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.
Lentils are great, and not just for Neil off the Young Ones! I used to operate almost exclusively with the red variety mainly making dhals, it took me a long time to realise just how many types there are. I’m lucky, I live in Balsall Heath, right on the edge of Birmingham’s ‘Balti Triangle’, so there are a lot of cheap Asian ingredients readily available. So, I have stocked up with six varieties of lentil, all from my local shop and all very cheap.
If you buy these sort of ‘East End‘ products, or the equivalent, from regular supermarkets you pay over the odds, much better to go to an Asian grocery shop, and why not pick up your spices at the same time. I bought three lentil varieties that need only 30 minutes soaking and three that require an overnight job. Predictably, I’ve used the first three types more often, but with a little planning the others have been used too.
Chana Dall – split yellow gram
Toor Dall Dry
Urid Dall Chilka
Moong Dall Chilka
Soaking lentils to remove phytates
Soaking is important and these times should be considered a minimum. Lentils and other legumes contain phytates which inhibit enzyme activity and make them difficult to digest. The soaking negates this annoying legume feature and eases the digestion difficulty Phytates are also present in nuts and is why raw vegans soak their nuts!
In years gone by I’d think of lentils as a staple food in times of need, a saviour when cash-strapped, nothing fancy at all. I have, however, tried some recipes more salubrious than simple dall, which in conjunction with dinners at a Hindu friend’s house, have elevated the lowly lentil beyond survival food. This winter, after purchasing my six varieties I have had a bit of a lentil renaissance.
Why do lentils make you Fart?
One reason a lot of people ignore and avoid lentils is an unfortunate side-effect often experienced when over-indulging; wind. Lentils make you fart, there’s no getting away from it. This side-effect is due to fermentation in the gut, which produces gas but is a completely natural outcome of digestion. All legumes, including lentils contain complex carbohydrates which mean they are low on the glycaenic index and as a result take time to digest. Bacteria are involved in this process and sadly lead to fermentation and farts! Read this post for more information on bacteria and the fermentation process.
But, it’s possible to greatly reduce this problem by going overboard on the washing, as detailed below
Wash the lentils before soaking in three or four changes of water, the best way I found to do this is to put them into a jug and fill it with water then empty it through a sieve, to retain the lentils.
Always change the water after soaking, and wash them again before cooking
During cooking occasionally remove froth
Once cooked they can be washed a final time
NB note the added tip at the bottom of the post!
I used this method with five of the varieties to make a thinish stew this afternoon. I soaked the overnight lentils and added to them with brown lentils and chana dall then cooked them – boiling hard for ten minutes then simmering for 30 or so. In the meantime I slowly steamed potatoes, sweet and regular with a few carrots. Then I fried thickly chopped onion for a few minutes before adding some garlic. Before adding the other ingredients, I threw in paprika, cumin and coriander for a final fry.
I then mixed in the cooked veg and lentils, finally adding the ‘steaming’ water (with three stock cubes dissolved) and let the whole thing tick over on a very low heat for 10 or 15 minutes. I wanted the lentils to thicken the stew a little whilst being careful to not let the vegetables disintegrate. The result was pretty good, a lovely hearty stew for this freezing snowy day, which the photo fails to do justice. Lush!
By soaking your dried beans like kidney, adzuki or cannelini overnight or up to 24 hours in a bowl of water with a tablespoon of whey or yoghurt in the bowl, you get: Fart free beans and a fantastic array of easily absorbed nutrients! Fuller for longer and lots of goodness going through your body instead of embarrassing noises!
Extra tip #2
In addition Alex from Beet the System has pointed out that curry spices – tumeric (haldi), cumin (jeera) and coriander (cilantro to the Americans or else dhania) – reduce the fart potential in cows. This makes perfect sense, of course, as lentils are a staple in Indian food and as the spices work on the gut bacteria this should work for humans too!
Extra tip #3
And one more tip from the comments. Silly says that you must ensure you cook lentils for long enough. Failing to do so will disturb the stomach!