11 August 2009

The BBQ Tempeh Smackdown, Laughing Stock Farm and a Micro Book Review

Our CSA this year is Laughing Stock Farm in Freeport. Hi Lisa and Ralph Turner! So many local farms offering CSAs have had a rough go of it due to the endless rain earlier this season. One nearby farm had to go so far as to refund a portion of its members' share cost. We've really appreciated Laughing Stock pulling through in spite of it all. The picture is of a dinner we made from our week's share a while back: baby carrots, chard, peas, romaine and some sungold tomatoes.

And now for the BBQ tempeh smackdown.

BBQ Tempeh from Angelica
The BBQ sauce from the Angelica Home Cookbook is a mix of sundried tomatoes, cider, maple syrup, tamari and other intense stuff: this is the winning vegan BBQ.

BBQ-ish Tempeh from 101Cookbooks
Heidi Swanson's suggestion for baking tempeh for her "TLT sandwiches" with adobo sauce and balsamic vinegar is a close second in the smackdown.

BBQ Tempeh from the Vegan Soul Kitchen
Grilling tempeh is always a bit iffy, but we tried the BBQ tempeh recipe in self-profesed "eco chef" (but like me, not actually vegan) Bryant Terry's Vegan Soul Kitchen and it was pretty good. You might try adding less tamari than suggested and substitute maple syrup for the agave.

As for Vegan Soul Kitchen, I haven't decided how I feel about the book. A lot of it feels like a gimmick—the suggested songs to listen to for each meal, for example—and a lot of it feels pretty run of the mill if you've done the least bit of vegan cooking recently; but it still has a few interesting ideas in it that make it worthwhile—the seemingly endless watermelon ideas for one. For more complete thoughts on the book, Avery gave him a mention on Commune Tested and there's a good review at The Root.

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