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Partial fat man should eat more vegetables
Partial fat man should eat more vegetables

Eat carrots, this winter and dry say goodbye!

Double click here to add texWhat is tempeh?
tempehTempeh is a soyfood made by controlled fermentation of cooked soybeans with a Rhizopus molds (tempeh starter). This fermentation binds the soybeans into a compact white cake. Tempeh has been a favorite food and staple source of protein in Indonesia for several hundred years. But it is now rapidly becoming popular all over the world as people look for ways to increase their intake of soy, known for its health benefits. They discover tempeh's versatility and delicious taste. Especially vegetarians and vegans find the structure and protein content interesting. Tempeh has a firm texture and a nutty mushroom flavour. It is very versatile and can be used in recipes in different ways. Normally tempeh is sliced or cut in cubes and fried until the surface is crisp and golden brown. You can also grate it like cheese. Tempeh can be used as ingredient in soups, spreads, salads and sandwiches. Tempeh is now commonly available in many supermarkets as well as in Asian markets and health food stores.
Make your own tempeh!
It's easy to make tempeh at home: dehulled soybeans are soaked overnight, cooked for about 30 min and mixed with tempeh starter (this contains spores of Rhizopus oligosporus or Rhizopus oryzae). After 36 to 48 hours incubation you have delicious fresh tempeh. And you will save a lot of money: homemade tempeh is about 5 times cheaper than store bought tempeh.
Tempeh is healthy!
Tempeh is very nutritive and contains many health promoting phytochemicals such as isoflavones and soy saponins. Tempeh fermentation produces natural antibiotic agents but leaves the desirable soy isoflavones and most of the saponins intact. Tempeh is a complete protein food that contains all the essential amino acids. Isoflavones have many health benefits: they strengthen our bones, help to ease menopausal symptoms, reduce risk of coronary hearth disease and some cancers. Tempeh has all the fiber of the soybeans and gains some digestive benefits from the enzymes formed during the fermentation process. 
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How to make tempeh
Making tempeh is very easy. Here we explain how to make tempeh from 100% soy. This is the traditional tempeh as it is consumed in the country of origin: Indonesia. To make 1kg tempeh you need the following ingredients:

- 600 g whole dry soybeans
- 6 tablespoons vinegar
- 1 teaspoon (about 5g) tempeh starter
Step 1: Cracking the soybeans
grain millThe easiest way is to crack the soybeans with a loosely set grain mill. Ideally each soybean is cracked in half. On the left you can see a picture of a Family Grain Mill. This grain mill can be bought on the internet for les than $100. With the Family Grain Mill you can split the 600 g soybeans in a few minutes. Daniel informed us that the Porkert Universal Grain Mill can also split the soybeans. It is a Czech made grain mill that is all hot dipped steel, easy to take apart and lasts a long time. Another grain mill that seems to do the job is the Country Living Grain Mill.
When buying a grain mill consider that you can also use the dehulled soybeans to make soymilk. If you don't have a grain mill or dehulled soybeans continue with using whole soybeans, you will have to remove the hulls later by hand. If you are lucky, you can find a store that sells dehulled soybeans. Industrial tempeh producers normally buy dehulled soybeans. Maybe they will sell you some soybeans!
Step 2: Soaking and dehulling soybeans
Soak the soybeans in 2 liter water for 6 - 18 hours. If you use whole soybeans you should split them by squeezing them with a kneading motion. Stir gently causing the hulls to rise to the surface, then pour off water and hulls into a strainer. Add fresh water and repeat until most hulls are removed. Don't worry if a few hulls remain attached.
Step 3: Cooking the soybeans
Put the beans in a cooking pot and add enough water to cover them. Add the vinegar and cook for 30 min. Drain off the water and dry the soybeans by continue heating them in the pot on medium heat for a few minutes and until the beans are dry. Allow the soybeans to cool down to below 35°C.
Step 4: Inoculating the soybeans with tempeh starter
Sprinkle the soybeans with 1 teaspoon of tempeh starter. Mix with a clean spoon for about 1 minute to distribute the tempeh starter evenly. It's very important to mix the tempeh starter very well: it reduces the risk for spoilage and the fermentation will be faster. To promote the home production of tempeh we will send you a free sample of tempeh starter.
Step 5: Incubating the beans
Take 2 plastic bags 18 x 28 cm and perforate them with holes at a distance of about 1 cm by a thick but sharp needle. A normal needle is too thin, you need a fat needle or small nail (about 0.6 mm in diameter). This will allow the mould to breathe.
Divide the soybeans in the two bags and seal them. Press them flat, making sure that the total thickness of the beans is max 3 cm. Place the packed beans in an incubator at 30°C or at a warm place for about 36- 48 hours during which the tempeh fermentation takes place. Then the container should be filled completely with white mycelium and the entire contents can be lifted out as a whole piece.
Now you know how to make tempeh. We hope that you will enjoy the home making of tempeh and ... the eating of it! If you have questions about how to make tempeh, please Email us! 

Double click here to add textHow to make mixed tempeh
Tempeh is traditionally made with soybeans only. As tempeh was introduced in Western country tempeh makers started to experiment with the fermentation of other grains, beans and cereals. You can make endless combinations which results in unique flavors. Some claim that combining soybeans and cereals enhances the nutritional value because of protein complementarity, but since most people eat tempeh with rice or bread this argument is not valid.
Sunflower seed and soybean tempeh
sunflower seed tempeh This is our favourite mixed soy tempeh. Sunflower seeds are not only healthy, they are very tasteful too.
To make this tempeh follow step 1, 2 and 3 for making soy tempeh but substitute 100 to 200 g of the soy beans with sunflower seeds.The sunflower seeds need not to be soaked. Add them to the soybeans at the beginning of the cooking process (step 3). Proceed as for soy tempeh (step 4 and 5).
Sesame seed and soybean tempeh
Follow steps 1, 2 and 3 for making soy tempeh. Roast 50 g of sesame seeds in a heavy dry skillet until seeds are golden brown and just start to pop. The roasted seeds need not to be cooked but can be mixed into the cooled beans. Proceed as for soy tempeh (step 4 and 5).
Rice and soybean tempeh
rice tempehIn stores you can often find tempeh made with a combination of soybeans and rice. But personally I do not like the taste that much: it has a strong alcoholic aroma and absorbs a lot of oil when frying. If you want to try it, follow steps 1, 2 and 3 for making soy tempeh but substitute 100 to 200 g of the soybeans with brown rice. Soak the brown rice overnight in 4x its volume water. Drain the rice and cook 30 min together with the beans. Every rice is different. The 30 min applies to rice which normally cooks in 60 min. If the rice normally cooks in only 40 min you have to cook the rice only during half that time (20 min). This means you have to cook the soybeans first for 10 min, then add the rice and cook further for 20 min. The total cooking time for the soybeans should always be 30 min. 

Partial fat man should eat more vegetables
Partial fat man should eat more vegetables

Eat carrots, this winter and dry say goodbye!

Delicious food