TLT, a staple

My sister asked me what we make regularly in our house. Not much. I'm usually trying a new recipe. There are a few exceptions- Tempe, Lettuce, Tomato sandwiches are one. We get our tempe from a local farm called Lalibela.  Here's what they have to say about Tempeh:

"Tempeh is a traditional Indonesian food made by a natural fermentation process of soybeans. Our tempeh provides a unique, rich source of (LOCAL!) vegetarian protein that contains a huge list of essential nutrients including B-vitamins, which is hard to find in vegetarian/vegan foods. The fermentation process breaks down the soybeans into an easily digestible food that has a meaty texture and a slightly mushroomy-nutty flavor.

     Tempeh is an extremely versatile food to cook with. You can crumble it, mash it, cube it, slice it in thin strips, or cook it whole, to name a few. It can be steamed, sautéed, fried, added to lasagna or sauces, marinated, etc. You can use it anywhere you would use meat...but without adding any cholesterol, and contributing significant nutrient."   

I really REALLY like Tempeh. Especially theirs and especially on a TLT sandwich.

 Here's what we do with it when we make Tempe bacon*:

 {cut into strips}

{marinate overnight in 3TB Tamari, 1/4 t Liquid smoke, 1/2 t garlic powder, 1/2t onion powder, 1 TB maple syrup, and a little water}

{fry it up like bacon- we use a cast iron and it gets crispy}

She's drooling over Tempeh bacon.

*Recipe from "The 30 Minute Vegan" via Lalibela Farms