Tag Archives: bbq

Cheesy BBQ Tempeh Pita Pockets

7 Mar

I received free samples of Toufayan Pita mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Toufayan Bakeries and am eligible to win prizes associated with the contest. I was not compensated for my time.

Bring the BBQ indoors, and into winter, with these cheesy BBQ tempeh pita pockets! This quick weeknight meal will satisfy everyone, and evoke flavors of warm summer evenings.

Cheesy BBQ Tempeh Pita Pockets | xtinaluvspink.wordpress.com

Toufayan Pita pockets are a great way to bring the sticky mess of BBQ inside – simply roast everything together in the oven, melt some cheese into halved pita pockets, and stuff with the sweet and savory BBQ goodness.

I used Organic Sprouted Whole Wheat pita pockets for this recipe, to add an earthiness to the BBQ flavors. If you’re looking for something simple, delicious and healthy for a dinner that the whole family will love, this is the solution!

What’s better is that Toufayan Bakeries is a family-owned bakery that makes more than 100 delicious products available across the nation. It is the largest Pita company in the U.S.! Toufayan Bakeries uses old-world recipes with only top quality, wholesome ingredients, making Pita that are naturally cholesterol free and trans fat free.

Cheesy BBQ Tempeh Pita Pockets

Serves 4

  • 1 block tempeh
  • 1 onion, diced
  • 1 bell pepper, diced
  • 1/2 pint cherry tomatoes, halved
  • 1/2 C prepared BBQ sauce – I used Stubb’s
  • 1 tbsp olive oil
  • dash of sea salt
  • 4 Toufayan Sprouted Grain Pita breads, halved into two pockets
  • 4 oz gouda, thinly sliced (use vegan cheese if desired)
  • Hot sauce, to serve – optional

Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper and spray with PAM; set aside.

Slice the tempeh into two thin squares. Then cube into bite-sized pieces. Toss this with the diced veggies and halved tomatoes. Stir in the BBQ sauce, oil and sea salt; coat completely. Spread in a single layer on the prepared baking sheet. Roast for 25 minutes, stirring halfway through.

Cheesy BBQ Tempeh Pita Pockets | xtinaluvspink.wordpress.com

In the meantime, halve the pita breads and fill each half with a layer of cheese slices. Place on another lined baking sheet and heat through in the oven for a few minutes – long enough to warm the bread and begin melting the cheese.

Remove both baking sheets. Transfer pita breads to four plates. Use a spoon to fill each pita half with the BBQ tempeh mixture. Top with hot sauce if desired. Serve and enjoy hot!

Cheesy BBQ Tempeh Pita Pockets | xtinaluvspink.wordpress.com


BBQ Hummus

22 May

This month’s Recipe Redux challenge was “DIY Kitchen Essentials.” We were tasked with creating a recipe for a homemade version of the foods or condiments we always want on hand, but are so much better when done from scratch. Since going meat-free, hummus has become a personal kitchen essential.

Whether as a dip for snacks, spread for sandwiches, replacement for butter in biscuits, or a potluck staple, hummus is my go-to! I used to buy the packaged varieties, but quickly discovered it tastes better and is SO much cheaper when you just make it at home! A jar of tahini will last quite a while, and chickpeas are easy to come by. Besides, the flavor combinations are many! It’s fun to experiment and play around with different varieties of hummus. And when I made my own BBQ sauce earlier this week, the idea popped in my head to make a BBQ hummus!

BBQ Hummus | xtinaluvspink.wordpress.com

Doesn’t this just scream summertime to you? I think it would be amazing spread onto a burger bun for veggie burgers. Or into a tortilla for a fresh veggie wrap. However you eat it, be prepared to make it often! It’ll go fast – I guarantee it.

BBQ Hummus
Makes 2 cups

  • 3 cloves garlic, minced
  • 1/4 C tomato paste
  • 2 tbsp sriracha sauce
  • 1 tbsp red wine vinegar
  • 2 tbsp molasses
  • 1 tbsp soy sauce (or tamari)
  • 1 tbsp paprika
  • 1 tsp cumin
  • 1 tsp sea salt
  • 1/3 C Tahini
  • 1 can chickpeas, rinsed & drained

Blend all ingredients in a food processor and puree until smooth. Taste and adjust spices as needed. You might prefer more salt or tahini.

Transfer to a serving bowl. You could eat it immediately, or cover and chill in the fridge overnight to let the flavors develop.

Serve chilled with tortilla chips, pita chips and sliced veggies.

BBQ Hummus | xtinaluvspink.wordpress.com

As the first and only recipe challenge founded by registered dietitians, The Recipe ReDux aims to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover. Thank you for visiting. We hope you enjoy!

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Chipotle BBQ Veggie Quesadillas + A Cookout Crate

15 May

Confession time: I have never grilled. Ever! Growing up, that was always dad’s job, and now Chris and I don’t even have a grill. It kills me because I LOVE grilled foods! Just last night as I went for a run throughout the neighborhood, I caught a whiff of someone cooking out their dinner and wanted nothing more than to stop by and make friends with them…just for the BBQ.

Think vegetarians can’t enjoy a good BBQ? Think again! Aside from the cliché veggie burger and tofu-dog, I’ve whipped up some tasty veggie ideas to grill….if we ever acquire said grill.

  • Grilled pizza – one filled with fresh veggies and shredded cheeses
  • Falafel – why not throw it on the grill instead of deep-frying?
  • Pineapple – because I heard it’s tasty when grilled. Maybe topped with ice cream? Oh yeah.
  • Potatoes and root veggie packets…we used to make these all the time! Chop veggies, toss in a bit of oil, season with salt and pepper, then wrap in aluminum foil to grill. Sprinkle with fresh grated
  • Parmesan and you’re done. I bet you could even throw in some chickpeas for a protein boost.
  • S’mores – for when you live in the city and can’t legally make a bonfire
  • Grilled veggies of all kinds! They’re great as is, or folded into omlets, added to veggie burgers, eaten with quinoa…

More than food, you also need the right utensils, apparel and booze! Man Crates asked me to pull together what I think would make the ideal “cookout crate.” The site is chock-full of masculine gift crates (Father’s day IS coming up!), but honestly, these could easily please many women. Who wouldn’t want a personalized spirits decanter, or some awesome etched beer glasses??

Here’s what I would love to find in a cookout crate:

  • BBQ Sauce – from the South, of course
  • Long-handled Tongs – to avoid burning your fingers
  • Season salt – because regular salt is boring
  • Brush for sauce – obviously
  • Personalized Apron – sauce stains happen
  • Mitts – again, obviously
  • 6-pack of beer – cooking should be enjoyable, right?

What would YOU want in a cookout crate? Share your answers in the comments – might give me ideas of my own for when we get a grill!

Until we do buy a grill, here’s a BBQ recipe anyone can make: Chipotle BBQ Veggie Quesadillas. Homemade sauce douses roasted veggies, sandwiched with melty cheese between multi-grain tortillas. Get all the flavor of a cookout, inside your kitchen!

Chipotle BBQ Veggie Quesadillas | xtinaluvspink.wordpress.com

Chipotle BBQ Veggie Quesadillas
Serves 3, easily doubled

Chipotle BBQ Sauce:

  • 2 cloves garlic, minced
  • 1/4 C tomato paste
  • 2 chipotle peppers in adobo sauce
  • 2 tbsp water
  • 1 tbsp red wine vinegar
  • 2 tbsp molasses
  • 2 tbsp soy sauce (or tamari)
  • 1 tbsp paprika
  • pinch of cumin
  • 1/2 tsp sea salt


  • 1 small onion, diced
  • 1 bell pepper, diced
  • 2 jalapeños, diced
  • 3 stalks celery, diced
  • 1 Idaho potato, peeled & diced
  • 1 batch chipotle BBQ sauce
  • 1 C shredded cheese – chedder, mozzarella or pepper jack are all good
  • 6 8″ multi-grain tortillas

Preheat oven to 400°. Line a large baking sheet with foil and spray with PAM.

To make the sauce, combine all ingredients in the food processor or blender and puree until smooth. Taste and adjust as necessary.

Combine all veggies in a large bowl and pour the blended sauce on top. Toss to coat. Spread onto prepared sheet in a single layer. Roast for 25 minutes, stirring halfway through.

To make the quesadillas, place a tortilla into a skillet over medium heat. Sprinkle 1/3 cup of cheese on top. Scoop 1/3 of the veggies on top of cheese and spread all over. Place another tortilla on that and cook until the cheese starts melting. Flip the quesadilla over to heat the other side for a couple minutes. Transfer to a plate and slice into 4 pieces. Repeat to make two more quesadillas (or use two pans to speed up the process).

Slice into wedges and serve hot with plain Greek yogurt, salsa, cilantro, and/or sliced green onions.

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