Before Tour de Rock, I wanted to make something tasty that would give me energy for my race. I had recently seen an episode of The Vegan Roadie on Youtube where he went to Austin. Seeing as Josh was just in Austin for work, and VVC was there as well, I wanted a taste!
Check out the episode above! At the end, he makes a BBQ tempeh sandwich with a pineapple slaw. Sounds like a great dinner to me!
The coleslaw was a sweet touch on the spicy BBQ tempeh. I got some amazing rolls at Boulevard Bread, too.
I did some oven roasted corn as a side dish. It's so easy. Just soak your corn for an hour or so, then bake in the oven at 350 degrees (F) for 30 minutes. The hardest part is waiting 10 minutes or so for it to cool before you shuck it. That corn is HOT.
I diced the tempeh into small strips, then I boiled it for about 10 minutes. After, I drained the water then added some delicious BBQ sauce. I cooked that down for another 10 minutes, and my filling was ready!
It feels really good to be actually taking pictures of food with my camera again! I missed my Nikon. I'm still digging the 3x a week posting schedule, so I think I'll keep that up a little bit longer. Quality over quantity, right?
If you've ever felt like you need to slather your corn in fat and salt, I understand. Those are definitely my favorite flavors, but it's so great alone. My favorite thing is to eat pre-baked corn that's been in the fridge. Is that weird?
I thought ahead, too. As a post-race treat, I made this banana bread from NeverHomeMaker. It was so good. After the race, I kept asking Josh to bring me more pieces in bed.
Have you ever watched The Vegan Roadie? Has he traveled to your city? Leave me a comment!