Recently, I was telling Barton how much I love tempeh. She is generally soy-free but enjoys the occasional coffee spruce-up with some soy milk. I suggested she try tempeh. It's easier to digest than other soy products because it's fermented. And having a bit of soy is really good for women (especially around our "lady time.")
But you don't have to take me word for it, see wikipedia's entry:
"Like tofu, tempeh is made from soybeans, but tempeh is a whole soybean product with different nutritional characteristics and textural qualities. Tempeh's fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber and vitamins compared to tofu, as well as firmer texture and stronger flavor."
I also found this really bitchin' post on I Am Gluten Free with a great recipe for Tempeh Sausage. Check it out.
Three cheers for tempeh!
Love you, mean it
Emily
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