When at the Farmers' Market in town last Saturday, I passed by the sweet folks at Lalibela Farm. They sell both black bean tempeh and soy bean tempeh from beans that are locally and organically grown. I'm a huge fan of their black bean tempeh, but after reading about how soy is great for blood deficiency, I've been wanting to see if my stomach would enjoy it better after a couple of years of not eating it. Not only is this soy local, organic, and GMO-free, but it's also fermented and raw. Tempeh originated in Indonesia, and is made by a fermentation process of the soybeans. In addition to protein and iron, tempeh is also a great source of B-vitamins. What's even better is that the fermentation process breaks down the soybeans into an easily digestible food! I love its hearty texture and how it absorbs the spices that I cook with. When I combine tempeh with an egg for lunch, I find that I don't have that 4:00 burn-out crash -- my blood sugar stays happy until dinnertime.
I've been experimenting with including a small serving of soy tempeh in my lunch with no complaints from my stomach! While I don't think I'll be trying locally made tofu or other soy products any time soon, I think that having a bit of this iron-rich soy tempeh in my meals once in a while will be a good thing for my health, energy, and taste buds! This lunch is unique in that it's almost all local, except for the summer squash. I love the resources that we have here in Maine to eat locally, even in November!
Tempting Tempeh Lunch
- 1 small onion, chopped
- 2 cloves garlic, crushed and chopped
- 1 small summer squash, cut into thin half-moons
- 1/4 package tempeh
- 1 egg, fried
- 1 teaspoon turmeric
- 1/2 teaspoon cardamom
- 1 pinch salt
- olive oil, to drizzle