I LOVE cookbooks, there is something about holding a book that just can’t be replaced. I love seeing what an author puts together and learning new techniques.  So I raid my rather extensive library on a routine basis.   This recipe for baked BBQ tempeh finds its way into so many meals and has become a staple in our home.  It is adapted from Peter Berley’s The Modern Vegetarian Kitchen including the wonderful sandwich spread ( which by the way is also to die for in a grilled cheese sandwich and reappeared this week to add flavor to my pizza sauce)

The Spread

• 5-6 oz sun-dried tomatoes
• 2 tablespoons water
• 1 small onion chopped
• 2 cloves garlic
• 1 teaspoon cumin
• 1 teaspoon coarse salt
• 1/2 teaspoon oregano
• 1 teaspoon chipotle chili powder ( less if you want to reduce the spice)
• 1 tbs mirin
• 1 tbs apple cider vinegar

1. Put sun-dried tomatoes in a pot and cover with water.  Bring to a boil and then simmer for a couple of minutes. Turn off heat and let soak for 10 minutes.  Drain reserving a little liquid
2. Heat oil in a small skillet.  Add onion, garlic and spices.  Saute 10 -15 minutes, all mirin and vinegar and heat through
3. Put tomatoes, onion mixture and a few tablespoons of the reserved liquid into a food processor until smooth

Tempeh

• 1 lb tempeh
• 1/2 cup cider vinegar
• 1/2 cup olive oil
• 1/2 cup soy sauce
• 1/3 cup maple syrup
• 2 heaping teaspoons cumin
• 2 heaping teaspoons chipotle chili powder
• 1 teaspoon thyme
• 1/2 teaspoon paprika
• 1/2 teaspoon smoked paprika (I often use 1 whole teaspoon smoked)

1. Preheat oven to 350
2. Cut blocks of tempeh in half, then split each piece into two thin slices
3. Whisk together remaining ingredients
4. Pour half of marinade in a baking dish large enough to hold the 8 slices of tempeh, put the tempeh in the dish flipping to coat and pour the remaining marinade over top
5. Cover dish with foil. Bake for 50 minutes to an hour until most of the marinade is absorbed
6. Uncover and bake for another 10 minutes until brown

The Sandwich

• 4 thick slices sourdough bread or 2 ciabatta rolls
• half a cucumber sliced thinly
• 2 carrots shredded
• handful of baby spinach

1. Slather both sides of the bread with sun-dried tomato spread
2. Cut slices in half and place 4 slices on sandwich
3. Add cucumbers and shredded carrot and a baby spinach

We add a side salad or cole slaw to complete the meal