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DIY TEMPEH TIMES ONE MILLION IT'S SO SERIOUS | by Hern Berferd
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DIY TEMPEH TIMES ONE MILLION IT'S SO SERIOUS

A) Second attempt at DIY tempeh making finally produced satisfactory results. The secret was incubating in the screen drying box.

 

B) the occasion necessitated a re-staging of my second favorite photo in the New Farm Cookbook found on page 84 of our 6th edition.

 

RAW TEMPEH TASTES SO GOOD. It's especially awesome after eating a piece and five minutes later your stomach is warm.

 

PS: the condition of one's New Farm Cookbook is a telling indicator of reality. Ours is thrashed: the cover was ripped off years ago, pages 1-58 were ripped out of the spine and are now precariously attached to 59-224 with packing tape, and there's an huge ultra-miscellaneous brown burn/oil splooge/coffee stain across the back cover.

 

And even though the recipe is totally vegan 1.0, our book automatically opens to page 59: nutritional yeast cheese.

 

PPS: we made a portion of this tempeh for dinner and it was the most delicious tempeh I've ever eaten.

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Taken on October 11, 2009