Friday, 18 July 2014 05:55
• One 8-oz package of LightLife Tempeh, cut into 8 equal slices (cut the cake horizontally)
• 1 cup water (divided in halves)
• 2 TBS extra virgin olive oil (divided)
• 1 large clove garlic, chopped
• 1-2 TBS shoyu soy sauce
Place 1/2 cup water and 1 TB soy sauce in a 10” skillet (stainless steel is good in summer). Add 1 TB oil and the chopped garlic. Turn heat to medium; when the water starts to steam, place the tempeh slices in the pan. When they start to sizzle, cover the pan and turn heat to low. Cook undisturbed for 10 minutes. Open lid, flip each tempeh slice over, add the other 1/2 cup water, additional 1 TB oil and more soy sauce if desired. Cover again and repeat the 10 minute cooking. It’s done!
Serve with a hefty helping of steamed greens, and you’ve got the ultimate quick, hot-weather meal. Remember: uncooked tempeh freezes well and defrosts quickly, so stock up! Throw un-opened packages in the freezer and always have some on hand.
Friday, 18 July 2014 04:24
1. Steamed. If you find tempeh to be too bitter straight out of the package, steaming it can help. Place sliced tempeh in a saucepan and cover with water or vegetable broth. Bring liquid to a boil, reduce heat, and simmer for 10 minutes. Then remove the tempeh and proceed with marinating, grilling, baking, or otherwise seasoning and cooking it.
2. Marinated. Tempeh can be rather bland on its own, but it takes well to marinade. Good tempeh marinade ingredients include soy sauce, vinegar, citrus juice, coconut milk, peanut butter, ginger, spices, or sweeteners like maple syrup, agave nectar or honey. Even a quick coat of soy sauce and a few other seasonings significantly heightens the flavor.
Simple recipe Cut an 8 ounce block of tempeh into 1/4 inch-thick slices. Marinate for 10-20 minutes in a mixture of Bragg's liquid aminos (1/4 cup), rice wine vinegar (1 tablespoon), sesame oil (1/2 teaspoon), and minced garlic (1-2 cloves). Pan-fry over medium heat until golden brown and crispy.
Marinated tempeh may also be grilled or baked.
3. Thinly sliced. Grilling or pan-frying tempeh until the edges turn crispy enhances its natural nutty flavor. Of course, different recipes call for various slice sizes and techniques, but in general we like to slice tempeh about 1/4 inch thick. At this thickness, it can acquire just the right amount of crispiness on the edges while retaining a nice, chewy interior.
4. Blackened. Tempeh coated and seared with with blackening spice makes a tasty addition to salads and vegetable bowls. Use a prepared Cajun-style seasoning or make your own with equal parts paprika, cayenne, black pepper, garlic powder, dried oregano, dried thyme, and salt. Brush tempeh patties with oil, coat them with the spice mixture, and sear in a hot frying pan. Let the spices smoke for 5-10 seconds to blacken.
5. Crumbled into sauces and stews. Like tofu, tempeh takes on the flavor of whatever it's cooked in, making it a versatile way to add heartiness and protein to a meal. Add crumbled, grated, or cubed tempeh to spaghetti sauce, stew, chili, or curry
Friday, 18 July 2014 04:03
1 cup barbecue sauce, your choice
1 (8 ounce) package tempeh, crumbled
1 tablespoon vegetable oil
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
1 medium onion, chopped
4 kaiser rolls, split and toasted
1.Pour the barbeque sauce into a medium bowl. Crumble the tempeh into the sauce, and let it marinate a little, about 10 minutes.
2.Heat oil in a skillet over medium heat. Add the red and green peppers, and the onion. Cook, stirring frequently until tender. Stir in the tempeh and barbeque sauce, and heat through.
3.Spoon the tempeh mixture onto kaiser rolls, and serve.