{"id":3061,"date":"2019-06-25T12:49:57","date_gmt":"2019-06-25T16:49:57","guid":{"rendered":"http:\/\/www.paulineedward.com\/inthekitchen\/?p=3061"},"modified":"2019-11-20T16:43:05","modified_gmt":"2019-11-20T21:43:05","slug":"mediterranean-tempeh","status":"publish","type":"post","link":"https:\/\/www.paulineedward.com\/inthekitchen\/mediterranean-tempeh\/","title":{"rendered":"Mediterranean Tempeh"},"content":{"rendered":"\n<p>My friends know I love tempeh! It&#8217;s a wonderful and healthy and inexpensive (at least when homemade) source of protein. Last summer I enjoyed Mediterranean style vegan tchikun with my salads. Why not do the same with tempeh? I love simple recipes, so here it is, with a lovely sprig of fresh parsley from my balcony. This recipe works just as well with <a href=\"http:\/\/www.paulineedward.com\/inthekitchen\/tchikun\/\">tchikun <\/a>(seitan).<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" width=\"661\" height=\"426\" src=\"https:\/\/i0.wp.com\/www.paulineedward.com\/inthekitchen\/wp-content\/uploads\/2019\/06\/medtempeh_m.jpg?resize=661%2C426\" alt=\"\" class=\"wp-image-3063\" srcset=\"https:\/\/i0.wp.com\/www.paulineedward.com\/inthekitchen\/wp-content\/uploads\/2019\/06\/medtempeh_m.jpg?w=661&amp;ssl=1 661w, https:\/\/i0.wp.com\/www.paulineedward.com\/inthekitchen\/wp-content\/uploads\/2019\/06\/medtempeh_m.jpg?resize=300%2C193&amp;ssl=1 300w\" sizes=\"auto, (max-width: 661px) 100vw, 661px\" \/><figcaption>Mediterranean-style tempeh (made with soy-kidney bean tempeh)<br><\/figcaption><\/figure>\n\n\n\n<p><strong>Ingredients<\/strong><\/p>\n\n\n\n<p>1 package tempeh<br>1 can artichokes<br>1\/2 cup sliced kalamata olives (or whole, pitted black olives)<br>2\u20133 tablespoons fresh lemon juice<br>1 large onion, coarsely chopped<br>3\u20134 gloves of garlic, minced<br>1 teaspoon veggie broth powder<br>1 teaspoon dried oregano<br>1 teaspoon dried basil<br>1 teaspoon dried parsley (fresh parsley for garnish)<br>Salt, to taste<br>Or, 2 teaspoons zataar for Middle Eastern version<\/p>\n\n\n\n<p><strong>Preparation<\/strong><\/p>\n\n\n\n<p>Brown onions in a little oil; add garlic.<br>Cut tempeh into bite-sized pieces. Coat with veggie broth powder; stir to mix.<br>Slice artichokes.<br>Add tempeh, lemon juice, artichokes, olives and herbs to onions. Cook a couple of minutes to blend flavours.<br>Delicious served cold over a salad.<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" width=\"534\" height=\"365\" src=\"https:\/\/i0.wp.com\/www.paulineedward.com\/inthekitchen\/wp-content\/uploads\/2019\/06\/medtchikun.jpg?resize=534%2C365\" alt=\"\" class=\"wp-image-3321\" srcset=\"https:\/\/i0.wp.com\/www.paulineedward.com\/inthekitchen\/wp-content\/uploads\/2019\/06\/medtchikun.jpg?w=534&amp;ssl=1 534w, https:\/\/i0.wp.com\/www.paulineedward.com\/inthekitchen\/wp-content\/uploads\/2019\/06\/medtchikun.jpg?resize=300%2C205&amp;ssl=1 300w\" sizes=\"auto, (max-width: 534px) 100vw, 534px\" \/><figcaption>Mediterranean Tchikun<\/figcaption><\/figure><\/div>\n","protected":false},"excerpt":{"rendered":"<p>My friends know I love tempeh! It&#8217;s a wonderful and healthy and inexpensive (at least when homemade) source of protein. Last summer I enjoyed Mediterranean style vegan tchikun with my salads. Why not do the same with tempeh? I love<\/p>\n","protected":false},"author":3,"featured_media":3065,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[22,12,190],"tags":[],"class_list":["post-3061","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mains","category-recipes","category-tempeh"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.paulineedward.com\/inthekitchen\/wp-content\/uploads\/2019\/06\/medtempeh_f.jpg?fit=751%2C351&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/p6LKIh-Nn","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/posts\/3061","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/comments?post=3061"}],"version-history":[{"count":1,"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/posts\/3061\/revisions"}],"predecessor-version":[{"id":3322,"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/posts\/3061\/revisions\/3322"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/media\/3065"}],"wp:attachment":[{"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/media?parent=3061"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/categories?post=3061"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/tags?post=3061"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}