VegetarianMastery-Lesson30

This week, sneak miso into a meal using one of the techniques described in this lesson, and/or make one of the tempeh recipes. Then report back about your experience.

Meredith McCarty www.healingcuisine.com Incredible Benefits of Fermented Soy: Why are tempeh, miso, tamari, and soy yogurt easier to digest than regular soy? Why are their isoflavones more bioavailable? How do these foods calm down hot flashes, enhance your intestinal flora, correct digestive imbalances, slow down atherosclerosis, and even reduce cholesterol and the risk of cancer?

Tempeh Pâté Yields 1¾ cup. The texture of the mashed tempeh is perfect as a pâté, which, incidentally has nothing to do with duck or goose livers and simply means “paste” in French. The geese and ducks thank you for leaving them off your menu. Ingredients: 8-oz package of tempeh ½ cup eggless mayonnaise, or more

Tempeh Veggie Stir-Fry Serves 4. The carrots, asparagus and red peppers in this dish create a spectacular array of color. Use the most beautiful vegetables you can find. This stir-fry works well served over rice, quinoa or noodles. Time: Prep Time: 20 to 30 minutes Cooking Time: 15 minutes Marinating Time: 15 minutes Ingredients: 8 ounces

Grilled Tempeh Cutlets Serves 4. Steaming tempeh opens up the pores in the cake, allowing deep penetration of flavors when marinated. Use a simple marinade based either on citrus juice, red wine or water mixed with tamari and a small amount of oil. Add herbs or spices to your liking. Time: Prep Time: 30 to 40

Tempeh Marbella Makes 3 to 4 servings Fashioned after the recipe for Chicken Marbella in The Silver Palate Cookbook, my friend Donna, who gave me the original recipe, exclaimed: “This tastes much better than the one I made from the cookbook, and I thought that was fantastic!” This recipe is also a lot quicker and

Green Herb Coulis Makes ¾ to 1 cup You can make this sauce a couple of days ahead. Color, flavor and consistency are maintained with refrigeration. A smaller volume is difficult to blend in a food processor. Ingredients: 2 two-ounce bunches basil or 3 cups, leaves only, gently packed 1 two-ounce bunch mint or 3 cups,

Basic Braised Tempeh Makes 2 to 3 servings Ingredients: 2 teaspoons olive oil 8-ounce package tempeh, cut in ½-inch slices (I prefer Wildwood brand) ⅓-½ cup water, more with Lightlife tempeh (which is larger in size) 2 teaspoons natural soy sauce or tamari/wheat-free soy sauce (I prefer Nama Shoyu brand) Preparation: Heat oil in a pan

Six Yummy Miso Recipes Mighty Instant Soup Ingredients: 1 heaping teaspoon Garlic Red Pepper Miso Hot water 1 dash onion, finely chopped 1 dash parsley, finely chopped Preparation: Pour a little hot water into a mug. Mix 1 heaping teaspoon of Garlic Red Pepper Miso into the mug. Add finely chopped onions and fresh parsley.

When adding miso to your meals, be sure it’s not subjected to prolonged cooking or high heat. Boiling it destroys the active microorganisms it contains (which help you digest and assimilate food, and maintain a healthy, vigorous digestive system). For these reasons, add miso at the end of cooking and turn the heat source down