Nourishing Tempeh

This past Monday my Partner and I packed up the Car, our dog Jack and headed for Castine, Maine! We are staying in an adorable Cottage with a view of the Bay, balmy breezes, vibrant meals and RELAXATION! Brisk walks on the Beach and leisurely strolls into Town. Maine is known for its Seafood, and all along the Coast are these Lobster Bars, if you will. Well, after driving past about nine of them in one day, I said, that's it! I have to make some Tempeh of the Sea, ASAP! 


Living in Vermont I have gotten very spoiled by the most delicious Tempeh I have ever tasted and a texture which cannot be matched. This is Rhapsody Tempeh and it is produced by the Welters a family originally from Holland and living in Cabot, Vt. It is made with local Soybeans, by hand, in small batches and sold all over Vermont and Nationally on their website: www.rhapsodynaturalfoods.org
  
I have created many dishes using this Tempeh and I swear it makes the simplest meal special! One of my Favorites is a Salad I call "Tempeh of the Sea" It is really Yummy and Nourishing! 

Tempeh is made from Soybeans and has a high protein content. It is considered to be one of the best way to consume Soy because the fermenting process aids in digestion. I steam the Tempeh for an additional fifteen to twenty minute as well to assist in its digestibility and so the warm Tempeh will absorb more flavor when tossed with your other ingredients. 


Ingredient List:
8 oz. of Rhapsody Tempeh cubed and steamed
2 Tbl Diced Red Onion
1/2 Cup Diced  Celery
2 Tbl Fresh Dill (fresh is important here)                     
2 Tbl Maine Coast Dulse Flakes,  www.seaveg.com         
2 tsp Fresh or Dried Thyme
1/2 tsp Fresh Ground Black Pepper
1 Tbl Fresh Lemon Juice
1/4 Cup of Organic Vegenaise by Follow your Heart found refrigerated at your Natural Food store


Toss all ingredients together in a bowl and chill

I love serving this on Butter or Boston Lettuce Leaves like a wrap, a scoop served on a Bed of Baby Greens and Sprouts, great on Endive for an Appetizer or Hor d' oeuvre, and Sour Dough Bread, Pita Pocket or Wrapped in a Tortilla with lots of your favorite Veggies. 
No matter which way you serve it, I promise you will begin collecting Fans!


Next Time: From her new book A Life in Balance, author Meg Wolff shares Nourishing  recipes to live for!