This recipe for Summer BBQ Tempeh Bowls, adapted from Making Thyme for Health, just works on so many levels. The combination of flavors—sweet corn, tangy cabbage slaw, peppery paprika, and the zippiness of citrus—was the initial hook for me.
I keep coming back to it for its mix of healthy, filling veggies and quinoa. And let’s not forget the star of this dish: hearty, chewy tempeh slathered in barbecue sauce.
- Make your own barbecue sauce, if you’ve got a good recipe. Or if you’re lazy like me, pick up a jar of Pittsfield’s own Smokey Diva’s 92nd Sauce.
- Use a skillet to grill on the stovetop.
- Until the growing season kicks in again, use frozen corn. It’ll come out just as good, without the mess of shearing it off the cob.
Beverage suggestion: Hard cider, perhaps from our friends at Headwater Cider, available at finer Greylock Nation wine, beer, and spirits merchants!
Robin Catalano believes in the power of storytelling to connect communities and cultures. She’s applied her creative approach to writing for magazines, books, blogs, websites, and a wide variety of marketing projects, and has published more than 75 articles and 1,000+ blog posts. As an editor, she has worked on more than 350 books for publishers including Penguin Random House, Workman, and Simon & Schuster. She has also served as a book coach for independent authors, helping them take their ideas from concept to print. An avid traveler and travel writer, Robin lives, reads, and writes voraciously in upstate NY.