Tempeh

Does anyone eat it or use it in your favorite recopies? I am looking for a few ideas on using it more! Thanks, Carmen

what the heck is it????

Tempeh is a soy based protien source similar to tofu only it has much better flavor and texture it's more nutty and not as squishy. They split they soybeans and add water, then they ferment them for a few hours to let this special bacteria grow. The bacteria binds it together in a cake form. The bacteria helps aid in digestion especially in people that have altered digestive systems. Low fat, Low cal. Sugar free, high protien.... Plus the isoflavones in soy beans have been shown to reduce cardiovascular disease, and many cancers. Asian women that get 80% of there protien from soy have 2/3 less breast cancer....

I'm with Sherri - what the heck is it? I've never heard of it before. Donna

Where do you get it? I'd like to try it in something, but not sure what. Couldn't you use it in any recipe calling for tofu? Cindy

I get it at the Marsh on stones crossing. I have also seen it in the nature's cupboard health food store. I am sure you can find it other places too. I have used it like tofu, mostly in stir fry, but was wondering about soups, stews, and maybe some other ideas? I am not the best cook, but always trying new stuff... maybe someday I will be good. lol I have to go for quantity not quality to feed all the troops! Let me know if you find a way to use it that works great for you! Blessings, Carmen

never heard of it either...................but i went to target yesterday and forgot to look for those crackers dang nab it

I have never heard of it before now but did find a website with a lot of recipes hope it gives some new ideas www.tempeh.info

Carmen, Thanks for the info. I go to the Clarion Bariatrics Cooking classes. They are free and open to everyone (the next one is Thursday night @ 6:00 pm; if you are interest, send me an e-mail and I'll give you directions). I'm going to ask them about possible recipes. If they give me anything, I'll let you know. Do you know about TVP (textured vegetable protein)? You can use it in place of meat in stews, chili, soup, etc. It is literally dried vegetable protein. It has no real flavor of its own, so it soaks up whatever spices and flavoring you put it with. You just rehydrate it using water or broth and use it in place of or in addition to meat. I have a great recipe for peanut butter balls that uses TVP to increase the protein content. My kids love them and they are very good for you. This is just one of the recipes I got from the cooking class. They offer everything from main dishes, sides, and soups to mouthwatering (but sugar free!) desserts the whole family can enjoy. Thanks again, Cindy

Hi i have never used it and have not seen it in the store here. But I didn't look for it either. I remember a lot of families putting it in there cold storage rooms when we lived in Utah. I even saw it on the shelves in the stores there. When I saw it, it was like potatoe flakes. Does it come in a different form? Where do you get yours? I would love to try it. As for the class, I would love to go to one. Do they care whare I had my surgerty? This week is out, but I wouls love the diurections for a different night. Can a teenager go too, or would that stinck? I like to try and bring at least one older child with me when I am out doing that type of thing. Then I don't have as much guilt for leaving them home! Thanks for the info!!! I love to learn new things! Carmen