|This is no ordinary tempeh burger. Citrus flare and basil notes make for an amazing dalliance. And melted Field Roast Chao and tahini dressing ties yumminess together.|
|Whoo hoo! Scored painting and lithography electives for the spring! I haven't drawn on stones since 2010- way too long a separation! Plus the amazing Titus Kaphar as my visiting critic!!! Very, very excited for 2015!|
In fact yesterday, PAFA started a new series entitled Painting and Photography-- lectures by Artcritical's David Cohen. Four parts will focus on the painter's love and hate marriage with the camera-- both artistic practices manmade inventions meant to capture the world. Back when daguerreotypes and whatnot were being used many painters outright quit and considered careers over. Turner himself said, "end of art is upon us and I'm glad to have had my day." This quote from John Berger's Ways Of Seeing, however, provides most invigorating thought about cameras and their intent.
"They're not truth, although appear so... deprives us of the best pleasures of society."
Lately, I have been feeling bewildered how much snapping takes place as opposed to simply enjoying moments or documenting in other ways. We're in a digital age of nonstop sharing and one wonders if revelations are beginning to be too much inconsideration.
Yet something I'll never stop sharing is one of my favorite subjects-- food. Most specifically: vegan food.
First off, Pretzilla Soft Buns are amazing. Moist and pliant, easy to pull apart. They taste incredibly "buttery" and almost melt on the tongue. Half unsalted pretzel and half hamburger bun this is a holy matrimony everyone has got to try! Perfect to hold citrus and basil flared tempeh with oozing Field Roast Original Chao Slices.I used both dried basil (part of marinate to glaze tempeh) and fresh basil mixed into baby arugula. Feel free to use one or the other if not desiring to choose both.
This is a two serving meal. Unless you want to eat these two tempeh burgers on your own.
Basil Tempeh Salad Burger Ingredients and Preparation
1 pkg Trader Joe's 3 Grain Tempeh
2 tablespoon olive oil
juice from one lemon
1 teaspoon dried basil
1 teaspoon garlic, minced
1 teaspoon lemon pepper
1/2 teaspoon salt
1 cup baby arugula
1/4 cup fresh basil
red onion slices
Field Roast Chao Slices
2 tablespoon tahini dressing
Pretzilla Soft Baked Pretzel Buns
Heat skillet lightly doused with olive oil.
Cut tempeh in half.
Mix olive oil, lemon juice, lemon pepper, garlic, basil, and salt together.
Lightly brush concoction onto tempeh halves.
Layer them in hot skillet, cooking each side for 7-8 minutes.
Add one slice of cheese and cover. Turn off heat.
|Carefully place tempeh "patties" onto Pretzilla bun and top with arugula, basil, and red onions.|
|Add tomatoes or mushrooms too for juicier, "meatier" flare. Otherwise admire your "salad" lunch.|
|Pour chose sauce atop and slap that Pretzilla bun on top!|
|Hand held melted goodness.|