Recipe: Tempeh--three different marinades.

**Recipe**
Oriental 2 tablespoons Filippo Berio Extra Light Tasting Olive Oil 3 tablespoons SAN-J Reduced Sodium Tamari (organic wheat free soy sauce) 2 tablespoons Sucanat (raw evaporated sugar cane) 1 clove minced garlic 1/4 teaspoon ginger root powder 1/4 cup chopped green onions BBQ 2 tablespoons Filippo Berio Extra Light Tasting Olive Oil 1 tablespoon SAN-J Reduced Sodium Tamari 1/4 cup Bull's-Eye Original BBQ Sauce 1 small clove minced garlic 1 teaspoon vinegar Southwestern 2 tablespoons Filippo Berio Extra Light Tasting Olive Oil 1 tablespoon SAN-J Reduced Sodium Tamari 1/4 cup Chef Paul Prudhomme's Southwest Chipotle Marinade 2 teaspoons Sucanat 2 teaspoons dried cilantro	Use 1 package LightLife Tempeh (8oz) cut into 8 equal sized "fingers". Mix one of the following marinades in a container large enough to hold the tempeh in a single layer and suitable for storage in the refrigerator overnight. Tempeh must be turned once (after a few hours). For best results marinade 24 hours (or longer). For quick marinade, first steam tempeh for 5 minutes and then marinade for 3 hours unrefrigerated, turn after 1 hour. Grill, broil or bake at 375 degrees until brown (about 20 minutes for unsteamed tempeh, and 10 minutes for steamed tempeh). Add a little liquid halfway through.

Cook's Notes: Feel free to make substitutions for olive oil, sugar, soy sauce, etc. My recommendations are based on what I use in my kitchen (no affiliation with the products mentioned), but your priorities and tastes may differ.
Enjoy!
* from the Kitchen of Todd Pravata