Made In Maine ... The Best Tempeh Evah!
I was very excited to read about Jamie and Andy Berhenu’s Organic Tempeh in Avery Kamila’s article (I love Avery’s new column, but that’s another post!) in the Portland Press Herald’s Food & Dining section last week.
Jamie and Andy, along with their two children (and sometimes Jamie’s parents!) sell their produce on Saturdays at the Deering Oaks Farmers Market (Portland, Maine). This is where we met a few years back. Jamie and Andy own and work Lalibela Farm (Dresden, Maine). I like to buy from Jamie. Not only is her produce great (and organic), but she always has a smile and a kind word. If her good energy is going into the tempeh, then it's sure to be the best!
Today, when I went grocery shopping at Lois’ Natural Marketplace (Scarborough, Maine), I was happy to spot Lalibela Farm Tempeh. What is tempeh, you ask?
On the Lalibela package, it says, “Tempeh (tem-pay) is a traditional Indonesian food made of fermented soybeans.” Theirs is sold in an 8-ounce package and is made with Maine Grown Organic Soybeans (no GMO’s or genetically modified organisms), Tempeh Culture, and Organic Vinegar.
Tempeh's nutritional content can’t be beat if you're looking for a non-animal source of protein low in saturated fat, high in fiber (animal sources have none) and high in phytoestrogens (the good kind!) and lower in calories than meat.
I’ve posted a few tempeh recipes on my blog over the past two years. Pan-Fried Tempeh
is quick, easy and a tasty one to try on your family if they’ve never eaten tempeh. I can almost guarantee they'll like it. Or if you’d like to see a cooking demonstration, I’ve made tempeh “tuna” salad sandwiches on WCSH’s 207.
This is a good one if you're looking for a healthy sandwich.
Have you tried tempeh? How do you like it prepared? If you haven’t eaten it, would you consider it?