Back when it was MoFo (yeah, seems a good long while ago, doesn't it?) I made my first tentative steps into cooking with tempeh.
Time to strike while the iron was, if not hot, then still a little warm - time to try out some more tempeh cooking.
I have a bit of a fondess for 1,000 Vegan Recipes - not everything is perfect in it, but whenever you need an idea for that bit of something turning to mush in the back of the fridge, or for that bit of weird esoteric nonsense you picked up at the farmers' market, 1,000 Vegan Recipes has a suggestion.
Needless to say, it had a few suggestions for tempeh - the one that caught my eye was the Creole tempeh, and some Creole rice and beans to go alongside it.
I know less than sod all about Creole cooking, but anything that involves dipping tempeh in spicy flour and then cooking it up to a glossy tomato sauce has got to be good.
But would the tempeh hold up to a second bite of the cherry? There was a potent mushroomy tang running through the whole dish, which I can only assume was the tempeh (help me out tempeh addicts - is that what it normally tastes like, or was mine to far north of the Best Before date?!)
Treading a fine line between heady forest and sweaty gym T-shirt, tempeh has just about managed to earn its ongoing place on my shopping list.
So, tempeh lovers everywhere, help me out again - what shall I make with it? What recipe can turn any tempeh sceptic into a confirmed tempeh fan?