A+ TEMPEH: From Tough Sell to Tasty Morsel

Tempeh used to be one of those foods that I often found myself thinking I should eat, rather than being something that I really wanted to eat. I didn't have much luck cooking it, but for some reason I continued to buy it. It seemed that I only cooked my tempeh when it was the absolute last thing in the fridge. As I begrudgingly ate this "healthy" food, I wondered what I was doing wrong, and why this food just seemed so blah. It was a happy day when I learned of the vegan chef from Brooklyn, Isa Chandra Moskowitz. Her tempeh recipe has permanently changed tempeh's status in my fridge. Instead of being the food that just sits there until I have to eat it, it is now one of my gems, a treat that I look forward to eating!

Isa has written three books, two of which I own and treasure. Her books have the kinds of recipes in them that you know will taste good every time. This recipe is taken from her book "Vegan with a Vengeance."

1 (8-ounce) package tempeh
1 tablespoon fennel seed
1 teaspoon dried marjoram or oregano
1/2 teaspoon red pepper flakes
1/2 teaspoon dried sage
2 garlic cloves, minced
2 tablespoons tamari or soy sauce
Juice of 1/2 lemon

In a small sauce pan, crumble the tempeh and add enough water to almost cover it. Over medium-high heat, simmer the tempeh until most of the water is absorbed, about 12-15 minutes. Drain the remaining water and add the rest of the ingredients. Cook over a medium heat, stirring occasionally, until lightly browned, about 10 minutes.

I like to eat this in tacos, with grains/pasta and veggies, as a side, and as a snack. And if I have some made to pack in my lunch, I know it's going to be a good lunch day, which pretty much makes it a good day in my book!

Recipe © 2005 by Isa Chandra Moskowicz.