Tempeh with Rice Porridge
Tempeh! I really am on a soy kick these days. Tempeh is one of the most delicious fermented foods in my opinion. When it is cooked thoroughly and properly, it can harbor such rich and intense flavors. Tempeh’s fermentation process and its use of the whole soybean gives it a higher content of protein vitamins and minerals. with the added benefit of not being as processed as other soybean products. It has a firm texture and an earthy flavor, which becomes more noticeable as it ages. Because of its nutritional value, tempeh is used worldwide in vegetarian cuisine. Its ability to take on many flavors and textures. Many use it as a substitute for meat, but if you using it to replace something or not. It is delicious! For Lunch Left over rice turned into porridge with onions, carrots, tomatoes, ginger, garlic, and turmeric - Tempeh, pan fried then cooked down in a shoyu kombu broth with wakame (watch and learn how to make tempeh here!) - Blanched Kale
Tempeh! I really am on a soy kick these days. Tempeh is one of the most delicious fermented foods in my opinion. When it is cooked thoroughly and properly, it can harbor such rich and intense flavors.
Tempeh’s fermentation process and its use of the whole soybean gives it a higher content of protein vitamins and minerals. with the added benefit of not being as processed as other soybean products. It has a firm texture and an earthy flavor, which becomes more noticeable as it ages. Because of its nutritional value, tempeh is used worldwide in vegetarian cuisine. Its ability to take on many flavors and textures. Many use it as a substitute for meat, but if you using it to replace something or not. It is delicious!
For Lunch
Left over rice turned into porridge
with onions, carrots, tomatoes, ginger, garlic, and turmeric
-
Tempeh,
pan fried then cooked down in a shoyu kombu broth with wakame
-
Blanched Kale
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