Hi Loyal Plantcentric Follower,
I’m back! Sorry for not posting for so long, but as you know, I’ve been on a scholarly sabbatical. I’ve gone back to school, full-time, to finish up my undergraduate degree, majoring in Communication Studies with a concentration in Health Communication. Fitting, right? Going back to college has been one of the best things that has happened to me. I’m seriously having the time of my life.
During the school year, I’m fortunate to have a wonderful husband who handles dinner for us. Now that I’m off for the summer, I have the time to get back to cooking.
So what made me so excited, that I just had to share with you? Simply the best tempeh recipe ever! It’s from the cookbook “Isa Does It” by Isa Chandra Moskowitz. She writes the blog, Post Punk Kitchen, www.theppk.com. Tempeh is a fermented soy food, and when made with organic or non-GMO soy, it is very healthy for you.
This tempeh turned out so good, that it’s hard to only have one serving. The marinade infused the flavor completely into the tempeh. It will be wonderful in sandwiches. I also believe that omnivores would love it. It is also super quick and easy.
As you know, I am a big believer in using what you have on-hand. The ingredients are below, with my substitutions in parentheses.
8 oz tempeh
For the marinade:
2 tablespoons soy sauce (or tamari) (I used Bragg’s Liquid Aminos)
4 cloves garlic, smashed (I used chopped garlic from a jar. I never measure garlic. I usually triple the amount)
1/2 cup veggie broth
2 tablespoons white balsamic vinegar (or 1 tablespoon regular balsamic)
3 tablespoons fresh lemon juice (I used reconstituted)
1/4 cup fresh thyme, leaves whole, soft stems roughly chopped (I used dried)
2 tablespoons olive oil (I omitted)
This made a lot of marinade. Since there was never any raw meat soaking in it, the marinade can be used again. You can dip your tempeh in it, au jus style, or use it for salad dressing.
Get the recipe here: Isa Does It Garlicky Thyme Tempeh
Hope you enjoy it as much as we did!