Protein Experiment: Tempeh

Tempeh, or tempe in Indonesian, is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. (...) Like tofu, tempeh is made from soybeans, but tempeh is a whole soybean product with different nutritional characteristics and textural qualities. Tempeh's fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber, and vitamin. It has a firm texture and strong flavor. Because of its nutritional value, tempeh is used worldwide in vegetarian cuisine; some consider it to be a meat analogue.
(from Wikipedia)

Tonight was not my first experiment with tempeh. A month or two ago I made a shepherd's pie with tempeh from a recipe in the Veganomicon which was DELICIOUS, but since it was not my own recipe I didn't share it here. Today, however, I got brave and decided to make something up with tempeh, and the menfolk was in the mood for burritos, so that was the direction I took it. This did require bravery, because even though the package will tell you that tempeh is totally delicious plain (they say you can sprinkle it in salad!) this is completely untrue. I tried some straight out of the package, and it is AWFUL eaten plain. With the right seasoning, though, it has an excellent nutty flavor. The particular variety I purchased was a 3-grain tempeh, so it had other things in it besides soy (wheat, and something else, not sure what).

I know all of you are smart enough to know how to make a silly burrito, so I'm not going to bother with listing the tortillas and nonsense like that. Instead, I'll just share how I cooked the tempeh filling.

Tempeh Burrito Filling

1 8oz pkg of tempeh
1 tbsp olive oil
4-6 baby bella mushrooms, sliced
1 yellow onion, diced
1 tbsp garlic, minced
1 large tomato, diced
1/4 cup frozen corn
1 cup vegetable broth
onion powder
chipotle chile powder
salt

Sautee the onion, garlic, and mushrooms in the olive oil until the onions are translucent. Add the tempeh and cook another 5 minutes or so. Add tomato and vegetable broth. Cook over medium heat, stirring occasionally, 'til about 3/4 of the broth has reduced out. Add corn and seasonings, and continue cooking until remainder of broth has evaporated and all ingredients are heated through.

Sushi for dummies

Counterintuitive maybe, impossible no. Making sushi is not as hard as you think, or at least not as hard as I thought before I tried. I'm trying not to jump into advertisey, "persuasive-essay" crap like telling you about how great it is for bonding with your "special someone," but seriously it is. My fiancee and I have made sushi together several times, and it's always an adventure. Usually one of us picks out fillings while the other is in charge of construction, and then we trade. We make a little bit of a mess, but we celebrate our labors with a delicious snack so it all works out in the end.

Here's what you need to get started:
nori for wrapping
sushi rice
bamboo sushi mat
plastic wrap

Items 2 and 4 should be at every grocery store, but if you have trouble finding the mat and/or nori, an international grocer should have them. Here in St Louis, I go to Jay's. Your bag of sushi rice should have instructions for preparation -- just follow those. I know, I know, I'm a lazy cook who just follows the instructions on the bag, but I can't memorize everything.

The real kicker, for me, is that I'm not confident/knowledgeable enough to make sushi with raw fish, so I have to find alternatives (of which there are many). I've made many a delicious sushi roll at home, and not one has used raw fish.

Suggestions for delicious (and low-budget) fillings:
cream cheese
mayo
goat cheese (don't knock it till you try it)
lemon/lime juice
cucumber
carrot
avocado
bell pepper
crab meat (or k-rab, if you're broke like me)
smoked salmon
salad shrimp
unagi (or eel, for the less sushiphilic -- you can often find it precooked in eel sauce, which is what I go for)

The rule here, really, is that if you like something, try it. As far as preparation goes, practice is the most important thing. I recommend wrapping your bamboo mat in plastic wrap before you start, to keep it clean.

Put the nori down shiny-side down so the fillings go on the rough side. Spread the rice over all but a small strip of the nori at one end, and spread it THINLY. The mistake we made with our first bunch of rolls is to think that you have to have a completely opaque layer of rice across the nori. It's ok if you can see through the layer of rice a bit, and little empty patches are not the end of the world. Too much rice creates a gigantic, rather bland roll. Also, the rice spreads easiest with your fingers, rather than a wooden spoon. Keep your fingers damp but not wet, so the rice doesn't stick to you too much.

Spread your toppings in a line on the end of the nori OPPOSITE the empty strip. These you can be generous with, since that's where the flavor comes from. Roll starting from the toppings end -- I've tried both toward me and away from me, and haven't noticed much of a difference as far as one being easier than the other. Move to a cutting board, and cut with a VERY sharp damp knife. If the knife is too dry or too dull, you'll make a giant mess. Repeat and eat!

Here are some rolls I have made, including one or two I made up:
philly roll, aka JB (or Japanese Bagel) roll -- a classic!
~smoked salmon, cream cheese, avocado
vegetable roll, or salad roll
~cucumber, carrot, avocado, mayo, lemon juice
eel and cucumber roll
~exactly what it sounds like
kitty roll
~k-rab, cream cheese, red bell pepper
tiny roll -- so called because we ran out of rice, but wanted to make one more roll. This has a thin layer of goat cheese instead of rice, and it's super delicious.
~chevre with honey, smoked salmon, avocado
tea sandwich roll
cucumber, cream cheese, dill

Now go! Adventure! And share it with someone! This is not a project to be undertaken alone -- I mean really, where's the fun in that?