Tempeh Update

I made the Tempeh (using this recipe)! It was very delicious and will become a regular. Now if only I can rope Ethan and all his ideas in ("I wonder how hard it would be to make a tempeh incubator...").

Tuesday: Regenerating Scallions

You can thank Melissa from "The Next Food Network Star" for this one:

Put your scallions/green onions (does anyone really know the difference?) root side down in a glass of water after you've cut them and they will grow back!

I love this trick! I am going to use my re-growth to try and make tempeh fried rice. Tempeh is a fermented soy product that, in my opinion, has a more appealing flavor and texture than tofu. I love living in a college town where vegetarian food is abundant. We are by no means vegetarians, but as my husband's thesis has revealed to me the environmental impact of raising beef, pork and chicken, I like to cook a few meat-free meals a week. I first tried Artie's tempeh at Cafe Gardens and bought a brick to cook myself at Ward's, our local grocery store.