Who else likes tempeh?

[Guest guest]

I sure didn't the first time I opened the package and looked at it. I adore it

now. We have several wonderful recipes in the files using tempeh

Donna

Sent via BlackBerry from T-Mobile

 

 

" cabrita_trl " <roseta_lleo

 

Fri, 14 Dec 2007 17:41:28

 

Re: Question of the Week --Tempeh Almond

Ball/ligtstar ?

 

 

http://en.wikipedia <http://en.wikipedia.org/wiki/Tempeh> .org/wiki/Tempeh

 

look at the pictures on the link above, tempeh is completely

different than tofu in both taste and texture, even though they are

both made primarily from the mighty soy bean. I enjoy both but

tempeh is somewhat less versatile since it has a stronger taste.

this recipe sounds good by the way!

 

@ <%40>

, " paul_mabbott " <peter-

mabbott wrote:

>

> Also - could you clarify for me that 'tempeh' and 'tofu' are the

same

> things? Or could someone from UK tell me where to get tempeh!

> Cheers, Paul

> Sounds a great idea ....

>

> > @ <%40>

, " ligtstar " <jo-ann@>

> > wrote:

> > > Tempeh Almond Ball

> > > ¼ lb Tempeh

> > > 1½ tsp Lemon Juice

> > > â… " c Nasoya Nayonaise®

> > > ¼ tsp Pepper

> > > 2 Tbs Nutritional

> > Yeast 2

> > > Tbs chopped Spicy Olives

> > > 1½ tsp Tamari

> > > ½ c Almond Meal

> > > 1½ tsp Olive Brine (from olive jar) ½ c

> > > coarsely chopped Almonds

> > >

> > >

> > > 1. Steam tempeh 20 minutes.

> > > 2. Cool and break into small pieces

> > > 3. Put Nayonaise, yeast, tamari, olive brine, lemon juice and

> > pepper in

> > > food processor and process until smooth.

> > > 4. Add tempeh and process until smooth.

> > > 5. Pour into a bowl and fold in olives and almond meal.

> > > 6. Cover wax paper lined cookie sheet with the coarsely

chopped

> > almonds.

> > > 7. Form mixture into a ball and place on cookie sheet.

> > > 8. Roll ball in almonds until evenly coated.

> > > 9. Wrap tightly in plastic wrap and refrigerate overnight to

firm

> > up.

> > > 10. Remove from refrigerator shortly before serving and allow

to

> > come

> > > almost to room temperature before unwrapping and serving.

> > >

> > > Approx. 32 Tbs.

> > > Approx. 40 calories

> > > Approx. 5 g fat per Tbs.

>

[Guest guest]

I LOVE tempeh! Unfortunately, Jim likes tempeh about as much as he

likes squash. And squash is easier to sneak into things LOL

 

Have a good weekend everyone!

Cyndy

[Guest guest]

What is tempeh? I know that must sound like the ultimate stupid question to

all of you, but I have never seen it, nor had I heard of it until I joined

this group. Is it another name for tofu or a special type of tofu? Can I

use tofu in it's place?

 

With Imagination, Anything Is Possible,

Janis Abbe

 

 

 

 

 

**************************************See AOL's top rated recipes

(http://food.aol.com/top-rated-recipes?NCID=aoltop00030000000004)

 

 

 

[Guest guest]

I have a great story about tempeh in my family. When I first became a

vegetarian in the 1970's, I literally learned a new way to cook. The

learning curve was steep, but I, super single mom, was trying

everything, including tempeh.

 

I used to make a quick curry of tempeh, whatever vegetables were in my

refrigerator, and basmati rice. The tempeh was a great source of

protein, had a strong flavor, and faster than cooking beans from

scratch. My 7-8 year old son, however, was not so happy with the

wonders of tempeh.

 

One year on mother's day he gave me a mother's day card--he never had

given me a mother's day card before. It was a standard mother's day

card that said how great a mother I was on the outside. On the

inside, it said, " but I wish you wouldn't feed me spinach " . He had

crossed out the spinach and wrote in " tempeh " . Since he went to that

much effort, I got the message and quit making " tempehed curry " .

 

Kathleen

Eureka CA

 

> I sure didn't the first time I opened the package and looked at it.

I adore it now.

[Guest guest]

... but don't tastes change with age - I can remember as a lad that I

did not like Brussels sprouts, any form of bean, pasta even ... a lot

of this may have been due to how they were cooked *but* as I matured

I actually came to enjoy most the things that I'd liked least. If

I'd been force-fed anything then I would have hated them for ever and

a day!

 

With our children we offered them a great variety of food and urged

them to try the things they didn't like from time to time but always

made sure there were plenty of things that they did like. An

important part of this, I think, was producing (for instance) pasta

and sauces *separately* so that they could eat the pasta (never a

problem!) with as little or as much of the sauce as they wanted -

rather than mixing everything up into one dish which they might

reject outright .... in their different ways both had preferences and

no-nos but, overall, we had no great problems and they have both

developed into individuals capable of cooking a variety of

(vegetarian, of course) meals in the manner that they prefer ... and

which they now prepare for fellow students who, in turn, find that

vegetarian food can be 'quite nice'!

 

 

, " Kathleen M. Pelley "

<kmpelley wrote:

>

> I have a great story about tempeh in my family. When I first

became a

> vegetarian in the 1970's, I literally learned a new way to cook.

The

> learning curve was steep, but I, super single mom, was trying

> everything, including tempeh.

>

> I used to make a quick curry of tempeh, whatever vegetables were in

my

> refrigerator, and basmati rice. The tempeh was a great source of

> protein, had a strong flavor, and faster than cooking beans from

> scratch. My 7-8 year old son, however, was not so happy with the

> wonders of tempeh.

>

> One year on mother's day he gave me a mother's day card--he never

had

> given me a mother's day card before. It was a standard mother's day

> card that said how great a mother I was on the outside. On the

> inside, it said, " but I wish you wouldn't feed me spinach " . He had

> crossed out the spinach and wrote in " tempeh " . Since he went to

that

> much effort, I got the message and quit making " tempehed curry " .

>

> Kathleen

> Eureka CA

>

> > I sure didn't the first time I opened the package and looked at

it.

> I adore it now.

>