Reconstructed BLT… Tempeh, Kale and Heirloom Tomato Sandwiches

DSC_0368Kind of sounds like a BLT… but so much yummier… healthier too!

Through our travels we happened upon an amazing store, which has fast become one of our new haunts-lol, and we were able to find tempeh!!! (Insert trumpet sounds and a marching band here.)

I have to admit it was a little bit like being on a treasure hunt, we were amazed by all the organic fruits and veggies that greeted us at the door and when we found the tempeh I just knew I had to try it!!! I have seen recipes for it everywhere and I have been eager to try some of my own ideas, but we have had zero luck in trying to find tempeh at our local grocery store.

But now the question I was faced with was, what should we try first???

So many ideas went through my head and I only had one little package of tempeh… Then it hit me or rather lunchtime hit, but same difference right???

photo-18Rob has been on a tomato sandwich binge lately so I thought why not pay tribute to my paternal Grandma and make a reconstructed BLT for the man who stole my heart? (Big smile)

IMG_0346I am sure Grandma would have gotten a quick out of it, though she was awfully attached to her tradition preparation of the dish… and yes, I say dish as there was a certain air of reverence about her as she gathered the ingredients and sliced and chopped her way to her perfect all-in-one meal. An air of serenity would over come her as she prepped for what was to come… followed by sheer bliss as she finished her work of art and finally was able to sit down and truly enjoy. You see Grandma had lived through the depression and like many people of that generation, whom I admire and respect, she had always remained thankful for even the simplest of meals and taught me to cherish even the smallest of joys.

Reconstructed BLT... Tempeh, Kale and Heirloom Tomato Sandwiches
This is the tempeh marinade we use for our BLT style sandwiches. Only we use tempeh, kale and tomatoes (TKT). It's also good with some kimchi sauerkraut. Toast your bread (Rob uses a sprouted grain bread and I use a gluten free/yeast free bread that we picked up at the same store) then slather our toast with vegan mayo; add the tempeh, kale, sliced tomatoes, salt and pepper and enjoy! (Additional sandwich topping options include sprouts, avocado, and cilantro.)
  • 1 package of Tempeh
  • 4 cloves of crushed garlic
  • 1 Tbs grated ginger
  • 1 Tbs hoisin sauce
  • 1 Tbs olive oil
  • Juice of 1 lime
  • Water (as needed)
  1. Slice tempeh and place into a shallow dish.
  2. Blend the marinade ingredients together and pour over tempeh.
  3. Add just enough water to cover the tempeh and place in the refrigerator for at least an hour or overnight.
  4. To cook the tempeh warm your frying pan and 1 Tbs olive oil on medium-high heat, add the tempeh and cook until golden brown. (I made sure to leave on as much of garlic and ginger on the tempeh as I could so it would get yummy and crispy… this proved to be my favorite part.)
We had more then enough tempeh for our sandwiches so we were able to allow the tempeh to marinade longer in the fridge before we enjoyed it again.

So as I eagerly set out to use our precious new find I thought that maybe… just maybe Grandma might approve….IMG_2690

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