On our quest on eating healthier and cleaner, I’m trying new foods I haven’t even heard of. The risk of being healthier is sometimes taking a plunge into the unknown and trying certain foods and vegetables you wouldn’t dream of eating. Why would you eat something you never heard of?
Exactly, you wouldn’t. Hell, for the longest time I didn’t. Now I’m a bit older and a bit wiser and well, junk food ain’t doing it for me anymore.
One of my friends recently went vegan, and she’s been praising tempeh to the gods. After seeing her enthusiastic posts, I figured why not? Let me try tempeh and see what the hype is.
Tempeh is pretty much fermented soybeans in a block form. However, the true benefits of tempeh comes in what it’s hiding:
A 3-ounce (84-gram) serving of tempeh contains these nutrients (2):
- Calories: 162
- Protein: 15 grams
- Carbs: 9 grams
- Total fat: 9 grams
- Sodium: 9 milligrams
- Iron: 12% of the RDI
- Calcium: 9% of the RDI
- Riboflavin: 18% of the RDI
- Niacin: 12% of the RDI
- Magnesium: 18% of the RDI
- Phosphorus: 21% of the RDI
- Manganese: 54% of the RDI
RDI= recommended daily intake.
It sounds good but how does this stuff taste?
I decided to try a new recipe located here. We’re not on any kind of diet but we do want to eat better. I figured it couldn’t hurt to try, right?
For the recipe, I chose black kale because I never even knew it existed. It’s actually rather pretty:
It also has some pretty dope anti-cancer benefits.
I de-stemmed it and blanched it out.
Honestly, I only used one bunch but the next time I’ll use a couple of bunches.
Look how beautiful that green is!!!! OMG!!!!
I fried the tempeh in coconut oil and added the recipe sauce to it:
And then I added the black kale:
Yes, it’s not the prettiest picture but that’s beside the point. It tasted great! I highly recommend this recipe!
How do you tempeh?