What is The Vegan(ish) Experiment?

Our family (me, my husband D, and our four-year-old Molly) started 2009 with a mostly-vegan, macrobiotic-inspired diet (although I have to admit, the strict macro rules have pretty much gone out the window). I have seen a marked improvement in my chronic migraines, and I'm enjoying proving that we can make amazing, mouth-watering, memorable food without animal products. For a more in-depth intro, click here.

I stopped updating this blog quite awhile back, when life got in the way. I'm still keeping a mostly vegan kitchen, though, and loving it. Have fun browsing my recipes!

Sunday, March 22, 2009

Day 81: The Key to Good Baked Tempeh

It's been over two weeks since I last posted. I've been very busy with school, and have also been making a concerted effort to be more "there" for my family in the evenings. I get to spend so little time with D and (even worse, because of her 7:30 bedtime) Molly. Running to the computer and sitting there for an hour or two doesn't help!

So this is a quick post, and on this lazy Sunday morning, with Molly playing and D sleeping (Saturday is my sleeping-in day), I'm hoping to bang out a couple more that I can schedule to be posted later in the week.

I'm excited to share with you the newest tip I've discovered, so without further ado...

Easy weekday sandwiches:
Tempeh, hummus, & spinach on sprouted-grain bread

Tip #3 For Better Vegan(ish) Cooking
Before marinating tempeh, cut it into strips and boil it in water for 10 minutes.
Then, drain and marinate one hour before baking.

I got this tip from a tempeh recipe in Veganomicon. They said it would help the marinade to soak into the tempeh, and BOY did it! I even ended up overdoing it the first time I tried this tip - I added too much soy sauce to the marinade, and the tempeh was overly salty. I cut down on the soy sauce the next time, and it was the best baked tempeh we'd ever had.

For marinade ideas, see Day 43 (Spicy Mustard Marinade) or Day 20 (Garlic-Lime Marinade, plus links to several marinade recipes I enjoy.)

After boiling and marinating, place tempeh into a casserole in a single layer. Bake at 350 until it is well-browned (it took me over an hour to bake it, because it was so saturated with marinade.)

And finally, a health update: The first two weeks of March weren't great. Three migraines a week. I had weaned myself off of Inderal, a preventative that I've been taking for years. And I think I was getting a lot of rebound headaches as my body learned to deal with not having this beta-blocker drug in it. But things worked themselves out: I had a migraine yesterday morning, my first in 8 days. Note that even the annoyance of 3 migraines a week is better than the 5 I was getting at the end of 2008...


  1. Wow, that is fantastic--off the preventative and hopefully you'll continue with the less-than-one-a-week migraines. Woo hoo!

  2. i love tempeh, even more than tofu!

  3. do you find that the soy sauce bothers your migraines due to the msg in it?

  4. there's lots of soy sauce w/o msg!

  5. Tempeh is also a much healthier alternative to Tofu, because it's fermented - and this process destroys many non-beneficial substances.

    Well done on your inspiring and re-freshing blog - good luck with the lifestyle change!


I love it when people come back and tell me how the recipes turned out - please consider doing so! Thanks!


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