How it makes my heart sing when I can go to a regular restaurant and order one of my favourite fermented foods, tempeh. Now, when I say regular restaurant, I'm not talking about nonsense places with names like "Wings and Things", or "Deep Fry It So You'll Try It". I mean restaurants where their overall values- eat organic, local, seasonal line up with my own.
I was over the rainbow excited to see a veg menu with tempeh on it. And this wasn't the kind of tempeh you might find at most veg/vegan restaurants where it's kind of just cooked to a crisp and served over a bowl of rice. This tempeh was prepared as if it were the leanest cut of gold labeled cow (do cows come with with gold labels?).
It was clear the chef had taken great care to create a tempeh recipe that could stand up to any of his other creations. It was served skewered with caramelized onions and mushrooms and every bite was so amazingly flavourful, we just couldn't get enough.
And since we couldn't get enough, I had to try and recreate this wondrous delight. That photo up there above is my own recipe creation, and yes, I know it looks a bit like dog food. Get over it, because it is amazing!
As was the rest of our farm fresh dinner that featured a watermelon salad, heirloom tomatoes, organic farm fresh edamame and organic sweet corn.
Now, don't go thinking that's how the man and I eat every night. How I wish it was. We are simply enjoying the last days of summer, out on our balcony, with farm fresh goodness before we both start working like crazies soon.
Have you yet to try tempeh?
Aside from it being delicious...
5 Reasons To Love Tempeh
- Tempeh is a probiotic food, which means it helps the body to produce the healthful bacteria.
- Has antibiotic properties which help fight down the nasty guys.
- Tempeh is a complete protein, containing all of the essential amino acids.
- It has soy isoflavones that strengthen bones, help to ease menopause symptoms, reduce risk of coronary heart disease and some cancers.
- Tempeh maintains all the fiber of the beans and gains some digestive benefits from the enzymes created during the fermentation process.
Yield: Serves 2
- 1 package tempeh, cut into 1 inch cubes (about 225g, or 8 ounces)
- ½ cup balsamic vinegar
- 2 Tbs maple syrup
- 2 Tbs tamari
- 2 cloves garlic, minced
- ¼ cup olive oil
- 1 tsp dried thyme
- 2 tsp arrowroot starch
- Getting the Marinade Ready
- In a bowl, mix together the balsamic vinegar, maple syrup, tamari, garlic, olive oil, and thyme.
- Add the tempeh to the bowl, stir and cover.
- Let sit in the fridge for 2-24 hours, mixing occasionally.
- Preheat oven to 350.
- Place tempeh and sauce in a glass dish and cook covered for 20 minutes.
- Remove from oven, stir around and bake for another 20 minutes.
- Remove tempeh cubes from sauce and set aside.
- Place remaining sauce in a pan over medium heat.
- Add arrowroot starch and stir constantly to thicken.
- Plate tempeh and scoop marinade over top as a sauce, or serve on greens or whole grain of choice.
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Question Of The Day: What's your favourite way to enjoy tempeh? Share the love!