One thing I've learned about cooking is that some of the best dishes can revolve around products that you have no interest in. Trying a new main ingredient could expose you to your next favorite dish!
This past week I decided to jump outside of my usual recipe box and focus on a product I'm sure most have never experimented much with: Tempeh.
Of course most will take one look at tempeh and say "no thanks" passing it because, as tofu before it, tempeh has been labeled as a vegetarian entree.This in itself is a terrible reason to pass up an opportunity to try something different. But in particular tempeh has some rectifying traits that we shouldn't overlook.
Tempeh is made through the fermentation of soybeans. Like kimchi and kombucha the fermenting releases a great amount of probiotics which are bacteria that live in your digestive tract and help with your digestion. The fermented soy also consists of isoflavones which are good for your heart and the prevention of certain types of cancer.
Another great thing about tempeh is that you can do almost everything with it! Tempeh easily pars well with various types of marinades and sauces. I've found my favorite way of eating it is by baking it or sautee it and topping with homemade salsa.
Here is a recipe for "meaty-tempeh" that goes well with broiled lemon asparagus and perhaps a glass of pinot noir:
Easy Baked Tempeh
Tempeh is easily located at most health markets but can be located at your local supermarket as well next to the tofu. Give it a try!
This past week I decided to jump outside of my usual recipe box and focus on a product I'm sure most have never experimented much with: Tempeh.
Of course most will take one look at tempeh and say "no thanks" passing it because, as tofu before it, tempeh has been labeled as a vegetarian entree.This in itself is a terrible reason to pass up an opportunity to try something different. But in particular tempeh has some rectifying traits that we shouldn't overlook.
Tempeh is made through the fermentation of soybeans. Like kimchi and kombucha the fermenting releases a great amount of probiotics which are bacteria that live in your digestive tract and help with your digestion. The fermented soy also consists of isoflavones which are good for your heart and the prevention of certain types of cancer.
Another great thing about tempeh is that you can do almost everything with it! Tempeh easily pars well with various types of marinades and sauces. I've found my favorite way of eating it is by baking it or sautee it and topping with homemade salsa.
Here is a recipe for "meaty-tempeh" that goes well with broiled lemon asparagus and perhaps a glass of pinot noir:
Easy Baked Tempeh
Tempeh is easily located at most health markets but can be located at your local supermarket as well next to the tofu. Give it a try!
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