Wondering what the fermented soybean blocks sitting next to the tofu in the refrigerated section of your supermarket are?
Its tempe, a nutritional powerhouse originally from Java, Indonesia. I love it and eat it daily here in Bali, but by the end of the Tempe With A Twist session at the Ubud Writers Festival I was inspired to the next level.
I had no idea you could make classic dishes such as spaghetti bolognese with tempe. After a little searching I found simple recipes that put a twist on everyday dishes. These jumped out…..
Lets start with bolognese. Get the recipe over at Passionately Keren.
Donna Hay puts on a fresh spin with Spicy Tempe Lettuce Cups with Pickled Carrot & Cucumber. Recipe here.
Womens Weekly gives the BLAT a makeover complete with a beetroot relish. Get the recipe here.
The Minimalist Baker reinvents ‘meat balls’. Perfect for marinara and pasta. Get the recipe here.
Show your lunch box a little love with Moroccan Spiced Tempe Wraps. Get the recipe here.
A marinated peanut tempeh by the Minimalist Baker. Use everywhere…salads, noodle dishes, spring rolls. Recipe here.
What’s to love about tempe?
- its a nutritious, sustainable and affordable food source
- has a higher nutritional content than tofu
- it’s packed with protein & Vitamin B12
- is a great source of probiotics making it good for our gut health
- contains niacin, handy for lowering cholesterol, and manganese, a natural remedy for diabetes
- the fermentation process creates an enzyme called phytase, that breaks down phytic acid helping increase the body’s absorption of minerals
Tempe is being touted as “the food with hope” by the #tempemovement. It’s a nutritious, sustainable and affordable food source. Watch the video on www.tempemovement.com to get an idea on how this food could change the lives of many.
*You’ll find tempe in the refrigerated section of your supermarket or health food store. Look out for new non soy versions made with lentils, chickpeas, black beans.
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