Susan Jane Cheney
Tempeh, a traditional Indonesian food, is made of cooked and coagulated soybeans. Sold in cellophane-wrapped packages, it’s even higher in protein than tofu. Tempeh is also quite versatile, but has a more distinct flavor and a dense, chewy texture. Though somewhat of an acquired taste, once you do, you’ll be a fan for life. Pictured above, Tempeh Fries with Horseradish-Dill Mayonnaise.
This is lavosh—large, thin, flexible Middle Eastern flat breads, made from a strong, yeasted wheat dough. They’re used for scooping or wrapping up vegetable or bean dips, salads, or kebabs. You can bake them either on a sheet in a hot oven or on top of the stove, draped over an inverted wok or on a griddle if the breads are small enough to fit. As with pita, the yeast in this dough contributes to its flavor and texture; the bread doesn’t rise when baked. From Breadtime: A Down-to-Earth Cookbook for Bakers and Bread Lovers* by Susan Jane Cheney. more→
Tempeh, portobello mushrooms, and miso contribute a “meaty” heartiness to this dish, and balsamic vinegar provides a bit of tang. Serve this sumptuous stew-like sauce over a cooked grain—a mixture of long-grain rice with kasha or wild rice is one of my favorites—or on pasta. Contributed by Susan Jane Cheney, from Stir Crazy! more→
Tempeh soaks up a sweet and sour marinade; then teams up with a colorful combination of vegetables in this satisfying cool-season stir-fry. Serve it over long-grain rice. Contributed by Susan Jane Cheney, from Stir Crazy! more→