Hello again everyone!
We enjoyed another brilliant #veganrecipehour on 24th April 2014. The theme was #Tempeh.
‘What exactly is tempeh?’ I hear you ask! #Tempeh is traditionally made from ‘Fermented’ (yes! You heard it!) fermented #soya beans. It is Indonesian in origin and in my opinion tasted fabulous! There is a 16th Century booked called ‘Serat Centhini’ which refers to the making and eating of Tempeh. (1,2)
The Tempeh itself (lets stick with soya beans) Is made from hulled, cooked soya beans (with added vinegar) that are mixed with Rhizopus molds (the Tempeh starter) and then placed into a pouch (usually a sandwich bag) and then incubated for 24-48 hours at 28-33C degrees until the spores grow and coat the beans with white ‘mould’ (sometimes also grey parts due to impurites in the spores but still safe to eat!).
You then have brilliantly useful and versatile Tempeh cakes! This will keep in the fridge now for a few days or it can be frozen for future use.
We actually make it at home and have so far experiemted with soya bean. #Chickpea, mixed bean and adzuki bean varieties. My personal favourites are the traditional soya bean and the chickpea tempeh.
Look here for more information . This is pretty close to how we do it also. Take a look at @BRYNFISH and @VegSweetSimple‘s tweets on the 24th for useful tips and photos regarding their experiences of making #tempeh at home.
So, why should we eat it? Ok, so if you read the nitty gritty of the process, I can totally understand why you might think ‘Urgh! That sounds rank!’ I thought that also! I even thought that as it came out of the bag! But, when I tasted it, I was hooked! It’s very versatile. We have had it in Chinese dishes, Indian, burgers, loaves, stirfrys…all sorts!
One serving of tempeh (100 grams) provides around 200 calories, 18.2 grams of protein (that’s even more protein per gram than tofu!), and 10% of the RDA of both calcium and iron. Tempeh is a naturally cholesterol-free food! (source) Talking of #tofu, here is a handy #tempeh V #tofu comparison.
Convinced enough to try? Here are a few recipe suggestions from the night:
Thank you to the wonderful @Ephememienne for some wonderful suggestions! Here we have ‘#Tempeh #sanwiches‘ without bread. ‘Coronation salad‘ One big success on the night was this recipe ‘Beet salad with tempeh‘ I am pleased to say @BRYNISH made this and tweeted the photo! 100% yummy!
This is a lovely recipe reccomenced by @sweetandsimple ‘Blackened #Tempeh‘ A spicy coated tempeh recipe with Basil Pico de Gallo and Simple Guacamole in tacos. Lovely!
Another lovely idea (and one which I cant wait to try) came from @jagrazi in the shape of ‘Cornmeal crusted Tempeh‘ Which they recommended serving with cashew cream sauce & mashed cauliflower! Sounds wonderful!
How about having a go at making this lovely sounding ‘Tempeh with Apricots and Capers‘ Yum!
I also like to marinade it overnight in a sealed box in a mixture of #BBQ sauce and a little #agave. I always like to blanch it first in a pan of water with some #soya sauce and a couple of #garlic cloves. it takes off the raw taste. (but that’s just my preference)
I’m sure you can see now that #tempeh is versatile and I hope you search some or make your own out and give it a go soon!
Thank you again!