Tempeh is a super healthy food! It has been a staple in Indonesia for several hundred years. A cultured food, like yogurt, tempeh is made from fermented soybeans. As with yogurt, tempeh can benefit gastrointestinal health. Tempeh’s protein content rivals meat and other animal proteins.
This is a another quick, easy, healthy, simple recipe. Featuring peppers which are loaded with vitamin C and other essential nutrients and antioxidant plant chemicals.
Tempeh is part of a sustainable diet because of its nutrient density, good taste, and as a substitute for animal protein—it conserves resources such as water, energy, and land. I prefer to choose organic soybeans because most non-organic soybeans in America are genetically modified.
This recipe was developed by my niece Jessa Bogart in 2011, a 20-something graduate student living in Ann Arbor, Michigan. She is an avid cook and calls herself a “foodie”. She has been following a Vegan diet for about a year. She says she feels much better and has more energy on a Vegan diet.
Tilapia is a farm raised fish that is listed as a best choice on the Monterey Bay Aquarium’s Seafood Watch guidelines. According to their website, your “Best Choice” is tilapia grown in the U.S. in environmentally friendly systems.