The tempeh-TURE is rising

[lorilei]

OK. I confess. This is nothing new. But I AM looking for a new set of suggestions for what to do with tempeh :)

~.~.~.~INSPIRATION~.~.~.~.~ so to speak.

I have already recorded all of the suggestions from previous postings on these boards (including a suggestion for making "taco meat"). In fact, I just did another search this morning -- but retrieved nary a new recipe.

I have half a plan to marinate and barbeque some tempeh later this week with barbeque sauce. But other than that, I'm stumped. Need something new. Feeling adventurous.


Anyone feeling inspired?

Also looking for the recipe for CL's tempeh Patsitso that someone (Beth?) suggested on an older tempeh post.

[emilycat]

Lori, I have quite a few from my Peter Berley book that look wonderful to me -- I'll grab the book at lunchtime and post the titles this afternoon -- if you'd like any, just holler at me. :D

[Natasha]

Originally posted by emilycat
if you'd like any, just holler at me. :D

Em,

Can we just holler at you anyway - for the fun of it? ;)

I'd like to see those tempeh recipes (though I'm not Lori), so please do post one or two when you get an opportunity! And I'm sure the Improv Queen will be back shortly too...

Thanks, and take care. BTW, I was interested to see that you'd recently started eating red meat again. I have also started eating red meat on occasion again, after about 10 years without it.

Lori,

I once had a Thai-style tempeh dish that was quite lovely: not too spicy, but very flavourful. I did a search for a recipe that might produce a similar result, and found one that might be a bit close, and another that would be quite different, but looks good to me.

This is the one that isn't like what I had.

Ingredients

1 teaspoon canola oil
1 package (about 2/3 of a pound) of tempeh, cubed
1 large sweet potato, diced
1 red bell pepper, sliced
1 green bell pepper, sliced
2 cloves garlic, minced
1 medium onion, chopped
1 tablespoon curry powder
1 14-ounce can coconut milk
½ cup fresh basil, finely chopped
2 tablespoons soy sauce

Directions
Heat the oil in a large non-stick frying pan or wok.
Fry the tempeh, turning occasionally, over medium heat until slightly browned on all sides.
While tempeh is cooking, steam sweet potato, peppers, garlic and onions for five to ten minutes or until cooked (if you don't have a vegetable steamer, you can boil the vegetables for ten to fifteen minutes instead).
When both tempeh and vegetables are cooked, combine them in the frying pan or a large saucepan with curry powder, coconut milk, basil, and soy sauce.
Cook over medium heat for about ten minutes.
Serve over jasmine rice (or regular rice, if you want to be boring).
Serves four to six.
Tofu or seitan can be substituted for tempeh in this recipe.

And this is the one that might be more like what I had, though probably not identical. (Also, I think this would be spicier than what I had):

Pad Gratiam Prik Thai Tempeh
(Stir-Fried Tempeh with Garlic And Pepper)

12 ounces tempeh or firm tofu
1 medium-large yellow onion
1 1/2 tablespoons peanut or vegetable oil
1 tablespoon minced garlic
1 large, hot fresh green chili, seeded and sliced
1 red bell pepper, seeded and cut into matchstick pieces
4 ounces spinach or water spinach, stems removed
2 tablespoons vegetarian mushroom oyster sauce
1 tablespoon light soy sauce
1/2 cups water or vegetable stock
1/2 teaspoon white pepper
Salt to taste
1-3 teaspoons toasted sesame seeds

Cut tempeh or tofu into 3/4-inch cubes. Cut off the top and bottom from onion, then cut through stem end, into narrow wedges and separate the layers.
Heat oil in wok or large skillet over high heat. When very hot, add tempeh or tofu and onion and stir-fry for 3 1/2 minutes. You will need to turn and stir constantly, but be careful you do not break up tempeh too much.

When ready, the onion will have softened and be slightly browned on the edges.

Add garlic, chili and bell pepper strips and continue to stir-fry over heat for another 2 minutes.

Add spinach, vegetarian oyster and soy sauces. Cook briefly, then pour in water or stock and add pepper and salt. Continue to cook over heat until green vegetable wilts, about 2 minutes.

Transfer to a serving dish, scatter sesame seeds and serve.
Serves 4-6


Natasha

[Scout]

I have a Tempeh cookbook at home that I bought three years ago when I took a vegetarian cooking class. I have never made anything out of it but have every intention to pull it off the shelf and find a few things to make. Maybe this will inspire me. I will do my best to remeber to bring it with me tomorrow and try and post some recipes if anything looks good. I made the tempeh recipe from April's CL Inspired Vegetarian) and really liked it. COme to think of it in my class we cooked a few recipes that included Tempeh. I will have to remeber to get them too.

Anne

[lorilei]

Yum! Yum!

Thanks, Natasha. They look delightful. And maybe, if I get my improvisational skills going, I can come up with a bunch of alternatives based off of these existing recipes...

Of course, this doesn't mean I'm letting the rest of you off the hook. PLEASE -- more recipes! More ideas! Lorilei is a greedy little girl today. And eager to start using up the scads of tempeh she bought when it was on sale.

Yes, Emily, please do post a few recipes :) Let's keep the hollering to a minimum, though... OK? ;)

And Anne -- of course I'd like to hear what you have to say too!! We can get inspired together!

[kima]

All right greedy guts:D :D :D Here are a couple of tempeh recipes. I have made the first one to great reviews from my family! The second one looks great and I may be making it soon!! First I have to master pasta making!!!:)

This is from my friend Bryanna's cookbook 20 Minutes to Dinner, Quick Low Fat Low calorie Vegetarian Meals
Tempeh Paprikash
1 lb. uncooked fettucine or linguine, broken in half
2 medium onions, minced
1 green pepper, diced
2 Tbsp. Hungarian paprika
1 tsp. sugar or alternate
1lb. frozen tempeh, cut into 1/2" cubes
2 (28oz.) cans diced tomatoes, drained well
salt to taste
1c. Tofu or regular sour cream or a mixture of 2/3(10.5 oz.) box extra firm silken tofu,2Tbsp. lemon juice and 1/8 tsp. each sugar and salt

Put a large pot of salted water onto boil for the pasta.
In a large nonstick skillet, steam fry the onion, tempeh and pepper until the onion and tempeh begin to brown (about 5 mins.)Add the paprika and sugar and stir well.
Add the tomatoes, cover and simmer over medium heat for 15 minutes. In the meantime boil the pasta. Make the tofu sour cream if using.
Lower the heat and add the sour cream to the tempeh mixture, stirring gently over low heat. Taste for salt and pepper.
Serve over the hot pasta.


This next recipe is from Robin Robertson's new book The Vegetarian Meat and Potatoes Cookbook

Pan Seared Tempeh with Spicy Tomato Sauce
1lb. tempeh, halved and cut lengthwise into 1/4"thick slices
2 Tbsp. olive oil
2 garlic cloves, minced
1/2tsp. red pepper flakes or to taste
1 28oz. can crushed tomatoes
salt and pepper
1 Tbsp. minced fresh parsley
1 tsp. minced fresh majoram
Place the tempeh in a medium size saucepan with water to cover and bring to a simmer. Cook for 10 mins, then drain the tempeh and pat dry. Set aside.
Heat 1 Tbsp. of the oil in a large saucepan over low heat. Add the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add the tomatoes and salt and pepper to taste. Bring to a boil, then reduce the heat to low and cook, stirring ocasionally, until slightly thickened, about 15 minutes. Stir in the parsely and majoram and keep warm over a low heat.
Heat the remaining 1 Tbsp. oil in a large skillet over medium heat. Season the tempeh with salt and pepper. add to the skillet, and cook, turning once, until browned on both sides, about 2 minutes total. Add the tomato sauce and simmer for 5 minutes to blend the flavors and then serve.
Robertson says This spicy tomato sauce paired with the golden brown slices of the tempeh is great served over pasta. Especially if made by Lori;) . It can also be placed in a baking dish, topped with cheese and baked Parmesan style. Extra firm tofu can be used instead of the tempeh.

[lorilei]

Hey -- thanks much Maureen. Does that first one happen to have a title? :)

I need to know what I'm eating ;)



And OMIGOSH -- you're a nut... Thanks for the pasta-rific compliment. Although I'm sure my pasta tastes the same as anyones :p

[kima]

Boy are you demanding!!!:D As a matter of fact it does- Tempeh Paprikash . I will edit the recipe !!

[lorilei]

Paprikash, paprikash, paprikash...

Somehow, I'm getting visions of Billy Crystal. Ew. Better stop thinking about it...

[SusieO]

I tried the Tempeh Stew Nicoise that Scout mentioned and really enjoyed it. It was my first experience with tempeh, but definitely not my last. It is very tasty!

That Tempeh Paprikash sounds fabulous!

[emilycat]

I lost my head again.... sorry these are late! :o

Tempeh and Mushroom Fricassee with Forty Cloves of Garlic
Barbecued Tempeh Sandwich Filling
Apple-Mustard Baked Tempeh Sandwich Filling
Tempeh Simmered in Broth
Tempeh and Vegetables Braised in a Spicy Lemon-Coconut Broth
Tempeh Provencal
Sweet-and-Sour Tempeh with Spicy Peanut Sauce
Nori Maki

BTW, Natasha, those look delicious -- I look forward to trying them!

[Scout]

My apologizes. I forgot to to bring my cookbook to work today. I will pull it the shelf, dust it off and try to find some good tempeh recipes tomorrow.

Anne

[lorilei]

Originally posted by emilycat
Tempeh and Mushroom Fricassee with Forty Cloves of Garlic
Tempeh and Vegetables Braised in a Spicy Lemon-Coconut Broth
Sweet-and-Sour Tempeh with Spicy Peanut Sauce
Nori Maki


Mmmm... Emily :) How about these? They all look so good!!

Sure you don't mind typing???

[emilycat]

C'mon, lori, I'm at work — do I really have anything else to do? ;)
No, really, I don't mind at all.
But I forgot one that looks very lori-licious :p
Moroccan-Style Vegetable Tagine wtih Charmoula-Baked Tempeh — I can type that one up too, if you'd like.

In the meantime, my little fingers will be busily typing. :)

[lorilei]

Originally posted by emilycat
C'mon, lori, I'm at work — do I really have anything else to do? ;)
No, really, I don't mind at all.
But I forgot one that looks very lori-licious :p
Moroccan-Style Vegetable Tagine wtih Charmoula-Baked Tempeh — I can type that one up too, if you'd like.

In the meantime, my little fingers will be busily typing. :)

Mmm... of course you know I can't turn a Moroccan Veggie dish down :)
Thanks for all the great suggestions! Which Berley book is this, btw? (in case I fall in love, I WILL need to buy it :))

[emilycat]

All from The Modern Vegetarian Kitchen by Peter Berley

Tempeh and Mushroom Fricassee with Forty Cloves of Garlic

I really must tip my hat to the classic Provencal chicken dish that inspired this recipe. Forty cloves may seem like an awful lot of garlic, but they lose their harshness as they cook, and turn out sweet and caramelized. The tempeh also undergoes a change: as it slowly simmers, it becomes very succulent and flavorful. This dish is a wonderful centerpiece to build a meal around.

4 T. olive oil
3/4 pound tempeh, sliced into bite-sized pieces
1/4 cup dry white wine
2 T. naturally brewed soy sauce
2 leeks, white and tender green parts, julienned
1 pound mixed exotic mushrooms, such as cremini, portobello, shiitake and oyster, sliced
1 T. unbleached all-purpose flour
1 1/2 cups vegetable stock
40 very fresh garlic cloves, peeled
2 sprigs fresh thyme
1 sprig parsley
small handful celery leaves
coarse sea salt
freshly milled black pepper
chopped fresh parley for garnish

1. In a wide, heavy saute pan over medium heat, warm 2 T. of the oil. Add the tempeh and saute until golden brown on all sides, 8 to 10 minutes. Add the wine and soy sauce, raise the heat, and bring to a boil. Cook until the liquid is reduced to half its original volume. Transfer the contents of the pan to a bowl and set aside.
2. Warm the remaining 2 T. oil in the pan over medium-high heat. Add the leeks and mushrooms and saute, stirring and tossing until the vegetables are lightly caramelized. Stir in the flour and continue to cook unti the flour smells toasted and fragrant, 2 to 3 more minutes.
3. Add the stock and garlic. Make a bouquet garni b tying together with kitchen twine or wrapping in cheesecloth the thyme, parsley, and celery leaves. Add the bouquet garni and bring the stock to a boil. With a wooden spoon, scrape up any browned bits that cling to the bottom of the pan. Reduce the heat to low and add the tempeh with any juices that have collected in the bowl.
4. Cover and simmer gently for 30 minutes. Uncover and continue to cook for 5 minutes, until the liquid thickens into a sauce.
5. Remove the bouquet garni. Season with salt and pepper to taste, sprinkle with chopped parsley, and serve.

4 to 6 servings

Tempeh and Vegetables Braised in a Spicy Lemon-Coconut Broth

2 T. light sesame oil
1/2 pound tempeh, sliced in half horizontally
1 cup thinly sliced onion
coarse sea salt
1 cup sliced carrot
2 garlic cloves, thinly sliced
1 T. minced gingerroot
1 t. ground coriander
1 t. turmeric
1 t. sweet paprika
1 t. sugar or maple syrup
1/2 t. caraway seeds
1/2 t. hot red pepper flakes
1 14-ounce can coconut milk (full-fat is best)
2 T. mirin
2 T. naturally brewed soy sauce
2 T. freshly squeezed lemon juice
finely grated zest of 1 lemon
4 cups sliced green cabbage (1/2-inch slices)
1/4 cup shopped cilantro

1. In an 8- to 10-inch saute pan over medium heat, warm 1 T. of the oil. Add the tempeh. Flip the pieces over to coat both sides with the oil. Cover and cook for 2 to 3 minutes, until the slices are flecked with brown. Turn the slices over, cover, and cook for 2 to 3 minutes more, until lightly speckled. Transfer the tempeh to a plate and set aside.
2. Add the remaining 1 T. oil to the pan along with the onion and 1/2 t. salt. Saute for 5 minutes, or until the onion softens.
3. Add the carrot, garlic, ginger, coriander, turmeric, paprika, sugar, caraway seeds and red pepper flakes. Saute, stirring occasionally, for 3 minutes.
4. Add the tempeh, coconut milk, mirin, soy sauce, lemon juice and zest. Raise the heat and bring to a boil. Reduce the heat to low, cover, and let simmer gently for 15 minutes.
5. Place the cabbage on top of the tempeh and sprinkle on 1/2 t. salt. Cover the pan and simmer for 10 minutes. The cabbage should exude enough of its own juices to keep the braise from drying out. If not, add 1 to 2 T. water.
6. Uncover and gently turn the cabbage over several times in the pan juices to coat. Adjust the seasonings to taste, stir in the cilantro and serve.

4 servings

Sweet and Sour Tempeh with Spicy Peanut Sauce

For the tempeh:
1/4 cup light sesame oil
1 T. toasted sesame oil
1/4 cup naturally brewed soy sauce
1/4 cup rice vinegar
1/4 cup mirin
1 T. minced, peeled gingerroot
1 garlic clove, crushed
1 pound tempeh, cut into 1-inch cubes

For the peanut sauce:
1 cup natural-style unsalted peanut butter
4 T. pure maple syrup or honey
3 T. naturally brewed soy sauce
3 T. rice vinegar
1 T. finely chopped, peeled gingerrroot
2 garlic cloves, crushed
1/2 t. cayenne pepper
1/2 to 1 cup hot water
hot cooked white rice
thinly sliced radish, scallions, and cilantro for garnish

1. To prepare the tempeh, in a bowl, whisk together the sesame oils, soy sauce, vinegar, mirin, ginger and garlic.
2. Arrange the tempeh in a single layer in a wide saute pan. Pour the marinade over the tempeh and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 20 minutes. Uncover, raise the heat, and cook until nearly dry.
3. To prepare the peanut sauce, combine the peanut butter, maple syrup, soy sauce, vinegar, ginger, garlic, and cayenne in a blender. Puree, adding enough water to form a creamy, pourable sauce.
4. Serve the tempeh over white rice with the peanut sauce and garnish with radish, scallions and cilantro.

Serves 4 to 6

Nori Maki

For the tempeh:
1/2 pound tempeh, sliced lengthwise into 1/2-inch strips
2 T. naturally brewed soy sauce
2 T. rice vinegar
3 T. mirin
2 t. toasted sesame oil
2 T. light sesame oil
1 T. brown rice syrup
1/4 t. cayenne pepper (optional)

For the rice:
2 cups white sushi rice
1/2 t. coarse sea salt
1 T. mirin
2 t. rice vinegar

For the vegetables:
1 large carrot, sliced lengthwise into 1/4-inch-wide strips
16 to 20 string beans, trimmed
4 sheets pretoasted nori

For the garnish:
1 to 2 T. umeboshi paste
2 T. lightly toasted sesame seeds
2 scallions, white and green parts, trimmed and thinly sliced

For the dipping sauce:
1/2 cup naturally brewed soy sauce
1/2 cup water

1. Preheat the oven to 375.
2. Arrange the tempeh in a baking dish large enough to hold it in a single snug layer. In a bowl, whisk together the soy sauce, vinegar, mirin, sesame oils, rice syrup, and cayenne and pour over the tempeh. Cover with foil and bake for 30 to 40 minutes, until most of the marinade has been absorbed and the tempeh is well browned.
3. While the tempeh bakes, make the rice. In a large pot over high heat, combine the water, rice, 1/2 t. salt, mirin, and vinegar. Bring to a boil. Reduce the heat to low and simmer, covered, for 20 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and keep covered for 5 minutes. Transfer the rice to a bowl to cool.
4. Steam the carrot and beans over boiling water for 2 to 3 minutes, until crisp-tender. Then cool under cold running water. Drain thoroughly and set aside.
5. Place a sheet of nori on a nori mat, shiny side down. Moisten your hands and scoop up one-quarter of the rice into a ball. Spread the ball of rice evenly on the nori. Leave 1 inch along the top and 1/2 inch along the bottom of the nori exposed.
6. Spread approximately 3/4 t. umeboshi paste evenly over the rice and sprinkle with sesame seeds. Starting 1 inch up from the bottom of the rice lay succeeding lengths of tempeh strips, carrot and string beans. Sprinkle with a fourth of the scallions.
7. Lightly moisten the top of the nori and roll into a cylinder. Apply even pressure on the roll. Repeat with the remaining ingredients.
8. To make the dipping sauce, combine the soy sauce and water and mix well.
9. Slice the nori maki into 1/2-inch rounds with a sharp knife. Serve accompanied by the dipping sauce.

4 nori maki

[lorilei]

Wow, Emily, thanks :)

My mouth is watering and my printer is groaning...

And -- since I've been searching around for recipes on my own, and have found a few... I thought I'd share too!

[/b]TEQUILA TEMPEH[/b]

8 oz 5-grain tempeh
1/4 cup lite olive oil
1/4 cup rice vinegar
1 tsp ground red chili pepper
1/4 cup tequila
2 tsp lime juice or lemon juice
3 cloves garlic, minced

Mix all the ingredients except Tempeh.

Slice Tempeh into thin cubes and place in the marinade for at least 2 hours.

Skewer & BBQ with veggies or saute in a skillet with a little oil.

_______________________________________

Bombay Tempeh and Lentils

The nuttiness of basmati rice and the spark of curry powder give this room-temperature salad a distinctly Indian panache. Using imported aromatic basmati rice makes all the difference; is is available in the international section of large supermarkets or in specialty markets. The combination of lentils and rice forms the backbone of the Indian diet. Serve as a side dish or as a main course for lunch or dinner.

8 ounces tempeh
1 1/2 cups basmatti rice
1/2 cup brown lentils
1/4 cup green split peas
1/4 cup yellow plit peas
1 tablespoon ground ginger
1 tablespoon mild curry powder
1 garlic clove, minced
1/2 cup red lentils
1/3 cup dried currants
2 scallions, sliced, green and white parts
1. Set a steamer basket over boiling water and place the tempeh in it. Steam it, covered, for about 8 minutes, until it is soft. Remove from heat and cool.

2. Cook rice according to package directions and set aside.

3. Bring the brown lentils and green and yellow split peas to a boil in enough water to cover them. Add the ginger, curry powder, and garlic, reduce the heat, and simmer for 45 minutes. Add a little water if necessary to keep mixture moist. Set aside to cool.

4. In a separate pan, cook the red lentils for 15 minutes. Drain and cool.

5. Crumble the tempeh and combine with the lentils, peas, and currants. Garnish with the sliced scallions.

Serves 6 as a main course or 8 as a side dish.

_________________________________________________


I also found a recipe to "make your own tempeh"... but I'm not feeling that Martha Stewart today ;)

[Scout]

OK so I did remember to bring my cookbook today but I will have to look through it before posting any recipes. Here is a recipe I made in the vegetarian cooking class I took. It is pretty easy.

Tempeh Salad

3 6-oz pkgs. White Wave Lemon Broil Tempeh, mashed
3 Carrots, Shredded
1 med. Red Onion, sliced thin and quartered
3 stalks celery, chopped
1/2 Red Bell Pepper, chopped
Salt and Pepper to taste

Combine all ingedients and mix well. Serve on sandwich or crackers.


I have not tried this in a long time but remember it being pretty good. My only problem is that I am not able to find the Lemon Broil Tempeh. So I have to make my own version. Which is some what of an experiment with the amounts but the idea is to add lemon juice, soy sauce, garlic (granuals, powder or fresh) with a small amount of oil and brown.

Enjoy,

Anne

[kima]

Who knew Tempeh could sound so good!!! The Bombay dish sounds wonderful- I am going to try and make that next week. Please post reviews if you try any of these recipes everyone!!!:)

[lorilei]

Whoa! This almost got lost in the shuffle!!

Thanks, scout :) One question: How long would you marinate your tempeh in the lemon mixture??

[lisas3575]

Originally posted by emilycat
Moroccan-Style Vegetable Tagine wtih Charmoula-Baked Tempeh — I can type that one up too, if you'd like.


Emilycat, did I miss this one in your post? It sounds good....

[Scout]

lorilei-My apologizes for responding so late to your question. I am not sure it really needs to marinate but you could for a half hour or so. I encourage you to experiment. It has been so long since I made it. I am really not sure but let me know if you try it.

Also I have been way to busy to look through my tempeh cookbook but when I do I will post any recipes that look good.

Anne