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Mill City Cooks
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Farmers Market Archive

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

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.


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