A trip to the grocery store always leaves me standing in my kitchen looking at my pile of groceries with a sense of sheer indecision, kind of like a child standing in front of a row of different flavor lollipops. My latest trip left me standing in my kitchen with tempeh with flax, an organic zucchini, and guacamole.
Feeling inventive, I put the guacamole aside and grabbed a pan. I tossed some organic butter substitute into it and crinkled up the tempeh with flax and threw that in as well. Then I chopped up the zucchini and stirred my mixture around, until everything was crispy and brown. I will also admit that I sprinkled some ancient in to add taste.
Pouring my scamble in a bowl, it then occurred to me that I could throw the guacamole on top. The combination of flavors was delicious, and helped to mask the tempeh-which I am not a huge fan of. This was just another one of my many schemes to eat tempeh without actually having to taste it.
Some of my other suggestions for ingesting tempeh are as follows:
• Scrambling with eggs and cottage cheese
• Stir-fry with snow peas, water chestnuts, broccoli, and chopped almonds
• Sauté with sun-dried tomatoes, basil, and top with fresh mozzarella
• Grill and top with bbq sauce and sliced peppers
Tempeh is the only digestible form of soy because it has been fermented. For those of us who do not eat animal protein, tempeh is an excellent alternative. Unfortunately, it has an unpleasant, hard texture and a nutty flavor. Luckily for those of us who like to cook, this can be easily fixed with some creativity. Tempeh is readily available at Whole Foods and many other health food stores. To find out more about tempeh visit http://www.tempeh.info/
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