The Really Really Totally Free Vegan Cookbookish Blog: protein

I'm on a fermented foods frenzy here. Now it's time for tempeh.

Tempeh is an indonesian fermented soy product loaded with protein.

It's got a nutty flavor and has got a tender but firm texture.

Again i collected information from many sources and did this:

1) Ordered tempeh starter (the mold spores) online.

2) Soaked 500 grams of soy beans for 10+ hours

3) De-hulled the beans by kneading and squeezing them for ever. (This part truly is a bore)

4) Cooked the soybeans for 30 min with 4 tbsp of apple cider vinegar added to the cooking water.

5) Drained the beans and dried them by returning the pot to low heat, constantly stirring.

6) Leaving the beans to cool.

7) Added the tempeh starter.

8) Packed in plastic bags, perforated every 1 cm or so.

Here it is 'sweating' away, mold growing.

9) Left to incubate at 29-30 degrees celcius for 27 hrs. I made a weird construction from chopsticks, cardboard and kitchen towels. I placed it on the top of my fridge, using the heat from the back of the fridge to keep the temperature high.

I think it's ready...

Finished tempeh

Grains, seeds and nuts can be added to make mixed tempeh. Also soy beans can be substituted by other beans or nuts. In future experiments I will try that for sure.

Inspiration:
http://www.tempeh.info/
http://www.youtube.com/watch?v=YTNoPrYmBGU

http://www.veganbaking.net/vegan-recipes/other-vegan-eats/how-to-make-tempeh.html

http://www.soya.be/how-to-make-tempeh.php
http://www.toomanychefs.net/archives/001785.php
http://www.youtube.com/watch?v=7H3d9uJVYA0&feature=related
http://www.youtube.com/watch?v=yHm1ukruZ_s&feature=related