Attorney Geoffrey “Geoff” Scovil practices in Albuquerque and focus on cases that make a social difference and safeguard the rights of indigent clients. A culinary enthusiast, Geoffrey Scovil enjoys everything from brick-oven pizza to vegetarian cuisine.
One of the mainstays of Indonesian cooking that provides an outstanding substitute for the protein found in meat is tempeh. The item is made of fermented soybeans that are pressed to form a compact cake that is dry, yet chewy and firm.
What makes tempeh so healthy is the prebiotics that ferment the soybeans and break down their phytic acid. Unlike with soy sauce, the primary fermentation agent is not bacteria but fungus. This enhances absorption and digestion attributes, with each cup of tempeh containing an abundant 31 grams of protein, but minimal fat.
With its subtly, nutty taste, tempeh can be cooked in a number of ways, including baking, steaming, and sauté. Some chefs impart extra flavor by marinating it in a mixture that can include soy sauce, ginger, and garlic, while others serve it with peanut sauce or virtually any other topping, including ketchup.
Based in Albuquerque, Geoffrey Scovil is a defense attorney with extensive experience protecting the constitutional rights of clients. Geoffrey Scovil enjoys the diverse cuisine that Albuquerque offers, from brick oven pizza to local vegetarian items. Typified by dishes such as chili and tacos, Southwestern cooking offers many possibilities for those who prefer healthy, non-meat options.
Traditionally vegetarian, salsas can incorporate a variety of ingredients, from tomatoes to tomatilloes. One refreshing take combines crisp, cool cucumbers with the creaminess of avocado and the tart sweetness of pineapple. Perfect for hot days, the salsa also incorporates finely diced onions and jalapeño peppers, with salt and pepper added to taste.
Southwestern chili goes beyond common tomato-based dishes to encompass those that use white beans and have their own distinct flavor profile. Also featuring corn kernels, cilantro, raja peppers, and goat cheese, a classic white bean chili is finished with a squeeze of lime and a garnish of cilantro.
Geoff Scovil received a BA in history, philosophy, and ethnic studies from the University of Texas at Austin.