Sunday, April 27, 2014

Beer-Battered Tempeh Bites

Good morning on this very dreary and rainy Sunday.  It was kind of neat waking up to so many loud rumbles after our big Thunder win last night.  The first thing Jay said this morning was "the Thunder are coming back home!"

For the sake of all the OKC Memorial Marathon runners, I do hope it clears out quickly.  They had to postpone this morning's race from 6:30 to 8, and I'm sure everyone is eager to get going.  This is one of the first years that I haven't participated in the event in some form or fashion, and it definitely makes me a little sad.  I'll be thinking about everyone running this morning and wishing them the best of luck!

If you're looking for a new healthy meal to make this week, have I got a recipe for you!

Each week, I receive a "meatless Monday" e-mail from the Humane Society of the United States.  Even if you aren't a vegetarian, I love the idea of taking a break from meat at least one day per week.  Just a small change like this can make a huge positive impact on your health, the environment, and the welfare of animals.

Check out this great video for more info on "meatless Mondays."
I've gotten some awesome recipe ideas from the Humane Society, and this week was no exception.  These beer-battered tempeh bites were unbelievably good.  Trust me, you will not miss the meat!!
Beer-Battered Tempeh Bites
(Courtesy of the Humane Society of the United States)
Serves: 6

1 cup unbleached white or whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon cayenne
2/3 cup beer of choice (we used our home brew!)
2 8-ounce packages tempeh
1 cup canola or grapeseed oil

1. Cut the tempeh into thin bite-sized bits.

2. In a shallow bowl, mix together the flour, baking powder, cayenne, and salt. Then add the beer and mix again.

3. Add the oil to a frying pan and turn the burner to medium heat. Dip the tempeh pieces, a few at a time, into the beer batter. Carefully put the tempeh in the hot pan in batches and sear the pieces until they are golden brown on one side, then turn them to brown the other side. Drain the cooked tempeh on a paper towel. Repeat until all the tempeh is cooked.

4. Enjoy as a simple entrée with your favorite dipping sauce, or as a salad topping.  

This recipe was easy to cut in half for two people - I just used one package of tempeh instead of two.  And if you can't find tempeh, you could use cubed extra-firm tofu instead.

Served here with an Okinawa sweet potato and sauteed kale. 
If you'd like to start receiving your own meatless Monday recipes via e-mail each week, you can sign up here

Have a happy Sunday!

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