When purchasing tempeh be sure that is has been pasteurized. Many prepackaged supermarket brands are, but still check first. Pasteurized tempeh can be used straight from the packet, but raw tempeh must be poached for at least 20 minutes in boiling water before using. Raw tempeh must also be treated in the same way as meat or fish to prevent cross contamination. Use a separate cutting board, and wash board, knives and hands after handling. Opened tempeh should always smell mushroom-like or yeasty. If purchasing tempeh from the Greenmarket or specialty Asian market, be sure to ask if it is raw or pasteurized, and how to safely handle and consume it.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.