Pancakes and tempeh

So, I've been introduced to tempeh a while ago, and guess what... found it interestingly surprising. It has this really nutty mushroom flavor that can't really get enough of and to be honest it's so much cheap and better to just make at home, consider me, give it a try.

It's original from Indonesia, very much present in it's culinary. It is made with cooked soybeans and Rhizopus mold. The health benefits of tempeh are numerous. As opposed to many other soyfoods this amazing tempeh is made from whole soybeans and possesses all the health benefits of soybeans. The tempeh fermentation changes the properties of the beans. It is known to reduce cholesterol, increase bone density, reduce menopausal symptoms, and promote muscle recovery. Tempeh has the same protein quality as meat and contains high levels of vitamins B5, B6, B3 and B2.

One serving of tempeh contains more fiber than most people consume in one day and it is also very low on sodium. Fiber is essential for a healthy digestive tract as well as preventing many chronic diseases. " FOR THE LOVE OF MY GUT! " as I usually say. The process of fermentation makes the soybeans softer since enzymes produced by the mold predigests a large portion of the basic nutrients. This makes it easier to digest especially for people who have difficulty digesting plant-based high-protein foods. Tempeh also contains natural antibiotics keep in mind though that it is not a reliable source of B12 vitamin.

Once you've tried the soy tempeh you'll figure out there are so many others. I've been making tempeh with mung bean, azuki beans, and chickpeas but you can also use quinoa, rice, lentils, peas... and best of all you can mix them and make mixed tempeh. how fucking great!

Well... after all this info on tempeh and its goodness let me share with you an easy way to make tempeh. Very simple and traditional soybean tempeh recipe:

You will need around 500g of organic soybeans, 5 tbsp of vinegar ( it is to help the fermentation, i usually use rice vinegar) and 1 teaspoon ( 3-5 grams) of tempeh starter. You can buy one online but careful, not all sources are reliable and it is good to have a good spores of Rhizopus. The place a do rely on is culturesforhealth.com. Instead of buying the tempeh starter you could actually make it at home. Yupp, that's right but that will be the next story.

The first step on the process is to crack the soybeans ideally using a grain mill, not everyone with a grain mill at home, i knoe.. you can soak them for 12h overnight and them use a potato masher to work the beans and make the hulls start to float so you can remove them.

Place the beans in a cooking pot and add enough water to cover them, add the vinegar a kombu leaf and let it cook for 45min - 1h. When the beans are cooked drain them and let them dry and cool off. When dry, sprinkle the beans with 1tsp of tempeh starter and mix very well, it is important to distribute the starte evenly among the beans for the fermentation to occur in the right way.

Use a classical glass roster to distribute the tempeh or even small bags. For the bags, you need to make little holes on them in order to let the air in. seal your bags, press them flat and place them in an incubator to around 30º. If not, into your oven and you can try to control the temperature with the oven lights. Might be good to get a digital thermometer, you can again find it on cultureshealth.com

The tempeh fermentation will take place during the next 24 - 48h then the container should be filled with beautiful white mycelium and the entire contents can be lifted out as a whole piece ohh and the nutty smell, the natural warmth on the tempeh. i love it, freshly made tempeh is way better than then ones bought in stores!

10. And now ... time for pancakes with grilled tempeh:

for the tempeh:

100g freshly made tempeh, sliced

2 tbsp toasted sesame oil

1 tbsp soy sauce

for the pancake:

1 cup +1/2 flour

1 egg

1 + maybe more cup almond milk

3tbsp olive oil

pinch of salt

pinch of coconut sugar

for the topping:

infused rice syrup with cardamom seeds and lime juice and fresh thyme

and last but not least a pinch after pinch of coriander spice. Voilá

Mix the dry ingredients ingredients first for the pancakes in a bowl and slowly add the liquid ones making milk the last one, cause you don't want to pour too much. pour 1/4 cup of the mixture on a hot oil skillet and cook until done, don't forget to flip!

On a non stick pan fry the tempeh with some sesame oil an soy sauce, both sides. Enjoy!!