Smoked Sesame Tempeh.

Happy November!!  I can’t believe we’re in the month of Thanksgiving.  I mean Christmas is NEXT month.  I’m trying to breathe because I’m normally on top of gifts etc. by now but this year is just different.  Trying to mix things up this year…we shall see how this works out.

I hope you Halloween was super fun!  My oldest and her boyfriend took my youngest trick or treating.  We went through about 25 lbs of candy – Happy to report that not one piece was consumed by me.  Friday my husband took off so we went to the farmer’s market early.  Took the dogs for walks and enjoyed the day after a really hard week.  Saturday was my rest day and then Sunday it was crazy windy and despite my desire to ride – I opted to run.  My husband rode his bike.  The winds were in excess of 20 mph.  I’ll admit – it was a hard 7 miler but I got it done.  Then we enjoyed watching the NYC marathon and then football the rest of the day and cooking.

Yesterday I was in a mood for tempeh and wanted to cook it in a different manner.  The end result was really good and my husband and I pretty much ate it all.  I hope you enjoy this recipe and give it a try.

Ingredients:

1 block of tempeh
1 teaspoon of liquid smoke
1 teaspoon of salt
water
Sesame oil
Sesame seeds
Bragg’s liquid aminos or soy sauce

Directions:

First you need to start by steaming your tempeh.  This helps to remove the bitter bite to the tempeh and makes the end result so much tastier in my opinion. I first start out by adding water (about an inch or two) to the bottom of a saucepan. I add my liquid smoke and salt to the water.  I insert my steamer basket – which sits above the water. Bring that to a boil then add your tempeh as a whole piece and cover with the lid. Steam for 12 minutes.  Remove and let cool before slicing.

Once cooled, I slice into 1.5 inch slices and place on a baking sheet.  I brush with sesame oil and top with sesame seeds.  I place in my oven and broil on low until golden.

Flip and repeat the sesame oil and seed process. Broil until golden.  Then serve with soy sauce or liquid aminos for dipping.  We also chopped up some avocado to pair with the dish as a healthy fat source.  Would also be fun to use in tacos or in a salad.

On the fitness front…

Today I knew I was having a running meeting at 9 so I wanted to do a few miles in the morning.  Turned out to be very windy again and another slow pace for me after yesterday’s 7 slower, windy run.  My piriformis muscle and knee has been giving me some pain so I wanted to take it easy.  So I did a 5k this morning and then did another one at 9 for our meeting.  Miles totaled 6.31 today and yesterday was 7.01.  Slower paces but good miles.  I’ve been rolling out my muscle hoping it helps.  Do you have any tips for me… email me!

If you’re in the Lancaster area of PA and you run – please join me on Thursday night at Lululemon on Queen Street  (6:30 pm) for their run club that I’ll be leading.  3 miles.  All running levels welcome.  I can’t wait!

~oxo

 

— Knead to Cook