This is another one of my clean-out-the-fridge recipes. Actually, I should rephrase that. This is a take-apart-the-entire-refrigerator, wipe-down-every-surface, throw-away-90% - of-the-condiments-crammed-in-the-door, and- figure -out-how-to-use-up-the-rest recipe. Tonight grilled tempeh was on the menu made with a marinade I cobbled together from a few of my surviving condiments and pantry items - maple syrup, soy sauce, garlic and ground chipotle pepper.

So good, so easy! I've failed too many tempeh attempts to count - part of the reason you never see tempeh recipes here. But not this time. The salty sweet marinade really worked its way into the tempeh. The heat from the grill added a nice touch of caramelization. It worked beautifully alongside the grilled mushroom, served on top of the earthy quinoa.

For those of you looking for variations - this flavorful, salty-sweet marinade would work nicely on tofu as well. The marinade would also make a nice sauce for say, a soba noodle dish, or over pan-fried rice - just keep in mind it is fairly strong. Start with a drizzle and go from there.