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Tempeh Recipies:

8 ounces tempeh, crumbled into tiny pieces 1/2 cup celery, finely chopped 1/2 cup scallion, finely chopped 1/2 cup vegan mayonnaise (I prefer Vegenaise) 1/2 teaspoon dried dill 1/2 teaspoon celery salt (or to taste) fresh black pepper, to taste Directions:

1.Mix ingredients together in a bowl, use a fork to smash up pieces of tempeh until combined well. 2.Refrigerate until ready to serve.

Gyro Tempeh.

4 ounces tempeh 2 chopped garlic cloves 1 1/2 teaspoons dried oregano 1 teaspoon onion powder 1 teaspoon salt 1 teaspoon pepper 1/2 tablespoon garlic 1 teaspoon thyme 4 tablespoons olive oil 1/8 teaspoon cinnamon 1 teaspoon rice vinegar or 1 teaspoon other vinegar Tzatziki 1/2 cup peeled grated cucumber 1 tablespoon garlic powder 1 chopped garlic clove 1/2 teaspoon salt 1/4 teaspoon dill weed 1/2 teaspoon mustard powder 1 cup plain Greek yogurt 1/2 cup sour cream 1 tablespoon parsley 2 teaspoons onion powder 1 tablespoon olive oil 1 teaspoon rice vinegar or 1 teaspoon other vinegar 1 teaspoon oregano Other Ingredients 4 -6 Greek pita breads olive oil (for cooking) lettuce tomato

Directions: 1.To make gyro "meat" cut tempeh into thin strips 1/2 - 1.5 cm in thickness works well. 2.Next make tempeh marinade with all ingredients listed under "Gyro Tempeh". 3.Pour the marinade over the tempeh, make sure all surfaces are covered and place in fridge to marinate for at least 4 hours, preferably overnight. 4.Next, make Tzatziki- combine all ingredients listed under Tzatziki. Stir well and also place in fridge to sit for at least 4 hours, preferably overnight. 5.When you are ready to eat, set the Tzatziki out to warm slightly while you cook the tempeh. 6.Heat a large skillet with 3-4 tbsp olive oil and heat over medium, once heated place tempeh strips in and let them cook until each side is golden brown. 7.Remove tempeh from pan, and one at a time heat the Tempeh Chicken Salad. 12 ounces tempeh, cubed 1 stalk celery, minced 2 tablespoons red bell peppers, minced 1 large dill pickles, minced 2 -3 scallions, minced 1 tablespoon fresh parsley, chopped 1/2 cup soy mayonnaise or 1/2 cup regular mayonnaise (more or less to taste) 1 tablespoon yellow mustard (spicy golden brown is nice too) 1 teaspoon lemon juice salt & freshly ground black pepper Directions: 1.Place the cubed tempeh in a saucepan of boiling, salted water. 2.Reduce heat to low, and simmer for about 12 minutes, drain and set aside to cool. 3.I usually toss it in the fridge. 4.In a large bowl, combine the celery, pepper, pickle, scallion and parsley. 5.Run a knife through the cubed tempeh, just to give it a rough chop (optional, the cubes work fine too) Add chopped tempeh to the bowl, along with the mayonnaise, mustard, lemon, salt and pepper. 6.Fold everything together, cover, and refrigerate for at least 30 minutes to let the flavors combine. 7.This will keep covered in the fridge for 2-3 days. 8.This salad goes great on wheat toast, in a pita pocket, or in a lavash wrap. pitas over medium heat until warmed on each side. 8.Then layer your gyro (pita, tzatziki and tempeh) as you choose with lettuce, and/or tomato if you like.

Tempeh Chicken Salad.

12 ounces tempeh, cubed 1 stalk celery, minced 2 tablespoons red bell peppers, minced 1 large dill pickles, minced 2 -3 scallions, minced 1 tablespoon fresh parsley, chopped 1/2 cup soy mayonnaise or 1/2 cup regular mayonnaise (more or less to taste) 1 tablespoon yellow mustard (spicy golden brown is nice too) 1 teaspoon lemon juice salt & freshly ground black pepper

Directions:

1.Place the cubed tempeh in a saucepan of boiling, salted water. 2.Reduce heat to low, and simmer for about 12 minutes, drain and set aside to cool. 3.I usually toss it in the fridge. 4.In a large bowl, combine the celery, pepper, pickle, scallion and parsley. 5.Run a knife through the cubed tempeh, just to give it a rough chop (optional, the cubes work fine too) Add chopped tempeh to the bowl, along with the mayonnaise, mustard, lemon, salt and pepper. 6.Fold everything together, cover, and refrigerate for at least 30 minutes to let the flavors combine. 7.This will keep covered in the fridge for 2-3 days. 8.This salad goes great on wheat toast, in a pita pocket, or in a lavash wrap.

How do I store my tempeh starters?

Tempeh starter should be kept in the refrigerator (33-36 F) in a closed glass jar, or a sealed zip lock bag. Every time you open the refrigerator warm most air will enter, and will condense on the objects in the refrigerator. In a glass jar or zip lock the tempeh starter is protected and safe, and won't get moist. The tempeh starter can be kept in the refrigerator for months, even better store it in the freezer, it will stay potent for years.