Tempeh : Ever heard of it? If not, you are in for a delectable treat! A traditional food of Indonesia, made from fermented soy beans , this healthy food is easy to find nowadays at your nearest Trader Joes or Whole Foods market! Packed with a punch of protein (20g per 1/2 package!), iron (15% daily value!), and fiber (9g dietary fiber, wowie!), tempeh is a delicious wonder food. I try to eat some organic tempeh at least 2 – 3 times per week. In addition, its also a wonderful Gluten-Free food!
One of the best ways to enjoy this delicious treat on a warm, late summer day, is in a nice big salad! For some extra protein (super important for a vegetarian or vegan diet!), I added another wonderfood: Hemp Seeds . These nutty little treasures also contain a great deal of protein, as well as Omega-3′ s which are crucial for brain function and nice skin. Here’s my favorite tempeh salad recipe:
8 oz (1 package) Organic Tempeh, diced
1 tbsp Extra Virgin Coconut Oil, or other cooking oil
1 tbsp Organic Tamari, or soy sauce (Tamari is wheat-free, I prefer its flavor to soy sauce)
3 cups Organic Baby Spinach, washed
1 tbsp Hemp Seeds
1 tbsp Sunflower Seeds
2 Organic Oranges, peeled and diced, seeds removed
1 medium Organic Tomato (Heirloom are my favorite!), diced
1. Heat the oil in a medium sized skillet. When warm, add your tempeh and saute until starting to brown. When browned, add 2 tbsp water and let water evaporate (this will add moisture to your tempeh) Add 2 more tbsp and repeat. Add tamari, toss tempeh around pan to absorb tamari and turn off your flame.
2. Combine the oranges, tomato, baby spinach, sunflower seeds, and hemp seeds in a large mixing bowl. Toss well to combine and coat the spinach with orange and tomato juices. Divide onto 2 plates.
3. Top with cooked tempeh when ready to serve! Enjoy!