Here’s what the homemade tempeh in this week’s Shepherd’s Pie looked like before it was minced and sauteed and combined with the many other ingredients in the pie. How pretty is it, all virginal and white and fresh from the incubator?
I almost never make tempeh with soybeans anymore. Chickpeas are my current favorite bean, because they make such a delicate, fresh, non-bitter tempeh.
Let me know what you think!