Tags

, , , , , , ,

Mesquite Grilled Tempeh Chili and a Shiner Beer, of course. (I've got a how-to coming tomorrow so please come back y'all.)

Mesquite Grilled Tempeh Chili and a Shiner Beer, of course. (I’ve got a how-to coming tomorrow so please come back y’all.)

It was a crazy busy kitchen today. If I wasn’t prepping an item for a shot, I was making our lunch salads or washing more dishes. In fact, I think it’s the downside to all this food blogging brew-ha-ha.

I was trying to make it through the chili shot above, and made it before night time could fall. The whole thing about this food photography is the light, so these days I find myself more concerned with time, lighting, is the sun out, are the clouds out, etc.

I’m pooped, but so proud…the chili got its well-deserved Shiner Beer, and well, I’m sure the chili is thanking me.

(By the way, this is someone else’s vegan chili recipe I’ve adapted…and I’ve made it four times it’s so darn good, each time something different … this time we grilled the Tempeh with Mesquite Hardwood … I’ll post all the details tomorrow.)

I just took a block of tofu and mesquite grilled it. Then added marinade and let it soak in overnight. A quick pulse in the cuisinart and that baby added creamy life to the pasta, artichokes and roasted cherry tomatoes.

I just took a block of tofu and mesquite grilled it. Then added marinade and let it soak in overnight. A quick pulse in the cuisinart and that baby added creamy life to the pasta, artichokes, and roasted cherry tomatoes.

While the chili was coming together and strange thing happened with grilled tofu …

The marinated block of tofu went into the mixer and got pulsed fine and then I poured it into a baking dish of whole wheat pasta, artichokes, and roasted cherry tomatoes…definitely a hit with the hubby.

(If you look at the pic you’ll see it was a spin off of something I had done earlier with pasta and walnut pesto.)

Ok…Happy Cookin and Shakin …  and speak with you tomorrow.

Love, D.