Kim Eslinger
Editor
612-321-8040
kim@millcitymedia.org

Brianna Ojard
Associate Editor
brianna@millcitymedia.org

David Tinjum
Publisher
612-321-8020
dave@millcitymedia.org

Claudia Kittock
Columnist / Non-Profits
Email Claudia...

Merle Minda
Small Business Columnist
Email Merle...

Michael Rainville Jr.
History Columnist
Email Michael...

Ryan Ojard
Staff Photographer

Meg Forney
Contributor

Doug Verdier
Contributor 

Mill City Times is a not-for-profit community service.  We do not sell advertising on this site.

Cultural Cornerstones
Search Mill City
Community Partners

Thanks to our community partners, whose support makes Mill City Times possible:

CYNTHIA FROID GROUP

Residential Real Estate professionals serving Downtown Minneapolis & Riverfront since 1999

Visit their website...

Farmers Market Archive
Wednesday
May162018

Tempeh Tantrum at the Mill City Farmers Market

Tempeh Tantrum is a new Mill City Farmers Market vendor for the 2018 season, and owner Ryan Billig debuted his soy and black bean tempehs at the May 12 Market.

I first heard about this product a few years ago when Chef Jenny Breen used it for Summer Kebabs with a Sweet Basil Marinade at a Mill City Cooks demo. It's a versatile product that allows for a lot of creativity - check out the recipes on their website, or just wing it like I did!

Look for them at the following MCFM dates: May 26, June 9 and 23, July 14 and 28, August 11 and 25, September 8 and 22, and Oct 6 and 20.

Follow Tempeh Tantrum on Facebook; email questions to ryanbillig@hotmail.com.

May 12, 2018 Mill City Farmers MarketAbove, owner Ryan Billig (on the right), with friend Tom Carlson, who was on hand to help Ryan man the booth.

May 12, 2018 Mill City Farmers Market

May 12, 2018 Mill City Farmers Market

May 12, 2018 Mill City Farmers Market

May 12, 2018 Mill City Farmers Market

I used both varieties when making a filling for lettuce wraps, along with fresh cilantro, spring onions, Ames Farm honey and Senoras de Salsa from the Market.

I sauted cubed tempeh and chopped green onions in coconut oil, and once they browned up I add the cilantro, drizzled on soy sauce, honey, toasted sesame oil and fresh squeezed lime juice along with a sprinkle of sea salt. Because I planned to go heavy on the yummy salsa, I didn't bother with any further flavor enhancements. Similar to tofu, tempeh itself is bland, so you can turn it into anything you like with your favorite seasonings and sauces.

 

« Shopping Basket from the May 19 Mill City Farmers Market | Main | Senoras de Salsa at the Mill City Farmers Market »