Tempeh is a cultured cake of soy beans and/or grains that has been a staple food in Indonesia for centuries. It is made by cooking and dehulling grains and inoculating them with a culture called “Rhizopus oligosporus”.

Facts

1. Excellent source of high quality, cholesterol free, protein
2. Low in saturated fats
3. Good source of dietary fiber
4. Highly digestible
5. Rich in isoflavones: powerful antioxidants, which act as estrogen in the body, and have protective functions

Making Tempeh

The beans are firmly packed into plastic bags with wholes to assure air circulation. The product is then incubated overnight at the tropical temperature of 88 Degrees Fahrenheit. During this time, the beans or grains are covered with a thick, white mat of mycelia that binds them together into a solid cake. The next day, tempeh should be harvested at the peak of its flavor, (before the dark spots of sporulation appear), steamed or marinated to make it ready to eat.

Storage

Matured Tempeh can be stored in a refrigerator for use in 4-5 days, or in a freezer (wrap it well) for longer storage. Like the making of cheese, yogurt or other fermented foods, it is the incubation process that makes the “Nutrilligence Tempeh” delicious, easy digestible and very nutritious.

Marinade Ingredients

1 cup red wine
1 cup apple juice
2 cups water
¼ cup tamari
1 Tbs Dijon mustard
1 Tbs dried sage
½ tsp black pepper
½ tsp chili flakes
1 tsp garam masala
2 cloves garlic, minced

Sample Recipes

Traditional Tempeh Patty

Cut fresh Tempeh into a desired size and soak or cook it in a seasoned marinade for about 30 minutes. Prepare tempeh patties like any other recipes with meat, chicken or fish.

Tempeh Ruben

Put a layer of well drained sauerkraut on the tempeh patty and top with a slice of any organic melted cheese. Broil briefly to melt the cheese and transfer it to a slice of whole grain bread. Pass the mustard!!!

Tempeh Pate

8 oz tempeh
2 Tbs mustard
½ cup of almonds, soaked
3 Tbs light miso
2 Tbs cilantro

Blend all ingredients until smooth. Serve at a room temperature with whole wheat or rice crackers. Garnish with minced chives.