How to, yo: Steam tempeh! »
I like tempeh all right. The first time I ever had it, my friend Krystle made TLTs—tempeh, lettuce, and tomato sandwiches with Veganaise. I wasn’t vegan yet, but after eating her sandwich, I decided it was time to seriously try. I have often told Krystle her TLT was what finally made it me go vegan. It was a gateway sandwich!
When I have tackled the TLT on my own, I noticed that the tempeh soaks up so much of the oil and soy sauce I sauté it in to make bacon. I decided one night, last year, to try steaming my tempeh first. I had skimmed many a recipe that suggested steaming, and it was time to try it.
Turns out it’s easy to do. Seriously, once I started steaming my tempeh first, I began enjoying it so much more. I’ve heard steaming takes some of the bitterness out, but I’ve never noticed a bitter bite to begin with. Plus, when steamed, it soaks up less oil when preparing it afterward.
Yes, steaming does add one extra step, but I’m doing it as I write this post! You can steam anything (vegetables, fermented soy), and do other stuff at the same time! Multitasking!
A steam basket
A pot with a lid
Cut up your tempeh into sizes that are desirable for you. Place your steam basket into your pot, and fill pot with water just until it reaches the bottom of the steam basket. Bring water to a boil, place tempeh in steam basket.
To boil the water, I set the stove burner to high, but once the tempeh is in the pot, with the lid on, I turn down the temperature to medium high/medium. Then I let it do its thing for about 15 to 20 minutes.
Lift the cover; your tempeh should be tender and ready for however you like to prepare it!
Once you’ve steam your tempeh, you can then sautee it or bake it—whatever you usually do. I still like to make myself TLTs, with homemade mayo, of course! I am steaming tempeh today, because I am getting ready to write a battered tempeh taco recipe for you! With a gluten-free version included, of course.
My desire to play around with tempeh was brought on by a recent dinner at Millennium with my roommate, Crystal. We decided to share the Maple-Black Pepper Smoked Tempeh, as neither of us has been the biggest fans of tempeh. We were like, “If we are ever going to have tempeh at its most delectable, it’s going to be here.” We were not mistaken.
How to, yo: Cook yourself some beets! »
Beets! They are delicious and so good for you! I learned how to make them a few years ago in Chicago, when my then-roommate, Jeremy Cox (also a vegan! That’s why I picked him!) showed me how. He was also the one who introduced me to sauteing the beet greens! Beet greens? Let me tell you, back then, I was a 27-year-old who didn’t know kale was edible. What? I’ve come a long way since then!
Let’s get this started!
Making beets the way I do is a little bit of a process, but so worth it! You need to steam, then sauté. Elbow grease never hurt anyone, right? If you have a different approach, as always, post in the comments! Let’s trade tips!
1. Buy yourself a bunch of beets, greens included!
2. Wash and chop your beets. I like to leave the skin on, and then cut it off once the beets are steamed.
3. Steam your beets until fork tender. I NEVER use a microwave to cook food. (Just saying! I prefer you use the stove top method, but I’m not your mom!)
4. Now that your beets are soft, peel or cut the skins off. Wash the beet greens, stems and all. I cut the stems into 1 inch pieces and slightly
tear chop the greens into smaller pieces. Like, the size of spinach leaves!
5. In a pan, heat up some oil. I use whatever is available—sometimes it’s vegetable and sometimes it’s olive. Put in your beets, stems and greens. Sauté on about medium/medium high heat until greens are cooked to your liking! When I made mine, I didn’t use any seasonings; I think beets are that flavorful! Plus, I think you’ll find that the stems and greens are a bit salty by nature. However, I bet some lemon juice or balsamic vinegar added to the sauté process would be delicious. Garlic powder? Probably!
About to steam!
Serve. Knock the socks off everyone. My Dad loved this side dish. Man, it always feels great to impress my parents with my cooking prowess! (And to give my mom a night off in the kitchen when I’m home!)
When the beets exit your body the next day, don’t worry! You don’t have to go to the emergency room, I promise! It’s just that beets have a tendency to turn EVERYTHING red [Ed. note: Jenny! Gross!].