Ume-Tempeh

Ume-Tempeh

This is tempeh simplicity. Quick, simple and delicious to make.  Ume-Tempeh 1 pound Rhapsody Tempeh 2 Tbsp Sunflower Oil 2 Tbsp Umeboshi Vinegar  (to taste) Cut the tempeh into .5 inch cubes or strips that are .25 inches thick. Place the tempeh in the steamer and...
Rich Tempeh with Kombu and Shiitake

Rich Tempeh with Kombu and Shiitake

This is my husbands favorite tempeh recipe. I prefer tempeh that is crispy and a little sweet, but he leans towards this favorite from his childhood. Stewed, rich in flavor that has penetrated to the core with undertones of minerals and mushrooms. It is quite...
Sauerkraut Tempeh

Sauerkraut Tempeh

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....
Pesto Pasta

Pesto Pasta

Ingredients: 1 pound pasta or noodles1 pound tofu3 TBSP Rhapsody Sweet White Miso1 large bunch of basil1/4 cup of olive oil1 clove garlic (optional) Put on a pot of water to cook the pasta. If you have time, crumble the tofu and steam for 10 minutes and cool. If you...
Baked Tahini Miso Zucchini

Baked Tahini Miso Zucchini

Ingredients: 1 medium zucchiniTahini Miso dressing, use a little less water so that it is a little thicker Cut zucchini into 1/4 inch thick slices. Lay them out on a cookie pan and cover the center of the zucchini with a small scoop of tahini dressing. Bake at 375...