Ellie Kennard has movedJan 16, 2024

Soy Tempeh finished

The first tempeh I made, about 6 years ago, was soy. I do have an attachment for my mixer to crack the beans.

Total fermenting time was about 36‐40 hours.

Talk about being forgiving! I let it get too hot the first night (46° C) but it recovered and produced beautiful blocks.

My method for making other tempehs is in this thread
https://mstdn.ca/@EllieK/11170…

#Recipe
https://www.tempeh.info/maketempeh/how-to-make-tempeh.php

@wfpb @vegan #WFPB #veganRecipe #EllieKPosts #tempehMaking #tempeh #soyTempeh

Ellie Kennard has movedJan 11, 2024

Tempeh made from du Puy lentils

I really like this one. The texture is lovely and chewy, with a slightly nutty flavour. I like it just air fried, no flavouring needed.

Total fermenting time was about 36‐40 hours.
I doubled the quantity of lentils but kept the amount of lactic acid and tempeh starter the same.
My method in this thread
https://mstdn.ca/@EllieK/111705882238171610

#Recipe
https://www.topcultures.com/make-dupuis-lentils-tempeh/

@wfpb @vegan #WFPB #veganRecipe #EllieKPosts #tempehMaking #tempeh #lentilTempeh

Ellie Kennard (@[email protected])

Attached: 2 images Tempeh is an excellent source of protein and is really easy to produce in a home kitchen. While most people think of soy tempeh, which I also make, my personal favourite is made with beluga lentils.This batch of lentils was sprouted before cooking to increase the bioavailability of the nutrients. This tempeh has a great chewy texture and we love it air fried just as it is, no need to add any flavouring. 1/2 @[email protected] @[email protected] #EllieKPosts #wholeFood #PlantBased #vegan #Veganuary2024

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Ellie Kennard has movedJul 20, 2023
Tempeh being home smoked and ready to eat.
The tempeh I made the other day was smoked on the Big Green Egg for about 10 minutes (5 per side) and is cooled and delicious. I have frozen most of it, and we will eat it sliced over salads or warmed in a meal. It was smoked over oak chips.
@vegan
#EllieKPosts #tempehMaking #wfpb #Vegan #VeganFood #SmokedFood #tempeh #Protein #SoyIsGoodForYou #SoyTempeh #homeCooking
Ellie Kennard has movedJul 7, 2023
A new batch of #tempeh started in the prefect weather conditions for it!
Partly inspired by @Leisureguy who is frequently posting his #tempehmaking , and having finished my frozen supplies, I got started on this. I will do two of them then get @stevenkennard to smoke the finished batches. It's delicious on salads.
Years ago, I invested in an attachent for my mixer that cracks the soybeans, otherwise it would be too labour intensive.
#EllieKPosts #plantBased #vegan #wholeFood #homeMade
LeisureguyNov 24, 2022

@hvandenbergh

That looks very good. Even as I type this, I am preparing a batch of tempeh. I like to use beans/lentils and intact whole grain, 50-50 (cooked separately). Today it will be Kamut wheat and DuPuy lentils.

I'm trying a new starter, one from TopCultures.

I also like to ferment my own mix of vegetables — e.g., https://leisureguy.wordpress.com/2022/08/11/red-one/

Here's the tempeh method I use, with links to various combinations.

https://leisureguy.wordpress.com/2021/06/08/homemade-tempeh/

#tempeh #tempehmaking #fermenting

The Big Red One: A ferment

Later On