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Wednesday, June 27, 2012

Tempeh - You Can Make it Delicious - Gluten Free, Macrobiotic, Vegetarian, Vegan and so good a meat eater will like it.

Unlike tofu, tempeh is a soy product that must be cooked. (please only buy organic so you don't support GMO) Originally from Indonesia, it lends itself nicely to Asian inspired dishes but also quite versatile.  Here are a couple of my favorite recipes:


Spicy Sweet Meaty Tempeh

As I’m always experimenting to see how thing come out, I created this recipe really not knowing how it would turn out.  The marinade gets better as it bakes on so don’t judge it until it’s cooked.  Adjust the seasonings to your own liking.  This amount is good for 3 portions and if you are single make the whole recipe and use one or two portions and freeze the rest for later use if you like (or make a double batch and freeze making twice as worth the effort).  It’s great on it’s own, in a sandwich or cut up in a salad.

1 8oz. package of Tempeh, cut into 6 strips
2 T. rice bran oil (my favorite oil for cooking tempeh as it comes out moister than other types of oil.
2-3 T. maple syrup
3 T. Tamari
3 small garlic cloves, peeled
1/2 onion, chopped
1/2 – 1 tsp. ginger powder
1/2 – tsp. cinnamon
1 tsp. dried Thyme
Pinch of sea salt and a dash of white pepper
Pinch of cayenne pepper
Juice of 1 small orange
Juice of 1/2 large lemon

Steam the tempeh for 20 minutes.  Place the remaining ingredients in a blender and blend until smooth.  Pour the marinade in a dish. (A glass loaf pan works nicely.) Place the steamed tempeh in the marinade coating both sides and submerging the strips as best you can.  Place in the refrigerator over night.  Pre-heat your oven to 425°F and bake the tempeh on a parchment lined baking sheet for about 20 minutes until it starts looking browned.  


Scrumptious Tempeh Strips

A bit like bacon.  Use it for breakfast, in sandwiches, salads or anything you like.

One package of Tempeh. (8oz) (cut into 1/4 inch strips)
2-3 cloves garlic, sliced thin
2Tablespoons white miso paste
1 teaspoon prepared yellow mustard
2 bay leaves
1/2 – 3/4 Cup boiling water
white pepper (1/4 tsp. or a couple of twirls of your grinder)

Dissolve the miso in the water and add the rest of the sauce ingredients.  Add the tempeh strips. Cover and simmer for 20 minutes.  Oil a baking dish and remove the tempeh from the marinade and lay them in the baking dish.  Broil until crisp and browned 5-10 minutes and then turn over and broil the other side.  


 

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