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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...
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...
Wow, that is fantastic--off the preventative and hopefully you'll continue with the less-than-one-a-week migraines. Woo hoo!
ReplyDeletei love tempeh, even more than tofu!
ReplyDeletedo you find that the soy sauce bothers your migraines due to the msg in it?
ReplyDeletethere's lots of soy sauce w/o msg!
ReplyDeleteTempeh is also a much healthier alternative to Tofu, because it's fermented - and this process destroys many non-beneficial substances.
ReplyDeleteWell done on your inspiring and re-freshing blog - good luck with the lifestyle change!