When I started cooking with tempeh, I had the hardest time getting it to taste good — it always had this funky, bitter aftertaste. I tried everything — the pre-boiling method, marinating for hours, etc. I almost gave up on cooking it at home. Then I realized that there are different varieties and some have a milder taste than others. So far I’ve found that LightLife’s Three Grain is the mildest and tastes the best to me. And, I’ve grown to really like it! So much so, I can now eat it plain on a salad or in a collard wrap or straight from the package (although that’s not my top choice).
Tempeh is a great plant-based protein. It contains cooked soybeans (think edamame) that have been fermented, which binds the soybeans into a cake/patty. It’s similar to tofu, however there are some differences – tempeh is less processed, has a stronger flavor and has a bit more texture.
Inspired by one of my favorite tempeh recipes (Orange Pan-Glazed Tempeh from 101 Cookbooks), I decided to come up with a quick and easy tempeh recipe with lemon and maple syrup to use for topping salads.
I’ve never been a huge fan of croutons. Well, that’s not completely true. Those dark toasty ones on the Ruby Tuesday’s salad bar are good. Glad I was reminded of those little guys at the Runner’s World Half — Janae got a good shot of the croutons on her salad. 🙂
Didn’t mean to get off on a tangent, but the point is that sometimes I do crave a little crunch factor on my salads that nuts, carrots and the brunt edges of roasted veggies just can’t provide, so I thought…