Sweetie’s on a diet, so I’ve been trying to cook extra light and healthy. Last night we had a big salad of red leaf lettuce, carrot pulp (left over from juicing), and sprouts. I topped it with tempeh (see recipe below), a generous sprinkling of seaweed gomashio, and hemp seed oil. Sound like weird vegan rabbit food? It was actually quite delicious.
Those last two ingredients probably sound fancy and indulgent. Gomashio isn’t really—it’s just sesame seeds and sea salt ground together. The hempseed oil, on the other hand, is very expensive ($8.50 for 8 organic ounces), but I rationalized it because my naturopath recommended that and flaxseed oil (also expensive) as good Omega 3 fatty acid sources that could help with the eczema I sometimes get on my hands and legs.
- Cut a package of tempeh (usually 6-8 oz) into bite-sized pieces.
- Saute with oil and minced garlic over medium heat until garlic starts to brown.
- Add tamari, soy sauce, or Braggs (approx. 1 1/2 TBSP), honey (approx. 2 TBSP), and water (approx. 1/4 cup).
- Simmer vigorously until liquid evaporates and tempeh is evenly brown and tender.
I’ll do some proper research at some point, but it’s my understanding that fermented soy products like tempeh and miso are much better for you than non-fermented products like soy milk and tofu. So, if you haven’t cooked tempeh before, this might be an easy way to give it a go. This tempeh would also be great over any kind of stir fry or potato/veggie combo.