vegoftheweek

Inside The Oven: What To Do With That Tempeh You Made 3 Months Ago. Week Links: Crab-Less Crab Cake Helped Citizens Bank Park Earn Most Veg Friendly Sports Venue Title.

Ahh…What to do with that tempeh you made 3 months ago.

While trying to think of a title for this creation, I switched between Seedy Avocado Tempeh Temptation and Sunflower Avocado Tempeh Temptation. I needed to find the right name to capture the meaning of the recipe. So I thought for awhile and asked myself questions such as, “What does it mean to be a “sunflower” sandwich? Where do you get a “seedy” sandwich? From a deli in a rough part of town? (Where there are establishments designed to bring on…ahem..temptation?) I hope you appreciate my deep philosophical efforts as much as my cooking ones.

I decided on Sunflower Avocado Tempeh because “sun” gives connotations of happiness (emotions you’ll feel when eating this), and summertime (August is hot isn’t it?). It’s also what my focus group decided on. I won’t tell you all the demographics of my focus group, but one member is a cat…who loves carbs…more on that for another post.

So you probably remember the story of how my friend and I decided on a restaurant that would suit both her carnivorous and my veg desires (well, mainly mine, but it always looks good to pretend to compromise). I told  you I found an eatery with marinated tempeh on a sandwich, but I only gave you the recipe for the marinated tempeh. It’s part of my suspense tactic. Get recipe for Sunflower Avocado Tempeh after the break…

If you’re not sure of what to do with that tempeh you made a few months ago, I have the perfect solution. Note: If you still have the tempeh you made 3 months ago, for the sake of your stomach, health, and financial burden to the health care system, throw it away and make a fresh batch.

I’ve had sunflower seeds in a sandwich or wrap 2x. Both sandwiches contained avocado and there’s definitely something good about the combination as nuts/seeds and avocado are staples in raw foodie diets. Hard-core vegans need not worry: the honey mustard dressing is completely optional. Although I tell you to “stuff” the pita with the ingredients, I usually pile so much on mine that I end up placing another pita on top to ensure the food stays in there. It’s your call.

Sunflower Avocado Tempeh Temptation

Tempeh Ingredients According To Marinated Tempeh Recipe

-1 medium red bell pepper, sliced
-1/2 cup onion, red or yellow, sliced
-1 medium ripe avocado
-handful of sunflower seeds, approximately 1/4 cup
-Pita Bread To Stuff Ingredients In
-Optional: Honey Mustard Dressing

1. Prepare tempeh according to Marinated Tempeh Instructions, including the step to fry in the skillet at the end
2. Saute red bell pepper and onion in tablespoon of olive oil (can probably use what’s leftover in skillet from tempeh) until softened and remove from heat and drain
3. Slice avocado into strips small enough to fit into pita, but not so small the avocado mashes in your hand
4. Stuff Pitas with marinated tempeh, red bell pepper slices, onion slices, and avocado slices
5. Sprinkle sunflower seeds over tempeh and into pita
6. Drizzle on optional honey mustard dressing

Week Links:
More Meat-Eaters Try Vegan For Health, Safey, And Even…Gasp…Taste! (The Progress)

Aramark’s Crab-Less Crab Cake Helped Citizen’s Bank Park Earn PETA’s Most Veg Friendly Sports Venue Title (Market Watch)