This is my husbands favorite tempeh recipe. I prefer tempeh that is crispy and a little sweet, but he leans towards this favorite from his childhood. Stewed, rich in flavor that has penetrated to the core with undertones of minerals and mushrooms. It is quite delicious and perfect for winter cooking. Also, a bonus, it’s pretty easy to …Read More
Before I get started with another simple tempeh dish I want to make a few notes about ingredients and equipment. In my recipes I state what I use and what I prefer, but always adjust to your own tastes and what you have on hand. The idea is that is is EASY. Don’t go out of your way …Read More
Why I haven’t posted a miso soup recipe is a mystery to me. Once you make miso soup once or twice you will learn that it is almost as easy as boiling water. But so soothing, nourishing and delicious. Even as a child my “favorite food” was miso soup and toast. So for you miso newbies, here it …Read More
The Custard Cake recipe that I usually use calls for tofu and soymilk. My two least favorite soy products. In fact I don’t use soymilk at all except maybe once or twice a year. And tofu a few times per month, but I like to ferment it with miso first, or use sprouted soybean tofu.
Back to the …Read More