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more tempeh

Over the weekend, I made another 1.5 lb batch of homemade tempeh. It’s definitely getting easier as I continue to hone my technique. But, no less messy! I find it so exciting to be the catalyst for the growth of this delicious mold. :)

Here it is divided into four slabs, three of which are in freezer bags for future consumption.


And that one left out? Well, some of it went into the fridge. The rest found its way to the griddle. Mmmm… tempeh.


4 Responses to “more tempeh”

  1. ody says:

    I found you from the veg group on yahoo. Those pumpkin bars look great and I just ordered a used copy of that cookbook.

    Making tempeh, that is interesting. (I make soap, but hardly the same.) I’ve tried cooking tempeh at home a few times and really didn’t like it that much. On occasion, I have enjoyed it at a restaurant though. Maybe you should post some tempeh recipes!

  2. Erin says:

    Thanks for visiting and commenting, ody. I’m glad the pumpkin bars inspired you to seek out the Goldbeck book. It’s funny, but one of the "tweaks" I made to their "gold chip cookies" is to use pumpkin puree instead of applesauce. :)

    Regarding tempeh, to be honest, since making my own, I seldom do anything fancy with it, preferring to just fry it up as shown in the picture and enjoy the rich, mushroomy flavor that isn’t quite as prevalent in the store-bought stuff.

    It’s good with a touch of honey mustard or thrown into a pasta dish. One of my favorites, when not simply eaten plain, is the tempeh reuben. And the book you just ordered has some promising recipes using tempeh, including "maple-pecan tempeh." Enjoy!

  3. Dori says:

    You make your own tempah – awesome. I make my own milk (soy, rice, almond, oat – you name it I’ve tried it), seitan, soy yogurt, tofu…. I mill my own grains for breads, I grow my own veggies and fruits -
    Why have I never made tempeh?!
    Mushroomy flavor – yum! I’d love to try some!

  4. Erin says:

    Dori, I’m the same way. I also make my own milks, seitan, yogurt (soy, now that I’m vegan), and sourdough bread (though I don’t have a mill). Homemade tempeh is SO much better than storebought. I highly recommend it! You might also consider adding sauerkraut or kimchi to your "lost arts" of the kitchen. Check my archives for more info on that lovely fermented food.

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