Guest guest Posted September 17, 2009 Report Share Posted September 17, 2009 I love the rich taste of tempeh (especially Indonesian varieties) but the bitter taste goes away only after I boil it. Anyone have any other tricks to take the bitter taste away? Several varieties say that they are edible, right from the bag, but I don't enjoy the bitter taste... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 17, 2009 Report Share Posted September 17, 2009 Every couple of years I try it again for 3-4 weeks, then drop it due to the Bitter Flavor Profile too. It looks nice, I want it as a food option, but don't care for it as is.. Would really like a solution as well.... Bob Sent on the Sprint® Now Network from my BlackBerry® " skmarden " <skmarden Thu, 17 Sep 2009 13:37:49 Tempeh Prep I love the rich taste of tempeh (especially Indonesian varieties) but the bitter taste goes away only after I boil it. Anyone have any other tricks to take the bitter taste away? Several varieties say that they are edible, right from the bag, but I don't enjoy the bitter taste... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 17, 2009 Report Share Posted September 17, 2009 Yeah, me too! I know there are some new ones out that are packed in a marinate and they are gluten free, but I think they might contain sugar... Janine On Sep 17, 2009, at 6:37 AM, skmarden wrote: > I love the rich taste of tempeh (especially Indonesian varieties) > but the bitter taste goes away only after I boil it. Anyone have any > other tricks to take the bitter taste away? Several varieties say > that they are edible, right from the bag, but I don't enjoy the > bitter taste... > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 17, 2009 Report Share Posted September 17, 2009 OK, I wouldn't eat it straight from the bag... Traditionally, it is fried and/or steamed. I've always in the past seen instructions to cook it first, the other suggestion seems very recent. I generally slice it and brown it in a frying pan. Watch out - it absolutely absorbs oil! Little sponges, they are... but with no oil, it doesn't really brown. I sometimes then just use it like that, but usually brown it a bit and then add some liquid and simmer a while (generally with some kind of vegetable - I'm all for combination dishes.) I've also occasionally just crumbled it up and dropped it in something saucey or stewy to simmer. (I find it works surprisingly well in chili... gives the bean protein a boost.) I've recently started steaming it in the insert in my rice cooker. That gives a different, softer texture. Again, I slice it first, and then put the steamed tempeh in with whatever I am sauteing or simmering. Anne On Thu, Sep 17, 2009 at 8:37 AM, skmarden <skmarden wrote: > I love the rich taste of tempeh (especially Indonesian varieties) but the bitter taste goes away only after I boil it. Anyone have any other tricks to take the bitter taste away? Several varieties say that they are edible, right from the bag, but I don't enjoy the bitter taste... > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 17, 2009 Report Share Posted September 17, 2009 I'm with you Bob, I keep trying it hoping I will love it but it never works out. I have the same problem with brussel sprouts LOL Heather There are two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle. --Albert Einstein ________________________________ " yogabob7 " <yogabob7 Thursday, September 17, 2009 10:24:55 AM Re: Tempeh Prep Every couple of years I try it again for 3-4 weeks, then drop it due to the Bitter Flavor Profile too. It looks nice, I want it as a food option, but don't care for it as is.. Would really like a solution as well.... Bob Sent on the Sprint® Now Network from my BlackBerry® " skmarden " <skmarden Thu, 17 Sep 2009 13:37:49 Tempeh Prep I love the rich taste of tempeh (especially Indonesian varieties) but the bitter taste goes away only after I boil it. Anyone have any other tricks to take the bitter taste away? Several varieties say that they are edible, right from the bag, but I don't enjoy the bitter taste... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 18, 2009 Report Share Posted September 18, 2009 Heather, Thank You Expectation vs Reality. I get excited about tomatoes now... Bob Sent on the Sprint® Now Network from my BlackBerry® Heather Butler <hawaiihmb Thu, 17 Sep 2009 09:09:28 Re: Tempeh Prep I'm with you Bob, I keep trying it hoping I will love it but it never works out. I have the same problem with brussel sprouts LOL Heather There are two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle. --Albert Einstein ________________________________ " yogabob7 " <yogabob7 Thursday, September 17, 2009 10:24:55 AM Re: Tempeh Prep Every couple of years I try it again for 3-4 weeks, then drop it due to the Bitter Flavor Profile too. It looks nice, I want it as a food option, but don't care for it as is.. Would really like a solution as well.... Bob Sent on the Sprint® Now Network from my BlackBerry® " skmarden " <skmarden Thu, 17 Sep 2009 13:37:49 Tempeh Prep I love the rich taste of tempeh (especially Indonesian varieties) but the bitter taste goes away only after I boil it. Anyone have any other tricks to take the bitter taste away? Several varieties say that they are edible, right from the bag, but I don't enjoy the bitter taste... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 18, 2009 Report Share Posted September 18, 2009 > > OK, I wouldn't eat it straight from the bag... > I agree with Anne here. > > I've recently started steaming it in the insert in my rice cooker. > That gives a different, softer texture. Again, I slice it first, and > then put the steamed tempeh in with whatever I am sauteing or > simmering. > I too steam or cook it in water. This is my favorite way -- makes it softer so it absorbs liquids better. Also makes the flavor a little different compared with frying it. I usually cube it, steam it for about 20 mins then throw it into a Thai-style curry (coconut milk, curry paste, veggies) or a plain veggie soup. I've also used it right out of the steamer, with some kind of sauce on it. I like it in chili or tomato sauce (crumbled after some steaming then cooked a bit more in the chili/sauce). Various brands/flavors taste a bit different, so you might want to try more than one. It *does* have a distinct flavor, which I can deal with...some folks will just never like it. Cinzia Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 20, 2009 Report Share Posted September 20, 2009 I do love tempeh, & what I do is marinade in oil & a dash of balsamic, then roast with a whole garlic bulb. Serve with the roasted garlic. Fantastic. Great cold too & very portable [as a slab]. Mel , " cinziatre " <cmarchesani wrote: > > > > > OK, I wouldn't eat it straight from the bag... > > > > I agree with Anne here. > > > > > I've recently started steaming it in the insert in my rice cooker. > > That gives a different, softer texture. Again, I slice it first, and > > then put the steamed tempeh in with whatever I am sauteing or > > simmering. > > > > I too steam or cook it in water. This is my favorite way -- makes it softer so it absorbs liquids better. Also makes the flavor a little different compared with frying it. > > I usually cube it, steam it for about 20 mins then throw it into a Thai-style curry (coconut milk, curry paste, veggies) or a plain veggie soup. I've also used it right out of the steamer, with some kind of sauce on it. > > I like it in chili or tomato sauce (crumbled after some steaming then cooked a bit more in the chili/sauce). > > Various brands/flavors taste a bit different, so you might want to try more than one. It *does* have a distinct flavor, which I can deal with...some folks will just never like it. > > Cinzia > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 20, 2009 Report Share Posted September 20, 2009 Mel, Sounds good. I gave my balsamic away (trigger food, for my body). Bob Sent on the Sprint® Now Network from my BlackBerry® " mel8239 " <shaggypoo.chaos Sun, 20 Sep 2009 13:53:22 Re: Tempeh Prep I do love tempeh, & what I do is marinade in oil & a dash of balsamic, then roast with a whole garlic bulb. Serve with the roasted garlic. Fantastic. Great cold too & very portable [as a slab]. Mel , " cinziatre " <cmarchesani wrote: > > > > > OK, I wouldn't eat it straight from the bag... > > > > I agree with Anne here. > > > > > I've recently started steaming it in the insert in my rice cooker. > > That gives a different, softer texture. Again, I slice it first, and > > then put the steamed tempeh in with whatever I am sauteing or > > simmering. > > > > I too steam or cook it in water. This is my favorite way -- makes it softer so it absorbs liquids better. Also makes the flavor a little different compared with frying it. > > I usually cube it, steam it for about 20 mins then throw it into a Thai-style curry (coconut milk, curry paste, veggies) or a plain veggie soup. I've also used it right out of the steamer, with some kind of sauce on it. > > I like it in chili or tomato sauce (crumbled after some steaming then cooked a bit more in the chili/sauce). > > Various brands/flavors taste a bit different, so you might want to try more than one. It *does* have a distinct flavor, which I can deal with...some folks will just never like it. > > Cinzia > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 21, 2009 Report Share Posted September 21, 2009 Mel, I appreciate reading this. I purchased my tempeh but it looks a little intimidating and unappetizing (sorry folks, that's the truth from behind my eyeballs!) I will marinate and roast it with some root veggies and have it for dinner tonight. My 3 vegetarian meals last week worked out okay, but I'm still working on the 'flavor' part. And I'm expecting this to be a learning process, so it's not a problem. My stir fry tofu meal was fine, not as much flavor as I would like, but I will increase the seasoning next time. My next meal was hard boiled eggs chopped and added to Amy's lentil soup. To get enough protein, it turned out to be a huge bowl of egg-lentil soup, lol, and not my best ever meal, but it worked really well in holding me from lunch to dinner, my hardest time to remain satisfied. So that was good. And my third vegetarian meal was kind of cheating because I made a spinach omelet with tomatoes and onions and had it with brown rice. This is a meal I occasionally make for breakfast, so it wasn't venturing into something new, but I know there is lots of time for that. Tempeh tonight!! Verla , " mel8239 " <shaggypoo.chaos wrote: > > I do love tempeh, & what I do is marinade in oil & a dash of balsamic, then roast with a whole garlic bulb. > > Serve with the roasted garlic. > > Fantastic. > > Great cold too & very portable [as a slab]. > > Mel , " cinziatre " <cmarchesani@> wrote: > > > > > > > > OK, I wouldn't eat it straight from the bag... > > > > > > > I agree with Anne here. > > > > > > > > I've recently started steaming it in the insert in my rice cooker. > > > That gives a different, softer texture. Again, I slice it first, and > > > then put the steamed tempeh in with whatever I am sauteing or > > > simmering. > > > > > > > I too steam or cook it in water. This is my favorite way -- makes it softer so it absorbs liquids better. Also makes the flavor a little different compared with frying it. > > > > I usually cube it, steam it for about 20 mins then throw it into a Thai-style curry (coconut milk, curry paste, veggies) or a plain veggie soup. I've also used it right out of the steamer, with some kind of sauce on it. > > > > I like it in chili or tomato sauce (crumbled after some steaming then cooked a bit more in the chili/sauce). > > > > Various brands/flavors taste a bit different, so you might want to try more than one. It *does* have a distinct flavor, which I can deal with...some folks will just never like it. > > > > Cinzia > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 21, 2009 Report Share Posted September 21, 2009 Verla, I'm " very proud " of you for trying. Bob Sent on the Sprint® Now Network from my BlackBerry® " joysday2000 " <verlavester Mon, 21 Sep 2009 14:00:47 Re: Tempeh Prep Mel, I appreciate reading this. I purchased my tempeh but it looks a little intimidating and unappetizing (sorry folks, that's the truth from behind my eyeballs!) I will marinate and roast it with some root veggies and have it for dinner tonight. My 3 vegetarian meals last week worked out okay, but I'm still working on the 'flavor' part. And I'm expecting this to be a learning process, so it's not a problem. My stir fry tofu meal was fine, not as much flavor as I would like, but I will increase the seasoning next time. My next meal was hard boiled eggs chopped and added to Amy's lentil soup. To get enough protein, it turned out to be a huge bowl of egg-lentil soup, lol, and not my best ever meal, but it worked really well in holding me from lunch to dinner, my hardest time to remain satisfied. So that was good. And my third vegetarian meal was kind of cheating because I made a spinach omelet with tomatoes and onions and had it with brown rice. This is a meal I occasionally make for breakfast, so it wasn't venturing into something new, but I know there is lots of time for that. Tempeh tonight!! Verla , " mel8239 " <shaggypoo.chaos wrote: > > I do love tempeh, & what I do is marinade in oil & a dash of balsamic, then roast with a whole garlic bulb. > > Serve with the roasted garlic. > > Fantastic. > > Great cold too & very portable [as a slab]. > > Mel , " cinziatre " <cmarchesani@> wrote: > > > > > > > > OK, I wouldn't eat it straight from the bag... > > > > > > > I agree with Anne here. > > > > > > > > I've recently started steaming it in the insert in my rice cooker. > > > That gives a different, softer texture. Again, I slice it first, and > > > then put the steamed tempeh in with whatever I am sauteing or > > > simmering. > > > > > > > I too steam or cook it in water. This is my favorite way -- makes it softer so it absorbs liquids better. Also makes the flavor a little different compared with frying it. > > > > I usually cube it, steam it for about 20 mins then throw it into a Thai-style curry (coconut milk, curry paste, veggies) or a plain veggie soup. I've also used it right out of the steamer, with some kind of sauce on it. > > > > I like it in chili or tomato sauce (crumbled after some steaming then cooked a bit more in the chili/sauce). > > > > Various brands/flavors taste a bit different, so you might want to try more than one. It *does* have a distinct flavor, which I can deal with...some folks will just never like it. > > > > Cinzia > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 21, 2009 Report Share Posted September 21, 2009 I shall await your report Verla! Mel , " joysday2000 " <verlavester wrote: > > Mel, > > I appreciate reading this. I purchased my tempeh but it looks a little intimidating and unappetizing (sorry folks, that's the truth from behind my eyeballs!) > > I will marinate and roast it with some root veggies and have it for dinner tonight. > > My 3 vegetarian meals last week worked out okay, but I'm still working on the 'flavor' part. And I'm expecting this to be a learning process, so it's not a problem. > > My stir fry tofu meal was fine, not as much flavor as I would like, but I will increase the seasoning next time. My next meal was hard boiled eggs chopped and added to Amy's lentil soup. To get enough protein, it turned out to be a huge bowl of egg-lentil soup, lol, and not my best ever meal, but it worked really well in holding me from lunch to dinner, my hardest time to remain satisfied. So that was good. > > And my third vegetarian meal was kind of cheating because I made a spinach omelet with tomatoes and onions and had it with brown rice. This is a meal I occasionally make for breakfast, so it wasn't venturing into something new, but I know there is lots of time for that. > > Tempeh tonight!! > > Verla > > , " mel8239 " <shaggypoo.chaos@> wrote: > > > > I do love tempeh, & what I do is marinade in oil & a dash of balsamic, then roast with a whole garlic bulb. > > > > Serve with the roasted garlic. > > > > Fantastic. > > > > Great cold too & very portable [as a slab]. > > > > Mel , " cinziatre " <cmarchesani@> wrote: > > > > > > > > > > > OK, I wouldn't eat it straight from the bag... > > > > > > > > > > I agree with Anne here. > > > > > > > > > > > I've recently started steaming it in the insert in my rice cooker. > > > > That gives a different, softer texture. Again, I slice it first, and > > > > then put the steamed tempeh in with whatever I am sauteing or > > > > simmering. > > > > > > > > > > I too steam or cook it in water. This is my favorite way -- makes it softer so it absorbs liquids better. Also makes the flavor a little different compared with frying it. > > > > > > I usually cube it, steam it for about 20 mins then throw it into a Thai-style curry (coconut milk, curry paste, veggies) or a plain veggie soup. I've also used it right out of the steamer, with some kind of sauce on it. > > > > > > I like it in chili or tomato sauce (crumbled after some steaming then cooked a bit more in the chili/sauce). > > > > > > Various brands/flavors taste a bit different, so you might want to try more than one. It *does* have a distinct flavor, which I can deal with...some folks will just never like it. > > > > > > Cinzia > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 21, 2009 Report Share Posted September 21, 2009 Oh, right. Soy absolutely absorbs flavor - you need much more seasoning than you'd think, for most soy foods. Anne On Mon, Sep 21, 2009 at 9:00 AM, joysday2000 <verlavester wrote: > Mel, > > I appreciate reading this. I purchased my tempeh but it looks a little intimidating and unappetizing (sorry folks, that's the truth from behind my eyeballs!) > > I will marinate and roast it with some root veggies and have it for dinner tonight. > > My 3 vegetarian meals last week worked out okay, but I'm still working on the 'flavor' part. And I'm expecting this to be a learning process, so it's not a problem. > > My stir fry tofu meal was fine, not as much flavor as I would like, but I will increase the seasoning next time. My next meal was hard boiled eggs chopped and added to Amy's lentil soup. To get enough protein, it turned out to be a huge bowl of egg-lentil soup, lol, and not my best ever meal, but it worked really well in holding me from lunch to dinner, my hardest time to remain satisfied. So that was good. > > And my third vegetarian meal was kind of cheating because I made a spinach omelet with tomatoes and onions and had it with brown rice. This is a meal I occasionally make for breakfast, so it wasn't venturing into something new, but I know there is lots of time for that. > > Tempeh tonight!! > > Verla > > , " mel8239 " <shaggypoo.chaos wrote: >> >> I do love tempeh, & what I do is marinade in oil & a dash of balsamic, then roast with a whole garlic bulb. >> >> Serve with the roasted garlic. >> >> Fantastic. >> >> Great cold too & very portable [as a slab]. >> >> Mel , " cinziatre " <cmarchesani@> wrote: >> > >> > > >> > > OK, I wouldn't eat it straight from the bag... >> > > >> > >> > I agree with Anne here. >> > >> > > >> > > I've recently started steaming it in the insert in my rice cooker. >> > > That gives a different, softer texture. Again, I slice it first, and >> > > then put the steamed tempeh in with whatever I am sauteing or >> > > simmering. >> > > >> > >> > I too steam or cook it in water. This is my favorite way -- makes it softer so it absorbs liquids better. Also makes the flavor a little different compared with frying it. >> > >> > I usually cube it, steam it for about 20 mins then throw it into a Thai-style curry (coconut milk, curry paste, veggies) or a plain veggie soup. I've also used it right out of the steamer, with some kind of sauce on it. >> > >> > I like it in chili or tomato sauce (crumbled after some steaming then cooked a bit more in the chili/sauce). >> > >> > Various brands/flavors taste a bit different, so you might want to try more than one. It *does* have a distinct flavor, which I can deal with...some folks will just never like it. >> > >> > Cinzia >> > >> > > > > > --- > > > > http://www.radiantrecovery.com > > http://www.radiantrecoverystore.com/ > > http://www.radiantrecovery.com/classes.htm > > http://www.radiantrecovery.com/cgi-bin/bbs-new/webbbs_config.pl > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 28, 2009 Report Share Posted September 28, 2009 I once again am trying tempeh. I am determined to find a way I like it . I steamed it for a bit yesterday. I don't think it was as long as was suggested here (I was guessing and did 5-10 minutes), so we'll see if it makes a difference. I used it to make an Indian curry, half chickpea, half tempeh. Served with curried brown basmati rice and peas, and swiss chard sauteed with indian spices. I am excited to try it and feeling hopeful about liking the tempeh! I figure if it isn't the focal point of the meal perhaps it will be ok. Heather There are two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle. --Albert Einstein ________________________________ joysday2000 <verlavester Monday, September 21, 2009 10:00:47 AM Re: Tempeh Prep Mel, I appreciate reading this. I purchased my tempeh but it looks a little intimidating and unappetizing (sorry folks, that's the truth from behind my eyeballs!) I will marinate and roast it with some root veggies and have it for dinner tonight. My 3 vegetarian meals last week worked out okay, but I'm still working on the 'flavor' part. And I'm expecting this to be a learning process, so it's not a problem. My stir fry tofu meal was fine, not as much flavor as I would like, but I will increase the seasoning next time. My next meal was hard boiled eggs chopped and added to Amy's lentil soup. To get enough protein, it turned out to be a huge bowl of egg-lentil soup, lol, and not my best ever meal, but it worked really well in holding me from lunch to dinner, my hardest time to remain satisfied. So that was good. And my third vegetarian meal was kind of cheating because I made a spinach omelet with tomatoes and onions and had it with brown rice. This is a meal I occasionally make for breakfast, so it wasn't venturing into something new, but I know there is lots of time for that. Tempeh tonight!! Verla , " mel8239 " <shaggypoo.chaos@ ...> wrote: > > I do love tempeh, & what I do is marinade in oil & a dash of balsamic, then roast with a whole garlic bulb. > > Serve with the roasted garlic. > > Fantastic. > > Great cold too & very portable [as a slab]. > > Mel , " cinziatre " <cmarchesani@ > wrote: > > > > > > > > OK, I wouldn't eat it straight from the bag... > > > > > > > I agree with Anne here. > > > > > > > > I've recently started steaming it in the insert in my rice cooker. > > > That gives a different, softer texture. Again, I slice it first, and > > > then put the steamed tempeh in with whatever I am sauteing or > > > simmering. > > > > > > > I too steam or cook it in water. This is my favorite way -- makes it softer so it absorbs liquids better. Also makes the flavor a little different compared with frying it. > > > > I usually cube it, steam it for about 20 mins then throw it into a Thai-style curry (coconut milk, curry paste, veggies) or a plain veggie soup. I've also used it right out of the steamer, with some kind of sauce on it. > > > > I like it in chili or tomato sauce (crumbled after some steaming then cooked a bit more in the chili/sauce) . > > > > Various brands/flavors taste a bit different, so you might want to try more than one. It *does* have a distinct flavor, which I can deal with...some folks will just never like it. > > > > Cinzia > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 1, 2009 Report Share Posted October 1, 2009 Heather, I did a second try on tempeh this past week myself. I broke and crumbled it and then marinated it in a hot sauce with a little vinegar and oil added. I roasted it with root veggies again, since I really liked the veggie part last time. It was fairly good. However, I did use two packages, which made it more a lot more expensive than I usually spend for a meal. Still, progress. Verla , Heather Butler <hawaiihmb wrote: > > I once again am trying tempeh. I am determined to find a way I like it . I steamed it for a bit yesterday. I don't think it was as long as was suggested here (I was guessing and did 5-10 minutes), so we'll see if it makes a difference. I used it to make an Indian curry, half chickpea, half tempeh. Served with curried brown basmati rice and peas, and swiss chard sauteed with indian spices. I am excited to try it and feeling hopeful about liking the tempeh! I figure if it isn't the focal point of the meal perhaps it will be ok. > > Heather > > There are two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle. > --Albert Einstein > > > > > ________________________________ > joysday2000 <verlavester > > Monday, September 21, 2009 10:00:47 AM > Re: Tempeh Prep > > > Mel, > > I appreciate reading this. I purchased my tempeh but it looks a little intimidating and unappetizing (sorry folks, that's the truth from behind my eyeballs!) > > I will marinate and roast it with some root veggies and have it for dinner tonight. > > My 3 vegetarian meals last week worked out okay, but I'm still working on the 'flavor' part. And I'm expecting this to be a learning process, so it's not a problem. > > My stir fry tofu meal was fine, not as much flavor as I would like, but I will increase the seasoning next time. My next meal was hard boiled eggs chopped and added to Amy's lentil soup. To get enough protein, it turned out to be a huge bowl of egg-lentil soup, lol, and not my best ever meal, but it worked really well in holding me from lunch to dinner, my hardest time to remain satisfied. So that was good. > > And my third vegetarian meal was kind of cheating because I made a spinach omelet with tomatoes and onions and had it with brown rice. This is a meal I occasionally make for breakfast, so it wasn't venturing into something new, but I know there is lots of time for that. > > Tempeh tonight!! > > Verla > > , " mel8239 " <shaggypoo.chaos@ ...> wrote: > > > > I do love tempeh, & what I do is marinade in oil & a dash of balsamic, then roast with a whole garlic bulb. > > > > Serve with the roasted garlic. > > > > Fantastic. > > > > Great cold too & very portable [as a slab]. > > > > Mel , " cinziatre " <cmarchesani@ > wrote: > > > > > > > > > > > OK, I wouldn't eat it straight from the bag... > > > > > > > > > > I agree with Anne here. > > > > > > > > > > > I've recently started steaming it in the insert in my rice cooker. > > > > That gives a different, softer texture. Again, I slice it first, and > > > > then put the steamed tempeh in with whatever I am sauteing or > > > > simmering. > > > > > > > > > > I too steam or cook it in water. This is my favorite way -- makes it softer so it absorbs liquids better. Also makes the flavor a little different compared with frying it. > > > > > > I usually cube it, steam it for about 20 mins then throw it into a Thai-style curry (coconut milk, curry paste, veggies) or a plain veggie soup. I've also used it right out of the steamer, with some kind of sauce on it. > > > > > > I like it in chili or tomato sauce (crumbled after some steaming then cooked a bit more in the chili/sauce) . > > > > > > Various brands/flavors taste a bit different, so you might want to try more than one. It *does* have a distinct flavor, which I can deal with...some folks will just never like it. > > > > > > Cinzia > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 1, 2009 Report Share Posted October 1, 2009 Hi Verla & Everybody here! Thanks for the tempeh feedback; I keep coming back to it, trying to like it. I like your idea and will try it. I am thinking about steaming it and then marinating it overnight. Thanks again, Janine On Oct 1, 2009, at 7:05 AM, joysday2000 wrote: > Heather, > > I did a second try on tempeh this past week myself. I broke and > crumbled it and then marinated it in a hot sauce with a little > vinegar and oil added. I roasted it with root veggies again, since I > really liked the veggie part last time. It was fairly good. However, > I did use two packages, which made it more a lot more expensive than > I usually spend for a meal. > > Still, progress. > > Verla > > , Heather Butler > <hawaiihmb wrote: > > > > I once again am trying tempeh. I am determined to find a way I > like it . I steamed it for a bit yesterday. I don't think it was > as long as was suggested here (I was guessing and did 5-10 minutes), > so we'll see if it makes a difference. I used it to make an Indian > curry, half chickpea, half tempeh. Served with curried brown basmati > rice and peas, and swiss chard sauteed with indian spices. I am > excited to try it and feeling hopeful about liking the tempeh! I > figure if it isn't the focal point of the meal perhaps it will be ok. > > > > Heather > > > > There are two ways to live your life. One is as though nothing is > a miracle. The other is as though everything is a miracle. > > --Albert Einstein > > > > > > > > > > ________________________________ > > joysday2000 <verlavester > > > > Monday, September 21, 2009 10:00:47 AM > > Re: Tempeh Prep > > > > > > Mel, > > > > I appreciate reading this. I purchased my tempeh but it looks a > little intimidating and unappetizing (sorry folks, that's the truth > from behind my eyeballs!) > > > > I will marinate and roast it with some root veggies and have it > for dinner tonight. > > > > My 3 vegetarian meals last week worked out okay, but I'm still > working on the 'flavor' part. And I'm expecting this to be a > learning process, so it's not a problem. > > > > My stir fry tofu meal was fine, not as much flavor as I would > like, but I will increase the seasoning next time. My next meal was > hard boiled eggs chopped and added to Amy's lentil soup. To get > enough protein, it turned out to be a huge bowl of egg-lentil soup, > lol, and not my best ever meal, but it worked really well in holding > me from lunch to dinner, my hardest time to remain satisfied. So > that was good. > > > > And my third vegetarian meal was kind of cheating because I made a > spinach omelet with tomatoes and onions and had it with brown rice. > This is a meal I occasionally make for breakfast, so it wasn't > venturing into something new, but I know there is lots of time for > that. > > > > Tempeh tonight!! > > > > Verla > > > > , " mel8239 " > <shaggypoo.chaos@ ...> wrote: > > > > > > I do love tempeh, & what I do is marinade in oil & a dash of > balsamic, then roast with a whole garlic bulb. > > > > > > Serve with the roasted garlic. > > > > > > Fantastic. > > > > > > Great cold too & very portable [as a slab]. > > > > > > Mel , " cinziatre " > <cmarchesani@ > wrote: > > > > > > > > > > > > > > OK, I wouldn't eat it straight from the bag... > > > > > > > > > > > > > I agree with Anne here. > > > > > > > > > > > > > > I've recently started steaming it in the insert in my rice > cooker. > > > > > That gives a different, softer texture. Again, I slice it > first, and > > > > > then put the steamed tempeh in with whatever I am sauteing or > > > > > simmering. > > > > > > > > > > > > > I too steam or cook it in water. This is my favorite way -- > makes it softer so it absorbs liquids better. Also makes the flavor > a little different compared with frying it. > > > > > > > > I usually cube it, steam it for about 20 mins then throw it > into a Thai-style curry (coconut milk, curry paste, veggies) or a > plain veggie soup. I've also used it right out of the steamer, with > some kind of sauce on it. > > > > > > > > I like it in chili or tomato sauce (crumbled after some > steaming then cooked a bit more in the chili/sauce) . > > > > > > > > Various brands/flavors taste a bit different, so you might > want to try more than one. It *does* have a distinct flavor, which I > can deal with...some folks will just never like it. > > > > > > > > Cinzia > > > > > > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 1, 2009 Report Share Posted October 1, 2009 Verla, My hats off to ya. Bob Sent on the Sprint® Now Network from my BlackBerry® " joysday2000 " <verlavester Thu, 01 Oct 2009 14:05:04 Re: Tempeh Prep Heather, I did a second try on tempeh this past week myself. I broke and crumbled it and then marinated it in a hot sauce with a little vinegar and oil added. I roasted it with root veggies again, since I really liked the veggie part last time. It was fairly good. However, I did use two packages, which made it more a lot more expensive than I usually spend for a meal. Still, progress. Verla , Heather Butler <hawaiihmb wrote: > > I once again am trying tempeh. I am determined to find a way I like it . I steamed it for a bit yesterday. I don't think it was as long as was suggested here (I was guessing and did 5-10 minutes), so we'll see if it makes a difference. I used it to make an Indian curry, half chickpea, half tempeh. Served with curried brown basmati rice and peas, and swiss chard sauteed with indian spices. I am excited to try it and feeling hopeful about liking the tempeh! I figure if it isn't the focal point of the meal perhaps it will be ok. > > Heather > > There are two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle. > --Albert Einstein > > > > >________________________________ > joysday2000 <verlavester > > Monday, September 21, 2009 10:00:47 AM > Re: Tempeh Prep > > > Mel, > > I appreciate reading this. I purchased my tempeh but it looks a little intimidating and unappetizing (sorry folks, that's the truth from behind my eyeballs!) > > I will marinate and roast it with some root veggies and have it for dinner tonight. > > My 3 vegetarian meals last week worked out okay, but I'm still working on the 'flavor' part. And I'm expecting this to be a learning process, so it's not a problem. > > My stir fry tofu meal was fine, not as much flavor as I would like, but I will increase the seasoning next time. My next meal was hard boiled eggs chopped and added to Amy's lentil soup. To get enough protein, it turned out to be a huge bowl of egg-lentil soup, lol, and not my best ever meal, but it worked really well in holding me from lunch to dinner, my hardest time to remain satisfied. So that was good. > > And my third vegetarian meal was kind of cheating because I made a spinach omelet with tomatoes and onions and had it with brown rice. This is a meal I occasionally make for breakfast, so it wasn't venturing into something new, but I know there is lots of time for that. > > Tempeh tonight!! > > Verla > > , " mel8239 " <shaggypoo.chaos@ ...> wrote: > > > > I do love tempeh, & what I do is marinade in oil & a dash of balsamic, then roast with a whole garlic bulb. > > > > Serve with the roasted garlic. > > > > Fantastic. > > > > Great cold too & very portable [as a slab]. > > > > Mel , " cinziatre " <cmarchesani@ > wrote: > > > > > > > > > > > OK, I wouldn't eat it straight from the bag... > > > > > > > > > > I agree with Anne here. > > > > > > > > > > > I've recently started steaming it in the insert in my rice cooker. > > > > That gives a different, softer texture. Again, I slice it first, and > > > > then put the steamed tempeh in with whatever I am sauteing or > > > > simmering. > > > > > > > > > > I too steam or cook it in water. This is my favorite way -- makes it softer so it absorbs liquids better. Also makes the flavor a little different compared with frying it. > > > > > > I usually cube it, steam it for about 20 mins then throw it into a Thai-style curry (coconut milk, curry paste, veggies) or a plain veggie soup. I've also used it right out of the steamer, with some kind of sauce on it. > > > > > > I like it in chili or tomato sauce (crumbled after some steaming then cooked a bit more in the chili/sauce) . > > > > > > Various brands/flavors taste a bit different, so you might want to try more than one. It *does* have a distinct flavor, which I can deal with...some folks will just never like it. > > > > > > Cinzia > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 2, 2009 Report Share Posted October 2, 2009 Hi Everyone, Thank you, for all of your great ideas there really helpful! I joined the group about a month ago but I fell off the sugar wagon, it started with a glass of wine, and it went down hill from there, but I've been off sugar this whole week and I feel great! I just have to keep reminding myself how great it feels to be off sugar!!, and reading all your great ideas really help! I haven't tried tempeh yet but I will buy some this weekend and try a different recipe. I will keep everyone posted Thanks Again Esther Esther --- On Thu, 10/1/09, yogabob7 <yogabob7 wrote: yogabob7 <yogabob7 Re: Re: Tempeh Prep Thursday, October 1, 2009, 4:43 PM Verla, My hats off to ya. Bob Sent on the Sprint® Now Network from my BlackBerry® " joysday2000 " <verlavester Thu, 01 Oct 2009 14:05:04 Re: Tempeh Prep Heather, I did a second try on tempeh this past week myself. I broke and crumbled it and then marinated it in a hot sauce with a little vinegar and oil added. I roasted it with root veggies again, since I really liked the veggie part last time. It was fairly good. However, I did use two packages, which made it more a lot more expensive than I usually spend for a meal. Still, progress. Verla , Heather Butler <hawaiihmb wrote: > > I once again am trying tempeh. I am determined to find a way I like it .. I steamed it for a bit yesterday. I don't think it was as long as was suggested here (I was guessing and did 5-10 minutes), so we'll see if it makes a difference. I used it to make an Indian curry, half chickpea, half tempeh. Served with curried brown basmati rice and peas, and swiss chard sauteed with indian spices. I am excited to try it and feeling hopeful about liking the tempeh! I figure if it isn't the focal point of the meal perhaps it will be ok. > > Heather > > There are two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle. > --Albert Einstein > > > > >________________________________ > joysday2000 <verlavester > > Monday, September 21, 2009 10:00:47 AM > Re: Tempeh Prep > > > Mel, > > I appreciate reading this. I purchased my tempeh but it looks a little intimidating and unappetizing (sorry folks, that's the truth from behind my eyeballs!) > > I will marinate and roast it with some root veggies and have it for dinner tonight. > > My 3 vegetarian meals last week worked out okay, but I'm still working on the 'flavor' part. And I'm expecting this to be a learning process, so it's not a problem. > > My stir fry tofu meal was fine, not as much flavor as I would like, but I will increase the seasoning next time. My next meal was hard boiled eggs chopped and added to Amy's lentil soup. To get enough protein, it turned out to be a huge bowl of egg-lentil soup, lol, and not my best ever meal, but it worked really well in holding me from lunch to dinner, my hardest time to remain satisfied. So that was good. > > And my third vegetarian meal was kind of cheating because I made a spinach omelet with tomatoes and onions and had it with brown rice. This is a meal I occasionally make for breakfast, so it wasn't venturing into something new, but I know there is lots of time for that. > > Tempeh tonight!! > > Verla > > , " mel8239 " <shaggypoo.chaos@ ....> wrote: > > > > I do love tempeh, & what I do is marinade in oil & a dash of balsamic, then roast with a whole garlic bulb. > > > > Serve with the roasted garlic. > > > > Fantastic. > > > > Great cold too & very portable [as a slab]. > > > > Mel , " cinziatre " <cmarchesani@ > wrote: > > > > > > > > > > > OK, I wouldn't eat it straight from the bag... > > > > > > > > > > I agree with Anne here. > > > > > > > > > > > I've recently started steaming it in the insert in my rice cooker. > > > > That gives a different, softer texture. Again, I slice it first, and > > > > then put the steamed tempeh in with whatever I am sauteing or > > > > simmering. > > > > > > > > > > I too steam or cook it in water. This is my favorite way -- makes it softer so it absorbs liquids better. Also makes the flavor a little different compared with frying it. > > > > > > I usually cube it, steam it for about 20 mins then throw it into a Thai-style curry (coconut milk, curry paste, veggies) or a plain veggie soup. I've also used it right out of the steamer, with some kind of sauce on it. > > > > > > I like it in chili or tomato sauce (crumbled after some steaming then cooked a bit more in the chili/sauce) . > > > > > > Various brands/flavors taste a bit different, so you might want to try more than one. It *does* have a distinct flavor, which I can deal with....some folks will just never like it. > > > > > > Cinzia > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 3, 2009 Report Share Posted October 3, 2009 Verla, sounds yummy! Maybe you can use some canned beans as part of the protein instead of two packets of tempeh to save a bit on the expenses? Heather There are two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle. --Albert Einstein ________________________________ joysday2000 <verlavester Thursday, October 1, 2009 10:05:04 AM Re: Tempeh Prep Heather, I did a second try on tempeh this past week myself. I broke and crumbled it and then marinated it in a hot sauce with a little vinegar and oil added. I roasted it with root veggies again, since I really liked the veggie part last time. It was fairly good. However, I did use two packages, which made it more a lot more expensive than I usually spend for a meal. Still, progress. Verla , Heather Butler <hawaiihmb@. ..> wrote: > > I once again am trying tempeh. I am determined to find a way I like it . I steamed it for a bit yesterday. I don't think it was as long as was suggested here (I was guessing and did 5-10 minutes), so we'll see if it makes a difference. I used it to make an Indian curry, half chickpea, half tempeh. Served with curried brown basmati rice and peas, and swiss chard sauteed with indian spices. I am excited to try it and feeling hopeful about liking the tempeh! I figure if it isn't the focal point of the meal perhaps it will be ok. > > Heather > > There are two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle. > --Albert Einstein > > > > > ____________ _________ _________ __ > joysday2000 <verlavester@ ...> > > Monday, September 21, 2009 10:00:47 AM > Re: Tempeh Prep > > > Mel, > > I appreciate reading this. I purchased my tempeh but it looks a little intimidating and unappetizing (sorry folks, that's the truth from behind my eyeballs!) > > I will marinate and roast it with some root veggies and have it for dinner tonight. > > My 3 vegetarian meals last week worked out okay, but I'm still working on the 'flavor' part. And I'm expecting this to be a learning process, so it's not a problem. > > My stir fry tofu meal was fine, not as much flavor as I would like, but I will increase the seasoning next time. My next meal was hard boiled eggs chopped and added to Amy's lentil soup. To get enough protein, it turned out to be a huge bowl of egg-lentil soup, lol, and not my best ever meal, but it worked really well in holding me from lunch to dinner, my hardest time to remain satisfied. So that was good. > > And my third vegetarian meal was kind of cheating because I made a spinach omelet with tomatoes and onions and had it with brown rice. This is a meal I occasionally make for breakfast, so it wasn't venturing into something new, but I know there is lots of time for that. > > Tempeh tonight!! > > Verla > > , " mel8239 " <shaggypoo.chaos@ ...> wrote: > > > > I do love tempeh, & what I do is marinade in oil & a dash of balsamic, then roast with a whole garlic bulb. > > > > Serve with the roasted garlic. > > > > Fantastic. > > > > Great cold too & very portable [as a slab]. > > > > Mel , " cinziatre " <cmarchesani@ > wrote: > > > > > > > > > > > OK, I wouldn't eat it straight from the bag... > > > > > > > > > > I agree with Anne here. > > > > > > > > > > > I've recently started steaming it in the insert in my rice cooker. > > > > That gives a different, softer texture. Again, I slice it first, and > > > > then put the steamed tempeh in with whatever I am sauteing or > > > > simmering. > > > > > > > > > > I too steam or cook it in water. This is my favorite way -- makes it softer so it absorbs liquids better. Also makes the flavor a little different compared with frying it. > > > > > > I usually cube it, steam it for about 20 mins then throw it into a Thai-style curry (coconut milk, curry paste, veggies) or a plain veggie soup. I've also used it right out of the steamer, with some kind of sauce on it. > > > > > > I like it in chili or tomato sauce (crumbled after some steaming then cooked a bit more in the chili/sauce) . > > > > > > Various brands/flavors taste a bit different, so you might want to try more than one. It *does* have a distinct flavor, which I can deal with...some folks will just never like it. > > > > > > Cinzia > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 3, 2009 Report Share Posted October 3, 2009 Two packets would be very expensive here! Maybe about $10. I still don't get you guys crumbling it. I like it in a nice square block like a burger type thing [ & it's lovely in a sandwich]. Mel , " joysday2000 " <verlavester wrote: > > Heather, > > I did a second try on tempeh this past week myself. I broke and crumbled it and then marinated it in a hot sauce with a little vinegar and oil added. I roasted it with root veggies again, since I really liked the veggie part last time. It was fairly good. However, I did use two packages, which made it more a lot more expensive than I usually spend for a meal. > > Still, progress. > > Verla > > , Heather Butler <hawaiihmb@> wrote: > > > > I once again am trying tempeh. I am determined to find a way I like it . I steamed it for a bit yesterday. I don't think it was as long as was suggested here (I was guessing and did 5-10 minutes), so we'll see if it makes a difference. I used it to make an Indian curry, half chickpea, half tempeh. Served with curried brown basmati rice and peas, and swiss chard sauteed with indian spices. I am excited to try it and feeling hopeful about liking the tempeh! I figure if it isn't the focal point of the meal perhaps it will be ok. > > > > Heather > > > > There are two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle. > > --Albert Einstein > > > > > > > > > > ________________________________ > > joysday2000 <verlavester@> > > > > Monday, September 21, 2009 10:00:47 AM > > Re: Tempeh Prep > > > > > > Mel, > > > > I appreciate reading this. I purchased my tempeh but it looks a little intimidating and unappetizing (sorry folks, that's the truth from behind my eyeballs!) > > > > I will marinate and roast it with some root veggies and have it for dinner tonight. > > > > My 3 vegetarian meals last week worked out okay, but I'm still working on the 'flavor' part. And I'm expecting this to be a learning process, so it's not a problem. > > > > My stir fry tofu meal was fine, not as much flavor as I would like, but I will increase the seasoning next time. My next meal was hard boiled eggs chopped and added to Amy's lentil soup. To get enough protein, it turned out to be a huge bowl of egg-lentil soup, lol, and not my best ever meal, but it worked really well in holding me from lunch to dinner, my hardest time to remain satisfied. So that was good. > > > > And my third vegetarian meal was kind of cheating because I made a spinach omelet with tomatoes and onions and had it with brown rice. This is a meal I occasionally make for breakfast, so it wasn't venturing into something new, but I know there is lots of time for that. > > > > Tempeh tonight!! > > > > Verla > > > > , " mel8239 " <shaggypoo.chaos@ ....> wrote: > > > > > > I do love tempeh, & what I do is marinade in oil & a dash of balsamic, then roast with a whole garlic bulb. > > > > > > Serve with the roasted garlic. > > > > > > Fantastic. > > > > > > Great cold too & very portable [as a slab]. > > > > > > Mel , " cinziatre " <cmarchesani@ > wrote: > > > > > > > > > > > > > > OK, I wouldn't eat it straight from the bag... > > > > > > > > > > > > > I agree with Anne here. > > > > > > > > > > > > > > I've recently started steaming it in the insert in my rice cooker. > > > > > That gives a different, softer texture. Again, I slice it first, and > > > > > then put the steamed tempeh in with whatever I am sauteing or > > > > > simmering. > > > > > > > > > > > > > I too steam or cook it in water. This is my favorite way -- makes it softer so it absorbs liquids better. Also makes the flavor a little different compared with frying it. > > > > > > > > I usually cube it, steam it for about 20 mins then throw it into a Thai-style curry (coconut milk, curry paste, veggies) or a plain veggie soup. I've also used it right out of the steamer, with some kind of sauce on it. > > > > > > > > I like it in chili or tomato sauce (crumbled after some steaming then cooked a bit more in the chili/sauce) . > > > > > > > > Various brands/flavors taste a bit different, so you might want to try more than one. It *does* have a distinct flavor, which I can deal with...some folks will just never like it. > > > > > > > > Cinzia > > > > > > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 5, 2009 Report Share Posted October 5, 2009 Hi Esther, welcome!!! Have you worked through all the steps yet? Heather There are two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle. --Albert Einstein ________________________________ Esther Artiles <Eartiles20 Friday, October 2, 2009 8:06:58 AM Re: Re: Tempeh Prep Hi Everyone, Thank you, for all of your great ideas there really helpful! I joined the group about a month ago but I fell off the sugar wagon, it started with a glass of wine, and it went down hill from there, but I've been off sugar this whole week and I feel great! I just have to keep reminding myself how great it feels to be off sugar!!, and reading all your great ideas really help! I haven't tried tempeh yet but I will buy some this weekend and try a different recipe. I will keep everyone posted Thanks Again Esther Esther --- On Thu, 10/1/09, yogabob7@roadrunner .com <yogabob7@roadrunner .com> wrote: yogabob7@roadrunner .com <yogabob7@roadrunner .com> Re: Re: Tempeh Prep Thursday, October 1, 2009, 4:43 PM Verla, My hats off to ya. Bob Sent on the Sprint® Now Network from my BlackBerry® " joysday2000 " <verlavester@ gmail.com> Thu, 01 Oct 2009 14:05:04 <> Re: Tempeh Prep Heather, I did a second try on tempeh this past week myself. I broke and crumbled it and then marinated it in a hot sauce with a little vinegar and oil added. I roasted it with root veggies again, since I really liked the veggie part last time. It was fairly good. However, I did use two packages, which made it more a lot more expensive than I usually spend for a meal. Still, progress. Verla , Heather Butler <hawaiihmb@. ..> wrote: > > I once again am trying tempeh. I am determined to find a way I like it .. I steamed it for a bit yesterday. I don't think it was as long as was suggested here (I was guessing and did 5-10 minutes), so we'll see if it makes a difference. I used it to make an Indian curry, half chickpea, half tempeh. Served with curried brown basmati rice and peas, and swiss chard sauteed with indian spices. I am excited to try it and feeling hopeful about liking the tempeh! I figure if it isn't the focal point of the meal perhaps it will be ok. > > Heather > > There are two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle. > --Albert Einstein > > > > >___________ _________ _________ ___ > joysday2000 <verlavester@ ...> > > Monday, September 21, 2009 10:00:47 AM > Re: Tempeh Prep > > > Mel, > > I appreciate reading this. I purchased my tempeh but it looks a little intimidating and unappetizing (sorry folks, that's the truth from behind my eyeballs!) > > I will marinate and roast it with some root veggies and have it for dinner tonight. > > My 3 vegetarian meals last week worked out okay, but I'm still working on the 'flavor' part. And I'm expecting this to be a learning process, so it's not a problem. > > My stir fry tofu meal was fine, not as much flavor as I would like, but I will increase the seasoning next time. My next meal was hard boiled eggs chopped and added to Amy's lentil soup. To get enough protein, it turned out to be a huge bowl of egg-lentil soup, lol, and not my best ever meal, but it worked really well in holding me from lunch to dinner, my hardest time to remain satisfied. So that was good. > > And my third vegetarian meal was kind of cheating because I made a spinach omelet with tomatoes and onions and had it with brown rice. This is a meal I occasionally make for breakfast, so it wasn't venturing into something new, but I know there is lots of time for that. > > Tempeh tonight!! > > Verla > > , " mel8239 " <shaggypoo.chaos@ ....> wrote: > > > > I do love tempeh, & what I do is marinade in oil & a dash of balsamic, then roast with a whole garlic bulb. > > > > Serve with the roasted garlic. > > > > Fantastic. > > > > Great cold too & very portable [as a slab]. > > > > Mel , " cinziatre " <cmarchesani@ > wrote: > > > > > > > > > > > OK, I wouldn't eat it straight from the bag... > > > > > > > > > > I agree with Anne here. > > > > > > > > > > > I've recently started steaming it in the insert in my rice cooker. > > > > That gives a different, softer texture. Again, I slice it first, and > > > > then put the steamed tempeh in with whatever I am sauteing or > > > > simmering. > > > > > > > > > > I too steam or cook it in water. This is my favorite way -- makes it softer so it absorbs liquids better. Also makes the flavor a little different compared with frying it. > > > > > > I usually cube it, steam it for about 20 mins then throw it into a Thai-style curry (coconut milk, curry paste, veggies) or a plain veggie soup. I've also used it right out of the steamer, with some kind of sauce on it. > > > > > > I like it in chili or tomato sauce (crumbled after some steaming then cooked a bit more in the chili/sauce) . > > > > > > Various brands/flavors taste a bit different, so you might want to try more than one. It *does* have a distinct flavor, which I can deal with....some folks will just never like it. > > > > > > Cinzia > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 6, 2009 Report Share Posted October 6, 2009 Thanks! Yes, but I think I went through the steps too quickly so I started again. I've been feeling a lot better and haven't craved any sugar for the past week! Instead of the potato I have oatmeal at night and I feel great when I get up in the morning. Best, Esther --- On Mon, 10/5/09, Heather Butler <hawaiihmb wrote: Heather Butler <hawaiihmb Re: Re: Tempeh Prep Monday, October 5, 2009, 8:12 AM Hi Esther, welcome!!! Have you worked through all the steps yet? Heather There are two ways to live your life. One is as though nothing is a miracle.. The other is as though everything is a miracle. --Albert Einstein ____________ _________ _________ __ Esther Artiles <Eartiles20 > Friday, October 2, 2009 8:06:58 AM Re: Re: Tempeh Prep Hi Everyone, Thank you, for all of your great ideas there really helpful! I joined the group about a month ago but I fell off the sugar wagon, it started with a glass of wine, and it went down hill from there, but I've been off sugar this whole week and I feel great! I just have to keep reminding myself how great it feels to be off sugar!!, and reading all your great ideas really help! I haven't tried tempeh yet but I will buy some this weekend and try a different recipe. I will keep everyone posted Thanks Again Esther Esther --- On Thu, 10/1/09, yogabob7@roadrunner .com <yogabob7@roadrunne r .com> wrote: yogabob7@roadrunner .com <yogabob7@roadrunne r .com> Re: Re: Tempeh Prep Thursday, October 1, 2009, 4:43 PM Verla, My hats off to ya. Bob Sent on the Sprint® Now Network from my BlackBerry® " joysday2000 " <verlavester@ gmail.com> Thu, 01 Oct 2009 14:05:04 Re: Tempeh Prep Heather, I did a second try on tempeh this past week myself. I broke and crumbled it and then marinated it in a hot sauce with a little vinegar and oil added. I roasted it with root veggies again, since I really liked the veggie part last time. It was fairly good. However, I did use two packages, which made it more a lot more expensive than I usually spend for a meal. Still, progress. Verla , Heather Butler <hawaiihmb@. ..> wrote: > > I once again am trying tempeh. I am determined to find a way I like it ... I steamed it for a bit yesterday. I don't think it was as long as was suggested here (I was guessing and did 5-10 minutes), so we'll see if it makes a difference. I used it to make an Indian curry, half chickpea, half tempeh. Served with curried brown basmati rice and peas, and swiss chard sauteed with indian spices. I am excited to try it and feeling hopeful about liking the tempeh! I figure if it isn't the focal point of the meal perhaps it will be ok. > > Heather > > There are two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle. > --Albert Einstein > > > > >___________ _________ _________ ___ > joysday2000 <verlavester@ ...> > > Monday, September 21, 2009 10:00:47 AM > Re: Tempeh Prep > > > Mel, > > I appreciate reading this. I purchased my tempeh but it looks a little intimidating and unappetizing (sorry folks, that's the truth from behind my eyeballs!) > > I will marinate and roast it with some root veggies and have it for dinner tonight. > > My 3 vegetarian meals last week worked out okay, but I'm still working on the 'flavor' part. And I'm expecting this to be a learning process, so it's not a problem. > > My stir fry tofu meal was fine, not as much flavor as I would like, but I will increase the seasoning next time. My next meal was hard boiled eggs chopped and added to Amy's lentil soup. To get enough protein, it turned out to be a huge bowl of egg-lentil soup, lol, and not my best ever meal, but it worked really well in holding me from lunch to dinner, my hardest time to remain satisfied. So that was good. > > And my third vegetarian meal was kind of cheating because I made a spinach omelet with tomatoes and onions and had it with brown rice. This is a meal I occasionally make for breakfast, so it wasn't venturing into something new, but I know there is lots of time for that. > > Tempeh tonight!! > > Verla > > , " mel8239 " <shaggypoo.chaos@ ......> wrote: > > > > I do love tempeh, & what I do is marinade in oil & a dash of balsamic, then roast with a whole garlic bulb. > > > > Serve with the roasted garlic. > > > > Fantastic. > > > > Great cold too & very portable [as a slab]. > > > > Mel , " cinziatre " <cmarchesani@ > wrote: > > > > > > > > > > > OK, I wouldn't eat it straight from the bag... > > > > > > > > > > I agree with Anne here. > > > > > > > > > > > I've recently started steaming it in the insert in my rice cooker. > > > > That gives a different, softer texture. Again, I slice it first, and > > > > then put the steamed tempeh in with whatever I am sauteing or > > > > simmering. > > > > > > > > > > I too steam or cook it in water. This is my favorite way -- makes it softer so it absorbs liquids better. Also makes the flavor a little different compared with frying it. > > > > > > I usually cube it, steam it for about 20 mins then throw it into a Thai-style curry (coconut milk, curry paste, veggies) or a plain veggie soup. I've also used it right out of the steamer, with some kind of sauce on it. > > > > > > I like it in chili or tomato sauce (crumbled after some steaming then cooked a bit more in the chili/sauce) . > > > > > > Various brands/flavors taste a bit different, so you might want to try more than one. It *does* have a distinct flavor, which I can deal with.....some folks will just never like it. > > > > > > Cinzia > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 7, 2009 Report Share Posted October 7, 2009 Heather, The way I have been fixing it, which I like the taste of, is to roast it in the oven with root vegetables. Not sure how the beans would work in there. I think of beans as needing some kind of sauce, so maybe I could turn this into more of a stew, with some beef bouillon, which real vegetarians probably don't eat, but since I am cutting out the meat as a health benefit I think it would be okay for me. I am nevertheless pleased to say that I now have three vegetarian meals a week. The tempeh, a tofu stir fry, and an egg-spinach-whatever else might be good in there- eans-and-salsa fritatta shall we call it? I'm still watching for ideas here though. Verla , Heather Butler <hawaiihmb wrote: > > Verla, sounds yummy! Maybe you can use some canned beans as part of the protein instead of two packets of tempeh to save a bit on the expenses? > Heather > > There are two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle. > --Albert Einstein > > > > > ________________________________ > joysday2000 <verlavester > > Thursday, October 1, 2009 10:05:04 AM > Re: Tempeh Prep > > > Heather, > > I did a second try on tempeh this past week myself. I broke and crumbled it and then marinated it in a hot sauce with a little vinegar and oil added. I roasted it with root veggies again, since I really liked the veggie part last time. It was fairly good. However, I did use two packages, which made it more a lot more expensive than I usually spend for a meal. > > Still, progress. > > Verla > > , Heather Butler <hawaiihmb@ ..> wrote: > > > > I once again am trying tempeh. I am determined to find a way I like it . I steamed it for a bit yesterday. I don't think it was as long as was suggested here (I was guessing and did 5-10 minutes), so we'll see if it makes a difference. I used it to make an Indian curry, half chickpea, half tempeh. Served with curried brown basmati rice and peas, and swiss chard sauteed with indian spices. I am excited to try it and feeling hopeful about liking the tempeh! I figure if it isn't the focal point of the meal perhaps it will be ok. > > > > Heather > > > > There are two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle. > > --Albert Einstein > > > > > > > > > > ____________ _________ _________ __ > > joysday2000 <verlavester@ ...> > > > > Monday, September 21, 2009 10:00:47 AM > > Re: Tempeh Prep > > > > > > Mel, > > > > I appreciate reading this. I purchased my tempeh but it looks a little intimidating and unappetizing (sorry folks, that's the truth from behind my eyeballs!) > > > > I will marinate and roast it with some root veggies and have it for dinner tonight. > > > > My 3 vegetarian meals last week worked out okay, but I'm still working on the 'flavor' part. And I'm expecting this to be a learning process, so it's not a problem. > > > > My stir fry tofu meal was fine, not as much flavor as I would like, but I will increase the seasoning next time. My next meal was hard boiled eggs chopped and added to Amy's lentil soup. To get enough protein, it turned out to be a huge bowl of egg-lentil soup, lol, and not my best ever meal, but it worked really well in holding me from lunch to dinner, my hardest time to remain satisfied. So that was good. > > > > And my third vegetarian meal was kind of cheating because I made a spinach omelet with tomatoes and onions and had it with brown rice. This is a meal I occasionally make for breakfast, so it wasn't venturing into something new, but I know there is lots of time for that. > > > > Tempeh tonight!! > > > > Verla > > > > , " mel8239 " <shaggypoo.chaos@ ....> wrote: > > > > > > I do love tempeh, & what I do is marinade in oil & a dash of balsamic, then roast with a whole garlic bulb. > > > > > > Serve with the roasted garlic. > > > > > > Fantastic. > > > > > > Great cold too & very portable [as a slab]. > > > > > > Mel , " cinziatre " <cmarchesani@ > wrote: > > > > > > > > > > > > > > OK, I wouldn't eat it straight from the bag... > > > > > > > > > > > > > I agree with Anne here. > > > > > > > > > > > > > > I've recently started steaming it in the insert in my rice cooker. > > > > > That gives a different, softer texture. Again, I slice it first, and > > > > > then put the steamed tempeh in with whatever I am sauteing or > > > > > simmering. > > > > > > > > > > > > > I too steam or cook it in water. This is my favorite way -- makes it softer so it absorbs liquids better. Also makes the flavor a little different compared with frying it. > > > > > > > > I usually cube it, steam it for about 20 mins then throw it into a Thai-style curry (coconut milk, curry paste, veggies) or a plain veggie soup. I've also used it right out of the steamer, with some kind of sauce on it. > > > > > > > > I like it in chili or tomato sauce (crumbled after some steaming then cooked a bit more in the chili/sauce) . > > > > > > > > Various brands/flavors taste a bit different, so you might want to try more than one. It *does* have a distinct flavor, which I can deal with...some folks will just never like it. > > > > > > > > Cinzia > > > > > > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 7, 2009 Report Share Posted October 7, 2009 Mel, I would be interested in having it in a sandwich, but how do you get the rest of your protein? Verla , " mel8239 " <shaggypoo.chaos wrote: > > > Two packets would be very expensive here! Maybe about $10. > > I still don't get you guys crumbling it. I like it in a nice square block like a burger type thing [ & it's lovely in a sandwich]. > > Mel > , " joysday2000 " < Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 7, 2009 Report Share Posted October 7, 2009 Verla The 8oz [225g] pack I get here has 20g of protein per 100g, so 42.5g for the block. Mel , " joysday2000 " <verlavester wrote: > > Mel, > > I would be interested in having it in a sandwich, but how do you get the rest of your protein? > > Verla > > , " mel8239 " <shaggypoo.chaos@> wrote: > > > > > > Two packets would be very expensive here! Maybe about $10. > > > > I still don't get you guys crumbling it. I like it in a nice square block like a burger type thing [ & it's lovely in a sandwich]. > > > > Mel > > , " joysday2000 " < > Quote Link to comment Share on other sites More sharing options...
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