Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the power of farmers markets to drive economic and community health in the region. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.
November 10 until March 9, Thursday Market is operating within its Winter Hours of 3-6 pm to accommodate the end of Daylight Saving.
Tis the season for grilling and finger foods! Now that we’re well into summer, you may have exhausted all your best burger, creole tomato sandwich, and hotdog recipes. Look no further, than this tempeh-ting recipe featuring Crescent City Cultures’ soy-free tempeh. New to the world of plant-based proteins? Tempeh is a nutritious protein-rich fermented food, traditionally made using soybeans and originating in Indonesia. At Crescent City Cultures, you’ll find rotating flavors featuring various bean/grain combos. Regardless of the type of tempeh you use, this tempeh BLT is bound to hit the spot.
- 8oz tempeh, thinly sliced - Available at the Crescent City Farmers Market
- 2 tbsp soy sauce
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil
- 1 tbsp maple syrup
- 1/2 tsp liquid smoke
- 1 tsp smoked paprika
- 1/2 tsp onion powder
- 1/4 tsp ground cumin
- 1/4 tsp salt
Note: While there are suggested items to spruce up your tempeh BLT, add/subtract/substitute as you would like to suit your taste and what’s in season:
- Crusty bread
- Cucumbers - sliced or served as a relish
- Tomatos - sliced, jam, or salsa
- Puréed butternut squash
- Pepper jelly
- Yogurt-based spreads
Place the sliced tempeh in a baking dish. Whisk together the rest of the tempeh bacon ingredients and pour the marinade over the tempeh. Set it aside to marinate while you preheat the oven, or cover and set it in the fridge for up to 24 hours.
Preheat the oven to 350 ºF. When the oven is hot, arrange your tempeh in a single layer on a baking tray. Bake for 15 minutes, flip the tempeh and bake another 7-10 minutes until the tempeh bacon is dark and crisped.
To assemble the sandwiches: Slather one slice of bread with vegan mayo, and the other with mustard. Layer the lettuce, tomato, and tempeh bacon onto the sandwich and add avocado if desired. If you want you can toast the sandwich on a lightly greased hot skillet until the bread is golden. Enjoy!
The Crescent City Farmers Market operates weekly year-round throughout New Orleans. The CCFM hosts 70+ local small farmers, fishers, and food producers, and more than 150,000 shoppers annually.