mardi 30 décembre 2014

Grilled Tempeh W/Red Onion & Eggplant


Yield: 6 Servings
3 tempeh cakes
6 sl red onion
2 sm eggplants,sliced into 1/3
-thick ro
1 olive oil
12 sl whole wheat bread
1 bn arugula
4 T olive oil
2 lg garlic cloves into,Sliced
-ovals
1 T rosemary leaves,-or- dried
-rosemary
1/4 t fennel seeds
1 black pepper,Coarsely Ground
SWEET LEMON MAYONNAISE
1/2 c mayonnaise
2 T lemon juice
1 t dijon-style mustard
1 t honey
1 garlic clove to a,Minced
-paste
1 salt
1 pepper,Freshly Ground
Combine all ingredients . Slice the tempeh
cakes in half crosswise, then split each half horizontally by slicing
carefully. Marinate the tempeh cakes at room temperature for 1 hour,
or longer in the refrigerator.
Combine all ingredients for the Sweet Lemon Mayonnaise and set aside
in the refrigerator.
Brush the eggplant slices with olive oil. On an open or closed grill
over medium-hot coals, grill the eggplant and onion slices for 10
minutes per side and the tempeh for 8 minutes per side or until
well-browned. Grill the whole wheat bread slices over low coals until
toasty. Arrange the vegetables and tempeh on slices of whole wheat
toast spread with Sweet Lemon Mayonnaise and several sprigs of fresh
arugula. Add salt and pepper to taste

0 commentaires:

Enregistrer un commentaire