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Pig Candy at Detroit's TasteFest this past summer. Take the thickest slab of belly bacon and fry in a slightly salty brown sugar glaze.....the angels wept.

Martha's simple tomato soup with parmesan croutons. It is my go-to soup recipe that never fails to disappoint.

Sarcasm never translates well across the boards... I was in no way berating vegetarians or their fare in any way, and I apologise if it came across that way. Lighten up! Tempeh IS moldy fermented soybeans, where's the harm in pointing that out?! I never bashed a vegetarian in the process, just poked fun at a harmless yet challenging chunk of moldy fermented soybeans.

My main point (badly presented AND taken) was that it's difficult for tempeh to be a main attraction ingredient. You're never going to bite off a chunk of tempeh and be bowled over by it's sublime deliciousness without some serious culinary intervention (believe me I have tried!). There's a reason every tempeh recipe is either marinated or flavored or "enhanced" -- because it's kinda scary on it's own. Answering the initial query, it's not meant to stand out. Most people don't LIKE it to stand out. If one is creative enough, you can transform it into something lovely...but don't expect it to be "tasty" right off the bat.

Better? Kiss and make up?

I usually toss them in the stockpot...

You're basically taking a block of moldy, fermented soybeans and trying to make it "tasty"? Good luck with that! Aside from strapping a Hershey bar to it then battering & deep frying it...it is what it is -- a supporting ingredient, never the star.

One eats tempeh for the nutritional benefits, not because it can pretend to be what it's not (like tofu). Unless, of course, moldy, fermented soybean "flavor" is your thing...

It would have to be fresh ceviche, guac and still-warm tortilla chips on Rolandi's beach in Isla, Mexico, with my husband and never-ending buckets of ice-cold Leon. I'd drift away happily on the warm sand.

Not a bad way to go.

Try it again (after your cholesterol restabilizes itself, of course) with veal bones. Makes all the difference in the world.

And forget toast -- try your hand at a loaf of no-knead bread (or any homemade bread, for that matter), and you've got the perfect vehicle for that marrowy goodness. The bread is dense enough to hold up to the marrow, yet allows it to absorb the salad liquid.

Heaven. On. A. Plate.

I'm a whole-grain freak...and it has been remarkably easy to get my hubby on board with it as well. Brown rice, whole wheat (pastas, breads, couscous, etc.), quinoa, bulghur, barley, flax, oats.... The nuttier, the better! I don't think we have any "white" grains or refined anything left in the pantry.

Sniff sniff..... I miss fresh!
Tomatoes. Basil. Road-side-stand peaches & cream corn. Fresh raspberries, still sun-warm. Sipping a chilled rose on the deck, barefoot, waiting for ribs to finish on the grill. Ice cold beer with lime. Insalata caprese. And did I mention tomatoes?

Yay Michigan winters.

Ice cream (of course)
Crunchy PB
Sun-dried tomatoes (in oil)...I know...weird...
Garbanzo beans

One...okay...several... large glasses of red wine. Cheese. Bresaola. Nuts. Dark choccy squares.

Curl up and watch No Reservations from the DVR and let Tony take me away for awhile.

"Go real or go home"... Love it!

Butter is best: on the first slice of fresh-from-the-oven bread.
Butter is best: in homemade shortbread.
Butter is best: on a warm croissant.

Actually... butter is best: on just about anything!

Make carbonara! Soo decadent, but not as much because there's no real "pasta" involved.

It also bakes up beautifully in a casserole -- mix cooked spag. squash with assorted cheeses, sauteed veggies and bake -- again, decadent-seeming, but not 100% guilty....