Ervina Tempeh Bakon

[Guest guest]

That is a nice blog.  It's great to see recipes using tempeh.  Tempeh has kind

of been pushed to the back since peoiple either don't know what it is or they

have seen it and have no idea what to do with it.

Donna

 

--- On Mon, 12/29/08, Ervina Lynda <arvien_ra wrote:

 

 

Ervina Lynda <arvien_ra

Re: Tempeh Bakon

 

Monday, December 29, 2008, 7:26 PM

 

 

 

 

 

 

What is tempeh?

Tempeh is made from cooked and slightly fermented soybeans and formed into a

patty, similar to a very firm veggie burger. Many commercially prepared brands

today add other grains, such as barley or rice, to vary the flavor and

nutritional content. Some brands also add spices and extra flavors. Although

tempeh is made from soy, it has a unique taste and is mildly flavorful on it's

own, unlike tofu. If you aren't fond of tofu, tempeh is also very high in

protein and calcium, as well as beneficial isoflavones, but tastes nothing like

tofu. Tempeh has a textured and nutty flavor.

How to use Tempeh

Because it is a low-fat and high-protein food, many vegetarians and vegans

choose to include tempeh in their diet on a regular basis. Try adding some to a

stir fry instead of tofu, or crumble into soups or chili. Because of it's firm

texture, you need to slice tempeh into small dices or cubes, not more than 3/4

inch thick. Tempeh can be found in the refrigerated section of most health food

stores and in the natural foods aisle of well-stocked grocery stores.

 

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--- On Mon, 12/29/08, Kara Murrell <superdiva52@ > wrote:

 

Kara Murrell <superdiva52@ >

Re: [vegetarian_ group] Tempeh Bakon

 

Monday, December 29, 2008, 5:22 PM

 

This may sound like a silly question but what is Tempeh?

 

We voted and we did it! Barack Obama, The Changer is also the sexiest man alive

(looks, personality, character, money and power - Michelle, you go girl!)

 

" When God leads you to it, He will see you through

it. "

 

____________ _________ _________ __

chelsea <chelsea_cheetah@ >

 

Cc: gourmet-garden- of-spicy- vegetarian- eatin@ s.com

Monday, December 29, 2008 6:55:03 AM

[vegetarian_ group] Tempeh Bakon

 

Tempeh Bakon

 

1 8-oz. pkg. tempeh, sliced into 24 very thin slices

1/4 cup low-sodium soy sauce

2 Tbs. apple cider vinegar

1 tsp. light brown sugar

1/2 tsp. ground cumin

1/2 tsp. ancho chile powder or large pinch of cayenne powder

2 tsp. liquid smoke, optional

1 Tbs. canola or olive oil

Smoked paprika, optional

 

Lay tempeh slices in 2 13- x 9-inch baking dishes. Bring soy sauce, vinegar,

brown sugar, cumin, ancho chile powder, and ½ cup water to a boil in small

saucepan. Boil 1 minute, then remove from heat, and stir in liquid smoke, if

using. Pour over tempeh slices. Let cool, then cover and chill 2 hours, or

overnight in the fridge.

 

Preheat oven to 300°F. Line 2 baking sheets with non-stick foil, silpat or

parchment paper. Carefully

transfer tempeh slices to prepared baking sheet, and discard marinade.

 

Brush slices with canola oil, and sprinkle with paprika, if desired. Bake 10 to

15 minutes, or until beginning to brown. Flip tempeh slices, brush with oil, and

bake 5 to 7 minutes more, or until crisp and dark brown