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VEGAN FEAST SUBSCRIBERS' COOKING AND RECIPE FORUM>
Tempeh
Søren
12 posts
Oct 09, 2003
7:58 AM
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Bryanna, just curious - I've noticed you almost never use tempeh in your recipes. I've really intended to give tempeh a chance several times over the years, but I find it hard to get used to the texture and the slightly fermented aftertaste. I notice some vegan fellas are all crazy about it. I tried a tempeh burger recipe once - simmering slices of tempeh in a soy sauce-ketchup-marinade and then frying, this was arguably one of the best ways I've had it, but it still failed to please my boy friend so I've eventually stopped buying it.
Do anyone of you have similar experiences? Any fab recipes that work? I can only find all-soy tempeh in the HFS and Chinese supermarkets around here, not the types with grains mixed in.
Last Edited Søren on 9-Oct-2003 7:58 AM
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Bryanna
Owner/Moderator
120 posts
Oct 09, 2003
5:51 PM
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The reason I seldom use it is that my husband doesn't like it! (One of the few things he doesn't like.) I really do prefer the mixed grain and soy types-- they are milder, but the soy version is best, I think, cut into strips and fried first.
Check out "The Book of Tempeh: A Super Soyfood from Indonesia by William Shurtleff and Akiko Aoyagi" (Harper and Row, NY, 1979) (they have some yummy-sounding Indonesian recipes!), and also "The Tempeh Cookbook" by Dorothy R. Bates (1989) and "Tempeh Cookery" by Colleen Pride (1984), both from the Book Publishing Co., Summertown, TN.”
Here are some tempeh recipe collections:
http://www.recipesource.com/special-diets/vegetarian/tempeh/
http://vegetarian.about.com/cs/rectempeh/
http://www.fatfree.com/recipes/tofu/portobello-tempeh-marinade
http://www.tofurkey.com/recipes/
http://vegetarian.allrecipes.com/directory/1982.asp
http://www.soytempeh.com/products.html
There is a tempeh paprikash recipe in my book "20 Minutes to Dinner".
This is a good recipe that I don't think made it into any of my books (and my husband actually likes them, even with tempeh!):
BRYANNA’S MUSHROOM-TEMPEH BURGERS
makes 6-8 large burgers
These are moist moist and tasty, but a little more complicated to make than the other two. I usually double this and freeze leftovers. I use a food processor to mince everything finely. This recipe uses tempeh, textured soy protein, gluten powder, mushrooms and grains for maximum texture, nutrition, flavor and moistness.
SAUTEED MIXTURE:
1/2 T. olive or toasted sesame oil
water, broth or dry sherry for cooking
6 cloves garlic, crushed or minced
1/2 or a whole medium onion, minced
6 oz. brown mushrooms (crimini or portobello), minced finely
2 T. tomato paste
1 T. yeast extract (Marmite, Vegemite, etc.) OR 2 T. red or dark miso
freshly-ground black pepper to taste
TEMPEH:
8 oz. steamed tempeh (I prefer the milder 5 or 7 grain tempeh)
1 T. soy sauce
TVP MIXTURE:
1 c. textured soy protein (TVP) granules
7/8 c. boiling water mixed with a vegetarian broth cube, powder or paste for 1 c. broth
1 T. soy sauce
1/2 c. finely-ground fresh (packed-down) breadcrumbs (wholegrain, preferably)
1/2 c. cooked rice or other grain
OPTIONAL: 1/2 tsp. EACH dried thyme and marjoram, or other herbs
1/2-1 tsp. liquid smoke
1/4 c. pure gluten flour (Vital wheat gluten)
Heat the oil in a large heavy skillet over medium heat. Saute the onion and garlic til the onion starts to soften, adding a bit of water, broth or sherry as needed to keep the mixture from sticking. Add the mushrooms, tomato paste and Marmite or miso and cook 5 minutes longer. Remove from heat and spread on a cookie sheet. Place in freezer to cool quickly.
Crumble the tempeh into a bowl and stir in the 1 T. soy sauce.
In a large bowl, mix the textured soy protein with the boiling water, broth cube, and 1 T. soy sauce. Let stand 5-10 minutes. Add the breadcrumbs, rice, and optional ingredients. Mix in the tempeh and the cooled sauteed mixture. Mix well. When the mixture is on the cool side, add the gluten flour (don’t add it to a hot mixture, or it will “string”). Mix well again.
Divide into 6-8 equal-sized balls and pat into patties (not too thick) with wet hands.
Steam over simmering water for 20 minutes. Place on cookie sheets and chill thoroughly before stacking with sheets of waxed paper in between and refrigerating or freezing in a rigid plastic container with a tight lid.
Steaming cooks the gluten and keeps the burgers moist, but also firms them up nicely when cooled, so they can be browned, grilled or added to recipes later. To brown, use a non-stick pan with a bit of olive oil. To grill, brush both sides with a little olive oil or toasted (Asian) sesame oil first.
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"To look like a goddess, eat like a peasant." Karen Andres
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Debbie
82 posts
Oct 13, 2003
11:46 AM
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Hi Bryanna and Soren,
I can't help to add more to say about tempeh in this discussion. I am originally from Indonesia and grew up with tempeh before I moved to the US when I was 17.
Tempeh is usually served deliciously deep fried. For people who are not used to eat tempeh, this is the best way. I know it is kind of fattening, but in my opinion, that is the best way to cook it. It is good coated with batter also (like fried chicken seasoned flour or chicken fried steak batter). My husband does not like tempeh until I soak/marinate the tempeh in minced garlic, salt, pepper, and veg. broth or water for a while and deep fry them crispy, until they are brown and toasty. I also slice it thin, about 1/4 to 1/2 inch. I also have a recipe to simmer the tempeh in coconut juice, brown sugar, tamarind, galanga, Indonesian bay leaves and salt. Then, drain the juice and deep fry it. Lots of Indonesians also cook tempeh in curry with coconut milk with lots of spices. These are all vegan dishes and yummy but they are the unhealthy(fattening) versions. :-D
Bryanna's tempeh burger is healthier.
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Debbie
He who knows others is learned. He who knows himself is wise. —Lao Tsu, THE CHARACTER OF TAO (6th Century BC)
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Tempehgirl
1 post
Jan 25, 2008
9:55 AM
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Bryanna, I am new in this forum. Yesterday I posted a message here about tempeh but I could not find my message.
I apologize if I am repeating myself here, but you are right nearly all of the tempeh which you and I have eaten, even during the time when I was living in Indonesia has some "aftertaste" that just don't taste right with the taste buds of non-tempeh eaters.
For years we have done experiments to make the aftertaste palatable to people who have never tried tempeh before, and recently we were able to make them, tempeh with a delicious aftertaste.
We are so excited about our tempeh that we are willing to send samples of our tempeh for free anywhere in the US. Just pay S&H, and that's it.
If any of your readers are interested in the sample, send us an e-mail to soytempeh@aol.com. You can find our website at http://www.soytempeh.com
If there is no link that you can see here, simply copy and paste it to your mail program or browser.
Thank you.
Last Edited on 25-Jan-2008 10:09 AM
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Bryanna
Owner/Moderator
2263 posts
Jan 25, 2008
5:08 PM
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tempehgirl, your tempeh looks wonderful and the site is great! unfortunately, I'm in Canada. I hope you'll share a recipe now and then for our Reader's Recipe column in the newsletter (none this time!)
I am sending the newsletter out tomorrow and there IS a tempeh recipe in it-- Tempeh Tacos, which are like Baja Fried Fish Tacos.
PS: I will add your site to my link page-- I need to update it, anyway!
Last Edited on 25-Jan-2008 5:18 PM
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Tempehgirl
2 posts
Feb 01, 2008
1:06 PM
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Bryanna, I don't know how I got into this recipe business, but right now I am making (experimenting)with some tempeh recipe, one is tempeh ice cream (non dairy cream), the others are tempeh satay (grilled) and big-smile tempeh cup cake with sweet nutmeg flavor. This cupcake is an old and popular Indonesian recipe, except for the tempeh which I have added on my own and is 100% vegan/vegetarian. I want to hold off on the details of these tempe recipes until they are ready.
If I can make them looking good and tasting delicious I will send a recipe to you.
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