Tag Archives: tempeh

Would You Rather

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As Craig and I were waiting in line at Costco to check out this past Saturday afternoon (which is the worst time to go, but of course always the time we go—along with everyone else!), we killed some time with several rounds of “would you rather.”

Here’s my “would you rather” for you:

Would you rather have a nostril that dispensed whipped topping or a belly-button pencil sharpener?

We were cracking up at the sight of someone being able to dispense whipped topping from their nostril, but how awesome would that be??

Yet, it would be awfully convenient to have a pencil sharpener on hand?!?!

Which would you pick?

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Workout

Distance: 5 miles

Time: 43 minutes

I spoke too soon about running on dry pavement! :(

It was snowing again this morning!! And it was one of those snowfalls where the snowflakes were constantly pelting me in the eyeballs and my eyelids got more of a workout than anything else from so much blinking!

I was pretty sore from yesterday’s tempo run and weight lifting session, so I took it on the easy side today.

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After begging asking for help with preparing tempeh, Megan gave a high recommendation to 101 Cookbook’s Orange Pan-glazed Tempeh recipe.

I am so glad she told me about this recipe because this was definitely the best way I’ve prepared tempeh so far!

The subtle sweetness of the orange juice and savory flavor from the soy sauce packed a punch that left me happy with the outcome!

I enjoyed the tempeh over some wilted kale and wheat berries.

I’m still not entirely sold on tempeh itself, so I don’t foresee it ending up in my shopping cart anytime soon, but there’s a good chance I’ll try it again in the future. I had a few bad experiences with tofu at first, but now I love it!!

Good night!

Tempeh Help

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This was my first attempt at preparing tempeh, and I have to admit, I need some help!

I am trying not to give up hope yet because the first time I tried making tofu it was a pretty big flop too, but now I love it!

First of all. . . .

What is tempeh?

Tempeh is made from whole soybeans, which have been fermented and shaped into a block.

You can see some of natural-occurring mold on the outside.

It is okay to eat—just like the mold in blue cheese is safe to eat.

How do you prepare tempeh?

This is what I’m still trying to figure out!

I tired to find a recipe but nothing stuck out. It seemed as though a lot of people just sliced it raw and stuck it in a sandwich like this, which I am going to try to recreate tomorrow.

I thought I would try frying it like I’ve done with tofu in the past.

However, I wasn’t very impressed. I think when I heated the tempeh up, it brought out the fermented taste more, which definitely gave it a bad after taste.

So, I’m still in the search for a better way to prepare tempeh—other than eating it plain because I’m not really a big fan of that way so far. If you have any advice, let me know!

To go along with my tempeh, I also roasted a sweet potato and a regular, white potato.

Sweet potato sprayed with olive oil using the Misto + cinnamon + S&P.

White potato sprayed with olive oil + S&P.

Bake in the oven at 400* for 15-20 minutes. Make sure to stir them occasionally.

I also roasted some broccoli!

I love having 3-4 (even 5 things on my plate) rather than eating 1-2 things!

Workout

I trekked to the gym this morning for a run on the treadmill and a weight lifting session.

Rather than running before school and then going to the gym after school to lift weights, I killed two birds with one stone this morning.

Distance: 5 miles

Time: 45 minutes

Speed: varied (I was all over the place, switching it up the whole time.)

Incline: 1.0%

Weight lifting: 30 minutes of various upper body lifts, a couple lower body lifts, and crunches

I even ended up showering at the gym and got ready in record speed—15 minutes!

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I’m so glad tomorrow is Friday, but Friday is also my busiest (and usually most stressful) day of the week, which makes it bittersweet. :-?

Questions

Have you ever tried tempeh? How did you prepare it?

Do you prefer a lot of variety on your plate, or is one to two items sufficient?