My past attempts to use tempeh have left me rather disgusted, but, strangely
enough, and to my husband's mortification, I want to try again. I am hoping
to gain some insight, in general, about tempeh, from some of you that are
well-seasoned "users". It is one of the last vegetarian challenges I have
yet to conquer. Do I understand correctly that it is fermented beans of some
type? Is anyone able to comfort me in any way about its appearance (I think
you know what I mean)? I have a small block of it in my refrigerator's
"meat" drawer and don't know quite what I should do with it. Please hurry,
as it is dated March 10th! It is made by White Wave, and is labeled "Five
Grain". If your suggestions don't fit the rules of the list, please e-mail
privately, as I am very open-minded.
Thanks in advance,
Ruth in the sunny ,albeit blustery Chicago 'burbs, (where'd that darn January
wind come from, anyway, this is February for goodness sakes, we're looking
for balmy!)