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Tempeh?  This thread currently has 524 views. Print Print Thread
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Connect
Thursday, October 12, 2006, 12:33pm Report to Moderator Report to Moderator

Ee Dan
Posts: 743
How do you make a "tempeh burger?"
I'm trying to forge into the world of fermented soy, and I have no idea how to cook the stuff...........


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Schluggell
Thursday, October 12, 2006, 1:14pm Report to Moderator Report to Moderator

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Kyosha Nim
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Rather than a burger - I like it better crumbled and browned, then added to Gumbo or Jambalaya. OOOHH WHEE, Cajun Spice!

Or sliced thinly and browned, lightly seasoned, and used as a bacon substitute for BLT sandwiches.

Or it can be cubed and coated and used as meatballs for Spaghetti, or as dumplings for Borscht.


Herr Schlüggell -- Establish a Garden; Cultivate Community. "To see things in the seed, that is genius. He who obtains has little. He who scatters has much. The way to do is to be." -Lao Tzu
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Drea
Thursday, October 12, 2006, 1:23pm Report to Moderator Report to Moderator

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Sun Beh Nim
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I second Schluggell's suggestions! I had some for breakfast yesterday: chopped red onions with crumbled 5 grain tempeh, two pressed cloves of garlic, sauteed with some fresh brocolli florets, and tamari. Oh yum.


Let go of resistance; feel appreciation for what is, and eagerness for what is coming.
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Lola
Thursday, October 12, 2006, 5:56pm Report to Moderator Report to Moderator

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Sa Bon Nim
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Quoted Text
5 grain tempeh


which grains would those be?


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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Connect
Thursday, October 12, 2006, 8:20pm Report to Moderator Report to Moderator

Ee Dan
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Do you marinate it first?  Or just toss it in the pan with tamari, onions, garlic, etc...?  I need beginner's instructions.


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Lola
Thursday, October 12, 2006, 9:01pm Report to Moderator Report to Moderator

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Sa Bon Nim
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either way works.....


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
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Drea
Thursday, October 12, 2006, 9:18pm Report to Moderator Report to Moderator

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Sun Beh Nim
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I've never marinated tempeh, although it sounds interesting. The 5 grain tempeh package has already been thrown out with the trash, but the company name is WhiteWave.


Let go of resistance; feel appreciation for what is, and eagerness for what is coming.
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Drea
Thursday, October 12, 2006, 9:21pm Report to Moderator Report to Moderator

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Sun Beh Nim
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connect14, check out the FAQ on tempeh. It has some good information.


Let go of resistance; feel appreciation for what is, and eagerness for what is coming.
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Schluggell
Friday, October 13, 2006, 7:52am Report to Moderator Report to Moderator

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Kyosha Nim
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"Book of Tempeh", by William Shurtleff and Akiko Aoyagi, ISBN: 1580083358


Come to think of it I have seen it marinated on Olive Oil, used in Antipasti...

Also a lot of times I just snack on it as it is...to me it sort of reminds of a chunky cream cheese for lack of a better description.


Herr Schlüggell -- Establish a Garden; Cultivate Community. "To see things in the seed, that is genius. He who obtains has little. He who scatters has much. The way to do is to be." -Lao Tzu
Bruno Manser, Ned Lud, August Sabbe, Richard St. Barbe-Baker, Eddie Koiki Mabo, Masanobu Fukuoka
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san j
Friday, October 13, 2006, 9:54pm Report to Moderator Report to Moderator

Nomadess
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I blogged on Tempeh preparation on Sept. 19: "On Tempeh and Tempi". (Santé_j)


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Andrea AWsec
Tuesday, April 1, 2008, 12:52pm Report to Moderator Report to Moderator

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Kyosha Nim
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Tempeh is not tofu.  
How do you make yours?
I really like it with peanut sauce, so yummy, and easy.


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Mayflowers
Tuesday, April 1, 2008, 1:39pm Report to Moderator Report to Moderator
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I ate tempeh the other night, and I realized I really don't like tempeh...however with peanut sauce, I think I can tolerate it. I'm not supposed to be eating soy or FOOD for that matter...get's annoying, sorry for that.  I'm having enough of a hard time giving up wheat and gluten after eating it for 49-50 years.

First they recommend that you cut it up and steam it for 20 mins. I get a stomach ache from it unless I do that. Then you can fry it or saute' it in a recipe. I sauteed it in ghee,and evoo and then I added turmeric, fresh ginger and sea salt..I was out of corriander or I would have put that in too.
I mixed in some yogurt..It would be good over rice, but oh, hey, I'm intolerant to rice too.  
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