Over the weekend I had to make a batch of walnut butter hummus from the Artisana Giveaway entries. It was a smooth, lush spread and while it didn't taste at all like walnut butter, it was a successful recipe. I even thought the addition of orange juice and peel was right on. I knew I wanted to use it for something...but what?
We had purchased two kinds of tempeh from Essene. Our regular standby from Lightlife, and the Organic Smoky Tempeh Strips. We had tried the latter at a local cafe, so we knew the strips were good. I refuse to call it "Fakin Bacon" because it's really just tempeh with soy sauce and spices and doesn't taste like bacon at all. Time for TLTs...with some H.
Walnut Butter Hummus (from Lauren at HelloPa)
1/3 cup walnut butter (make your own if you don't have any)
1 garlic clove, quartered
1 14-ounce can chickpeas beans, drained
1/3 teaspoon orange zest
1/4 cup orange juice
salt to taste
pepper to taste
Mix in food processor until smooth. Add 1/4 cup of water slowly if you desire a creamier consistency.
The Living on the Vedge TLT
2 slices whole grain bread, with 1 tsp of Earth Balance spread on 1 side of each slice
3 tempeh strips (you could also make your own by marinating thinly sliced tempeh in soy sauce/Bragg's and spices)
sundried tomato, optional
walnut butter hummus
Spread your bread with hummus and lay on griddle, Earth Balance side down. Pile on lettuce, tomatoes (I like to add some sundried tomatoes for chewiness), and tempeh. Top with second slice of bread. Place a heavy pan on top to press the sandwich together. Let grill for a few minutes on each side.
The Walnut Butter makes it.