tempeth: yum-oh and versatile

[Guest guest]

Tempeh (said Tim-Pay) Takes me back!! Oh my, don't get me started. I

started out vegetarian with tempeth!!! Chili, oh my, I never missed meat chili.

 

Play with the 'kinds' to see which kind you like. I like them all. Some

taste 'meatier' than other grains. Steam it first then it can be put in meaty

applications.

 

It's great in a southern 'hop'in'john (blackeyed peas and rice) as the 'meat'.

I spice mine up with red pepper of course. :)

 

AND as new years is coming up, that would be good to get our 'good luck' food

of blackeyed peas. And of course CORN BREAD as the other 'good luck' happy new

year food!!

 

Love

Ruth

 

 

 

[Guest guest]

Ruth can u share your chilli reciepe please. My sons love chilli and did ask for

it just the other day. We can't eat super spicy chilli. I would like to try the

Tempeth

 

Thanks

 

" Ruth B. " <magaia006 wrote:

Tempeh (said Tim-Pay) Takes me back!! Oh my, don't get me started.

I started out vegetarian with tempeth!!! Chili, oh my, I never missed meat

chili.

 

Play with the 'kinds' to see which kind you like. I like them all. Some taste

'meatier' than other grains. Steam it first then it can be put in meaty

applications.

 

It's great in a southern 'hop'in'john (blackeyed peas and rice) as the 'meat'. I

spice mine up with red pepper of course. :)

 

AND as new years is coming up, that would be good to get our 'good luck' food of

blackeyed peas. And of course CORN BREAD as the other 'good luck' happy new year

food!!

 

Love

Ruth

 

 

[Guest guest]

Hi, there really is not much to share. I don't use a recipe. Basically I just

steam it, and then mash it up with a potatoe masher when it's tender. Then

spice it up the way you would for chile, simmering it in water, seasionings, and

sometimes beans with it or other things I feel like throwing in. Chili pwdr,

cumin, garlic, onion and salt and pepper. Also some cayanne. Or a mexican mix

spice already mixed is good. Such as Frontier. But you can make it anyway you

make other mexican things. Just play with it.

 

Ruth

 

 

Robin Chaloune <rchaloune wrote:

Ruth can u share your chilli reciepe please. My sons love chilli and

did ask for it just the other day. We can't eat super spicy chilli. I would like

to try the Tempeth

 

Thanks

 

" Ruth B. " <magaia006 wrote:

Tempeh (said Tim-Pay) Takes me back!! Oh my, don't get me started. I started

out vegetarian with tempeth!!! Chili, oh my, I never missed meat chili.

 

Play with the 'kinds' to see which kind you like. I like them all. Some taste

'meatier' than other grains. Steam it first then it can be put in meaty

applications.

 

It's great in a southern 'hop'in'john (blackeyed peas and rice) as the 'meat'. I

spice mine up with red pepper of course. :)

 

AND as new years is coming up, that would be good to get our 'good luck' food of

blackeyed peas. And of course CORN BREAD as the other 'good luck' happy new year

food!!

 

Love

Ruth

 

 

[Guest guest]

On 12/29/07, Ruth B. <magaia006 wrote:

>

> Tempeh (said Tim-Pay)

 

More like TEM-pay.

 

I have it sometimes, but it's too expensive to have often. The Farm

(commune in Tennessee) has instructions on their website for making

tempeh at home, but I haven't tried it. It requires a starter

ingredient, much like making yogurt.

 

I have been thinking about making my own tofu. I make soy milk for

about five cents a quart so I could afford to eat a LOT more tofu if I

were making it myself. That is, if it's time-permitting to make it. A

glance at the directions seems to indicate hours in the kitchen for

one block of tofu . . .

 

Anyone here ever made their own tofu? Want to comment on the process? Thanks!

 

Sparrow

[Guest guest]

My friend has a soy milk maker and she uses the rest as tofu. She loves her soy

milk maker. I would love to have one. You can have your soy milk at a fraction

of the cost.

 

Sparrow R Jones <sparrowrose wrote: On 12/29/07, Ruth B.

<magaia006 wrote:

>

> Tempeh (said Tim-Pay)

 

More like TEM-pay.

 

I have it sometimes, but it's too expensive to have often. The Farm

(commune in Tennessee) has instructions on their website for making

tempeh at home, but I haven't tried it. It requires a starter

ingredient, much like making yogurt.

 

I have been thinking about making my own tofu. I make soy milk for

about five cents a quart so I could afford to eat a LOT more tofu if I

were making it myself. That is, if it's time-permitting to make it. A

glance at the directions seems to indicate hours in the kitchen for

one block of tofu . . .

 

Anyone here ever made their own tofu? Want to comment on the process? Thanks!

 

Sparrow

 

 

 

 

 

 

Never miss a thing. Make your homepage.

 

 

[Guest guest]

Hi Sparrow & everyone,

 

I've had tempeh after 10 days. but, I guess I was pushing it. At Wild Oats

(now Whole Foods) in Nashville, TN. tempeh (sometimes spiced up) was really

inexpensive. tofu was about $2.90 for a package of cubes(8 oz. I think -

soft or firm). The organic tempeh from Lightlife (8 oz.) was about $3.50. I

used it many times as breakfast scramble & stir fry for dinner. To me that's

not too bad. I use it as my protein substitute & me*t was always much more

expensive when I did eat it. Also, I eat hummus as a snack frequently. That

can be expensive, but, lasts forever for me.

 

 

 

 

 

 

[Guest guest]

On 12/30/07, Kim <kycady07 wrote:

>

> tofu was about $2.90 for a package of cubes(8 oz. I think -

> soft or firm). The organic tempeh from Lightlife (8 oz.) was about $3.50. I

> used it many times as breakfast scramble & stir fry for dinner. To me that's

> not too bad. I use it as my protein substitute & me*t was always much

> more expensive when I did eat it.

 

To me, that's pretty expensive. That's $5.80 to $7.00 per pound. Ouch!

This is the kind of grocery bill that people are talking about when

they say that eating vegetarian is more expensive. Me*t is about $2-$4

per pound out here for the non-gourmet stuff. (Maybe it's more

expensive where you live?)

 

I get my beans and brown rice for $0.52 per pound each . . .cheaper

than that when you consider that they weigh more after they're cooked

and have soaked up water where tofu and tempeh usually do not increase

in bulk with cooking. More filling for less dollars is a good thing

for my hungry tummy. :-)

 

Looked at as $/gram of protein, which is how nutritionists generally

calculate the " cost " of protein foods, that's $0.16/gram for tofu,

$0.08/gram for tempeh and $0.005/gram for beans and rice (much cheaper

than the me*t at $0.03/gram!!)

 

When you are trying to feed a family of two on a total income of less

than $600/month, every penny counts! I hope that when I graduate I am

able to secure a good enough position that tempeh seems cheap (and I

am always vicariously rejoicing that others are able to afford every

type of food they desire) but for now, for me, it's still a special

occasion food.

 

Sparrow

[Guest guest]

Hi Sparrow. good luck on the graduation! No, I'm not very well to do.. I

take care of my father who has Alzhmeirer's and we're on a fixed income..

almost to the point of selling our house . but, that's another story! I am

the veggie in the house. so I find I tend to spread the tempeh over many

meals because I mix with veggies & such. I use it mostly for protein &

texture. Nashville is expensive * & *!!!! I used to live in Buffalo where

there was a co-op. much better. My 8 oz. of tempeh can last 2 weeks! I

don't really use it as a me*t substitute. more like a food unto itself. One

thing that I've learned is that the bulk doesn't really fill me up as much

as what's in the bulk! Protein fills me up whereas carbs can leave me

wanting. The one protein sorce that I find expensive are nuts. I love

them, but, buy them only on occasion.

 

To Rchaloune. remember to add your favorite tastes to them.. .onions,

garlic, etc. Tempeh was my favorite. I love tofu in Chinese-type soups.

with water chestnuts, because the tofu takes on the taste of the soup. Hope

you enjoy!

 

 

 

 

[Guest guest]

On 12/31/07, Kim Cady <kycady07 wrote:

> Hi Sparrow. good luck on the graduation!

 

Thanks!

 

> No, I'm not very well to do.. I

> take care of my father who has Alzhmeirer's and we're on a fixed income..

> almost to the point of selling our house .

 

I know the feeling! I took care of my great-grandmother who had

alzheimer's. That's a tough thing to do! Right now I take care of my

husband who has stage four lymphedema and a congenital systemic

condition that attacks his skin and organs. He's currently waiting for

disability as the exhaustion fromt he systemic condition finally got

too much to keep working.

 

> Nashville is expensive * & *!!!! I used to live in Buffalo where

> there was a co-op. much better.

 

A co-op just opened here but I haven't had a chance to go yet. When

the snow melts a bit, I will have a chance to walk over and see what

they have and if the prices are any better than the grocery we go to.

This is a smallish town so a lot of things are difficult to get

because they require driving over to the next town (or further.) I

tried the Farmer's Market here, which is open once a week during the

summer months, and the prices were higher than the grocery store!!

Plus every other booth was someone trying to sell their pyramid scheme

vitamins or similar scams so it was uncomfortable to even be there.

 

> My 8 oz. of tempeh can last 2 weeks! I

> don't really use it as a me*t substitute. more like a food unto itself.

 

Ah, that would explain it! Used as the protein source, that 8 oz is

two or three meals at most for me.

 

> One thing that I've learned is that the bulk doesn't really fill me up as much

> as what's in the bulk! Protein fills me up whereas carbs can leave me

> wanting.

 

I find that fats can work wonders. A tablespoon of olive oil drizzled

over a half pound of frozen veggies after they're steamed can change

them from bulk that fills me up for ten to twenty minutes to bulk that

leaves me feeling full for a few hours.

 

There are some days when I can't have olive oil because of my

religious practices. I try to have a quarter of an avocado instead

because the fat in it is filling, too, but sometimes the rest of the

avocado gets kind of nasty before I get to it or sometimes the avocado

I got isn't ready to eat yet.

 

I'm still having a hard time getting the " art of the avocado " down.

Avocados are kind of frustrating because they're like " don't eat yet .

.. don't eat yet . . . don't eat yet . .. okay, eat now! now! now! . .

.. oops you waited too long, gotta throw it away. "

 

> The one protein sorce that I find expensive are nuts. I love

> them, but, buy them only on occasion.

 

I use nuts for the fatty acids rather than for the proteins. Seven or

eight almonds is a good daily supplement. Or about five whole walnuts.

I get them out of the bulk bin at my grocery store so even though

they're not cheap, they're cheaper than packaged and I can buy just

what I can afford and I don't have to worry about my nuts going stale

because I was eating them too slowly.

 

The big saving grace of my grocery store, though, is the bulk spice

bin! Anyone who lives near a WinCo, go check out their bulk section! I

am able to experiment with spices because I can buy five cents worth

of cumin or ground cloves or whatever and it doesn't take a king's

ransom to get ten different spices to put into a fancy dish I want to

try that uses otherwise cheap ingredients.

 

Spices can make a world of difference! Even though I eat beans and

rice most days it doesn't get boring because I can play with different

ways to spice them up and make the same dish different every time.

That's why I was first attracted to this list -- because I have

learned that spices are the " secret trick " to making foods that are

not just nutritionally sound but also fun and exciting to eat.

 

Sparrow