Tempeh is a simple to use fermented bean product, typically made with soybeans, that has long been a staple food of Indonesia. Organic Tempeh produced by Lalibela Farm here in Portland, Maine, is also available created with black beans and – just coming to the market – Maine grown, organic Jacob’s cattle beans!
Tempeh is a great way to get protein from a non-animal source. It's also high in fiber and lower in fat than most animal products. Incorporating Tempeh into your plant-based meals is simple and easy – like in the deliciously simple Tempeh Salad below.
Two 8-ounce packages Tempeh (I like Lalibela Farm (local) or Litelife.)
1 purple onion, diced
3 ribs of celery, diced
1/4 cup fresh parsley, chopped
1/2 cup soy mayonnaise (I use egg- and dairy-free Heart Health brands.)
Optional: 1/3 cup good-quality cucumber pickle relish (I use Bubbie's brand.)
Slice Tempeh into eight squares, put into a pot and add filtered tap water about halfway up. Bring to a boil, turn heat to low, cover, and simmer 20 minutes.
Drain, cool and break Tempeh into smaller pieces with your hands (it softens and crumbles more easily after cooking it). Add the celery, scallions, fresh parsley and cucumber relish. Mix.
Add soy mayonnaise to the Tempeh, mix and serve. Serves 8-10.
Note: Even simpler…Tempeh salad will keep in the refrigerator for three days! (Stir it each time you reuse it.) For more information on soy, see the Physician's Committee For Responsible Medicine's fact sheet.
If you haven’t visited Tempeh in a while, try “going back” to it. Simple recipes will help you find some peace of mind and alleviate the stresses that can build up in life. Using simple ingredients in easy to create dishes can free you up to experience even more of the simple joys in life.