Tempeh is one of those magical foods that is very healthy but also satisfying. A little bit goes a long way in satiating the appetite. Tempeh is like the cheese of Indonesia, cooked soybeans are inoculated with a bacteria starter and it is left to get “funky” as in moldy and fermented. The end result is a dense cake that has a nutty taste and ‘shroomy aroma. Vitamin B12 forms as result of fermentation and is one of the only vegetable sources of natural B12. Fermentation breaks down the proteins and natural sugars in the soybean, eliminating digestive issues with other soyfood products. Tempeh is relatively inexpensive and can be found at most health food stores, try different grain varieties to see which is the most tempeh-ting!
Miso Mustard Tempeh
8 oz tempeh
1 Tbsp oil
1 cup hot water
3 Tbsp sweet white miso
1/4 cup Whole grain dijon mustard
2 cups thinly sliced leeks or or a combination of leeks and shallots
2 garlic cloves, chopped
1/2 a zucchini, sliced
2 carrots, peeled and sliced thin
1/2 lb cremini mushrooms or shiitake
1/2 cup dry white wine or stock
3-4 leaves of kale, collards or cabbage
salt and pepper to taste
Cut tempeh into 1/2 inch strips, lightly coat each side with oil. place them in a skillet and brown on all sides. Remove to cool and then cut them into blocks..
Make the sauce by combining the mustard, miso and water.
Heat the oil in a skillet over medium heat, saute garlic and leeks and or shallots until cooked through, about 4-5 minutes, add the reserved tempeh, zuchhini, mushrooms, carrots, and mustard/miso sauce. Bring to a boil, cover and then lower the heat to simmer for 10-15 minutes, until vegetables are crisp tender.
Add the white wine or broth, stir in the greens and cover and simmer for an additional 10 minutes.
Voila, fini! Serve this with fresh chopped chives or tarragon. Place atop cooked quinoa for a complete meal.
*experiment with different in season produce and adjust the flavors for maximum intensity.