{"id":5161,"date":"2018-06-11T13:30:58","date_gmt":"2018-06-11T17:30:58","guid":{"rendered":"https:\/\/monastere.ca\/non-classifiee\/summer-tempeh-recipe\/"},"modified":"2018-07-04T18:52:07","modified_gmt":"2018-07-04T22:52:07","slug":"summer-tempeh-recipe","status":"publish","type":"post","link":"https:\/\/monastere.ca\/en\/recipes\/summer-tempeh-recipe\/","title":{"rendered":"Tempeh Recipe \u00a0"},"content":{"rendered":"<div class=\"item wysiwyg component-paragraph\" ><div class=\"container\">\n<p>Have you ever tried tempeh? Tempeh originally came from Indonesia. It is made from fermenting soybeans using a mushroom, the Rhizopus Oligosporus, which is part of the Zygomycota class of fungi. This process makes it much easier for the body to assimilate the protein (up to 90% more!). Tempeh is therefore an amazingly high source of plant-based proteins! Because it is fermented, tempeh is also good for your second brain: your intestines. After all, two healthy brains are better than one!<\/p>\n<\/div><\/div>\n\n\n<!--more-->\n\n\n<div class=\"item wysiwyg component-paragraph\" ><div class=\"container\">\n<p>Tempeh can be used with a wide variety of sauces, whether they are sweet, salty, spicy or acidic.<\/p>\n<\/div><\/div>\n\n<div class=\"item wysiwyg component-html\" ><div class=\"container\"><div class=\"wp-block-iframe\">\n<center>\n<p>&nbsp;<\/p>\n<\/center>\n<\/div><\/div><\/div>\n\n<div class=\"item wysiwyg component-image\" ><div class=\"container\">\n<div class=\"wp-block-image wp-image-1609 size-full\"><figure class=\"aligncenter\"><img decoding=\"async\" src=\"https:\/\/monastere.ca\/wp-content\/uploads\/old\/2018\/06\/tempeh-1920x1277.jpg\" alt=\"\" class=\"wp-image-1609\"\/><figcaption>Tempeh can be added to all sorts of dishes, include noodles, rice and salads!<\/figcaption><\/figure><\/div>\n<\/div><\/div>\n\n<div class=\"item wysiwyg component-paragraph\" ><div class=\"container\">\n<p>Here is a delicious and easy recipe you can try today!<\/p>\n<\/div><\/div>\n\n<div class=\"item wysiwyg component-paragraph\" ><div class=\"container\">\n<p><strong>Summer tempeh recipe<\/strong><\/p>\n<\/div><\/div>\n\n<div class=\"item wysiwyg component-paragraph\" ><div class=\"container\">\n<p>Cut 1 package of tempeh into small cubes and marinate for 24 hours.<\/p>\n<\/div><\/div>\n\n<div class=\"item wysiwyg component-paragraph\" ><div class=\"container\">\n<p><span style=\"text-decoration: underline;\">Marinade:<\/span><\/p>\n<\/div><\/div>\n\n<div class=\"item wysiwyg component-paragraph\" ><div class=\"container\">\n<p>\u00bc cup balsamic vinegar<br>\u00bd cup maple syrup<br>4 garlic cloves<br>fresh thyme and rosemary to taste<br>some olive oil<br>salt and pepper<\/p>\n<\/div><\/div>\n\n<div class=\"item wysiwyg component-paragraph\" ><div class=\"container\">\n<p><span style=\"text-decoration: underline;\">Directions:<\/span><\/p>\n<\/div><\/div>\n\n<div class=\"item wysiwyg component-paragraph\" ><div class=\"container\">\n<p>Stir fry the marinated tempeh until the liquid caramelizes. Serve with wild rice, green peas and saut\u00e9ed mushrooms. Season the mushrooms with some miso and lemon juice.<\/p>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"Have you ever tried tempeh? Tempeh originally came from Indonesia. It is made from fermenting soybeans using a mushroom, the Rhizopus Oligosporus, which is part of the Zygomycota class of fungi. This process makes it much easier for the body to assimilate the protein (up to 90% more!). Tempeh is therefore an amazingly high source [&hellip;]","protected":false},"author":1,"featured_media":5036,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[153],"tags":[],"authors":[162],"class_list":["post-5161","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","authors-c-daguerre"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Tempeh Recipe \u00a0 - Monast\u00e8re des Augustines<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/monastere.ca\/en\/recipes\/summer-tempeh-recipe\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tempeh Recipe \u00a0 - Monast\u00e8re des Augustines\" \/>\n<meta property=\"og:description\" content=\"Have you ever tried tempeh? Tempeh originally came from Indonesia. It is made from fermenting soybeans using a mushroom, the Rhizopus Oligosporus, which is part of the Zygomycota class of fungi. This process makes it much easier for the body to assimilate the protein (up to 90% more!). 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