Healthy foodies: tempeh

Now it’s not the time for personal interviews. Still, I wanted to introduce a few (progressive!) food manufacturers, so here comes the first: tempehguru

I just love tempeh, it is a super healthy thing. It is not popular enough, sadly. So what is tempeh?

Tempeh or tempe (/ˈtɛmpeɪ/Javanese: témpé, Javanese pronunciation: [tempe]) is a traditional Indonesian soy product, that is made from fermented soybeans.[1] It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form.[2] Here a special fungus is used, which has the Latin name Rhizopus oligosporus, usually marketed under the name tempeh starter.
Tempeh being sold in a traditional market in Indonesia
It is especially popular on the island of Java, where it is a staple source of protein. Like tofu, tempeh is made from soybeans, but it is a whole soybean product with different nutritional characteristics and textural qualities. Tempeh’s fermentation process and its retention of the whole bean give it a higher content of proteindietary fiber, and vitamins. It has a firm texture and an earthy flavor, which becomes more pronounced as it ages.[3][4]

From Wikipedia, the free encyclopedia

Picture source: https://fullofplants.com/smoked-grilled-tempeh-bacon/

Logging time

I barely have time to sit down and write a post, but loads of things are happening around me and I feel like I should record some of it. Honestly, I miss my diary.

My sister and I attended a Vegan Milk Workshop to learn how to make vegan milks, cheeses, and sweet curd (from millet). We made almond milk and rice milk, a cheese using sunflower seeds as base and cashew sour cream. The recipes were quite easy and the result was really yummy! 🙂

workshop_milk1

The glasses are layered with baking paper and they contain the cheeses. Behind them to the left is the cashew sour cream in the bowl, and to the right is the sweet curd with raisins.

workshop_milk2

As we arrived early, we had a little extra time and found a nice coffee shop, Madal Cafe. I really liked the interior and the atmosphere was quite cosy.

cafe_madal

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Christmas preparations

Last weekend I attended a Raw Vegan Christmas Candy Workshop in Budapest. We made six types of super cool Christmas candies from healthy ingredients. The recipes were so easy! My favourite is the Date-Caramel flavoured one. The other flavours were: Dried fruits, Dried plums, Marzipan-Sour cherry-Poppy seed, Coconut and Jelly. All of them got covered with fine quality tempered bitter chocolate. 🙂

Raw Vegan Christmas Candy Workshop
from kertkonyha.hu, photo by Szaluter Edit
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Date-Caramel and Jelly candies, the jelly stood together nicely thanks to the pectin
szaloncukor
wrapped up neatly