Tempeh

Only this past month or so have we been eating more tempeh. We have found that it is a good ingredient for veggie burgers, "meat" patties, pastas, and sandwiches. It's also better in nutrition than tofu, because it is made of fermented soybeans and is not as processed as tofu. (Although tofu is still nutritious and we love it!) Tempeh is a good source of protein, riboflavin, magnesium, and other nutrients.We made tempeh meatlessballs from happyveganface, and they turned out delicious. Kind of like Veganomicon's bean balls. We think this would be a great recipe to make many times and change up the herbs and spices. These balls were delicious with spaghetti - organic tomato sauce, onion, bell pepper, garlic, tomatoes, zucchini, herbs, and olive oil. Another tasty way to eat the meatlessballs - in a wrap!At the health food store/cafe in Salem, we enjoyed a tempeh-salad sandwich. This would be nice to recreate at home - a little herbs, mustard sauce, bell pepper, shredded carrots, and celery served on rye bread with lettuce and tomatoes!More tempeh delicacies - tempeh "sausage" patties for breakfast! We adapted the recipe from Vegan Chef, and while it was a great idea and tasty, it was EXTREMELY salty (and we even cut down the Bragg's/salt). Next time we will make this with less salt and enjoy it with hashbrowns and biscuits for a real "Southern" breakfast.For future cooking, we have eye-balled these tempeh recipes:Tempeh Sloppy JoesWhite Bean Tempeh Sausage GravyTempeh Miso Breakfast PattiesWhat are all your favorite ways to enjoy tempeh?Enjoy your evening!