iEat Green - An Interview with Jo Robinson, Author of “Eating on the Wild Side” - 07/10/14

 I am very excited to introduce all of you to my guest, Jo Robinson, a health writer and author of therevolutionary new book, Eating on the Wild Side. Jo Robinson has researched which varieties of fruits and vegetables have the most nutrients, how to store them to enhance their nutritional value, and how to thaw berries to increase their anti-oxidents. This book is full of so many interesting facts that are all new to me, that I am thrilled to share them with you. Please join me on Thursday, as Jo shares her knowledge, and her stories with all of us.

Vegan BBQ Tempeh

 

1 package 3-Grain Tempeh

Safflower or Canola Oil

BBQ sauce (recipe below)

 

Ingredients

1 large onion, chopped (2 ½ cups)

1 Tbs. grated ginger

2 large green peppers, chopped

¼ cup olive oil

2 celery stalks (1 ½ cups)

4 Tbs finely chopped garlic

1 Tbs Dijon mustard

½ t. dry wasabi mustard

2 Tbs horseradish

½ cup Worchester sauce

¾ cup White Vinegar

½ cup honey

1Tbs chili powder

2 t. sea salt

1 t. marjoram

2 tsp. thyme

2 t. oregano

1 Tbs Tarragon

2 t. Basil

3 Tbs molasses

1 tsp. liquid smoke

1 t. cayenne pepper

11 shots of Tabasco sauce

2 cups water

2 small cans of organic tomato paste

1- 28 oz. cans organic diced tomatoes

1- 18 oz jars of TJ BBQ sauce

2 cans Fire Roasted Tomatoes with Chipotle peppers

 

 

Sauté all veggies in the olive oil with garlic and ginger, until soft. Add remaining ingredients and simmer for 45 minutes.

 

 

 

Meanwhile, cut the tempeh in half, then into quarters, then down the middle to make each piece thinner. You should have 8 pieces. Sauté each piece of tempeh in the oil until golden brown on each side. Lay tempeh out on a paper towel to absorb the oil. Cover bottom of a 9” x 13”  baking dish with BBQ sauce and lay out tempeh. Cover the top of the tempeh with BBQ sauce and marinate for 30 minutes.

 

Bake in 350 oven for 30 minutes or cook on grill