Price: $10.01
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Tempeh, a traditional Indonesian concoction primarily made from soybeans, has made its way onto the shelves of numerous commercial stores. However, crafting your own tempeh is not only simple but also cost-effective. Once you’ve mastered the basics, the effort required is akin to preparing scrambled eggs, albeit with longer intervals between steps. What’s more, homemade tempeh costs merely a tenth of its store-bought counterpart. The added advantage? You have the liberty to handpick your ingredients.
This handy guidebook provides a detailed, step-by-step approach towards making tempeh from a balanced blend of beans (or lentils) and whole grains. You can experiment with combinations like black beans & black rice, black lentils & purple barley, chickpeas & rye, black-eyed peas & winter wheat, and even chickpeas & peanuts. The choice is all yours. The best part? Your batch of tempeh will be ready to serve, from initiation to refrigeration, within a span of just three days.
Tempeh is not only delectable but also a versatile ingredient in vegetarian and vegan cooking, efficiently serving as a meat substitute in conventional recipes. It is a protein-rich food with a pleasing, chewy texture. From tempeh chili and curries to stews, this book offers a variety of recipes along with guidelines to concoct nutritious dishes of your own.
To further assist you, the book is furnished with illustrative photographs depicting each step of the process. As a special bonus, it also includes a chapter brimming with valuable tips on fermenting raw vegetables. Dive into the delightful world of tempeh!
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