Comments on: Yid.Dish: Apricot Glazed Tempeh & Onions

By: Leah Koenig

Leah Koenig — Mon, 23 Nov 2009 17:13:47 +0000

Hey Darya, sorry about your salty tempeh disaster! I’m not sure what happened b/c, at the time, I tested the recipe twice and it came out deliciously sweet/salty (not super salty) both times.

That said, it was over a year ago…so it’s possible I made a mistake in typing 1 cup tamari for the marinade. Maybe I meant 1/2 cup? Next time I make it, I’ll report back – in the meantime, of course go ahead and adjust the recipe to your liking.

By: Darya

Darya — Mon, 23 Nov 2009 16:57:39 +0000

Maybe nobody checks these comments a year out, but I wanted to note that I made this recipe recently — I thought it sounded delicious — and it was unbearably salty. I should have anticipated this, given that it calls for an entire cup of tamari — I’ve never seen more than three or four tablespoons in a recipe — but I followed the recipe exactly and the results were, as I said, nearly inedible. The glaze was, likewise, a great consistency and a nice mix of flavors, but the saltiness was overpowering. My housemates and I had to bury our tempeh in mounds of rice to counteract the salt, and rather than saving it for future stir-fries, I had to throw the leftover glaze away. I would recommend that future users of this recipe reduce the tamari a *lot* — by maybe three-quarters — but would also be interested in hearing if others have had this problem with the recipe as it’s posted.

By: Hilla

Hilla — Fri, 28 Nov 2008 16:01:58 +0000

Chris, I’m pretty sure that oil-is-oil-is-oil in terms of the calorie count. Ie, 1 gram of fat = 9 calories, regardless of the kind. However, I agree with you that different oils can have different fat compositions and health benefits. I appreciate you bringing up hemp oil, because I am interested in learning more about it.

By: Bruce Righter

Bruce Righter — Mon, 24 Nov 2008 01:13:50 +0000

Thanks for the recipe! Our vegan group always has a Thanksgiving get together, and I substituted this for the Tofurky roast/ veggies that I normally bring.
Everyone really enjoyed it.
I took the liberty of adapting the recipe, filling a 12 X 18 X 4 roasting pan with carrots, potato & onion, topping with a double batch of your tempeh & onions and then baking for a couple hours. The glaze turned into a rich gravy that permeated the veggies.
It turned out great, and I look forward to putting the leftovers over rice for tomorrow’s meals.

While I DO love the Tofurky roast, I’ve never been crazy about trying to imitate meat since it makes vegans seem like wannabe-meat-eaters.
The tempeh proudly proclaims that it’s NOT turkey but still mighty tasty.

By: Chris

Chris — Fri, 21 Nov 2008 15:27:22 +0000

Hi Leah

Have you thought of replacing the olive oil in your recipe for hemp seed oil. Not only is it a fresher taste (in my opinion) but it’s half the saturated fat of olive oil so it dramatically reduces the calorie count in your dish.

Cold pressed hemp seed oil is a great alternative oil that is often used as a healthy alternative to both olive and rape seed oils – as it contains essential fatty acids (Omegas-3, -6 and 9) which have been successful in helping lower the risks of heart disease.

You can buy Hemp Seed Oil in many supermarkets and is definitely worth a try (Waitrose usually stocks a wide variety of culinary oils). If you’d like to sample some, drop me an email and I’ll send you over a sample of GOOD OIL – which is the brand that I represent. Other hemp seed oils are available too, although there aren’t others that follow our farming and harvesting process, which is why they may not taste the same. So keep your eyes peeled…

Keep up the good work

Chris

By: Rachel B.

Rachel B. — Fri, 21 Nov 2008 15:10:11 +0000

That actually sounds really good! Salty and sweet.