How to make tempeh with white beans from scratch
Tempeh is originated from Indonesian, Java Island which is one of the very few soy products that are not originated from China. Traditionally tempeh is made with fermented soybeans and has a rich smoky and mushroomy flavor with a firm, nutty texture. Tempeh is famous among vegans and is used in dishes to replace meat because of its high protein content. Tempeh is a great way of adding more beautiful textures to your dishes. It is packed with nutrients and contains natural antibiotics produced by the Rhizopus molds.
Instead of soybeans, I am using white beans in this recipe to do the tempeh. The beans I have used are U.S. pulses. In fact, you could use any kind of beans. It is a wonderful alternative to soy and the white beans provide a mild creamy flavor with an earthy, hearty taste perfect for salads or sautéed in with your favorite vegetables.
The tempeh starter culture can be sourced from different health shops depending on your location. All you need is patience for this recipe and you will be greatly rewarded, I promise! 🙂 It is way better than store-bought, GMO-free and unpasteurized.
I hope this recipe is helpful and it inspires you to create your own version of tempeh. 🙂
- 250g white beans
- 1 tsp tempeh starter
- 2 zip locker bags
- Soak the beans overnight (about 16hours). Drain and rinse with fresh water and dehull the beans by massaging it into the water until the hulls float up. Then pour them out and repeat. Dehull as many beans as possible. This step will be worth it as it will give you a really smooth and creamier consistency.
- Cook the beans in 400g of water for about 20min. It should be cooked but still crunchy. Ones the tempeh is done you will be cooking it again, so you want to make sure that it doesn't turn too soft.
- Drain the water and let it completely cool down.
- Add the tempeh starter and mix until well cooperated.
- Place the beans in 2 plastic bags about 12cm x 20cm (5"x8"). Using a toothpick or a skewer poke holes through the bag with 2cm (1-inch) intervals. The beans should be layered about 2cm (1-inch) thick. Divide the beans between the two bags. Seal the bags and flatten the beans out evenly. Leave the beans at a surrounding with a temperature between 25°- 30° (85-90 Fahrenheit) for 36 to 48 hours.
- After 24 hours, the white mycelium will start to cover the surface of the beans. You may want to lower the heat source because the beans will start generating their own heat as the mold grows.
- After 24 to 48 hours, the tempeh should smell pleasantly nutty. The tempeh is done when the entire surface is covered with dense, white mycelium and is bound together firmly as a cake.
- Transfer the tempeh cakes to airtight bags or containers and store in the refrigerator up to 1 week.
- You could also make a bigger batch and freeze your tempeh up to 3 months. Only make sure to steam your tempeh for 20min, let it cool down, wrap it in a container or plastic bag before placing in the freezer.
- Enjoy pan-fried with your favorite dip or in salads, curries, stews, pasta, and so many more dishes!
- When you make tempeh at home, it is always possible that some bacteria will sneak in and contaminate the whole batch. This bacteria could grow during the fermentation process, therefore, I recommend to process your tempeh by cooking, steaming, baking etc. before you consume it.
Vegan Shirataki Noodle in Teriyaki Mushroom Sauce
Whip up this low carb, paleo & keto and gluten-free creamy shrooom noodle dish in only 15minutes!
These noodles are thin and translucent with a gelatinous texture. They’re made from konjac yam but mostly composed of just water and soluble fiber called glucomannan (5 grams of fiber per 100 grams of cooked noodles). These are a popular ingredient in Japanese cuisine. They also go by other names like konjac noodles, miracle noodles or konnyaku noodles. They’re effectively zero calories and carbs and since they’re sourced from yam, they’re inherently gluten-free, vegan, paleo-friendly, and keto-friendly.
Shirataki noodles usually come pre-cooked and packed in water, so they only need to be rinsed and sometimes soaked quickly in hot water. They’re great for bulking up salads or to use in spring and sushi rolls!
Get started with this delicious mushroom pasta recipe. They soak up all the sumptuous flavors that are in the sauce leaving you with a comforting and satisfying meal for lunch or dinner. 🙂
- 250g Shirataki Noodle (water packed)
- 100g Oyster Mushroom
- 2 Tbsp Thick Teriyaki Sauce
- 100g Coconut Milk
- 1 Tbsp Lemon Juice
- Dash of Turmeric Powder
- Dried Seaweed
- Lemon Zest
- Trim the oyster mushrooms. Use a sharp knife to cut the tip off of the large, central stem that connects the oyster mushrooms together. Once the oyster mushrooms fall away, you can trim off the stems of each oyster mushroom. Discard the stems or save them to make a vegetable stock. Cut the mushrooms into thin slices and set aside.
- Prepare your shirataki by emptiying them out of the package and rinsing them well under warm water, cut the noodles into smaller strips with a scissor. Let it drain and set aside.
- In a pan under medium heat dry fry the oyster mushroom until it get crispy on the ouside. Add the thick teriyaki sauce, toss and let caramelized for 30sec. Now add the coconut milk and lemon juice, turmeric and simmer for about 30sec until the it turns into a thick and creamy sauce. Add the shirataki noodles and toss until noodles are all well coated.
- Garnish with dried seaweed and sprinkle with lemon zest!
OMG this raw coconut caramel chocolate cake is not only healthy and easy to make, it is gluten-free too and just divine! Raw desserts are so much fun to make and in fact anyone can do it! No baking or added sweetener required. Just rich, moist coconuty caramel chocolate goodness with wholesome ingredients.
This recipe can be easily changed to your preference or whats available in your kitchen I like to keep it easy and quick, so you have no excuses! 😉 I used cashew nuts for the crust, but any nut would work. I can see so much potential in dressing this cake up in terms of flavors and toppings — like adding some orange flavor for example! Be creative and you will see endless possibilities. 🙂
It will taste like a divine entity has landed in your mouth. Take a fork and dig in! 😀
- FOR THE CRUST
- 1/4 cups cashew nuts
- 1/4 cup raisins
- 1/4 cup shredded coconut
- pinch of salt
- FOR THE CHOCOLATE LAYER
- 1/4 cup coconut oil
- 2 Tbsp cacao powder
- 1 Tbsp maple syrup
- FOR THE FILLING
- 1/3 cup medjool dates
- 1/4 cup almond flour
- 1/4 cup coconut flour
- 2 Tbsp coconut oil
- 1/4 tsp vanilla bean or extract
- 1/4 tsp cinnamon
- To make the crust: Place the crust ingredients in a food processor and pulse until crumble and stick together. Press into the bottom of a tart plate or 5" baking pan. Put in the freezer for about 5 min while making the filling.
- For the chocolate layer: Mix the ingredient together in a bowl until glossy and smooth. Pour the chocolate mixture generously on top of the crust.
- To make the filling: Process all ingredients until smooth. Pour on top of the chocolate layer and press it down gently, so you will create a chocolate wall around the cake. Let it set in the fridge then decorate with coconut flakes, coconut syrup and indulge!
- Keep in the freezer up to 2 weeks.
This Raw Vegan Creamy Walnut Pesto is made with a handful of clean ingredients and is ready in just minutes. It has the sweetness from the Pepper and a little spice from the cayenne pepper. And, it can be made in your food processor faster than the time it takes for the pasta. You’ll want to get yourself a spiralizer to make the pasta noodles – otherwise it’s way too much work and you’ll just want to boil noodles instead. With a spiralizer you get perfect veggie noodles and a lot of fun making them.
5 Fast Facts About Red Bell Peppers:
- high in anti-oxidants
- low in calories and exceptionally rich in vitamin C
- excellent source of carotenoids
- contains potential anti-cancer benefits
- helps to reduce inflammation
5 Fast Facts About Walnuts:
- walnuts are the oldest known tree food — they date back to 10,000 BC!
- contains protein and magnesium
- high in anti-oxidants
- good as an appetite suppressant
- contains high amounts of omega-3 fatty acids
- 1 cups walnuts
- 1 large red bell peppers
- 1/2 cup lemon juice
- 5 sun-dried tomatoes
- 1 tsp cayenne pepper
- 1/2 cup cashew nuts
- 1 small clove garlic
- 1/4 cups parsley
- 1/4 cup dates
- Blend all ingredients until smooth in a food processor and enjoy with raw carrot/zucchini pasta and fresh broccoli and yellow pepper. Mix just before serving with a sprinkle of finely chopped parsley.
It’s time for some good divine raw coconut caramel pie! Serve this at any holiday table, and people will ask for more! The filling is sweetened with dates and thickened with nuts. The pecan-date crust is like a sweet, crumbly cookie. Grab a fork and dig in!
- 2 cups pecan and cashew nuts
- 1 cup dates or prunes
- 1/2 teaspoon salt
- 1 cup raisins
- 1/2 cup dates
- 1 cup walnuts
- 1/4 cup melted coconut oil
- 1/4 young coconut meat
- 1/2 teaspoon vanilla bean
- 1/2 teaspoon cinnamon
- more water, if needed
- To make the crust: pulse nuts in your food processor until they are crumb-sized. Add dates and salt and process until it stick together. Press into the bottom of a tart plate or 9" baking pan. Put in the freezer for about 5 min while making the filling.
- To make the filling: process all ingredients until smooth. It will taste like a divine entity has landed in your mouth. Pour into your crust and let it set in the fridge then decorate with dates, nuts, coconut flakes and indulge!
This raw chocolate pudding will make your heart skip a beat! I expect that kids will love this recipe too. The great thing about this pudding – besides its immensely rich texture and chocolate flavor – is that it’s naturally sweetened with dates. Of course, you can substitute whatever other natural sweetener you prefer – maple syrup and agave being ideal.
It’s also customizable. If you prefer an intense chocolate flavor, add less sweetener. If you prefer it thinner, thicker just adjust the almond milk as desired. And if you’re like me, you like your pudding on the sweeter side and will prefer adding more!! It’s extremely forgiving and flexible in this way.
- 1 big ripe avocado
- 1/2 cup pitted dates
- 2 tbsp raw unsweetened cacao powder
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 1/2 cup raw almond milk
- Add all ingredients into a food processor and blend until creamy and smooth. Add more cocoa powder for a richer chocolate flavor. Add more sweetener of choice to enhance sweetness.
- Before serving, top with cranberries and drizzle of cacao nibs.
- Leftovers will keep in the fridge up to a few days, though best when fresh.
Green smoothie bowls are one of my everyday must have. It fills me up, taste crazy delicious and I feel covered up with energy and vitamins for the rest of the day. It is super easy too and quickly made. The smoothie bowl is a great way to add fresh fruits and superfoods to your diet. I always have frozen bananas in the fridge, as that is always the base for every smoothie that I do. With that im topping it up with everything I can basically find in my kitchen. This time I made a green smoothie which taste almost like melted ice cream yum! Adding a hearty smoothie bowl to your daily or almost daily meal routine, you will find just how much your body can transform itself with simple, clean food.
- 3 ripe bananas (sliced and frozen)
- 2 large handfuls spinach
- 1 large handful kale
- 2 cups non-dairy milk
- 1 Tbsp flax seed meal
- 1 Tbsp hemp seeds
- Raw nuts (almonds, pecans, walnuts, etc.)
- Shredded unsweetened coconut
- Dried Cranberries
- Cacao Nibs
- Add all smoothie ingredients to a blender and blend until creamy and smooth. Add more almond milk (or water) to thin.
- Taste and adjust flavor as needed, adding more ripe banana for adding more sweetness, more spinach for a bright green hue, or almond milk for creaminess.
- For more protein, add nut butter! This also offsets / enhances the natural sweetness of the smoothie.
- Divide between 2 serving bowls and top with desired toppings!
- Best when fresh, though leftovers can be kept in jars in the fridge for up to 1-2 days.
During my travels I got inspired by this beautiful dish and created my own version which turned out perfectly! Before I wasn’t much of a beetroot lover but with this recipe I am starting to get the switch. 🙂 With these, you can make the vegan beet patties, or you can make them into vegan beet balls. The length of time it takes to cook can also vary, depending on the size of the patties, so you’ll need to constantly check!
It was perfect together with my quinoa/buckwheat mix and alfalfa sprout salad topped with tahini sauce. WOOT!
- For the Beet Patties
- 1 cup raw beetroot peeled and shredded
- 1 cup cooked brown rice
- 1 teaspoon fresh thyme leaves, minced
- 1 clove garlic, minced
- 1 teaspoon cumin
- 3 tablespoon hemp seeds
- 1/2 salt
- 1/2 pepper
- 1 tablespoon balsamic vinegar
- olive oil
- For the Tahini Sauce
- 2 Tbsp tahini
- 2 Tbsp maple syrup
- 3-4 Tbsp lemon juice or apple cider vinegar
- 1-2 Tbsp vegetable oil
- salt to taste (optional)
- In a food processor, add the beets, brown rice, thyme, balsamic vinegar, garlic, salt, and pepper. Process ingredients for about 15-30 seconds until everything is mixed together. You don't want to process until ingredients form a paste, just until everything comes together.
- Form the mixture into patties, you will get about 6-8 depending on how big you make them. Place patties on a large baking sheet lined with parchment paper. Place baking sheet in the refrigerator for at least 30 minutes, this will make it easier for you to handle them when cooking.
- To cook beet burgers, place a large pan over medium heat and coat the bottom with olive oil. Once the pan is hot, add the beet burgers and cook for about 3-5 minutes on each side (Or bake at 400F for 15 minutes).
- Prepare the tahini sauce. Whip briskly with a fork or process in blender for extra creamy texture.
- Place salad on a plate, top with the beet patties and spread the top of the bun with the tahini sauce. Enjoy!
- If you're not serving them soon, transfer the cooked patties on cooling rack and let them cool down completely. Store in air-tight container and freeze well.
Today I had the desire to do my own version of a vegan carrot cake which is pretty simple, nothing too fancy except the frosting! I find the usual frosting too sweet and thought I try something new and combine fresh ingredients with some nuts which turned out pretty amaaazing. It tastes just as I expected and even better because of the frosting, yuuum!
- 1 1/4 cup flour
- 1 cup brown sugar
- 1 cup grated carrots
- 1/4 cup applesauce
- 1 cup grated walnuts
- 1/4 cup non-dairy milk
- 1/2 cup vegan butter (softened)
- 2 tsp cinnamon
- 1.5 tsp baking soda
- 1 tsp vanilla
- 1 tsp salt
- 1/3 carrots
- 1/3 walnuts
- 1 tbsp cashew cream (you can use any nut spread)
- 3 tbsp maple syrup
- 1 tsp lemon juice
- Preheat oven to 325°F (162°C) degrees
- Grease and flour a 9-inch or 22 cm round baking dish
- In a large bowl, whisk the applesauce, vanilla, vegan butter, salt, baking soda, cinnamon, sugar, flour and milk together until combined. Add carrots and walnuts
- Spread batter evenly in baking pan and bake for 45 minutes
- Place all ingredient for the topping in a food processor and blend until smooth (if not smooth enough add more nut cream)
- Evenly cover the top with the cream and decorate with carrot flakes. I used almond flakes cause I didn't had any carrots anymore, enjoy! 🙂
This Raw Pumpkin Carrot Pasta with Beetroot Sauce is absolutely heaven! I just created this amazing sauce which is so good that I ate the remaining part all by itself! I didn’t use salt in this dish cause I really try to avoid sodium as much as I can and I replace it mostly with fresh lemon juice which just gives me the right taste! I really hope you enjoy this dish as much as I did. The plate was so beautiful that I hesitated to take the first bite haha.. Well but someone has to do it right. 🙂
- For the Pasta
- 1 pumpkin (I used butternut squash)
- 1 carrot
- For the Sauce
- 1/3 cup beetroot (cut in cubes)
- 1/3 cup walnuts
- 1/3 cup hemp seeds
- 1/3 cup flax seed meal
- 1/4 cup macadamia nuts
- 2 tbsp maple sirup
- 1/3 cup fresh lemon juice
- 1/4 cup spring onion (use the green part)
- 1/3 cup water
- Using your spiral slicer, make noodles out of all of the pumpkin and carrots. It will be more difficult to make the noodles once there is only a few inches of pumpkin and carrot left, so you can grate what’s left of the carrot. Place all pumpkin carrot noodles into a beautiful large serving bowl.
- Now combine all dry ingredients in a food processor and blend for 1 minute. Sprinkle some of it on the pasta.
- Than add the wet ingredients and blend all together until smooth and creamy. Give it a try and adjust sweetness and lemon juice as well as spring onions as you like.
- Add water until you have the perfect consistency for the pasta.
- Sprinkle some spring onions on top and there you go living food right on your plate enjoy!!
- If you don't have a spiral slicer, you can simply grate the carrots with a box grater to make this recipe. 😀