Meatless Monday - Tempeh Marsala

Meatless Monday - Tempeh Marsala

Anything chicken can do, tempeh can do better. At least that’s my motto in the kitchen. I like to browse through omnivore cooking magazines for meals that I can veganize. I came across a chicken marsala recipe and it seemed ripe for the veganizing. I don’t know if I’ve ever actually had anything marsala, to tell the truth, so I don’t know how close this tastes to the “real thing”, but it was a damn fine tempeh dish.

Read More

Meatless Monday – Temeph Fricassee

Meatless Monday – Temeph Fricassee

It is cold here in New Jersey, and I’ve been craving warming comfort foods, like this Tempeh Fricassee. For those of you unfamiliar with tempeh, it’s a traditional Indonesian food made with soybeans, and it’s perfect for use in recipes that usually call for meat. Since tempeh is fermented, people have told me that the taste is too strong for them, and I usually recommend that the steam it before adding it into the dish that they’re making. Steaming cuts downs on the fermented taste and allows for the tempeh to readily absorb the flavors of what it’s being cooked with. 

Read More