The Wind Attack

A curtain of silhouetted palm trees and shrubbery masks the dusty orange sunset over Hollywood as the fleeting light barely illuminates the elaborate grave stones in the Hollywood Forever Cemetery. Hundreds of people are sprawled out on the lawn in the middle of the old grave yard enjoying picnics while waiting for a film screening to start.

I rummage through my black bag trying to find the invisible black bread pans containing a dozen pita pocket sandwiches. I find them and offer the goods to my eager picnic companions.

Wine bottles are passed around as my friends start to blindly bite into their sandwiches.

“What is that brown sugar taste?” said one friend in delight.

“That’s probably the maple syrup.… and the curry powder.” I reply, going on to explain the rest of the sandwich’s conponents. Everyone agrees that this sandwich is a delight, especially since it’s so different from the ordinary picnics on the lawn surrounding us.

The detail I failed to mention is that the sandwiches were, in fact, vegan… but why spoil the mood? The secret is delicious.

It’s hard to make a vegan picnic sandwich that is more than just a hummus and veggie affair, but this complex sandwich holds it’s own in the world of picnic food. The nutty toasted tempeh is coated in a sweet tahini-based curry sauce, a tasty and nutritious sandwich filling indeed. The contrast of sweet mango, bitter arugula and zesty cilantro hummus play nice with the curry, served either on toasted bread or in a pita pocket.

Sandwiches quickly devoured and wine bottles rapidly draining, the movie starts. 40 minutes later, muffin tin brownies topped with imported chocolate hazelnut spread (no, not Nutella) are blissfully enjoyed while watching Rosemary’s Baby in the perfect 70 degree summer’s end.

The summer may be over now, but it won’t stop me from making these sandwiches. They are just as good at a carpet picnic, or try packing one in your lunch box.

Picnic Tempeh Salad Sandwich

with Miso-Tahini Curry Sauce, Cilantro Hummus, Mango and Arugula

1. Preheat oven to 375. Cut the tempeh into about 30 small pieces and place on a parchment lined baking sheet. Bake the tempeh for 20–25 minutes until golden brown, flipping halfway through.
2. In a large bowl, dissolve the miso into the vinegar. Whisk the curry powder in with a fork, followed by the maple and tahini. Whisk until completely smooth and emulsified. Add the tempeh and toss to coat.
3. Mix together the minced cilantro with the hummus. Alternatively, blend whole cilantro leaves into the hummus in a food processor.
4. Halve the pita breads and open up the pockets. Spread the hummus evenly in the interior. Fill each pocket with the tempeh mixture, mango and arugula. Serve room at room temperature with sweet potato chips.