The Little Book of Making Tempeh: Homemade Tempeh: Why & How

Tempeh, a traditional food originating in Indonesia and typically made using soybeans, is now available commercially in many stores. But making your own tempeh is easy — once you've made a few batches, it's about the same level of effort as making scrambled eggs but with more time elapsed between steps — and homemade tempeh costs 1/10th the price of store-bought.Moreover, by making your own tempeh, you can choose the ingredients you want. This little book provides step-by-step instructions on making tempeh from a 50-50 mix of beans (or lentils) and intact whole grain — tempeh such as black beans & black rice, black lentils & purple barley, chickpeas & rye, black-eyed peas & winter wheat, and even chickpeas & peanuts. Use any combination that appeals to you. And a batch of tempeh is ready, from start to storage in the refrigerator, in just three days.Tempeh is tasty, and in vegetarian and vegan cooking, it nicely fills the niche that meat occupies in mainstream recipes: packed with protein with a good, chewy texture. Tempeh chili, tempeh curries, tempeh stews — the book has recipes for those, along with a guide to creating nutritious recipes of your own.The book also includes photographs to illustrate the steps of the process and a bonus chapter of tips on fermenting raw vegetables.Read less Read more