Tempeh is one of my favorite vegan proteins. I know, originally, I was terrified of it but once I learned that it is similar to cooking traditional chicken or pork – I switched my mindset and went with that for seasonings etc. The first thing that’s a must is steaming it to take away the bitter flavor. This recipe I marinated for 2 days, actually forgot about it until last night. It was perfect atop our arugula greens and is such an easy and tasty protein. Super easy dinner and great for leftovers. Plus crumbling it works great too!
1 block of organic tempeh
1/4 cup of a better quality balsamic vinegar
Drizzle of olive oil
4 cloves of garlic, minced
Fresh cracked pepper
2 teaspoons of Dijon (I used and highly recommend Maille Dijon – I used horseradish Dijon)
Salad greens (enough for two dinner plates)
Any other salad toppers you prefer. I used nuts, cherry tomatoes, avocado slices, sliced jalapeños etc. This is up to you.
In a saucepan, add about and inch or two of water and bring to a boil. Set your steamer insert inside carefully. Then add your tempeh and cover the pot. I steam this for 12-14 minutes. Remove and let cool. I slice down the center and then into cubes. In a tupperware container, add your vinegar, olive oil, garlic, pepper and Dijon. Whisk to combine. Add your tempeh and give a good stir to coat. Then cover and refrigerate for a few hours up to 2 days to marinade. Give a good stir when you remember.
Preheat your oven to 350 degrees and line a baking sheet with a Silpat. Place your tempeh on the baking sheet and bake for about 10 minutes then flip and bake the other side again for about 8-10 minutes. Remove and let cool a bit. In the meantime, plate your greens and toppings. Finally, add your tempeh and serve.
On the fitness front…
Still debating the full or half marathon for the spring. I’m looking forward to meeting with my hand doc next week to see if my bone has healed or not and discuss training- he makes the call. I still have a lot pain so I’m concerned. With that, I finished the week here and month is currently at this point:
I’m proud of my mileage! It was a great week and month so far adding more distance (since surgery) and slowing down my pace, which is hard for me. Today I ran just over 6 miles with very tired legs. I’ve been stretching more and rolling out as much as I can but my piriformis has been hurting more. The joy of running. I’ve also been running most of the week on the treadmill due to the cold weather. Sadly, extreme cold slows circulation to my fingers which causes a great amount of pain and is not conducive to bone healing right now.
I also did cross training two times this week and my muscles have been screaming. All good! Transformation is painful and filled with fatigue. Hope your training has been going well. I’m also excited that I’m way over my 1200 miles for 2014 goal!!!!
— Knead to Cook