18 January 2021 Tempeh Chickpea

Miso, tamari, tempeh, idli/dosa, natto, and more!

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18 January 2021 Tempeh Chickpea

Postby Durgan on Mon Jan 18, 2021 6:56 pm

18 January 2021 Tempeh Chickpea
Posted on January 18, 2021 by Durgan
http://durgan.org/2021/January%202021/1 ... kpea/HTML/ 18 January 2021 Tempeh Chickpea

This is chickpea tempeh just the final cakes in pictures. Process is dehull, cook for about two hours gently boiling, drain well, mix tempeh starter about a teaspoon, place in molds and ferment for 40 hours. The result is perfect tempeh each cake is about a pound or six servings. The hulls on chickpeas are substantial and must be removed. Three types are made, soy, chickpea and lentil, and about 80 grams are consumed for breakfast. Tempeh is my main source of protean.

http://durgan.org/2021/January%202021/1 ... 20_std.jpg
Durgan
Zone 5 Brantford, ON, Canada
http://durgan.org/2011/
Durgan
 
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