-
dried tomato wraps)
2 cups mesclun mix
2 avocados, pitted, peeled
tahini sauce (recipe follows)
1 package (8 oz.) flax tempeh
3 oz. tomato paste
2 T molasses
1/4 cup balsamic vinegar
1. Combine tomato paste, molasses and vinegar in saucepan and warm over medium heat.
2. Cut tempeh into 1-inch slices, and grill 5 minutes on each side, brushing with barbecue sauce.
1/2 cup tahini
juice of one lemon
2 T apple cider vinegar
Blend together, adding more vinegar or a little warm water if mixture is too thick.
Assembly: place a few avocado slices, two tempeh slices, a generous handful of mesclun greens and a drizzle of tahini sauce on one side of a tortilla or wrap. Roll up tightly, folding in ends. Slice in half or slice in smaller sections and secure with toothpicks.?
& Beer Picks:
(courtesy Chip’s Wine & Beer Market)
Les Domaniers Ott
Bell’s Oberon Wheat Ale, Michigan