{"id":835,"date":"2006-10-27T15:12:15","date_gmt":"2006-10-27T02:12:15","guid":{"rendered":"http:\/\/www.frot.co.nz\/design\/recipes\/?p=835"},"modified":"2021-05-18T09:43:03","modified_gmt":"2021-05-17T21:43:03","slug":"marinated-tempeh","status":"publish","type":"post","link":"http:\/\/www.frot.co.nz\/design\/recipes\/marinated-tempeh\/","title":{"rendered":"Marinated Tempeh (2 to 3 servings)"},"content":{"rendered":"<p style=\"text-align: left;\" align=\"center\">Remember that even fermented soy products should be eaten in small amounts, and not too frequently.<\/p>\n<ul>\n<li style=\"text-align: left;\">1\/3 cup fermented soy sauce, such as tamari<\/li>\n<li style=\"text-align: left;\">2 tablespoons water<\/li>\n<li style=\"text-align: left;\">6 to 8 large cloves garlic, crushed<\/li>\n<li style=\"text-align: left;\">2 to 3 tablespoons olive oil<\/li>\n<li style=\"text-align: left;\">freshly ground black pepper<\/li>\n<li style=\"text-align: left;\">1 8-ounce package tempeh, cut into 6 to 8 even strips<\/li>\n<\/ul>\n<p style=\"text-align: left;\" align=\"center\">1. 10 to 12 hours before you want to serve: prepare the marinade, by combining all its ingredients in a non-reactive dish and stirring well. Add the tempeh and let it soak. Shake dish occasionally if you think about it.<\/p>\n<p style=\"text-align: left;\" align=\"center\">2. In the morning, preheat oven to 325F. Grease a small baking dish with butter or olive oil, and place tempeh, lifting from marinade, on the dish. Bake for about 45 minutes to 1 hour, or until deeply brown (but not burned) and fragrant.<\/p>\n<p style=\"text-align: left;\" align=\"center\"><strong>Serving suggestions:<\/strong><\/p>\n<ul>\n<li style=\"text-align: left;\">Use as part of a non-meat breakfast, instead of bacon or sausage.<\/li>\n<li style=\"text-align: left;\">For lunch, use as a sandwich filling, with tomato, romaine lettuce, and paper-thin sliced red onion. Or nice on sourdough rye bread with sauerkraut and mayonnaise.<\/li>\n<\/ul>\n<p style=\"text-align: left;\" align=\"center\">At dinner time, stir it into a stir-fry of vegetables and serve with basic brown rice.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Remember that even fermented soy products should be eaten in small amounts, and not too frequently. 1\/3 cup fermented soy sauce, such as tamari 2 tablespoons water 6 to 8 large cloves garlic, crushed 2 to 3 tablespoons olive oil freshly ground black pepper 1 8-ounce package tempeh, cut into 6 to 8 even strips 1. 10 to 12 hours before you want to serve: prepare the marinade, by combining all its ingredients in a [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[13,9,7,10,5,18,23],"tags":[],"_links":{"self":[{"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts\/835"}],"collection":[{"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/comments?post=835"}],"version-history":[{"count":2,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts\/835\/revisions"}],"predecessor-version":[{"id":1510,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts\/835\/revisions\/1510"}],"wp:attachment":[{"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/media?parent=835"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/categories?post=835"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/tags?post=835"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}