Re: FOR MELODY a flavorful tempeh recipe

[Guest guest]

I have never seen plain Tempeh. All the tempeh I have seen is the kind with 3

grain brown rice, etc. etc. Never heard of plain Tempeh. Doesn't matter because

the Shoprite store near me is the only store that sells it and they only carry

the 3 grain ones.

Had it for lunch today. TO DIE FOR!!!! lol

Melody

>

>  I was checking out some recipes and saw this one from a woman who hates

tempeh.  So someone challenged her with this recipe and I just called this

flavorful as she said tempeh tastes like cardboard.  But since it has no flavor

of it's own, it needs to be marinated and this is a spicy fruity marinade that

she said was an exception to her, " I hate tempeh " tatoo. I kept a copy of this

and thought you might like to try it, melody.

>

> Carolyn Wilkerson

>

>  

> FLAVORFUL TEMPEH

> Tempeh doesn’t have a flavor of it’s own. You have to marinate it, to

allow it to soak up all the yummy spices. But my point was that it’s the sauce

oozing over the tempeh, giving it a nice moist feeling, like a nice BBQ rib or

something, which made it so…yummy. No, I don’t eat ribs or any animal

anything, but I have in my lifetime so I know what I am talking about. She did

the impossible, she made cardboard taste good, hmmmm, maybe she can tackle the

rest of Real Food Daily’s menu next. I will keep you posted.

> Yes, Aria won again and so can you. Just say no to Cardboard and try this

recipe!

> Tempeh is a high protein soybean cake that has a meaty texture and absorbs

flavors like a sponge. It is also considered the best way to consume soy

products because it is the least processed of the soy foods making it one of the

most digestible forms.

> Recipe by GreenChef Aria Alpert

> For the Tempeh

> 1 pound plain tempeh (two 8 ounce packages)

> 2 cup apple juice

> 1/2 cup tamari


> 4 TB brown rice vinegar

> 4 TB olive oil

> 2 tsp hot toasted sesame oil

> 2 tsp red pepper flakes

> 2 TB agave

> 4 TB mirin

> 4 garlic cloves, pressed

> (Garnish) 1 cup fresh cilantro, chopped

> Instructions:

> 1. Slice tempeh into desired shape.

> 2. Whisk apple juice, tamari, vinegar, agave, oils, mirin, red pepper flakes

and garlic in bowl.

> 3. Pour over tempeh in shallow baking dish in singe layer and marinate at

least a few hours, over night is best.

> 4. Preheat oven 350.

> 5. Sprinkle chopped cilantro on top of Tempeh and bake for 30 to 40 minutes or

until most of the marinate has been absorbed and tempeh is golden.

> V Blak Notes

> Aria’s recipe was the first Tempeh I actually liked and for me it was all

about the sauce. Keep this in mind and save all the extra sauce to use on the

dish after you serve it. Also, the Tempeh will in my opinion soaks up all the

sauce and is not as good the next day. So again, pull out the extra sauce you

saved, heat it up and pour it on the tempeh. This will make everyone happy. The

recipe above makes double the sauce you will need to cover the Tempeh for

baking. Giving you plenty to smoother it in sauce later. MMMMMM

>

>

[Guest guest]

I have never seen plain Tempeh. All the tempeh I have seen is the kind with 3

grain brown rice, etc. etc. Never heard of plain Tempeh. Doesn't matter because

the Shoprite store near me is the only store that sells it and they only carry

the 3 grain ones.

Had it for lunch today. TO DIE FOR!!!! lol

Melody

>

>  I was checking out some recipes and saw this one from a woman who hates

tempeh.  So someone challenged her with this recipe and I just called this

flavorful as she said tempeh tastes like cardboard.  But since it has no flavor

of it's own, it needs to be marinated and this is a spicy fruity marinade that

she said was an exception to her, " I hate tempeh " tatoo. I kept a copy of this

and thought you might like to try it, melody.

>

> Carolyn Wilkerson

>

>  

> FLAVORFUL TEMPEH

> Tempeh doesn’t have a flavor of it’s own. You have to marinate it, to

allow it to soak up all the yummy spices. But my point was that it’s the sauce

oozing over the tempeh, giving it a nice moist feeling, like a nice BBQ rib or

something, which made it so…yummy. No, I don’t eat ribs or any animal

anything, but I have in my lifetime so I know what I am talking about. She did

the impossible, she made cardboard taste good, hmmmm, maybe she can tackle the

rest of Real Food Daily’s menu next. I will keep you posted.

> Yes, Aria won again and so can you. Just say no to Cardboard and try this

recipe!

> Tempeh is a high protein soybean cake that has a meaty texture and absorbs

flavors like a sponge. It is also considered the best way to consume soy

products because it is the least processed of the soy foods making it one of the

most digestible forms.

> Recipe by GreenChef Aria Alpert

> For the Tempeh

> 1 pound plain tempeh (two 8 ounce packages)

> 2 cup apple juice

> 1/2 cup tamari


> 4 TB brown rice vinegar

> 4 TB olive oil

> 2 tsp hot toasted sesame oil

> 2 tsp red pepper flakes

> 2 TB agave

> 4 TB mirin

> 4 garlic cloves, pressed

> (Garnish) 1 cup fresh cilantro, chopped

> Instructions:

> 1. Slice tempeh into desired shape.

> 2. Whisk apple juice, tamari, vinegar, agave, oils, mirin, red pepper flakes

and garlic in bowl.

> 3. Pour over tempeh in shallow baking dish in singe layer and marinate at

least a few hours, over night is best.

> 4. Preheat oven 350.

> 5. Sprinkle chopped cilantro on top of Tempeh and bake for 30 to 40 minutes or

until most of the marinate has been absorbed and tempeh is golden.

> V Blak Notes

> Aria’s recipe was the first Tempeh I actually liked and for me it was all

about the sauce. Keep this in mind and save all the extra sauce to use on the

dish after you serve it. Also, the Tempeh will in my opinion soaks up all the

sauce and is not as good the next day. So again, pull out the extra sauce you

saved, heat it up and pour it on the tempeh. This will make everyone happy. The

recipe above makes double the sauce you will need to cover the Tempeh for

baking. Giving you plenty to smoother it in sauce later. MMMMMM

>

>

[Guest guest]

Hi Pam. That's going to be my next bunch of patties. Onion Patties (topped with

my home made greek yogurt).

Why the heck didn't I discover this stuff 30 years ago.

lol

Melody

> >>> > >

> >>> > > Â I was checking out some recipes and saw this one from a woman who

> >>> hates tempeh. So someone challenged her with this recipe and I just

called

> >>> this flavorful as she said tempeh tastes like cardboard. But since it

has

> >>> no flavor of it's own, it needs to be marinated and this is a spicy fruity

> >>> marinade that she said was an exception to her, " I hate tempeh " tatoo. I

> >>> kept a copy of this and thought you might like to try it, melody.

> >>> > >

> >>> > > Carolyn Wilkerson

> >>> > >

> >>> > > Â

> >>> > > FLAVORFUL TEMPEH

> >>> > > Tempeh doesn’t have a flavor of it’s own. You have to

marinate it,

> >>> to allow it to soak up all the yummy spices.

> >> >

> >

> >

> >

> >

> >

>

>

>

>

>