Wednesday, June 6, 2012

Applebee's style Blackened Tempeh & cooking tutorial

Applebee's style Blackened Tempeh Salad example for the Tempeh cooking tutorial

If you would like to continue following my work please visit my new site:

I hope to see you there!

A delicious dish based on the All-American favorite restaurant Applebee's.   This dish features delicious cajun spiced blackened tempeh served over a cool, crisp salad with a signature creamy dressing.  

Tempeh can be a little tricky when you first start to prepare it.  It does not have any flavor of its own and so if it is not properly marinated or flavored you can end up with a pretty flavorless dish.     If you are not going to marinate the tempeh, boil it for about 10 minutes  prior to adding it to any casserole, soup or other recipe to reduce the bitterness.

The marinade possibilities for tempeh are endless.  You can prepare thai, italian, chinese, cajun, mexican marinades to accent any dish you are preparing.  Tempeh works beautifully ground for burgers, cut in squares for kabobs, strips for tempeh bacon, or crumbled for sausage.  Don't be afraid to experiment with tempeh.

Tempeh sausage flavors include: liquid smoke, garlic, onion, nutritional yeast, tamari and sage.  You can add a little heat if you like with red pepper flakes

Tempeh bacon:  add a little natural food coloring such as beet juice or turmeric, nutritional yeast, garlic, tamari, liquid smoke, olive oil, sage, thyme, parsley, rosemary, salt.

Tempeh is a traditional food from Indonesia.  It is made by naturally culturing soybeans through a controlled fermentation process.   The soybeans used in tempeh are soaked prior to fermentation.  The process of making tempeh increases the nutritional value of the soybeans.   Tempeh is sold in many varieties, including multi-grain with flax, barley, spelt and other grains.

I am considering changing the format of the blog.....

There are some exciting changes coming that I will announce in the next few months.  I have been working on a new project that I think you will all enjoy!

I have had less time to work on the blog recently and I have found that readership has dropped significantly due to my decrease in posting.  

I am considering only posting photos of the recipes along with articles and cooking tips.

I will only continue to post recipes if there is enough interest in me doing so.  

Instead of posting the whole blackened tempeh salad recipe I will explain how to marinate and cook tempeh.


brksavage said...

Please do NOT stop posting recipes. You are my FAVORITE blogger out there. You give great advice and recipes that are ALWAYS my favorite meals. please do not stop. Please.
I feel like your blog would get better traffic if the page was set up better. Sometimes, its difficult to navigate and find old recipes. But, you have the recipes and knowledge to be the best vegan/gf blogger! PLEASE DO NOT STOP!

Tandi said...

Thank you, I am so glad you enjoy the recipes. You are right, my blog does need some organization, unfortunately my creative brain is pretty unorganized:-D I will try and figure out how to streamline everything better. Thanks so much, I am so glad you enjoy my blog.

Hilary said...

I agree don't stop. I regularly check your blog to see what's new and to look through old recipe postings. Every recipe of yours that I have tried has been great!

DVM said...

I have only today found your blog. I was looking for a vanilla custard that was not made of tofu to put between my nut crust and my fresh strwberries. I found the Black Tuxedo Pie. I have not yet made the custard because I have been reading recipes and posts for hours. THEN - I came upon a post that says you are thinking of discontinuing the recipes - OH PLEASE DON'T! Your comments are great, the tips are wonderful. The recipes look delicious. I can't wait to try about 20 of them! Obviously, this looks like a lot of work - but I am so grateful for vegan bloggers. Thank you so much!