Indonesia -- land of tempeh! For those of you not familiar, tempeh is made by cooking and fermenting whole soybeans until they form a solid cake that can be sliced and steamed or fried; it has a nutty, mushroomy flavor and a firm texture. Nutritionally, tempeh has more bioavailable protein than tofu or plain cooked soybeans, and the fermentation process makes it easier to digest. So thank you, Indonesia, for inventing my favorite soy food and a vegan protein powerhouse!Lunch inspired by Indonesia: (clockwise from top right) Golden Indonesian Tempeh, made with a sweet soy sauce - brown sugar caramelizing glaze and a touch of spicy chile, Indonesian Vegetable Pickles, tangerine and star fruit, and Yellow Coconut Rice. The rice is garnished with a Chile Blossom (Have I mentioned that the new book includes an entire chapter on lunch box garnishes? Indeed it does!)
The vegetable pickles include lots of shallots, a member of the onion family which might not be familiar to all of us here in the West but is used extensively in Indonesia.
Link: Vegan Lunch Box Around the World.
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