Tempting Tempeh is an Australian-produced recipe book dedicated to tempeh. Tempeh is a nutritious and delicious ingredient with which to cook, for both vegan and non-vegan chefs.
This book includes twenty of the best ways to prepare tempeh, each accompanied by a full colour photograph. There are no tricks or secrets to cooking these meals, they are simple and full of flavour.
Tempting Tempeh will help you discover and experiment with this cholesterol-free source of protein and omega-3. Recipes range from simple twenty minute meals to more complicated dishes that will have the whole family asking where s the tempeh?
Recipes include: bbq kebabs, burritos, cottage pie, red wine and mushroom casserole, rissoles with garlic mash, steaks with wasabi mash, and tahini tempeh. This is a great purchase for novice to advance cooks and the perfect gift for the vegan or vegetarian in your life.
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Emily Clark is the editor of aduki, a vegan food and lifestyle magazine based in Melbourne, Australia. Tempting Tempeh is her second book, she is also the co-author of Veg*n Shopper: an essential pocket reference. Emily s pursuits in publishing are fuelled by her passion for food and the environment. Since becoming editor of aduki magazine in January 2006, Emily has developed an excellent profile within this community as an authoritative voice on vegan living.
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