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Thursday, May 30, 2024

Is Fast Weight Loss or Slow Weight Loss Better for Long-Term Success?

To some extent, everyone wants immediate results — especially when it comes to weight loss (cue fad diets and “miracle” diet pills). Eating healthy, staying active and cutting calories are prove

Utility Meets Luxury In These Tiny Tasmanian Shacks

What is the collective noun for shacks? For this Denison Rivulet project by Taylor + Hinds architects, the three cabins might be described as a ‘shelter.’ (Or, perhaps, a ‘glow’, looking at that bathroom!). 

Inspired by the practical minimalism of Tasmanian shack heritage, this project on the East Coast of Tasmania is about ‘more than capturing a view.’

Ann Sherry and Michael Hogan – The Design Files | Australia's most popular design blog.

There’s nothing usual about today’s garden, located in the Sydney suburb of Annandale, and owned by Ann Sherry and her husband Michael Hogan.

Ann is the CEO of Carnival Australia, and has received an order of Australia medal! She’s also an avid gardener. Five years ago, the pair bought ‘The Abbey’, one of Sydney’s most unusual and iconic residential properties, built in 1882. Ann was keen to restore the dilapidated garden to its former glory.

Our gardens columnist, Georgina Reid of The Planthunter recently caught up with Ann to learn a little more about the garden she has spent the last five years creating.

Tempeh for Dinner!

FOODTempeh for Dinner!

Tempeh for Dinner!

Produced from fermented soybeans, tempeh is thought to have originated in Indonesia. It lends itself to a variety of tasty (and healthy) vegetarian dishes.

Pronounced “tem-pay,” this traditional Indonesian food is produced from whole soybeans naturally fermented and bound together. The fermentation process breaks down the soybeans into an easily digestible food with a myriad of culinary possibilities.

This age-old soy food is thought to have originated in Java, Indonesia, and has travelled the world where Indonesians have settled, including the Netherlands. However, tempeh only came to the attention of North Americans in the 1970s. Now we can easily find a variety of tempeh products in whole food stores: tempeh made only with soybeans; tempeh made with the addition of wild rice, barley, rice, millet, buckwheat, or herbs; seven-grain tempeh; smoked tempeh; tempeh “bacon”; and marinated tempeh in various flavours.

Raw tempeh is generally found in the freezer section and will keep in your home freezer for several months. Smoked and marinated varieties are found in the refrigerator section. With a few of these products on hand, and a little information, you can add variety to your menus without spending the proverbial hours over a hot stove.

Traditionally, tempeh was often marinated or dipped in a salty mixture and deep-fried. Deep-fried tempeh is very delicious (truth be told, almost anything is yummy when it’s deep-fried!), but tasty tempeh can also be prepared in ways that go easy on the sodium and fat content.

Tempeh’s versatility lends itself to cuisines from both hemispheres, which can be experienced with the following recipes.

Where will tempeh take you?


  • Black Eyed Pea Chili with Smoked Tempeh
  • Tempeh with Syrian Lemon and Olive Sauce
  • Tempeh “Chorizo”
  • Homemade Low-Sodium Vegan “Chicken-Style” Broth Powder
  • Cantonese-Style Orange-Sauced Tempeh
  • Smoked Tempeh and Okra Gumbo with Red Beans

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