Sesame Tempeh with Mushrooms

tempehThis post is the result of an exciting new experiment.  Having tasted tempeh at a restaurant, we decided that we had to attempt something with it.   For those who do not know what it is, tempeh is a soy product which originated in Indonesia.   Unlike its cousin tofu, it is not highly processed, but is grainier, consisting of soy beans held together by a fermentation process.  It is extremely tasty, has a crunchy nutty characteristic, and is also quite healthy, and is a vegetarian dish that would satisfy many meat-eaters.    It can be found in the vegetable section of many supermarkets, near the tofu.   Despite never having cooked it before, we decided to create a brand new recipe, which while using some techniques we found in other recipes, is wholly our own.    It came out extremely good.  We can’t wait to cook with tempeh again.

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Chicken and rice pilaf

This is a recipe that I have been making for years.  I am uncertain to its source, but this is how I make it.  It works well as a good meal in one pot, and great for serving a many people as it is easily scalable to create more.    I have tried a number of variations but almost always go back to this basic recipe.     It is very easy and people usually go back for seconds (or more). Continue reading