{"id":43902,"date":"2017-06-15T18:48:12","date_gmt":"2017-06-15T22:48:12","guid":{"rendered":"https:\/\/www.culinarytribune.com\/?p=43902"},"modified":"2017-06-15T18:48:12","modified_gmt":"2017-06-15T22:48:12","slug":"bbq-tempeh-sandwich%e3%83%86%e3%83%b3%e3%83%9a%e3%82%b5%e3%83%b3%e3%83%89%e3%82%a4%e3%83%83%e3%83%81","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=43902&lang=en","title":{"rendered":"BBQ Tempeh Sandwich<br>\u30c6\u30f3\u30da\u30b5\u30f3\u30c9\u30a4\u30c3\u30c1"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-43903 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/06\/87.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>The first time I tried tempeh I didn&#8217;t like it.<\/p>\n<p>The second and the third time I didn&#8217;t like it either.<\/p>\n<p>So I stopped trying.<\/p>\n<p>I didn&#8217;t think I would ever try tempeh again, and I didn&#8217;t eat it for several years.<\/p>\n<p>Then a few months ago Terry had BBQ Tempeh Picnic Sandwich at <a href=\"http:\/\/mendocinofarms.com\/\" target=\"_blank\" rel=\"noopener noreferrer\">Mendocino Farms<\/a> in California, and with his strong encouragement I took a bite.<\/p>\n<p>Guess what?<\/p>\n<p>I liked it.<\/p>\n<p>Well, I actually really really liked it.<\/p>\n<p>I didn&#8217;t know why first, but then I realized that this was the first time I ate tempeh when it was called &#8220;tempeh&#8221;, and not as fake meat.<\/p>\n<p>In the past every time I tried tempeh it was presented to me as &#8220;fake meat&#8221;, and it has never tasted like meat, which I now think was the big reason why I felt disappointment.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-43904 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/06\/20-1.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-43905 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/06\/21.jpg\" alt=\"\" width=\"512\" height=\"365\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/06\/21.jpg 768w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/06\/21-450x320.jpg 450w\" sizes=\"auto, (max-width: 512px) 100vw, 512px\" \/><\/p>\n<p>So I bought tempeh for the first time.<\/p>\n<p>I love its very short list of ingredients which always makes me happy.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-43906 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/06\/75-1.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>I marinated tempeh in my homemade BBQ sauce before baking them in the oven.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-43908 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/06\/84.jpg\" alt=\"\" width=\"512\" height=\"365\" \/><\/p>\n<p>This is my simple coleslaw made with cabbage, radish, and kohlrabi.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-43907 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/06\/85.jpg\" alt=\"\" width=\"512\" height=\"365\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/06\/85.jpg 768w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/06\/85-450x322.jpg 450w\" sizes=\"auto, (max-width: 512px) 100vw, 512px\" \/><\/p>\n<p>Put everything on my homemade bread as well as sweet mustard sauce.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-43909 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/06\/90.jpg\" alt=\"\" width=\"512\" height=\"365\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/06\/90.jpg 768w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/06\/90-450x321.jpg 450w\" sizes=\"auto, (max-width: 512px) 100vw, 512px\" \/><\/p>\n<p>Voila!<\/p>\n<p>This was super tasty!<\/p>\n<p>I&#8217;m so glad that I got reunited with tempeh.<\/p>\n<p>I have a feeling that our relationship is going to last for a long time this time.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-43910 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/06\/92.jpg\" alt=\"\" width=\"512\" height=\"365\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/06\/92.jpg 768w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/06\/92-450x322.jpg 450w\" sizes=\"auto, (max-width: 512px) 100vw, 512px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>The first time I tried tempeh I didn&#8217;t like it. The second and the third time I didn&#8217;t like it either. So I stopped trying. I didn&#8217;t think I would ever try tempeh again, and I didn&#8217;t eat it for several years. Then a few months ago Terry had BBQ Tempeh Picnic Sandwich at Mendocino [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[281,13,14,28,29],"tags":[],"class_list":["post-43902","post","type-post","status-publish","format-standard","hentry","category-bento","category-bread","category-sandwich","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/43902","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=43902"}],"version-history":[{"count":4,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/43902\/revisions"}],"predecessor-version":[{"id":43921,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/43902\/revisions\/43921"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=43902"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=43902"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=43902"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}