Learn to Make Your Own Black Bean Tempeh!!
Tempeh is a highly nutritious fermented food developed in Indonesia. With guidance from another experienced tempeh-maker, it is simple to learn how to make at home and provides a delicious and versatile protein source. Tempeh\’s delicious, complex earthy flavor has been described as nutty, meaty, and mushroom-like. Although tempeh can be eaten “raw”, tempeh is often prepared by cutting it into pieces, marinating in brine or salty sauce, and then steaming or frying. Cooked tempeh can be eaten alone or with rice/millet/quinoa; as well used in chili, stir frys, soups, salads, sandwiches, casseroles, and stews. Tempeh is easy to grow in burger patty shapes and makes an amazing tasty veggie burger! Using black beans lessens the isoflavone concerns of soy beans while retaining the pathogenic infection-fighting and disease-preventing probiotic powerhouse of the Rhizopus spp. fungus used to culture the tempeh. Cheap to make and nutritious, tempeh is easy to digest,vegan, gluten-free, rich in probiotics, protein, fiber, minerals, vitamins, anti-oxidants, natural antibiotics, phytosterols, etc., etc., and is shown to be a heart-healthy, cancer-fighting, and disease-preventing food.
AND IT TASTES SO GOOD :-)!!
In this class we will sample some tempeh foods, make a new batch of tempeh, and every participant will take home their own pound of tempeh to lovingly culture and eat at home. Tempeh is incubated at approx 88F for the first 8-12 hours, then kept at room temp until \”ready\” at about hour 36-48, and we will discuss and show how to make an easy incubator from regular household and kitchen items.
Instructor: Andy Reed is the founder/owner of Krazy Kraut Fermented Foods, a local organic fermented foods business. Andy is also a folk healer and acupuncturist specializing in oncology and healing with the art of Asian food energetics.
Class fee: $40, includes take home inoculated tempeh
Register at City Folk’s Farm Shop, by calling 946-5553, or by emailing shawn@cityfolksfarmshop.com.
