Salt & Pepper Tempeh.
July 12, 2010 § Leave a comment
Again, apologies for being MIA – i’ve been flitting about spending far too much money and basking in the final glorious weeks of holidays!
Mornings have been characterised by the consumption of thick, gooey, mud-sludge smoothies that have usurped porridge as my breakfast of choice. I’ve been trying to avoid oats for the past few weeks, mainly because I realised I was helping myself to unhealthy amounts of them and something inside my little bird-brain was telling me that I must break the oatey addiction. I still believe that oats should be soaked before use due to the phytates they contain (can inhibit the absorption of some nutrients etc) and considering my skin and whatnot, I just felt perhaps they weren’t meshing with my system. So now for brekky, I alternate between quinoa flakes or the above murky bevvo.
This aesthetically challenged, yet supremely delicious concoction contained:
1 frozen banana
1 tbsp natural peanut butter
1 tbsp chia seeds
1 fistful of baby spinach
1 tbsp raw cacao powder
almond milk (maybe 1.5 cups?)
BAM! I love that these are so thick you sometimes have to use a spoon!
Pre-sludge shake I’ve been downing a huge glass of water with fresh lemon too, and can I say the naturopath’s detox plan + lemon-ey goodness + no agave or refined sugar + vegetable bonanza + ginger & turmeric tea + lots of vibram 5-finger running has left me feeling SUPER HAPPY AWESOME AMAZING!
I’ve almost finished stage 1 of the gut-cleansing, so coming up next is he ‘renew’ phase, whereby I cultivate my intestinal flower-beds and blossom from within!
A girl with a squeaky clean intestinal tract!
The MAIN point of this post however, is to alert you to the wonderful, dynamic vegan delight that is tempeh.
Looks a tad bizzare and off-putting, however once you get the hang of cooking with it, it’s a great source of protein and nutrients for vegos, vegans and omnivores alike.
As you know, I prefer to be soy light, however tempeh is a little different (to tofu, soy milk etc) and I will happily be adding it to my diet as a ‘sometimes’ food! It is made from fermented, whole-soy beans and from what I’ve read, does NOT share many of the attributes of processed soy products that I was concerned about when I decided to break up with them last year. This article is an interesting scientific explanation of the soy dilemma.
This week, to honour my new-found soy ally, I created Salt & Pepper Tempeh. Nothing too flash, but quick, simple and evoking a decidedly sea-side, fresh summery vibe.
For the salad:
baby spinach leaves
1 small tomato, diced
1/2 avocado, diced
1/4 red capsicum, diced
1/2 small cucumber, diced
1-2 tbsp red onion, diced
handful chopped coriander, to toss through & garnish
For the tempeh:
3 x 3 inch block of fresh, organic tempeh (can find in cold section at supermarket, or in health-food stores)
celtic sea salt & cracked black pepper
1 tbsp coconut oil
excessive amounts of fresh lemon
2 tbsp ‘tahini’ dip (I found one in the health food store that is basically a creamy tahini dressing with sesame seeds, garlic, lemon, salt and not much else – so something vegan and ‘aoli-like’ would be ideal if you can’t find that particular item)
- slice tempeh as thinly as possible (2-3mm ‘slabs) until the block is in about 5 thin sheets. I then cut diagonally across to form mini triangles – but you can go with whatever geometric pattern that takes your fancy!
- melt coconut oil in a small frying pan over medium heat and add the tempeh. sprinkle salt & cracked pepper over exposed side while cooking – will take about 5 mins on either side to crisp up.
- while the tempeh is sizzling away, dice your salad veggies, and arrange over a bed of baby spinach.
- once tempeh is browned to protein-ey perfection, stack artistically (or otherwise) atop your dainty salad.
- serve with the tahini dip, lashings of lemon juice, and as much coriander as you can handle.
Okay so this is when I made it a second time…the following day.
Well, that’s it for the moment – off to whip myself into an organisational frenzy pre course commencement. Wheeeee new stationary!