Asian tempeh skewer with grilled pineapple

Ingredients

• 1 block of organic sesame tempeh, cut into 16 equal parts
• 2 colored peppers, cut into 24 pieces
• 1 pineapple

Marinade

• ¼ cup tamari sauce or Bragg sauce
• 1 organic garlic clove
• 1 tsp freshly grated organic ginger
• 1 tbsp toasted sesame oil
• 1 tbsp rice vinegar
• 1 tbsp honey

Vinaigrette

• 2 tbsp. avocado oil
• 2 tbsp. toasted sesame oil
• Juice of ½ lime
• Salt

Preparation and steps

• Prepare the marinade by whisking all ingredients together in a bowl;
• Place tempeh pieces in a shallow square container or 9x9 cake tin. Pour in marinade and cover with parchment paper or cellophane* for a minimum of 45 minutes;
• Meanwhile, clean the pineapple by removing the peel. Cut into half-inch-thick slices and remove core;
• In a small bowl, prepare the vinaigrette and set aside;
• Once maceration is complete, assemble tempeh skewers, alternating tempeh and bell pepper pieces;
• Light the BBQ over medium-high heat and cook the skewers. and pineapple slices for 5 minutes on each side;
• Serve immediately, topped with the pineapple vinaigrette.

*This technique reduces the amount of ambient air, forcing the tempeh to soak up the marinade. You can use this technique in any recipe requiring marinating.

Enjoy your BBQ!

By Véronique Cousineau; naturopath, RHN