100% Maine-made Tempeh!

When we had a locavore party for the spring equinox, we featured broiled Lalibela Farm's tempeh kebabs for our vegetarian guests.  What a beautiful product!  Lalibela Farm grows their own legumes, strictly organically, and manages all their tempeh production on site.  I found ample quantities at the Portsmouth Health Food store.

Lalibela Farm's handmade, organic tempeh

Tempeh originated in Indonesian parts of the world.  It's known for many health benefits, namely calcium absorption by the human body (as much as cow's milk in menopausal women, according to one study).  Indeed, it is touted as having many other benefits by many sources.  Check out this interesting site where you can decide for yourself.  There's a fairly respectable list of names under 'who we are', and the press releases alone are extensive, although not exactly journalistic.

Black turtle bean tempeh

Raw tempeh is best served after it has been steamed or simmered for a few minutes before broiling or grilling.  Above, black turtle bean cubes are ready for plunging into lightly salted simmering water.  Black bean tempeh is already a softer product than soybean tempeh, so don't walk away from the stove.  Keep your flame to just a simmer, and cook for just several minutes.

For soybean tempeh, a gentle simmer of  6-7 minutes opens up the pores, which allows for greater absorption on seasonings and a softer chew.

Cubed, blanched, soybean tempeh, draining and ready for seasoning 

Tempeh rubbed in sumac seasoning and ready for broiling (less time for the black bean at 3-4 minutes before flipping, while the soybean handled 6-7 minutes each side under a direct broil element)

The pink hue is from the sumac spice.  Fresh thyme, cumin, coriander and chili were also used.

Wrapped and ready to roll, broiled soy tempeh kofta over a bed of super flavorful, lightly spicy salad greens, topped with a bit of sheep's milk yogurt, pickled red onion and a few jigs of Son-Mat anjou hot sauce. 

I preferred the soybean tempeh for the kofta wraps, with their chewier texture.  I used leftover black bean tempeh in a rice dish the next day, where it seemed a little more at home.

Here's more on Lalibela's tempeh production.