Mango BBQ Tempeh, Lime Sented Quinoa, & Refreshing Radish and Pea Slaw

I am so excited to share this amazing dinner with you.  This week I branched out and tried making my own barbeque sauce.  The mangos in the store this week looked fantastic, so a mango version was a must.  This version is a little sweet with some heat from the Tabasco Sauce, and chili powder.  Pair it with the Lime Scented Quinoa and Refreshing Radish and Pea Slaw for a hearty and delicious summer meal.    

Mango BBQ Tempeh

1 small yellow or sweet onion, chopped

1 tablespoon extra-virgin olive oil

Salt

2 cloves garlic, minced

½ cup diced mango

14 oz can dice tomatoes

1 tablespoon Nama Shoyu or soy sauce

1 tablespoon molasses

1 teaspoon Tabasco sauce

1 teaspoon chili powder

1 tablespoon lime juice

1 package Tempeh, sliced into strips

Extra chili powder

1.      In a medium skillet, brown tempeh strips, sprinkling salt and chili powder to taste as it cooks.  Place on a plate, cover loosely with foil and set aside.

2.      In the same pan add the extra virgin olive oil and onions.  Sauté until they are beginning to brown, then add garlic, and lightly brown the garlic. 

3.      Add in the mango and tomato.  Cook until they begin to break down.  Then add in the Nama Shoyu, molasses, Tabasco sauce, and chili powder.  Simmer until it is a thick chunky sauce.

4.      Stir in the lime juice, and cook a minute more.

5.      Puree about 2/3 of the sauce in a food processor or blender.  Add pureed sauce back to pan.  This will give you a chunky barbeque sauce.  If you want a finer sauce, puree it all.

6.      Return the tempeh and sauce to pan and toss together.

7.      Serve with Lime Scented Quinoa and Refreshing Radish and Pea Slaw.

Lime Scented Quinoa

¾ cup quinoa

1 ½ cups water

2 tablespoons lime juice

1 tablespoon margarine

1 teaspoon lime zest (optional)

1.      Rinse the quinoa in a fine mesh colander.  Add to a medium sized saucepan with the water.

2.      Bring to a boil, reduce the heat to low, and cover.  Allow the quinoa to simmer for about 10 minutes.  Quinoa is finished cooking when the seeds spiral out.

3.      Remove lid, and fluff with a fork.  Allow to cool slightly, until still warm but not hot.  Stir in the margarine and lime juice.

Refreshing Radish and Pea Slaw

2 cups julienned radishes

2 cups julienned snow peas

1 jalapeno, seeds removed, minced (Add more if you like it hot!)

2 tablespoons fresh lime juice

1 tablespoon extra-virgin olive oil

Salt, to taste

1.      In a large bowl, toss together all ingredients.

2.      Serve with Mango BBQ Tempeh, and Lime Scented Quinoa.