We’ve been so wrapped up in a project we’re working on that we completely forgot our Blogaversary! “May I have that recipe” tuned 5 two weeks ago, and we haven’t even had a chance to celebrate. That’s a good thing I guess, right??
And after doing this for 5 years, there are two things that remain a constant:
- Most people have no idea what it is that we do.
- The first question everyone asks is: “Do you make money doing that?”
Explaining what we do might seem simple, but for some reason, I don’t think most people get it, judging by their reaction (which is usually a confused stare, followed by an “oh cool!”… and the question on point no.2).
And regarding the money question, the answer is yes. Some bloggers make more, some make less, and some don’t make any at all, because that’s not their goal. Where that money comes from is a little bit more complicated to explain, and each blogger has their own “main source”… But generally speaking, that money comes from either or all of these:
- Affiliated links (the ones that direct you to other sites where you can buy specific products or ingredients)
- Sponsored posts (where companies pay bloggers to develop a recipe and talk about a specific product)
- Recipe development & food photography ( where companies ask for recipes and pictures for their own use and do not appear on the blog)
For us personally, when it comes to recipe development and sponsored posts, we only work with companies and products we use and believe in, and of course, aligns with the philosophy of our blog. For example, if a product contains a bunch of artificial colors and hydrogenated fats, we will not work with it or endorse it, no matter what. Same goes for a product we don’t like, even if it’s “clean”. You will always see a disclaimer at the bottom of the post for sponsored posts.
Now, this doesn’t mean that every time we talk about a specific product, we are getting paid for it. In some occasions, we find products we really love, and we tell you about them so you get to try them too. Other times, companies offer to send us a product to try, and if we like it, we create a recipe with it. But no other compensation is given, and in this case, you will not see a disclaimer at the bottom of the post.
Today’s recipe is an example.
Canyon Bakehouse, a Colorado-based company that specializes in gluten-free bread, send us a few loaves of their brand new Heritage Style Bread to try. What makes it different than other gluten-free bread (that are usually smaller in size) is that the loaves are bigger, which means the slices are larger… which makes them perfect for sandwiches, as you can see in this recipe!
This bread is also absolutely delicious toasted if you like your toast extra crunchy ( something our family is literally obsessed with)! One of the main reasons we love gluten-free bread, even though we don’t have to follow a gluten-free diet!
For this recipe, we made our own BBQ sauce, but feel free to use your favorite store bought brand if you don’t have time to make it from scratch.
This Gluten Free BBQ Tempeh Sandwich is made with big slices of hearty Canyon Bakehouse Heritage Bread, sweet pineapple salsa, and crunchy marinated cabbage
- 8oz gluten free tempeh, diced into bite size pieces
- 2 cups boiling water
- For the barbecue sauce:
- 1 cup ketchup
- 1/2 cup brown sugar
- 1/3 cup brown mustard
- 2 tbsp apple cider vinegar
- 3 tsp hot sauce
- 6 slices gluten free bread ( we used Canyon Bakehouse Heritage Style)
- For the marinated cabbage:
- 1 cup shredded cabbage
- 1 tsp extra virgin olive oil
- 2 tsp lemon or lime juice
- 1/4 tsp salt
- For the pineapple salsa:
- 1/4 small pineapple, diced small (about 1 cup)
- 1 jalapeño pepper, seeded and diced small
- 1/4 teaspoon salt
- 1/8 chili powder (optional)
- Place the diced tempeh in a heat proof bowl. Pour the boiling water over, cover it and let it sit for 20 minutes.
- In the meantime, prepare the barbecue sauce. Combine the ketchup, brown sugar, mustard, vinegar and hot sauce in a medium bowl and mix well. Pour into a medium sauce pan and cook over medium heat for 5-7 minutes, stirring occasionally. Set aside
- Once the tempeh is ready, drain it well, discarding the soaking water. Pour the barbecue sauce over it and toss well, the tempeh pieces are well coated. Cover and refrigerate for 2 hours
- To prepare the marinated cabbage, combine all the ingredients in a medium bowl, toss well and refrigerate until ready to use
- To prepare the pineapple salsa, combine all the ingredients in a medium bowl, toss well and refrigerate until ready to use
- Once the tempeh has marinated for 2 hours, preheat the oven to 400F and line a large baking sheet with parchment paper
- Arrange the tempeh pieces on a single layer on the baking sheet (don’t discard the barbecue sauce left on the bowl). Bake for 15 minutes
- To assemble the sandwich, spread the reserved barbecue sauce on each slice of bread. Top with 1/3 of the marinated cabbage, 1/3 of the baked tempeh and 1/3 of the pineapple salsa. Repeat the process with the remaining 2 sandwiches