Before I present you with the deliciosity that is the Maple PB Tempeh Lavash, I would like to tell the story of the mysterious hanging bag-o-dog poo.
So while on my run the other day I was on a bike trail where I encountered a true Kathy Lee and Hoda what-the-what moment. Hanging on the branch of a nearby tree was a regular old grocery bag containing what I am assuming was dog-poo. To break this down for you, someone had to have taken the time to bend over, scoop it up, and hang it on the tree.
I guess that technically this person was abiding by the law of cleaning the waste that their dog left, but in the process they created more waste of their own. So here is my message to you, sir; next time please leave the high-class ornaments for your Christmas tree, or at least let Mother Nature do her job of washing it away sans plastic sack.
Alright! Now to get to the main point of this post, the Maple PB Tempeh Lavash!
As you all know from the previous post, we recently visited an apple orchard where we purchased about 18lbs of apples, yum! So in addition to our amazing Apple Orchard Socca, we decided to create a savory dish as well. According to a study published in Nutrition Journal; “epidemiological studies have linked the consumption of apples with reduced risk of some cancers, cardiovascular disease, asthma, and diabetes”. So eat up! Apples are high in antioxidants (the darker the apple, the more antioxidants) which help to protect us against dangerous diseases, such as cancer (I won’t go into the more ‘sciencey’ details in this post). We love apples and have come to realize that they’re good when you eat them with sweet or savory dishes! For the following recipe, yes, we did put maple peanut butter in a savory sandwich. You may raise an eyebrow to this but give it a try!
Maple PB Tempeh Lavash
*Tempeh Marinade (Inspired by Happy Healthy Life Blog)
Personally we cut back on the olive oil because we didn’t feel that an entire tablespoon was necessary. She will have you marinate the tempeh for only 2 minutes but obviously the longer you marinate, the more it will soak up the flavors. Also, Make sure that you steam your tempeh for about 10 minutes to get rid of any bitter flavor.
*If you’re feeling particularly lazy or just want to speed up the process, we recommend using Tofurky’s “Maple Smokey Bacon” tempeh which is SOO good.
Sundried Tomatoes (reconstituted in hot water for about ten minutes)
1-2 teaspoon Mighty Maple Peanut Butter
1 teaspoon Devil’s Spit (or other BBQ sauce; we like it spicy)
½ Sliced Apple
½ Lavash (or any bread will do)
Pepperjack Daiya Cheese
Slice a little over half of your onion into rounds and chop the rest. Place the marinated tempeh onto the Panini Press along with the sliced onion and cook until there are nice grill marks on both sides. Time will vary but it should take around 3-5 minutes so give them a peek every once in a while. Next, it’s time to assemble your lavash. Spread the peanut butter onto half of the lavash and Devil’s Spit on the other half. Then layer the apple, tempeh, tomatoes, most of the cooked onion, and the raw onion on one side of the lavash. Once assembled, sprinkle on generous amounts of nutritional yeast and Italian seasoning. Add garlic salt and Daiya Cheese to taste and fold in half. Last, but not least, sprinkle the outside of the lavash or bread with the seasonings and place the remaining cooked onion on top. Now press at a high heat until the lavash is crispy and delicious looking; enjoy!
Do you have any food tastes that others may think are strange?
We know we do! We figure; how are you going to know if it’s good or not if you don’t try it?