Tempeh-tation!

Tempeh is one of those magical foods that is very healthy but also satisfying.  A little bit goes a long way in satiating the appetite.  Tempeh is like the cheese of Indonesia, cooked soybeans are inoculated with a bacteria starter and it is left to get "funky" as in moldy and fermented.  The end result is a dense cake that has a nutty taste and 'shroomy aroma.  Vitamin B12 forms as result of fermentation and is one of the only vegetable sources of natural B12.  Fermentation breaks down the proteins and natural sugars in the soybean, eliminating digestive issues with other soyfood products. Tempeh is relatively inexpensive and can be found at most health food stores, try different grain varieties to see which is the most tempeh-ting!

Miso Mustard Tempeh

8 oz tempeh

1 Tbsp oil

1 cup hot water

3 Tbsp sweet white miso

1/4 cup Whole grain dijon mustard

2 cups thinly sliced leeks or or a combination of leeks and shallots

2 garlic cloves, chopped

1/2 a zucchini, sliced

2 carrots, peeled and sliced thin

1/2 lb cremini mushrooms or shiitake

1/2 cup dry white wine or stock

3-4 leaves of kale, collards or cabbage

salt and pepper to taste

Cut tempeh into 1/2 inch strips, lightly coat each side with oil.  place them in a skillet and brown on all sides.  Remove to cool and then cut them into blocks..

Make the sauce by combining the mustard, miso and water.

Heat the oil in a skillet over medium heat, saute garlic and leeks and or shallots until cooked through, about 4-5 minutes, add the reserved tempeh, zuchhini, mushrooms, carrots, and mustard/miso sauce.  Bring to a boil, cover and then lower the heat to simmer for 10-15 minutes, until vegetables are crisp tender.

Add the white wine or broth, stir in the greens and cover and simmer for an additional 10 minutes.

Voila, fini!  Serve this with fresh chopped chives or tarragon.  Place atop cooked quinoa for a complete meal.

*experiment with different in season produce and adjust the flavors for maximum intensity.

Baked Tempeh, Eh!

Baked tempeh is so hearty, it's almost as rich as meat! Almost the only source of vegetable based B12, tempeh is a fermented soy food that has oodles of protein. Baked tempeh is so hearty, it's almost as rich as meat, in fact my dog Jack liked it so much he ended up eating most of the tray to my surprise. I'm not sure if I should scold him or reward him eating such an eloquent food. 

Make a marinade of:

-chopped green onions

2 Tbsp miso paste

1/3 cup tahini

3 tablespoons of water

1 crushed clove of garlic

(and a little honey if your tahini is bitter)n

Slice and spread out the tempeh as shown in a casserole dish, and then pour the marinade over the tempeh and let it sit. Bake it at 375 for 20 minutes. The liquid should evaporate so you have a nice coating of yumminess on the tempeh once its done. YUM!

quinoa tempeh bowl

This is one of my comfort meals, something to satisfy me in every way and it's quick too!

Cook 1 cup of quinoa, with enough water to cover it by 1/2 an inch.

Marinade for tempeh:

fresh squeezed orange juice

dulse flakes

nama shoyu soy sauce

few drops of unrefined toasted sesame oil

Soak tempeh in the marinade for 15 minutes, then sear on all sides in a skillet set to medium.

Dressing for greens:

hemp or flax oil

apple cider vinegar

agave or honey to taste

Steam the greens (kale, bokchoy, chard, spinach,etc), add dressing to the wilted greens, toss to coat.  

Add cooked quinoa in a bowl and place greens and tempeh on top, drizzle left over marinade and dressing.  Top with toasted pumpkin and sesame seeds!  MMM hearty!