November 16th, 2008
Tempting Tempeh, eh?
Tempeh with Berry BBQ, Quinoa and Broccoli
I love tempeh. I’ve loved it from the beginning with it’s mushroomy earthy taste and my intimate moments learning how to cultivate the bacteria and make it from scratch. I love that it’s fermented and a source of B12. I usually just saute it up and add it to stir-fries or crumble it into sauces, so I am usually hesitant to follow recipes for anything elaborate with tempeh. Tofu needs the flavor assistance, I try to let the tempeh be. My recent cookbook fav is Eat, Drink and Be Vegan. Her recipes are easy, simple ingredients but lots of great taste. It’s been a great resource since I work so much and don’t really have the time to cook for hours at a time.
Her method of coating the tempeh is cornstarch is a familiar (it makes awesome fried tofu with a crispy outside and soft inside). It was quick to make and versatile. You can throw it on top of salads or pasta dishes or really whatever needs a protein boost. I went really simple, on top of quinoa with steamed broccoli and smothered it in a berry BBQ sauce. It’s basically how I ate in college, fancified.
November 17th, 2008 at 2:01 am
Oh boy. Now, this is something I can fully support! That looks scrummy, Kim. I really need to get on the homemade tempeh wagon. That sounds like a great wagon.
From whence did you get your tempeh culture?
November 17th, 2008 at 9:30 am
I wish I shared your affinity for tempeh! I must admit, though, that this Berry BBQ tempeh sounds delicious! Good job!
November 17th, 2008 at 1:11 pm
mm… my first go at tempeh was the spicy glazed ppk tempeh and I think that was my mistake… I just did too much with it. I think I’ll have to try it simpler. That looks delish!
November 18th, 2008 at 5:13 am
GAH! The only Tempeh I’ve tried is this jar stuff in brine they sell over here. It’s disgusting!
But I wanna try proper Tempeh for sure. That looks so darn tasty!
December 4th, 2008 at 9:33 am
I have a homemade tempeh recipe here: http://www.kimmykokonut.com/2007/06/14/tempeh-process-6/
It only takes a day and a half to make and most of it is passive time. The active time is maybe an hour. I prefer homemade (it freezes well) for the flavor, freshness and cheapness. I can’t imagine brined tempeh! Sounds too intense. I got my culture online at GEM Culture.