Posts categorized as Organic Tempeh
Summer is slowly moving in to Central Vermont. It feels like a two step forward and one step back situation. We get a few eighty degree days and then all of a sudden it’s plummeting back down to the fourties at night. But as usual, I’m hopeful.
Here is a delicious summery tempeh recipe to accompany your picnics, …Read More
Before I get started with another simple tempeh dish I want to make a few notes about ingredients and equipment. In my recipes I state what I use and what I prefer, but always adjust to your own tastes and what you have on hand. The idea is that is is EASY. Don’t go out of your way …Read More
Summertime and the living is easy…….
I wanted to share some of my favorite summer recipes. In the summer I don’t want to spend a lot of time in the kitchen, so I like to keep them fresh, …Read More
I often associate creamy soups with winter and needing warmth. But I’ve been craving some rich yet light soup lately and played around to get a yummy summer soup. We ate this hot when it was fresh and then it was delicious eaten cold the next day for lunch. My favorite part about this soup? Its easy!
When I make tempeh dishes I usually default to using soy sauce to season it. Regardless of the kind of tempeh I’m making, soy sauce is my automatic “salt” addition. Since I started contributing to this blog I have been trying to break that and use miso in my tempeh dishes. Here is a simple recipe for a …Read More
Farmers to You works hard to bring fresh regional food to Boston area families. Every week they pick-up produce, meats, dairy, flour, and many other products around Central and Northern Vermont, including Rhapsody Tempeh (plain, teriyaki and BBQ), Rice Milk and Miso and then deliver it to family’s that have …Read More
Who doesn’t like dressing? It brings pizazz to whatever you’re eating and can add nutrients and probiotic organisms to your meal when you use miso as an ingredient. It is nice to use a blender when making dressings as this mixes the ingredients into a more creamy sauce. If you don’t have a blender, make …Read More
So I made this recipe up as I went along and will share with you what I did and what I will change when I make it again.
First off, my family likes wraps. Whole-wheat tortilla’s warmed in a cast iron frying pan is a vessel for all …Read More
I’ve been stewing about what I should write about for the first post after launching our new website. Tempeh recipes, Amazake recipes, Rhapsody Restaurant recipes of the past, who are we, what do we do, how do we do it, have all been topics I’ve considered. For inspiration I was browsing through our photo albums …Read More