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How to Prep Tempeh for Recipes

Posted on June 3, 2017March 2, 2020 by biglittlebites

What is Tempeh?

Tempeh. Does it seem mysterious? Daunting? Intimidating to try? Tempeh is a rectangular shaped cooked patty, made from cultured fermented whole soybeans and is the shining star of soy-based meat alternatives. Why does it shine so bright? Because, tempeh is:

Very minimally processed, especially compared to it’s relative: tofu
Uses the whole soybean
Fermentation = probiotics
Substantial nutritional value
Works to lower your bad cholesterol
Lots of calcium
High protein
Great source of vitamin K, among many other vitamins
Great nutty flavor
Easy to use, no pressing required
Great texture, not spongy

Where to Buy Tempeh

In years past, tempeh was tough to find and I would have to go to specialty health stores to purchase it. Today, you can find tempeh in the refrigerated vegan section of most common grocery stores. Tempeh is packaged as a rectangular or square shaped patty, double wrapped in plastic. You may notice some brands add grains or seeds to the tempeh as well. Tempeh may have black spotting on it, but this is normal and doesn’t mean it’s gone “bad.”

What Makes Tempeh Different from Tofu?

Tempeh has a firm texture and earthy, nutty flavor which completely contrasts tofus spongy, moist, mild flavor. Don’t let this intimidate you, because while tempeh is different, it also is similar in that it absorbs whatever flavor you marinate it in. Unlike tofu, you don’t need to press moisture out, but with a simple 10 minute boil, you can eliminate any bitter flavor to better prepare it for marinade.

Nutrition

Being that tempeh is made with fermented whole soybean, it offers more nutritional benefits than tofu. Tempeh is higher in protein, fiber, B vitamins and the minerals copper, iron, phosphorus, manganese and magnesium

Just one cup of tempeh provides 33 grams of protein (with all 9 essential amino acids) and 19 grams of healthy, plant-based fat that can lower bad cholesterol over time, 0 grams of sugar and 23 milligrams of sodium. This combination of protein and healthy fats keeps you feeling full longer, because it takes longer for your body to digest. This same one cup serving also provides 20% of your daily iron, which is equivalent to eating a 3 ounce steak.

One cup of tofu contains 20 grams of protein, 19 g of fat, 10 grams of sugar, 788 milligrams of sodium. The most important differentiator in nutrition, comes from tempeh being fermented. Read on!

Fermentation

Tempeh is made from whole, cooked soybeans, and fermented with the help of a fungus called Rhizomes oligosporus, for several days at low temperatures. Due to this natural process of fermentation, tempeh has beneficial prebiotic and probiotic effects on gut bacteria.

Tofu you buy in the store or consume in most restaurants, is not natural and is actually a highly processed food. Tofu is made by heating and curdling soy milk (as opposed to whole, fermented soybean) and then industrally processed with a chemical coagulating substance. Unfermented soy contains unhealthy anti nutrients, and is high in phytic acid, similar to legumes and beans which haven’t been sprouted.

Texture

Tempeh is firm, dry and grainy compared to tofus smooth, silky texture.

How to Prep Tempeh for Recipes:

It’s not required to prepare tempeh this way, but I always do. While tempehs unique, natural, nutty flavor is delicious – it can have a slightly bitter taste that simmering takes away.

1) Unwrap tempeh from it’s vacuum packaging.

2) Slice in half, if it’s rectangular shaped, to make two square shaped patties.

3) Fill a small pot with water and bring it to a boil.

4) Carefully add tempeh halves to boiling water and reduce heat to a simmer. Simmer for 10 minutes.

5) Remove tempeh from pot and allow to cool. Slice each half in half again, but long-ways this time, making the patty thinner. Leave the tempeh in slices, cut it into little cubes, or crumble it.

Marinating Tempeh

Simmering makes the tempeh softer, and ready to absorb flavors of the marinade you use.

When the tempeh has cooled, simply add it to your marinade of choice and allow to soak in the flavors for at least two hours. Marinades can be the same as anything you would use for meat, poultry or fish.

Now that it’s prepped, you can grill, bake, roast, stir fry, sauté or crumble it like ground beef.

Here are some of my favorite ways to eat tempeh:

Chipotle Lime Tempeh Tacos with Avocado Crema

Bahn Mi Pockets

Vegan Chicken Salad

How to Trim a Whole Cauliflower into Florets

Posted on May 31, 2017 by biglittlebites

Rinse your cauliflower well.
Flip cauliflower over and trim off one leaf stem at a time, working clockwise around the cauliflowers stem.
Continue working around, now trimming off individual florets.
Break them into sizes that work for your recipe, or toss into a food processor to make “cauliflower rice.”

chickpeas with sprouts growing from them, in a bowl

How to Sprout

Posted on March 9, 2017October 22, 2019 by biglittlebites

I’m so excited to share with you, how to sprout! Sprouting is SO easy and provides so many nutritional benefits, there’s really no reason NOT to sprout!

What Can You Sprout?

Nuts, seeds, grains and legumes.

Why Sprout?

Human beings are experiencing an increase in autoimmune disorders and digestive upset due to the overconsumption of non-sprouted foods and their naturally occurring anti-nutrients and carcinogens. The sprouting (or germination) process, makes foods so much easier to digest because it deactivates the enzyme inhibitors (which make digestion hard). Additional digestive help comes from all the active enzymes that are then created! Pesky anti-nutrients naturally found in nuts, seeds, grains and legumes, are enzyme inhibitors, lectins, saponins and polyphenols . Anti-nutrients block the body from absorbing the vitamins and minerals present in the food; meaning if you’re eating non-sprouted plant foods often, you could experience mineral deficiencies over time. Naturally occurring anti-nutrients prevent the nutrients in the food from being absorbed and digested by your body; this includes protein, fiber, iron and magnesium – and thereby rendering nutritional labels defunct in that regard.

Sprouting nuts, grains, seeds and legumes not only makes vitamins and minerals easier to digest, it increases their protein, amino acid and fiber content, reduces the carb load, and gluten, and leads to greater availability of vitamins A, B, C, E, minerals, essential fatty acids, antioxidants and folate.

How Does Sprouting Work?

Sprouts are alkalizing to your body (illness and disease can be linked to acidity) and eating sprouted foods, can even help with weight loss. The sprouting process actually “consumes” a lot of the foods calories and accomplishes part of the work of digestion when its starches are converted to sugars, fats are used up as energy for growth, and proteins are broken down into amino acids. As a result of all this predigestion activity, sprouted foods wind up being less calorie-dense than non-sprouted. So what are you waiting for? Let’s get sprouting! (This is a great science lesson for kids too!)

The picture above, is of a batch of chickpeas that have been in the sprouting process for 24 hours. The chickpeas would be fine to rinse and cook at this stage, but the longer you allow a nut, seed, grain or legume to sprout, the more nutrient-dense it becomes.

How to Sprout:

This process works the same for nuts, seeds, grains and legumes.

Materials Needed:

To make sprouting more accessible, there are a variety of sprouting kits or special jars on the market. If you simply want to give it a try for the first time, try my method: I simply place the well-rinsed food in a colander, atop a large, clean bowl.

Process:

Measure 1 C of your plant food.
Rinse the food well and place in a medium or large bowl of cool water (making sure to cover the food by 2 inches).
Soak the food for at least 8 hours.
Once you’re finished soaking, drain the food and rinse it all very well with fresh water.
Give your food 1-5 days for the sprouts to appear and grow. During this time, make sure to rinse your food well every few hours, tossing them around gently in colander as you rinse. Allow excess water to drain, and place the colander back atop the bowl on the counter.
Place your sprouted, living food, sealed in the fridge – it should keep for 7 days. You can eat them raw or cooked, but be aware of the potential for harmful bacteria growth due to the moist environment they sprouted in. Rinse really well before use and/or cooking, especially when feeding them to little ones and the elderly. Use them in salads, soups, entrees, whatever!
To cook: simmer them in fresh water, for 10-15 minutes only – easy!