All the BBQ goodness, without harming a single piggie.
Guys it's F R I D A Y ! And officially Fall (well, as of yesterday). My two favorite things into one <3 looking forward to a weekend of cooking & relaxing & Sydney coming to visit. Too much to be happy for!
So about this weekend- if you guys haven't heard of "Kith", look it up now. From what I understand, it's a sneaker & clothing store, BUT within the store, they opened up an Ice cream bar. AND, not just any ice cream bar- cereal ice cream, but like actual cereal crushed and put through a machine with fresh ice cream. So not only are you getting a tasty ice cream treat, but they have like 30+ cereals and combos to try and a ton of toppings!!! Long story short, that's where I'm heading to this weekend, and I am so so excited to check it out. Will give you more deets later ;)
Let's get crackin' on this fake-out pulled pork. To be honest, I've never had the real deal pulled pork, so I can't vouch for the fact that it tastes exactly the same. All I know is 1) Ryan told me it tasted just like the sauce of the BBQ spare ribs he ate as a kid and 2) it was friggen delicious!!! It was smoky, with just the right amount of saltiness, and definitely finger lickin good. And to make things even better, I got these awesome made in house wheat buns from whole foods, toasted them, and topped with fresh arugula. Just. So. Good.
I'd have to say, my favorite component in this new recipe is the Tempeh. I think I've had Tempeh maybe 3 times in total, and I only really enjoyed it 1 of the 3 (and that's probably because it was from "The Cinnamon Snail" and they cooked & seasoned it so super tasty. Other 2 times, I experimented and it was just blah). SO, to brief you on Tempeh- since I just did the research myself- it's basically just a patty made up of Soy beans and grains, such as rice, Quinoa, and Barely. Literally. That is all. And there are a ton of variations! I happened to purchase the 'Organic 5 Grain Tempeh', and I made sure to read the back of the package to see what was in this mystery veggie replacement before purchasing & cooking. It was all ingredients I knew! I didn't want to make something that was a way-too-processed meat replacer, and I was satisfied to find out this was even less processed than tofu. All around, so excited- AND it's loaded with protein! WAHOO! All the veggie love <3 <3
Anyway, thanks Nourish Atelier for yet another fab recipe, and just in time for the fall weather. Thank you for reading, and hope everyone has a great weekend! xx S.
| Vegetarian • Dairy Free |
I N G R E D I E N T S:
8 oz. of Organic Tempeh, grated/crumbled
1 1/2 cups of shiitake mushrooms, diced
2 shallots, sliced longways
1 clove of garlic, minced
1 1/2 Tbs of coconut oil
Swish of olive oil
fresh cracked pepper to taste!
Small slider buns
Arugula to top! (optional)
BBQ SAUCE!2 Tbs of brown sugar
1 tsp of sriracha
1 tsp of Dijon mustard
2 tsp of paprika
1 1/2 tsp of pure maple syrup
1/2 tsp of Rice vinegar
2 Tbs of soy sauce
1 tsp of Fennel seeds
1 tsp of ketchup
2/3 cup of water
PREPARE: Start by chopping your mushrooms, slicing your shallots, and grating that Tempeh. Set aside all separately. Next, in a small bowl, combine all your BBQ sauce slurry mixture & set aside!
COOKIN': In a large frying pan over medium low heat, add your coconut oil. Once hot, add your shallots and cook for just a few minutes. Now, toss in your mushrooms and garlic. Saute while stirring occasionally for another 2-3 minutes, so mushrooms begin to sweat. Now, dump in your Tempeh and saute while continuously stirring, so it cooks evenly and softens up- while combining well with your mushroom & onions mixture. Cook for just a few minutes longer here!
BBQ!: After the tempeh's been sauteing, pour in your BBQ slurry. Stir it up, and reduce heat to a simmer. Cook for about 10 minutes, stirring every so often until must of the liquid is absorbed. If it begins to look too dry, just add a bit of water! Kill the heat, add a splash of olive oil & a generous dash of fresh cracked black pepper, and tasteeeeee. mmmmm. Serve on mini slider buns (I topped mine with some fresh arugula & a little bit of vegan mayo). EAT UP!