Tempeh is fermented soybeans. The soybeans are boiled, then mixed with a starter culture to start the fermentation process. The texture of tempeh is chunky; it gives the illusion of meat in some recipes. It is 19.5% protein, and it is a complete protein. It contains all the essential amino acids and B12. Tempeh tastes especially good sautéed in toasted sesame oil with a little tamari to season. It can also be crumbled and then molded into patties or loaves.
The soybean has been cultivated for about 2,500 years and for good reason. These wonderful beans contain iron, carotene, niacin, vitamins B and B2. They promote clear vision and vitality, as well as improve circulation and support detoxification. Along with all these wonderful traits, soybeans also have isoflavones, which are similar to a natural estrogen that may help prevent hot flashes.
They also contain genistein, which helps prevent heart disease and may stop the spread of some cancers in their early stages. These power-packed beans also contain protease inhibitors that are a universal anti-carcinogen and may block the action of cancer-causing enzymes. And if that is not enough reason to start enjoying these wondrous beans, they also contain phytic acids that inhibit the growth of tumors.
Spicy Lettuce Tempeh Salad with Ranch Dressing
1 (8 oz.) package tempeh
olive oil and tamari
1 tsp. Mexican seasoning (or chili powder)
¼ tsp. paprika
Organic leafy lettuce, sprouts, grated carrots
2 scallions (sliced thin)
¼ cup peanuts
Ranch Dressing:
1 cup Vegenasie
1 T. lemon juice
1 T. brown rice vinegar
1 T. ume plum vinegar
2 tsp. tarragon
Crumble the tempeh and put it in a sauté pan. Add the olive oil, tamari, Mexican seasoning, and paprika. On medium heat, brown the crumbled tempeh. Set aside to cool. Put on a plate some of the leaf lettuce, cooled tempeh, sprouts, grated carrots, scallions, and peanuts. Whisk together the dressing ingredients. Drizzle some of the dressing over the salad, mix all together, and serve cold.
*Recipe Note: Mexican seasoning is a blend of seasoning sold in a jar. Ingredients: chili peppers, garlic, onion, paprika, cumin, celery seed, oregano, and cayenne.
Chef Valerie Wilson
