Blueberry Chipotle Barbeque Tempeh with Corn Blueberry Basil Salad

Tonight's dinner theme was blueberries...I had a nice package of them, and I decided that I needed to make a blueberry maple chipotle sauce for my tempeh.  You may be thinking...blueberries in a barbeque sauce?  Well, actually it is delicious!  The sweet and sour berries with balsamic, maple syrup and spicy chipotle are a great combo!  Especially with a bit of shallots and garlic added to the sauce to make it more savory!  It is wonderful on the meaty tempeh!  And what better to accompany it during the summer, than a corn salad laced with blueberries as well, with a few scallions and basil thrown in for good measure in a lemony light dressing!  It is the perfect meal for anyone living in Minnesota or the midwest right now where you can buy all of the produce locally, which was why I chose these particular ingredients.  This blueberry themed meal brought a smile to my face as I was enjoying it, and I am sure it will to yours as well if you decide to try it! 

Blueberry Chipotle Barbeque Tempeh with Corn Blueberry Basil Salad

Serves 2

Salad:

2 cups fresh corn kernals

4 scallions, sliced

1 cup organic blueberries

zest and juice of one organic lemon

1 Tbsp olive oil

2 tsp agave nectar

2 Tbsp fresh basil, cut chiffonade

sea salt to taste

freshly ground black pepper to taste

Tempeh and marinade:
8 oz tempeh, cut into 8 triangles
2 Tbsp tamari
1 Tbsp agave nectar
2 Tbsp balsamic vinegar
1 Tbsp peanut oil
sea salt

Barbeque sauce:

1 Tbsp peanut oil
1/4 cup minced shallots
1 clove garlic
1 cup organic blueberries
1 Tbsp maple syrup
1 Tbsp balsamic vinegar
1/8- 1/4 tsp chipotle, depending on how spicy you want it
sea salt to taste
1 Tbsp arrowroot, dissolved in 1 Tbsp water

Combine all salad ingredients in a bowl, and toss well to combine.  Set aside in the fridge to chill while you make the tempeh and sauce (can be made a day ahead).  To make tempeh, combine tempeh with marinade ingredients in a shallow dish, tossing to coat.  Let marinate for at least 30 minutes, flipping a few times.  Meanwhile, to make the sauce, in a small saucepan, heat peanut oil over medium, and add shallots.  Saute until softened, a few minutes, then add garlic, and saute for about 30 seconds.  Add blueberries, maple syrup, vinegar, chipotle, and see salt, and cook until blueberries have burst, and saucy.  Slowly add arrowroot mixture while stirring, and cook until thickened, about 30 seconds.  Remove from heat and keep warm.  Preheat the oven to 475 with the rack set at the top position.  Line a baking sheet with foil, and spray with non-stick spray.  Spread tempeh out on sheet, and bake for about 5 minutes, or until starting to brown on first side, then flip and let brown on second side, about 5 minutes.  Remove tempeh from oven, and toss with sauce.  To plate, spoon salad on each of two plates, place tempeh beside it and spoon any remaining sauce over.