Steemitsandwichcontest week #40 Grilled Jerk Spiced Tempeh Sandwich

When I started with this company I didn't know anything about making it and I had only consumed it twice in my life. Once I loved it and the next time I hated it.

There I learned to make tempeh, by weighing out the soy beans, in a muslin cloth sack than throwing about ten sacks in a large cauldron of boiling water to boil until tender but not too tender. It is a delicate operation. Then I had to drain the water and quickly cool the beans with cold water. After I had slung the heavy sacks of beans into a machine which would dry them, I removed the sacks then put them in another type of tumbler. There I would add a few teaspoons or so of spores, which are a fungus or culture and let the tumbler go until the appropriate mixing time was up.

The sacks were removed then put in a weigh machine where they would be weighed into plastic bags with holes in them.

After they were tamped down and put on racks then distributed to the incubator where they would sit for approximately 30 hours, sometimes less. The people in charge of "harvesting " the tempeh knew what it should look like when it was done.

This particular tempeh comes from the company that I worked for and is a type with quinoa and sesame.

Marc worked with me and soon we were promoted to the new kitchen, where we took the raw tempeh and cooked it with different flavors to be shipped to the stores, and the company restaurant.

Today I experimented with a flavor that we did not do at the company and I was really pleased. It was a jerk seasoning rub.
I made it with garlic powder, onion powder, cayenne, allspice, salt, pepper, nutmeg, cinnamon, thyme, oregano, cumin, ginger, and sugar. I mixed this with olive oil, lemon juice, and wine vinegar.

After letting the tempeh marinate in the rub for a while I tossed it on the grill along with pears and onions mixed with olive oil and a little bit of cane sugar.

I had some plain cashew cream spread which I had made the other day from a puree of soaked cashews, salt, lemon juice, blended then put in a cheese cloth overnight to drain the liquid. I mixed with green onions, dill, salt and pepper.

After layering the grilled pears, onions, tomatoes and cream spread on multigrain bread, I couldn't help but add some fresh chives which are plentiful right now and I just love them.