Tempted by Tempeh: 30 Creative Recipes for Fermented Soybean Cakes

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Marshall Cavendish International Asia Pte Ltd, May 15, 2019 - Cooking - 113 pages
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Tempeh, or fermented soybean cake, is a traditional Indonesian food that is a versatile ingredient to cook with. Discover various ways to prepare delicious tempeh at home with this collection of 30 creative recipes that range from savoury snacks and hearty mains to delightful desserts. This book also provides a concise look at the history and nutrition of tempeh and includes a fully illustrated step-by-step guide on how to make your own tempeh. Whether you find tempeh a culinary adventure or a well-loved staple, you will be inspired by how effortless it is to incorporate this nutritious soy food into any meal.
 

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Contents

introduction
9
nutrition of tempeh
22
lets make tempeh
33
useful pantry staples
44
Copyright

Other editions - View all

Tempted by Tempeh: 30 Creative Recipes for Fermented Soybean Cakes
Susianto Tseng
No preview available - 2019

Common terms and phrases

acid adding airtight container amount antioxidants Arrange baking tray beans blend blender body boil bowl brown cake calcium cancer chickpeas chilli cholesterol chopped coat coconut combine consistency consume container cooking cooking oil cool cream desired diet digestive disease dish drained fermentation finely flavour flour fresh frozen frying frying pan g tempeh garlic green heat immediately increase ingredients iron isoflavone Keep leaves levels lightly mains medium heat milk minutes mixture mushrooms needed nutrients nutrition onion optional paste patties peeled pepper Place plant-based potatoes powder Preheat oven prepared prevent produce protein recipes refrigerated remaining Remove rice risk roughly salad salt sauce seeds Serve sides soaked soup soybeans sprinkles starter culture stirring Store studies substituted sugar sweet taste Tbsp thick TIPS Transfer vegetable vinegar whole

About the author (2019)

Dr George Jacobs is a teacher and a writer. He serves on the board of Kampung Senang Education and Charity Foundation and is president of Centre for a Responsible Future. George was part of the team that produced three other cookbooks: New Asian Traditions Vegetarian Cookbook, The Heart Smart Oil Free Cookbook, and At Home: From Pot to Pot. He frequently writes and gives talks on topics related to plant-based diets.

Dr Susianto Tseng holds a doctorate in Nutrition from the University of Indonesia for his research on the presence of vitamin B12 in tempeh. He is the president of World Vegan Organisation and the author of several vegan cookbooks, including The Miracle of Tempe and Healthy Vegetarian Diet.

Pauline Menezes works in the education industry and has been exploring plant-based cuisine for 25 years. Her first cookbook, At Home From Pot To Pot, won the top prize at the Gourmand World Cookbook Awards 2017 in the Vegan category. The book takes readers from growing to cooking their own herbs and spices right at home. In her second book, Pauline dives deeper into food cultivation and guides readers through the process of making tempeh, the humble superior food, and turning it into entrées, mains, drinks and desserts.

Bibliographic information

QR code for Tempted by Tempeh: 30 Creative Recipes for Fermented Soybean Cakes
TitleTempted by Tempeh: 30 Creative Recipes for Fermented Soybean Cakes
AuthorsDr George Jacobs, Dr Susianto Tseng, Pauline Menezes
PublisherMarshall Cavendish International Asia Pte Ltd, 2019
ISBN9814868078, 9789814868075
Length113 pages
Subjects ›  › 

Cooking / General
Cooking / Health & Healing / General
Cooking / Vegetarian
  
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