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Monday, July 15, 2013

Tempeh class August 4

If there is one thing i have become known for as a chef, it is the homemade tempeh i have been making for almost a decade. It is easier than you think and requires less special equipment than you may be concerned about.  The difference between freshly made tempeh and the pasteurized, industrially produced stuff, wrapped in plastic on market shelves is vast! It is beyond worth the effort to create this amazing source of protein.

Tempeh is a traditional food made by fermenting soybeans from Indonesia. Other types of beans can be used to create different types of tempeh.

I will be demonstrating how to make homemade tempeh, explaining all the different steps of the 2 day process. Then we will use some of my tempeh to make several delightful summer dishes using various techniques, smoking, stir frying, sauteeing, roasting and deep frying. This, like all my classes is hands on; you will be creating all the dishes along with the other students in a very friendly and fun kitchen atmosphere.

We will be creating:
homemade tempeh
smoked tempeh burgers
tempeh "bacon"
blackberry roasted tempeh
fried tempeh with blueberry mustard and plum sweet and sour sauce

Sunday, August 4, 2013
limited space for 8
for more information or to register, vegshaku8 at gmail

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