Wednesday, May 30, 2012

Sunny Pineapple Tempeh.

I've never been sold on the idea of flavored vinegar. Until, well, a few days ago. It was just one of those things that I like as is. Coffee. Whiskey. Balsamic Vinegar. After sampling my way around F. Oliver's (new location in the Commons in Ithaca), I became so drunk and happy on infused oils and vinegars that I turned to Mr. Vedge and said "The pineapple one. Dinner. Let's."

Sure enough, the Sunny Pineapple Vinegar made a case for itself on some marinated Cayuga Tempeh and sauteed red peppers. It boosted a simple tomato, basil, and cashew cheese caprese to heights uncharted. How many ways can you use such a specific flavor? I'm about to find out.

Note: You'd do well to marinate the tempeh with freshly juiced pineapple and balsamic, and totally one-up me with your anti-consumerism. When I'm in a sunny mood and a bottle calls out to me, I have trouble.




Pineapple not for you? The Coconut vinegar was an almost-buy for me, and if you're sticking to the simple straight-up oils and vinegars, F. Oliver's has some quite tasty options. Everything in the store is $14.95, except for a few of the aged and specialty oils/vinegars, which still ring in at a totally reasonable $16.95.

3 comments:

devorelebeaumonstre. said...

yummy!


p.s. I'm having a giveaway if you'd like to check it out! :)
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Megan Thomas said...

This looks really good! I can't wait to try this recipe! I made a similar one below.

http://bedstuyfoodie.blogspot.com/2013/03/baked-pineapple-tempeh.html

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