There has been a lot of controversy over the health benefits of soy in recent years but even its detractors seem to say that eating moderate amounts of fermented soy products – like miso, tempeh, and natto – is okay. I love tempeh, especially when browned in a bed of caramelized onions and garlic and paired with a vegetable like broccoli, winter squash or sweet potato. When I need a bulkier meal, I eat this with brown rice pasta. You can use tempeh in wraps, salads – anywhere you like. It’s got a deep nutty flavor that complements the light freshness of vegetables well.
ingredients ~ all organic
1 package tempeh, cubed
1 onion, sliced or chopped
1-2 cloves garlic, diced or minced
broccoli, cut into bite sizes
olive oil for cooking
optional: seaweed, garlic or plain gomasio (sesame seeds, sea salt)
directions
- Sauté chopped onion in olive oil until translucent or caramelized.
- Add garlic and let cook for a minute or two to flavor the olive oil.
- Add the tempeh and broccoli, sprinkle with gomasio to taste, and cover. Turn the tempeh so it browns on all sides and make sure the broccoli does not burn.
- Cook for approximately ten minutes, or until broccoli is tender to a fork’s touch but not overdone. Serve and enjoy.
Peace and greens, Julie
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Earthwalker is the username that PT founder Julie Genser created for her online interactions so many years ago when first creating Planet Thrive.
Julie's (Earthwalker's) life was derailed over twenty years ago when she had a very large organic mercury exposure after she naively used a mouth thermometer to measure the temperature of just-boiled milk while making her very first pizza at home. The mercury instantly expanded into a gas form and exploded out the back of the thermometer right into her face. Unaware that mercury was the third most neurotoxic element on Earth, Julie had no idea she had just received a very high dose of a poisonous substance.
A series of subsequent toxic exposures over the next few years -- to smoke from two fires (including 9/11), toxic mold, lyme disease, and chemical injuries -- caused catastrophic damage to her health. While figuring out how to survive day-to-day, and often minute-to-minute, she created Planet Thrive to help others avoid some of the misdiagnoses and struggles she had experienced.
She has clawed her way over many health mountains to get to where she is today. She is excited to bring the latest iteration of Planet Thrive to the chronic illness community.
In 2019, Julie published her very first cookbook e-book called Low Lectin Lunches (+ Dinners, Too!) after discovering how a low lectin, gluten free diet was helping manage her chronic fascia/muscle pain.
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Hi there. Thought everyone would like to know about our easy method for making tempeh: makethebesttempeh.org.
We produced Betsy’s Tempeh in Mich. for 9 1/2 years and developed a new way of making tempeh without using plastic bags.
We would love to see small worker owned food coops produce tempeh for the local community while working with farmers to grow the organic beans.
Enjoy
Betsy Shipley
Betsy’s Tempeh Foundation
Hi Betsy! Thanks so much for sharing your website and vision with our readers. I love your idea of small worker owned coops working with local farmers. Very cool!!