After yesterday's post on soy... I couldn't get my mind off of it! While I was in Washington DC a few weekends ago, I tried an amazing tempeh sandwich which made me wonder about this interesting version of the soybean. Tempeh is actually fermented soybean cake. Supposedly, the fermentation process can make it easier to digest for some people, which was why I wanted to give it a shot. Fermentation supposedly breaks down enzyme inhibitors, but I can not find an academic source to back this claim. Never the less, it was enough to convince me to give tempeh a try, and boy was it good!
BBQ Tempeh with Smoky Kale and Sweet Potatoes
BBQ Sauce (you could definitely use store bought... but I've been making my own lately!)
1 can diced tomatoes
3T smoke seasoning
1t chili pepper (or more, depending on potency and your taste)
1T apple cider vinegar
1/4c brown sugar
Add all ingredients to a food processor and food process until smooth. Taste and add more sweet/ spice/ smoke to taste.
Tempeh, Kale, and Sweet Potatoes
1 package tempeh (be careful if you are allergic to gluten! The tempeh sold at TJ's isn't gluten free)
1 giant sweet potato
1 package fresh kale
1 leek, diced
splash olive oil
1. Cut tempeh into strips and marinate in BBQ sauce in a plastic bag. Remove all access air to help BBQ sauce be absorbed by the vacuum effect. This step should be done in the morning or the night before for maximum infusion of flavor.
2. Peel sweet potato. Cube and place in a pot of boiling water. Boil for 20 minutes or until sweet potatoes are tender.
3. In a large pot, add olive oil and sautee the leek. Add BBQ sauce and the kale. It should fill the whole pot top to bottom at first, but it will cook down.
4. Meanwhile, remove tempeh from marinade. Cook tempeh like bacon on a skillet!
5. Once both the kale and tempeh are done, remove from heat and serve warm. Enjoy!