Tuesday, February 10, 2009

Noble Bean Tempeh

I've never been much of one to indulge in soy products, myself. Whilst vegetarian (and then vegan) and living with an omni partner, though, I did tend to pick up a lot more soy-based substitutes to have around the house. We had a meat-free home and he really enjoyed the subs, perpetually swigging back glasses of chocolate Silk or piling soy meat analogs into sandwiches packed for work.

One thing I've come to like in recent years, though, is
tempeh. Unlike the blank slate that is tofu when it comes to preparing it, tempeh has a mild nutty taste (as well as an interesting crumbly sort of texture). It also escapes a lot of the recent criticism and disputes over the possible issues with unfermented soy products that seem to be all over the internet right now. I'll leave that topic for another time...

Strangely, although every supermarket in my city carries tofu and soy dairy substitutes of all kinds, I can only find a good selection of tempeh at the two small health food stores in the city. One of the major supermarkets carries
Green Cuisine tempeh burgers (which are decent enough), but both health food stores carry my favourite: Noble Bean tempeh. At a time when most soy is GMO and most meat analogs in the stores aren't organic (and therefore, almost certainly GMO), it's also a plus for me that the Noble Bean tempeh is organic. I just recently picked up their Sea Veggie Tempeh and pan-fried it with a little bit of garlic and lemon juice and it was amazing. I quartered it to make tempeh burgers with tomatoes, lettuce and diced red onions on Vegenaise and Dijon-smeared multigrain buns. I can't recommend it enough.

I think that I'd like to tackle making tempeh on my own, sometime. The starter required to make it can be ordered online from a number of places and there are tons of instructions available on how to make it. For instance, this PowerPoint presentation and this step-by-step Instructable.

2 comments:

marinel said...

We had tempeh patties for dinner the other day. They are so good! :o)

Let me know how you make out with the home made tempeh. I've never even considered making my own. Now I'm curious as to how much is involved.

M of the Maritimes said...

I may try it at some point after the big spring thaw. Pardon the pun, but I have too many things on my plate right now. :-)

I've been meaning to email you about Corcodel.