First a recap on the marinade for the tempeh. The eagled eyed will notice that I’ve added some rosemary, missing from the last post because I forgot about it. But it’s here so that’s the main thing. Continue reading →
The wonderful Alex Beet from Beet the System has provided me with a piece of his amazing tempeh. Tempeh is great, it’s an Indonesian staple of fermented soy. The soya beans undergo a natural culturing and controlled fermentation process which binds theminto a kind of cake. This is nothing like a sponge cake, very savoury with an earthy flavour.
It is possible to get commercially made tempeh, which I do use regularly, for those in the region it is available in Indigo, Moseley. There’s even a tempeh bacon product which I have tried but I’m not over keen. I have had tempeh bacon in veggie cafes and it is fine for a breaky scoff, but for a nice dinner the real stuff is better.
Apparently, Beet the System tempeh is cultured in stainless steel as opposed to plastic, which could make a significant difference in the taste, as the heating takes the temperature up to 92F. I was quite excited to try some of this, although I have had it at the Wagon and Horses and the West Midlands Vegan Festival. There’s nothing like trying your own cooking though! Alex suggested marinating it but I wanted to try some without marinating as well. So now follows the review! Continue reading →
I’d always wondered how to make tofu from scratch and have had a soya milk maker for yonks with the idea to use it to provide the milk for homemade tofu. When I bought the machine the supplier didn’t have a tofu press in stock. I eventually ordered one from a different site last week after a discussion on the Moseley Vegans Facebook page brought it back to mind. It arrived this morning along with lots of coagulant.
How to make Tofu with home made soya milk!
The idea is to take fresh soya milk, add the coagulant so it turns into curds and whey. Then simply press this to remove liquid and to be left with a lump of tofu. Easy peasy! I don’t really use soya milk these days, I just stopped using it. So I had to dig out the soya milk maker and of course the instructions were missing. Luckily the original post had a link to a review with instructions and so I was able to operate the machine.
That may sound a bit daft but the operation of the soya milk maker is not very intuitive as it’s made in China and there’s some quaint cultural oddness about it! But once you know, or are reminded, it’s pretty straightforward to use. So you stick some soya beans in, organic are best, add water and set it off. Done in twenty minutes or something.
No soya milk maker? Just take the soya beans and blend them in water, then cook the milk for a while. Watch the video below for more detailed instructions, however, it’s not really much more to it than that.
I have just bought a soya milk maker and have been testing it out. I have to say the results are great, nice creamy soya milk, without the additives and at a fraction of the price, a winner all round! I bought my machine after reading a review of a few at soya.be after googling the subject.
The real draw to this particular machine from soyadirect was the lack of filter cup, meaning easy cleaning. A few years ago I was living with someone who bought us a similar soya milk maker machine, which was soon pushed to the back of the cupboard as cleaning was a major chore. The filter cup cleaning is like cleaning the filter/grater on a cheap crappy juicer, but only a more difficult job. I can’t remember which machine this was but the milk produced was not as nice as that my shiny new soya milk maker makes. I can’t figure out why this can be as the recipe is the same; dry soya beans and water. Perhaps my palate is now more suited to non-sweetened soy milk. Continue reading →