TEMPTING TEMPEH
Recipes and Intro by Emily Clark
Photography by Rhonda Bonnici
Published by Aduki Independent Press
ISBN: 978 0 9803351
RRP: $11.95
Reviewer: C Vaughan

It’s always a pleasure to review any vegan cookbook made in Australia and the vegan work that Melbourne-based Emily Clark is doing is no exception.

Tempting Tempeh is all about cooking with tempeh and how to enjoy this versatile nutritious ‘meaty’ like substance.

Tempeh works its magic in the same way tofu does for a vegan. And for meat-eaters and transitionary people too, they’re attracted to this pungent fermented soybean that originated in Indonesia centuries ago.

Tempeh’s flavour is distinct: different from any other food in our culture.

Emily Clark’s latest book has recipes that serve as a satisfying main course dish such as Red Wine and Mushroom Casserole, Indonesian Curry, BBQ Kebabs, Rissoles with Garlic Mash, ‘Sausage’ Rolls with Italian Tomato Salsa, Kering Tempeh, Lasagna, Roasted Tempeh with Minestone ‘Steaks’ with Wasabi Mash, Cottage Pie and Tahini Tempeh and Tempeh Chips with Miso Dipping Sauce to name but a few.

Vegans know that tempeh is an excellent meat substitute that many meat eaters enjoy and are won over to vegan cooking from but there are other benefits to this amazing product. Nutritionally there’s a third more protein in tempeh than in an average serving of soybeans or tofu, along with more riboflavin, thiamine, and niacin. Tempeh is a more complete food than tofu because of its fiber content and it’s a source of B-12 (if it has mold) and Omega-3 as well.

Allow this recipe book to work its skill and professionalism on you in producing simple yet wholesome meals. Let tempeh be the beef in your stroganoff, the meat in your cassoulet, and the mince in your cottage pie. It does not disappoint.

Tempting Tempeh can easily be worked into your everyday menus. Recipes presented range from light and simple to rich and elegant. Each dish is accompanied by a full colour photograph.

This is the first Australian recipe book dedicated to tempeh so please support Emily’s fine efforts.

For all enquiries, please contact Emily Clark on: t: 03 9001 4972 m: 0412 664 330 e: Emily@aduki.net.au