BUFFALO TEMPEH by Gianna Ciaramello

Can I get a massive and mega loud amen for this girl?

Gianna Ciaramello, oh I wish she lived closer haha apart from being a light in the world she is an amazing recipe creator, self love blogger, inspirational vlogger, designer and I want to share this delicious recipe with you.

Hope you enjoy it!

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Let me share with you a bit of information about tempeh first and why it’s an awesome substitute for high animal protein diets 😉 Fitness industry lovers, this one is for you!

Found an article by ISSA in Bodybuilding.com that explains the benefits of this fermented soy food in a bodybuilding diet.

“It is high in protein, dietary fiber, iron, potassium, calcium, and phytochemicals like isoflavones. It has been shown to lower cholesterol, high blood pressure and the risk of heart attack and stroke; reduce the risk of some cancers, like colon, breast, ovarian and prostate; ease certain menopausal symptoms; prevent and possibly even reverse the effects of osteoporosis and diabetes.

To obtain these protective properties, researchers recommend consuming a minimum of 25 grams soy protein and 30-50 milligrams isoflavones daily.

Because tempeh is a fermented soy product, its enzymes are partially broken down, making it easier to metabolize. It does not produce the unpleasant gastrointestinal discomfort and gas that some other plant-based proteins do.

This fermentation process actually allows your body to more easily assimilate and absorb tempeh’s nutrients. Besides being a terrific cholesterol-free easy-to-digest meat alternative, it is also ideal for people on low sodium diets. Unlike other fermented soy products, like miso which is very salty, tempeh is extremely low in sodium.

Tempeh has a pleasant, wonderfully unique nutty and mushroom flavour.

So here is the recipe 😉

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BUFFALO TEMPEH 

Ingredients

3 8oz packs of tempeh

2 C Franks Red Hot

2 C Unsweetened Plant Milk

2 Tbs Frontier Co-Op Organic Adobo Seasoning Blend

Instructions

1)To remove bitterness from the tempeh, bring a saucepan filled with 1 inch of water to a low boil over medium heat. Steam tempeh for a total of 10, flipping once at the halfway point.

2)Rinse, pat dry, and slice the tempeh in half lengthwise then cutting into small triangles. The smaller the pieces, the better they can soak up the marinade. Set aside while you create your marinade.

3)Mix marinade by adding Franks Red Hot as well as Plant milk to a bowl. Whisk together until incorporated. Add in your seasoning, and adjust to your liking.

4)Add the sliced tempeh to the marinade and toss to coat. Then cover and refrigerate for at least 3 hours, but this works best if you marinade overnight. 24 hours definitely  infuses the most flavor!

5)While marinating, toss/stir occasionally to ensure even coating. (Just before baking, drizzle with additional sauce)

6)Once marinated, preheat oven to 375 F. and line a baking sheet with parchment paper or a silpat mat. Add tempeh and reserve any leftover marinade to brush/coat the tempeh once baked.

7)Bake for 30 minutes. Remove from oven and brush/coat with any remaining marinade.

8)Serve with buffalo mayo, and enjoy as a sandwich, buddha bowl or just as is! (Recipe for the buffalo mayo was simply my mayo recipe from my book, Rabbit Food, mixed with 2 Tbs of the left over marinade.

Have an amazing day, superstars!

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