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Food and Recipe of the Month

January - Tempeh

Tempeh is fermented soybeans. The soybeans are boiled then mixed with a starter culture to start the fermentation process. The texture of tempeh is chunky, it gives the illusion of meat in some recipes. It is 19.5% protein and it is a complete protein. It contains all the essential amino acids and B12. Tempeh tastes especially good sautéed in toasted sesame oil with a little tamari to season. It can also be crumbled and then molded into patties or loafs.

 


The soybean has been cultivated for about 2,500 years and for good reason. These wonderful beans contain iron, carotene, niacin, vitamins B and B2. They promote clear vision and vitality, as well as improve circulation and support detoxification. Along with all these wonderful traits, soybeans also have isoflavones, which are similar to a natural estrogen that may help prevent hot flashes.

They also contain genistein, which helps prevent heart disease and may stop the spread of some cancers in their early stages. These power packed beans also contain protease inhibitors that are a universal anti-carcinogen and may block the action of cancer causing enzymes. And if that is not enough reason to start enjoying these wondrous beans, they also contain phytic acids that inhibit the growth of tumors.

Recipe of the month:

Tempeh Paprika

2 (16 oz.) packages organic tempeh
1 1/2 onions (thin half moons)
2 large carrots (pencil cut)
4 T. tamari
4 T. tahini
2 T. paprika
1 T. ume plum paste
1 cup water

Saute the onions in olive oil and a dash of tamari until soft. Move the onions to the side of the pan, put the carrots in the middle, season with a little tamari and saute the carrots for a couple minutes. Whisk together the tamari, tahini, paprika, ume plum paste, and water. Pour over dish, cover and simmer for 20 minutes. Mix all together and serve hot.

 

 

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