One of our favorite parts of baking large batches of granola is the endless amount of magic granola dust we’re left with—those delicious bits and pieces that are too crumbled to make it into the bags we sell. While we routinely sprinkle this magic dust over our morning yogurt or smoothies, we also experiment with it in our cooking. These breakfast cookies are one of our favorite results.
If our small team of four is representative of the larger population, tempeh is polarizing. Team tempeh: Laura and Rian. Team “Oh my God what’s wrong with you”: Char and Gillian.
My case here? You should find out which team you’re on.
Okay, okay, I acknowledge that opener probably doesn’t inspire you to sprint out to the market, but, truly, I love the stuff. Along with eggs, it’s a refrigerator staple chez moi. An unopened packaged has a shelf-life of over a month so the second I use it, I buy another for the next time I need a last-minute protein.
What is tempeh?
Tempeh is a soy-based product made by fermenting cooked soybeans and then forming the mixture into a firm, dense cake. Unlike tofu which is soft and uniform in texture, tempeh has a bit more integrity and chew. That’s because tofu is made from soy milk while tempeh is made from soybeans. It has 16 grams of protein per 3 ounce serving, the equivalent of 3 ounces of salmon.
What does it taste like?
On its own, tempeh has a savory, nutty flavor. But like many other soy-based products, it’s a bit of a chameleon, easily taking on the flavor of whatever marinade or seasoning it meets. My guess is that strong negative reactions come from the fermented smell of a freshly opened package, which some of us notice and others don’t. Maybe it’s a bit like cilantro where some people are overwhelmed by a soapy flavor, while others can’t get enough.
How can you use it?
Tempeh is often used in sandwiches, chilis, tacos, or enjoyed on its own. You can prepare it any which way but I strongly believe that it’s best thinly sliced and seared until crispy. For your first experiment, try the recipe I’m sharing below. Then branch out and give these recipes a try:
Smoky Marinated and Seared Tempeh
This is my go-to recipe. I use the crispy tempeh strips to top salads, grain bowls and sandwiches. I particularly love it over a salad of roasted carrots and creamy avocado with fistfuls of cilantro, mint and sliced scallion, toasted pepitas and agave-lime vinaigrette. It also makes a good stand-in for bacon in a traditional BLAT (A stands for avocado of course). Try it and let us know which team you’re on!
Ingredients
Method
Thinly slice the tempeh into ¼ inch slabs. In a container that snugly fits the sliced tempeh in a single layer, whisk together the juice of ½-1 lime, 1 tbsp soy sauce, ½ tsp toasted sesame oil, 1 heaping tsp smoked paprika, 2 tsps maple syrup, 1 small clove grated garlic and sriracha to taste. Add the tempeh and marinate refrigerated for at least an hour and up to a couple of days.
When ready to use, preheat a large cast iron or non-stick skillet over medium high heat. When hot, add about a tbsp of neutral oil. Then add the drained marinated tempeh in a single layer and sear for ~4 minutes a side. Watch it closely because the maple syrup helps the tempeh caramelize quickly. You want it to be nice and crunchy. Err on the side of too brown versus too pale.
Enjoy immediately or let cool and enjoy at room temperature in salads, sandwiches, tacos…the world is your oyster!
2-3 servings
Written by Charlotte Greffin, Chef
According to the news, 2017-2018 is one of the worst flu seasons we’ve had in recent history. Flu germs are hard to avoid no matter how diligent we are about washing our hands. Besides keeping our mitts away from our faces and holding our breath when sandwiched between two coughing people on the subway, we can only hope that our immune systems pick up where we left off. But our immune systems are only as good as the vitamins we feed them. Indeed, think of each meal as an intimate date with our oh-so-sensitive immune systems. Why not treat (or even spoil) our immune systems to the stuff they crave?
Classic Comfort Food
During the winter, we eat soup for the sheer fact that it warms us up. While I make soup for the same reason, I also do it for nostalgia. I crave the nourishing soups and stews my mother was famous for. While she would cook many different types of soups, she always made the most variations of blended soup. I fondly remember coming home a friend’s house on the weekends and smelling the varied aromas wafting through the kitchen. This is because my mother cooks her soups at a low temperature for a long time in the oven to really conjure the distinct flavors of all the vegetables, meat, herbs and spices.
To this day, I’ve never come across soup that is more flavorful than hers. It’s probably because most people can’t take the time to wait for it to be ready! Or, they’re not comfortable leaving their oven unattended for many hours at a time. But even if time isn’t on your side, it’s not a reason to skip out on soup. Soup is one of the best things you can make to help ensure that half of what you eat at every meal is vegetables. Soup can sometimes be on the lighter side, but it becomes a complete meal when you add a nutrient dense protein to accompany it. Perfect protein additions include chicken, beans, a soft (or hard!) boiled egg and yogurt.
Continue reading “CARROT, PARSNIP AND GINGER SOUP WITH SHREDDED RAINBOW CHARD”
Being Scandinavian, I was raised on my father’s stories of his childhood in Sweden. He described long winters accented by warm and comforting meals, lots of social interaction, and a good amount of singing. I remember my grandfather bouncing me on his knees while singing to me in Swedish, mocking me for disliking herring and deeming me “knickity pickity.” He called me this as if it were my name, accompanied with a devilish grin and a poke in the ribs. (If only he could see me now, and understand how deeply I took his insult to heart by forcing myself to become the adventurous eater and cook that I am today.)
Nordic people have a beautiful outlook on life. A big part of that is something called hygge, a concept that is hard to grasp and difficult to define:
“Generally, hygge is defined as a feeling or mood of comfort, wellbeing, coziness, happiness, charm, safety, friendship. Simplicity, pleasure or intimacy. Hygge means living in the moment, savoring all that it has to offer.”
I try my hardest to embrace this part of my heritage, especially during the holidays. I light candles and put up twinkly lights, savor every moment spent with family and friends, and make dishes that fill my home with familiar scents and memories of holidays past. Food is central to hygge afterall.
But beverages can be hygge too! What is a dense shortbread cookie without eggnog to chase it with? How can one send wishes of good health without a toast to raise in accompaniment? Beverages, especially ones spiked with a little something extra special, refresh the palette, warm the soul and add to the jolly mood of all holiday social gatherings.
Every Christmas since I can remember, the evening’s focal point has been a slow-simmered mulled wine called Glogg. This is a Swedish holiday tradition that I refuse to skip. The concoction is warm from spices, barely sweetened by dried fruit, and deeply nutty from the addition of slivered almonds. It is also deceivingly strong due to the addition of vodka. This combats the loss of alcohol content when cooking the wine, or so my ancestors say. All of this goes into a pot over low heat to marry the ingredients together. The biggest obstacle is being patient enough to wait until it is ready!
So, for this holiday, my gift from me to you is my own family recipe for Swedish mulled wine.
With Love, Kristina
Ingredients
Method