Summary
Poor, homely tempeh. It's the Ugly Betty of food. Indonesian in origin, it's made from soy, with all soy's fab attributes, and yet is a world away from tofu. It's meaty rather than jiggly, with a taste akin to very mild blue cheese. Dice and add to grilled veggies; chop and add to chili. In time, you might come to love it unadorned.
Tempeh isn't just straight soy. It's made with brown rice, millet and barley, which give it grainy goodness and an outrageous amount of fiber. A 4-ounce serving gives you anywhere from 12 to 14 grams - half your recommended daily allowance in one fell swoop, plus 17 to 19 grams protein, about 230 calories and 9 heart-healthy fat grams.See the full content of this document
Extract
Quick Bite ; Soy-Based Tempeh Breaks the Mold
So what's the problem? Let's start with...
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