"tempeh" news and stories

• Damariscotta holds a pumpkin parade and contest that gives the orange gourd center stage. Plus recipes for: Pumpkin Carrot Cake, Pumpkin Praline Cheesecake, Brown Sugar Spiced Pepitas, Maple Mushroom Pumpkin Creme Brulee and Pumpkin Praline Trifle.
• A reminder that healthy doesn't mean piled with nonfat, processed foods.
• Portland's Harvest on the Harbor will offer all "the delicious flavors of this foodie state" this weekend.
• Andy and Jaime Berhanu offer Maine its first taste of locally created tempeh.
• A visit to Etude elicits musings about pinot noir and a list of their best wine picks.
• Recipe: Oatmeal Cake with Coconut Icing.

Here's a great, easy way to use tempeh, whether you're a tentative tempeh virgin or a seasoned tempeh veteran. (A reminder for the newbies: tempeh is made from fermented soybeans, and I swear, it's really quite good).

I whip this up a lot when I'm in a hurry and am in desperate need of protein. Just heat a little olive oil in a skillet and toss in cubed tempeh, mushrooms, red bell peppers, spinach, or whatever else you happen to have on hand. Sprinkle it with seasonings (I use some random herb and spice blend), and fry for about eight minutes, or until the tempeh gets brown.

Hint: tempeh tends to be an oil hog, and it soaks it up really quickly. To alleviate this, I usually add in some veggie stock and water, which works just as well as the oil and doesn't add any unwanted fat.

If you don't like the taste of straight tempeh, you can simply marinate it in balsamic vinegar, barbecue sauce, or soy sauce beforehand, or grill it instead of frying, which gives it an edge. Then, toss some shredded soy cheese and chunky salsa on top, wrap it in a tortilla (I use chile-flavored), and devour.

Want some additional ideas about how to feature tempeh in your meals? Check out the gallery.