Tempeh comes from fermented soybeans. It's another high-protein alternative to meat that has great texture and taste and is very versatile. Find it in the refrigerated section near the produce.
Makes 4 servings
1 teaspoon fennel seeds
1 teaspoon cumin seeds
2 1/2 teaspoons soy sauce
3 garlic cloves, crushed
1 dash black pepper
1 cup water
8 ounces (227-gram package) tempeh, sliced into bacon shapes
Toast fennel and cumin in a dry skillet over medium heat. Grind the spices and return to the skillet. Add soy sauce, garlic, black pepper, and water. Set skillet to simmer.
Add the sliced tempeh and simmer 15 to 20 minutes. Then place the tempeh on a nonstick or oiled cookie sheet and broil until crisp (about 7 to 8 minutes), then turn and broil again.
The marinade will keep for one week refrigerated.
Source: Rising Flour Café, Asheville, N.C. Published in The Best in the World, Neal D. Barnard, M.D., editor.
Per serving (1/4 of recipe): Calories: 118; Fat: 6.3 g; Saturated Fat: 1.3 g; Calories from Fat: 48.2%; Cholesterol: 0 mg; Protein: 11 g; Carbohydrates: 6.9 g; Sugar: 0.9 g; Fiber: 2.2 g; Sodium: 198 mg; Calcium: 79 mg; Iron: 2.1 mg; Vitamin C: 0.9 mg; Beta-Carotene: 21 mcg; Vitamin E: 0.4 mg
Please feel free to tailor Physicians Committee recipes to suit your individual dietary needs.