Tempehed by the Fruit of Another

So I know I’ve talked about trying to eat less soy…but I also love embracing fermented foods and cultural staples.  Tempeh has been my main squeeze in the winter months (I hope you appreciated the double puns in this post).  Tempeh is originally from Indonesia, where it is a staple, especially on the island of Java.  It’s a little more nutritious than its cousin, tofu, as it is fermented.  You should think about eating more fermented food as winter approaches and illness is rampant.  Fermented foods will help boost your immunity as they’re filled with probiotics, that is GOOD bacteria, like in yogurt.  I always make a jar of sauerkraut every few weeks to get my probiotic.  It’s both easy AND good for you!  Probiotics are also found in kombucha, miso, and kefir.  I digress, let’s get back to tempeh!  This recipe is for a salad that is packed full of all kinds of tangy, salty, sweet, and savory flavors.  It might be a good replacement for tuna or chicken salad, if you find yourself craving these things.  Top some crusty sourdough bread with this tempeh salad, and pair it with some soup and salad and you have a hearty and flavorful autumn or winter meal!

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Tempeh Salad:  

Ingredients:

  • 1 12 oz package of tempeh, chopped into small cubes
  • 1 tbsp of vegan chicken-flavored broth or vegetable broth powder
  • 1/4 cup dried sundried tomatoes, rehydrated and finely chopped
  • 1 tsp paprika
  • 1/2 tsp ground pepper
  • 1/4 cup water
  • 1/4 cup finely chopped yellow onion
  • 1/4 cup dried sundried tomatoes, rehydrated & finely chopped
  • 1/2 cup cashew halves
  • 1/2 cup Vegenaise ™
  • 1 Tbsp finely chopped fresh dill
  • 1 tsp dried powdered horse radish
  • 3 Tbsp fresh lemon juice (juice of about one lemon)
  • 1 Tbsp dulse flakes
  • 1 Tbsp dried basil
  • 1 tsp celery salt
  • 1 green onion, finely sliced
  • Olive oil

Directions:

1)  Over low-medium heat, add olive oil and tempeh and pan fry tempeh until lightly browned.

2)  In small bowl, combine water, broth powder, paprika, horse radish powder and pepper.  Pour into pan with tempeh.  When the liquid has been absorbed into the cooking tempeh, remove from heat and pour into large bowl.  Add sundried tomatoes, cashews, and yellow onion.

3)  In a small bowl, mix Vegenaise and lemon juice together.  Then add dulse, basil, celery salt, and dill.  When well combined, add to large bowl of tempeh mixture.

4)  When tempeh mixture and Vegenaise mixture have been combined, add green onion.

5)  Enjoy!

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