Homemold Chickpea Tempeh – Local Abundance

And now for a short introduction on homemold… I mean homemade tempeh. I’m teaching a Fermentation Fridays class on May 10th where we’ll be making sourdough starter and tempeh, and since I already blogged on sourdough, I thought I would give a quick picture story of tempeh to whet your appetite! The following is chickpea tempeh.

The tempeh is a success - see the white Rhyzopus oligosporus? — The tempeh is a success – see the white *Rhyzopus oligosporus*?

Neat slices make it look more like what you're probably used to seeing at the store. The darker points are where the mold has begun to sporulate. — Neat slices make it look more like what you’re probably used to seeing at the store. The darker points are where the mold has begun to sporulate.

Too bad we ate all the sourdough bread, we could have had a delicious homemade tempeh reuben with sourdough, chickpea tempeh, kraut and garden-fresh greens. Time to whip up another starter! — All sauteed up! Too bad we ate all the sourdough bread; we could have had a delicious homemade tempeh reuben with sourdough, chickpea tempeh, kraut and garden-fresh greens. Time to whip up another starter!

If you’re in the Orlando area, I hope you can make it to my tempeh class May 10th. If you’re in the Groveland/Clermont area, keep an eye on my class calendar, as I’m planning a new slew of classes at the Food Forest for the upcoming months.

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