More Fun With Flame

I like grilling. It's one thing I did not do at all in my house, as we only had an electric grill, which in my mind was no better than propping a Foreman on a lawn chair. As such, I only got to really grill anything when babysitting the dogs at my parents' house which meant I feasted on things like margarita marinated tuna steaks and lots of fresh grilled chicken breasts and fire-roasted red peppers. For some reason, peppers were about the only veggie I ever attempted on the grill, despite the glut of zucchini, and I only attempted a peach once. It did not go well, so I never bothered with a pineapple despite having an interest in trying it sometime. Since I've returned to the family seat, I still haven't gotten to grill much as I'd like as the formerly impressive apparatus has a fairly serious issue with its starter. Namely, it doesn't. Not on its own. No, the way we light the grill here these days is by turning on the gas, tossing in a match and ducking. When I say "we" I mean Dad, as I refuse to do this, even with my own history of open flames and using gas under pressure. Fortunately for me my father has been quite willing to go risk his arm hair and eyebrows for me when I feel the need to cook outside. This has happened a lot in the last few weeks with the demise of the microwave. Yes, again. Yes, the third in four years, give or take. Anyway, the result of eating a bunch of grilled zucchini sandwiches in the recent past has led to some experimenting, resulting in a new combo I like to call a TZT. Tempeh, zucchini and tomato. Tempeh is still relatively new to me, but I like the method I've been using to cook it, especially in this sandwich. I started using the recipe for Hot Sauce Glazed Tempeh in Veganomicon, then started playing with the marinade based on what I had, what I didn't, and not sharing the same love of cumin those ladies have. The result is a slightly smoky, slightly spicy/tangy tempeh that takes to the gas grill even better than the original marinade, which kind of stuck to ours. The combination of the flavors in the marinade, the tomatoes, vegennaise and toast result in something akin to a BLTish concoction, minus the super crunchy bacon, which as much as I love the taste, leaves something to be desired when you're trying to keep your sandwich together as you're eating it. While the tempeh tastes best to me grilled outside, it's perfectly good pan fried or grilled indoors in a pan or electric grill. Pair it with a salad or some more grilled zucchini on the side, iced tea and a vegan ice cream sandwich. Actually, it would be bloody wonderful with the salad that Staci served at her wedding last weekend--spinach, pecan halves, dried cranberries and a wonderful mild cheesy dressing. The sweet and savory bits would be excellent paired with the smoky and creamy notes in the sandwich. Actually, damn near anything would be improved by being paired with that salad, though obviously no longer vegan due to the dressing. Worth the sacrifice anytime :)
On a random note, I find that I am eating way more sandwiches than I used to when eating meat-type foods. Part of that is probably from being gluten free and just giving up on bread, but part of it is that it's just so much easier to stuff things in bread and call it dinner. PB&J is the ultimate in vegan convenience food, as long as you know the source for the sugar in the jelly :)


Marinated Grilled Tempeh

Ingredients:
-one 8oz package tempeh (three-grain variety or plain has worked best, but use whatever one you can get a hold of)
-1/4 cup Franks Red Hot sauce or other quality hot sauce, or 1 teaspoon sriracha and four Tablespoons apple cider vinegar
-1 teaspoon olive oil
-3 tablespoons tamari or soy sauce
-1/4 cup lemon juice
-1/4 teaspoon garlic powder
-1/4 teaspoon liquid smoke (optional)
-1/4 teaspoon ground chipotle pepper or 1/4 teaspoon smoked paprika and 1/4 teaspoon cayenne
-1/2 teaspoon italian seasoning

Directions:
Mix all ingredients except tempeh together in a glass pan or gallon sized plastic bag and set aside.
Slice the block of tempeh in half widthwise. If a burger-like slab is desired, leave the two squares intact. If a more sandwich-like portion is desired, split the slabs into half thicknesses so that you have four thin squares. If you want to use the tempeh for mini sandwiches or salads, slice the tempeh into triangles. When you've cut the tempeh to the shape and thickness of your liking, bring a medium sized pot of water to boil and add the tempeh. Cook for about 7 minutes for the half thickness and about 9 or 10 for the full thickness. Remove from the water with tongs carefully so as not to break apart the pieces and deposit into the marinade, making sure to coat all sides thoroughly. Allow to marinate at least one hour but preferably about 3-4 hours, turning pieces from time to time. Cook according to the method of your choice below:
Grill--If you're grilling small triangles, consider skewering them for both ease in turning and to keep them from dropping through the grill. If you have one of those dandy vegetable/fish cages, this would be the time to break it out. Preheat your grill for a couple of minutes on medium high, then carefully place your tempeh on the middle rack if you have one, or reduce heat to medium and place on grill. Cook for 4-5 minutes on first side, then flip and cook for another 3-5 minutes depending on thickness. Baste with marinade one or two times during the course of cooking, the last being about a minute before you're done. Remove from grill carefully with tongs, taking care not to break the pieces if possible.

Pan-Fry: Grease a medium skillet and heat over medium high heat. Cook the tempeh pieces for about 8-10 minutes, turning often to prevent sticking and periodically basting with marinade as you flip.


TZT
(2-4 sandwiches, depending on how you portion the tempeh)

Ingredients:
-one recipe grilled marinated tempeh
-2-3 small zucchini, sliced lengthwise into slabs
-tomatoes, sliced
-1 Tablespoon vegenaisse per sandwich
-2 slices white or wheat bread, toasted, per sandwich

Directions:
While tempeh is grilling, slice the zucchini and toss in the leftover tempeh marinade. Grill a few minutes per side, until cooked but still firm. Once zucchini is on the grill, throw your bread in the toaster and toast about three minutes before your zucchini and tempeh are ready. Spread the toast slices with vegenaise and assemble the sandwiches carefully, as everything but the tomato should still be hot. There is no right way to layer these, as long as the tomato isn't in the middle. Serve while still warm.

Notes:
-The sandwiches are drippy, as is anything made with both tomatoes and zucchini. Keep this in mind when eating :)
-Grill some extra zucchini. It's just so easy to use for so many other meals and reheats well. Doesn't freeze well though, so don't overdo it.
-Feel free to sub mayo for the vegenaise. I prefer the vegenaise myself, and the result is a BLT-like sandwich with no cholesterol, but if you're not a vegan or aren't watching cholesterol levels, it really doesn't matter. Don't skip one or the other though, as it keeps the toast from becoming soppy with tomato and zucchini juice, and makes up for the lack of cheese on a toasty sandwich.
-I got my dad to eat this. Really. If he'll eat it without protest you know it can't be that bad :) Mom is taking leftovers with her to the airport tomorrow. I have no idea if this is a good idea or not, but other than being colder than I'd like it should be fine, and definitely won't be a risk for food poisoning after sitting in her carryon for an hour or two.
-Coming soon: experiments with tempeh as the protein for something pretending to be reuben-like. At least, that's the plan, since there's a bucket of fresh sauerkraut in the fridge. Sauerkraut and mashed potatoes = good. Sauerkraut and tempeh = who knows, at least as yet.