This post started innocently enough, with the tempeh recipe I promised from yesterday’s dinner.
But then I got emails asking about tempeh and figured if a few people were wondering it, maybe there were more…so admittedly, this post gets a little educational. But who doesn’t want to learn about soy, right? 😉
I’ve tried a few brands of tempeh before, and aside from the fakin’ bacon (which is LightLife’s tempeh version of faux bacon), none have been too pleasing for my palate. This organic garden veggie tempeh (also by LightLife) is the closest I’ve come to tasty. It’s still a tad bitter, but the flavors are much more mild thanks to the veggies in it.
Contains: soy.
I’m sure you’ve heard all of the rumors about the dangers of soy…yadda yadda whatever. There’s a big difference between soy in the form of tofu vs. tempeh.
Unlike tofu, the soy in tempeh is fermented, thus separating it from the foods included in the whole soy controversy.
Hippie that I am, I’m not sure I really buy into the claims that the (so-called) anti-nutrients in unfermented soy are toxic to the body, but then I do know there’s some validity to the effects of phytates, enzyme inhibitors and goitrogen. So I take each study with a grain of salt (and look at what company is funding the research) and just remember to eat everything in moderation…
But back to fermented soy.
When mold grows on foods (such as soybeans) it apparently destroys the toxins present thereby making the nutrients in the beans available to the body. This process is known as fermentation and has led to the creation of foods like tempeh and miso. In essence, the isoflavones in fermented soy have been transformed into a non-toxic form making them safe and beneficial.
TMI? Ok, I’ll get back to the recipe.
I cut the tempeh in large chunks, added them to boiling water, and left them to cook for ~10 minutes. For the record, in the past I have tried steaming tempeh prior to cooking it, but still found it to be pretty bitter. This time I tried boiling it because I thought it might work as a more aggressive technique to remove the harsh bite.
I swear it grew in the water!
After the tempeh felt a bit softer, I removed the chunks and placed them directly into a frying pan.
It crumbled easily in the pan and started sautéing right away.
At this point I added in spices and (1/4 cup) black beans. I cheated and used an organic spice packet that I got at Expo from The Spice Hunter. It was an organic salt free blend of Mexican spices that included organic cumin, onion, garlic, paprika, cilantro, red pepper, coriander, and oregano. I added in an extra dash of cumin and paprika because those are my favorite flavors in Mexican food.
And mixed up, I left it to simmer while I got the second part of the meal.
Making millet requires a tad more water than normal grain to liquid ratios (even when made in a rice cooker).
In a separate pan, I added the following:
- 1 cup (cooked) millet
- 1/2 cup frozen corn
- 1/2 cup black beans, drained and rinsed
- 1 tomato, chopped
- 1/4 cup salsa
- 1/2 tsp cumin
- dash of paprika
The liquid from the tomato and salsa was enough to soften up the millet and everything blended beautifully.
Ready to go!
Add-ins: avocado, tomato, romaine lettuce.
Kyle wanted a burrito, but I felt like a salad, so I chopped extra romaine for myself.
Talk about a beast of a portion. Believe it or not, there is lettuce under there…
The millet was actually my favorite part.
I love it’s cornmeal like flavor and chewy texture. Plus, I had half an avocado in there, which makes everything better.
I still found the tempeh a little bitter, but Kyle loved it and didn’t think there was anything bitter about it. Who knows.
Like I said, he had his in a burrito. It may look small, but was definitely not. Usually vegan dishes don’t keep him full for very long, but he didn’t have seconds and still felt satisfied!
I will consider the dish a winner since the non-vegan among us loved it. Maybe fermentation isn’t my thing?
I think that looks delicious! I am a big, BIG tempeh fan – one of my favourite foods – and I love millet too 🙂
I’m amazed how many brands of tempeh you have in the USA! There’s one brand and one brand alone here…
yum! i love all the protein in tempeh — thanks for sharing all the info and for being honest about it!
I just took an exam in my food microbiology class on this type of fermentation and youre exactly right! None of the compounds that people are worried about in tofu are present in tempeh due to the fermentation process. I actually love eating tempeh straight out of the package! yum yum
That looks really good.
I haven’t had tempeh much but I love fermented food (and so does my belly)…Kimchi, pickles, sauerkraut, Kombucha, Kefir water. My tummy thanks me.
I’ve only tried tempeh once and hated it. I’ve never heard of boiling it first though, now I wanna give it another try.
That looks AMAZING! That is totally my kind of dinner. I love tempeh, but I don’t cook with it very often. That needs to change!
Yum! Now I’m wishing I had some black beans soaking right now. My lazy way of making food Mexican is to cook it myself and call it a day at that. Lol orrr I use the Trader Joe’s Taco Seasoning Spice packet- it makes everything taste amazing!
Love millet, love Mex flavors, love tempeh (though haven’t cooked with it…YET), and love how hearty this looks!
I’ve never had tempeh before but I definitely would try it. You have such a colorful meal, I love it 😀
i hate how i always miss out on the tempeh recipes!! i cnt find it ANYWHERE!
Haha I kind of love the whole science lesson part of this, since all I knew about tempeh was that it was fermented…and nothing else. I love tempeh though, the bitterness has never bothered me!
Love the tempeh meal and the science talk.
Fermented foods are great. That would include kombucha, pickles, and oh yes, wine 🙂
I love reading your posts. I always come away with some sort of new knowledge. I love fermented foods. Tempeh grew on me quick and now I am even brewing my own Kombucha and making my own fermented cashew cheese! 🙂 You have inspired me to try cooking tempeh in different ways!
It has been awhile since I have had tempeh, I took a break from all things soy related since my tummy was not liking it. But I am a huge believer in fermenting foods, so tempeh fits the bill 🙂 I will have to give it a try again soon!
I love how I’ve just learnt that my favourite food is basically just mould. Haha.
That recipe looks DELICIOUS!
Thank you so much for posting the article on the soy controversy. I was diagnosed with hashimoto thyroiditis as few years back. While my TSH numbers are in the normal range, I would like to keep them there without having to resort to a lifetime of synthetic (or worse yet piggie-derived) hormones so I’ve been trying to educate myself on nutrition and thyroid health. The literature on soy and the thyroid is across the board with some articles saying it is good for you and most saying to avoid it. I totally agree that you have to be aware of who is funding the study. I am pretty on the fence about soy. I think the key is just being mindful of what I eat and how it effects me personally.
I’m kind of, sort of in love with your recipes. Made your ratatouille last week and loved it! it was easy, filling and full of natural flavor and juices. also tried your vegan ‘tuna’ salad, except i think i messed it up– didn’t let the TVP soak long enough I suppose.
Becca
http://fromheretothereinpurple.blogspot.com
http://twitter.com/rlustig
I’ve had (and loved) tempeh at restaurants, but never made it myself. I’m a little scared, but you may have inspired me to give it a try.
I have never tried tempeh, I am not sure I’ve ever seen it here in NZ…. a hunting I shall go.
We eat a lot of tofu in our house as my hubby is Korean and it is a big part of their diet.
Talking of fermentation and Korean-ness. Have you tried Kimchi?
exactly. educating yourself is the best way to go – so congrats for doing the research and good luck. i definitely agree with operation moderation though.
no but i think its right up my alley…im pretty sure id love it.
thanks girl! so glad you like 🙂
That salad looks killer!
I love the idea of boiling tempeh! That’s such a good idea. Thank you!! 🙂
I love tempeh, but always buy it ready marinated (ready to eat, i think). So i usually just end up sauting it (no boiling or steaming). Yum x
Whoa, I’ve never seen tempeh that needs boiling before! The brand that I buy is ready to fry; mostly I just like frying it in strips and adding it to stir-fry, but it does make excellent bolognese too. 🙂
Never tried it with any remotely Mexican flavours, so I think that’s next on the cards…
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So I recently came across your blog. Now its my favorite blog. I have a made a list of recipes I want to make from your site. I thought I lost your website today. I panicked because your recipes are amazing. Thanks again. And keep it up.
hi julia! im so glad you are enjoying my site 🙂
your comment totally made my day – ill do my best to keep it up!
Thanks for this recipe, it’s one of my favorites!