Joe Yonan Suggests Tempeh Kebabs To “Washington Post” Readers
Written by Vegetarian Star on September 4th, 2013 in Food & Drink, Journalists, Recipes.
When Washington Post food editor Joe Yonan was invited to a summer cookout, he warned the host in advance he was veggie.
The host had no problem–just advised him he’d be cooking his own dinner.
It may not sound like the best of hospitality, but it gave the newly vegan who just published the cookbook, Eat Your Vegetables, a great reason to try tempeh kebobs, a perfect dish to make before the fall season hits and the weather turns cooler.
Yonan shares his experience with marinating and grilling tempeh in a recent post in his regularly featured column.
Some time later, he found a Persian recipe for a sauce that works perfectly with his idea for a vegan summer cookout.
Like previous articles, Yonan once again travels around the globe to get the right taste, stating that, “soaking tempeh in a pungent combination of lime, scallions, garlic and turmeric for a day or two before skewering it with cherry tomatoes and grilling it as a vegetarian take on Iran’s beloved street food,” is a delicious idea.
What’s great about this recipe is that is versatile and can be cooked in the broil if there is no grill available–or if you choose to cook this during the colder months when outdoor grilling doesn’t sound nearly as attractive as the recipe.
Read more on Yonan’s Tempeh Kebabs with Minty Cilantro Lime Sauce and try them yourself while the weather outside is still warm and nice.
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