Balsamic Maple Glazed Tempeh: #201 of 1000 Sustainable Food Experiments

Tempeh is a wonderful, meat-like patty that takes on whatever flavor marinade you give it. Popular in Indonesia, it’s made of fermented soybeans and is high in both protein and probiotics. This recipe is a slow marinating, slow cooking feast, with balsamic vinegar, maple syrup, garlic, soy sauce, and olive oil blending to delight theContinue reading “Balsamic Maple Glazed Tempeh: #201 of 1000 Sustainable Food Experiments”

Indonesian Chicken Satay with Tangy Peanut Sauce: #45 of 1000 Sustainable Food Experiments

Satay is a traditional Indonesian dish of marinated, skewered, roasted meat. It’s quick and easy to make, not to mention delicious. If you have a barbecue you’ll get a nice roasty flavor, but it should work fine in an oven too. The kids always ask if there are leftovers of this one. This is partContinue reading “Indonesian Chicken Satay with Tangy Peanut Sauce: #45 of 1000 Sustainable Food Experiments”