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Reprinted from The Edge 2007.2008

Barbecued Tempeh Wraps

(recipe: Linda Lauby, inspired by Seaside Gourmet To Go in Kitty Hawk)

barbecued tempeh (recipe follows)
4 soft tortillas or flavored wraps (we used spinach and sun- dried tomato wraps)
2 cups mesclun mix
2 avocados, pitted, peeled and sliced
tahini sauce (recipe follows)

Barbecued Tempeh
1 package (8 oz.) flax tempeh
3 oz. tomato paste
2 T molasses
1/4 cup balsamic vinegar

1. Combine tomato paste, molasses and vinegar in saucepan and warm over medium heat.
2. Cut tempeh into 1-inch slices, and grill 5 minutes on each side, brushing with barbecue sauce.

Tahini Sauce
1/2 cup tahini
juice of one lemon
2 T apple cider vinegar

Blend together, adding more vinegar or a little warm water if mixture is too thick.

Assembly: place a few avocado slices, two tempeh slices, a generous handful of mesclun greens and a drizzle of tahini sauce on one side of a tortilla or wrap. Roll up tightly, folding in ends. Slice in half or slice in smaller sections and secure with toothpicks.?

Wine & Beer Picks: (courtesy Chip’s Wine & Beer Market)
Les Domaniers Ott
Selection Rosé, France

Bell’s Oberon Wheat Ale, Michigan

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