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Tempeh [Jul. 5th, 2006|01:35 pm]
Vegan Inventive Chef Cook Off!


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Post your Tempeh entries here by July 9th, 9pm PST.

Tempeh info here.

[User Picture]From: xemcats
2006-07-05 10:47 pm (UTC)

Classic Tempeh Salad Sandwich

This is an egg salad-ish inspired sandwich, using tempeh instead of the traditional hard boiled eggs. It's my favorite way to use tempeh! Enjoy! =o)

Classic Tempeh Salad Sandwich

8 oz tempeh, cubed
2 medium carrots, shredded
1/2 C chopped green onion
1/2 C onion, chopped finely
1/4-1/2 C Vegenaise
2 T mustard
1 T curry powder, or plain turmeric, to taste
2 t lemon juice
Handful of fresh parsley
Salt and pepper
Whatever other veggies/spices you have on hand that you want to add (celery would be good in this, but I don't like celery so I didn't add it)

1.) Steam the cubed tempeh for 15-20 minutes, until soft and easily broken apart
2.) Break up the tempeh with a fork, until it's in individual little soy curds, but try not to totally mash it
3.) Add the vegenaise and mustard, and mix well
4.) Add the veggies
5.) Add the seasonings, parsley, and lemon juice
6.) Cover and refrigerate for an hour minimum
7.) Put on toasted bread, garnish with a sprig of parsley, and EAT!

Still in the bowl

Ready to eat!
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[User Picture]From: xemcats
2006-07-06 12:33 am (UTC)

Re: Classic Tempeh Salad Sandwich

I forgot...I add copious amounts of dill relish!!
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[User Picture]From: seanshatto
2006-07-11 12:50 am (UTC)

Re: Classic Tempeh Salad Sandwich

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[User Picture]From: zenpawn
2006-07-09 07:52 pm (UTC)

tempeh cobbler

The easy-crumbling property of tempeh lends itself admirably to a cobbler or crisp topping. I made this as a single-serving in a small pyrex bowl suitable for oven use.

1 peach
1/2 teaspoon vanilla
1/2 teaspoon cinnamon

2 ounces (1/4 standard package) tempeh
1/4 - 1/2 teaspoon cinnamon
dash of allspice
0 - 2 Tablespoons maple syrup
spritz of oil

Preheat oven to 425 Fahrenheit.

To prepare the peach, if you plan to retain the skins as I did, the secret (from More Great Good Dairy-Free Desserts Naturally) is to tenderize it by poking holes all over with a fork. Then, cube it and mix well with vanilla and cinnamon. Place in a glass baking dish, covered (foil works) and bake for 15 minutes.

For the tempeh topping, steam the tempeh for 10 minutes, allow to cool, and crumble into a separate bowl. Mix in the spices and sweetener, if desired (this would be important for a crisp).

Once the fruit (berries or apples would work well too) is ready, remove the foil and sprinkle the tempeh topping evenly over the top. Spritz lightly with oil. Return to oven, and bake uncovered for 15 minutes. (A longer cooking time would bring you closer to a crisp.)

Of course, it's not really finished until you throw a scoop of Soy Delicious Butter Pecan "ice cream" on top. :)

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[User Picture]From: zenpawn
2006-07-09 08:19 pm (UTC)

tempeh tiramisu

Slabs of tempeh just beg to be layered. They also beg to be marinated. So, let's give them what they want. And a little something for us too. How about a tiramisu?! ;)

Per usual, this recipe is for a single serving. ('Tis just me.)

2 ounces (1/4 typical package) tempeh
1/4 cup vanilla soy "yochee" [1]
1/2 shot chocolate liquor [2]
1 cup of strong coffee or espresso
0 - 1 Tablespoon maple syrup
1 teaspoon cocoa powder

[1] - "Yochee" or yogurt cheese is just yogurt that has been drained overnight to give it a cream cheese consistency. Here, I used a vanilla soy yogurt. For a 1/4 cup you probably need at least a 1/2 cup of yogurt before straining. I use this one from Donvier.

[2] - Rum or kahlua would also work well. Experiment. Have fun.

To prepare the tempeh, carefully slice it in half horizontally and marinate overnight in the strong coffee. The next day, place the tempeh and coffee in a glass baking dish and cook at 350 Fahrenheit for 20 minutes. Remove from coffee and allow to cool.

While the tempeh is cooling, mix the 1/4 cup vanilla soy yochee with the liquor and sweetener, if desired, to make the cream filling. To construct the dessert, place one half the tempeh on a dish as the base. Spread half the cream mixture over top and repeat with the other tempeh half and remaining cream mixture. Now the hard part; refrigerate for at least four hours. Just before serving, dust with cocoa.

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[User Picture]From: pills23
2006-07-12 06:15 pm (UTC)

Re: tempeh tiramisu

I was just checking out your food blog (is it available on LJ?) and notice you make your own tempeh, too. Do you know about the tempeh yahoo group? It's a good place to connect with other tempeh makers (thought it seems you're doing a pretty good job!). I also just came across an LJ community called culturedfoods (though it has no posts and only 2 members so far).

I'm quite intrigued by these recipes. I've never considered tempeh to use in sweet applications. The idea kinda grosses me out, but not enough to prevent me from trying it out sometime. How did you like them?
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[User Picture]From: zenpawn
2006-07-12 07:51 pm (UTC)

Re: tempeh tiramisu

I'm definitely a member of the Yahoo! TEMPEH group. In fact, I mention them in the links I provided in the comments section of my first tempeh entry on my blog:


As for the sweet applications, I liked them, but I'm an odd duck. ;) I would just recommend making sure you use enough sweetener (hence the ranges in the recipes).

Seems I pulled a Ralph Nader on myself by entering two dishes. :) That's OK, I just like the opportunity to experiment and share.

I don't have a LiveJournal blog (it would just be a duplicate anyway).

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[User Picture]From: pills23
2006-07-13 01:45 pm (UTC)

Re: tempeh tiramisu

Ah, I didn't see that post when I looked at your blog. I also use my oven to incubate, but I recently tried to incubate a batch in my Excalibur dehydrator (as you may have read on the list) and it worked well. I've been adding dried hiziki to the beans before incubating and I find it gives a nice flavor to the tempeh.
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