At least 2-3 times per week I eat organic soy protein in the form of milk, tofu, and tempeh. I also picked up some radish for salad, and scotch bonnet peppers for curry. The tomatoes weren’t on my list, but I wanted to try the Kumato or brown tomato and didn’t realize until I returned home that I had already bought Campari tomatoes from a different market.
I wasn’t sure what a Kumato was, but it’s a brown tomato. As they ripen, they darken, and inside is a brown flesh. It is not GMO product, and the brand Sunset stands by that. I will try it with my vegetables, maybe a pizza, or on avocado toast.
I also picked up organic Tempeh (temp-pay), which is an Indonesian soy product. Soybeans are fermented and formed into a white cake like form. It is high in protein offering 16 grams per 3 ounces. It has 10 carbs but offers 7 grams of fiber, which is very good. It is also a good source of calcium, and iron. Most health professionals agree eating fermented organic, non-GMO soy, like tamari, miso, natto, tempeh, and pickled tofu is actually a healthier alternative, to other forms of soy. I still eat it in moderation.
There are several types of tempeh made with barley, flax, oats, brown rice and other grains. It can be steamed, stewed, sautéed, grated, or baked. I will use it to make a Teriyaki Tempeh dish.
Market Haul included: What I’m Making.
- Radish- Salads
- scotch bonnet peppers -for curry
- Organic tempeh- Teriyaki Tempeh Bowl
- Organic silken Tofu- Black Forest Smoothie
- Organic firm tofu- Curry tofu
- Kumato tomatoes- Salad, and vegetable blend
- Campari tomatoes- Salad
- Lemongrass- Shrimp dish (son)