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Archive for the ‘tempeh’ Category

Strawberry Ice Cream

Posted by trktos on 31-August-2010

This past weekend, we made ice cream. (We made some pancakes, too, but, well, Evin’s were passable and mine … not so much, so that’s probably all I need to say about that effort.)

We’ve had some very pricey freeze-dried strawberry powder for a while and we finally used it. Our ice cream recipes are all fairly similar, but here’s the ingredient list anyway.


  • 1 8-oz bag frozen organic strawberries (saved out about 1/3 for adding later)
  • 1 box aseptic extra-firm tofu (minus 2 tbsp for my pancake attempt)
  • about 3 tbsp mimic cream (opened for my pancake attempt, and 3 tbsp were left over from freezing the rest)
  • 1 1/2 cups (unsweetened) soymilk
  • 1/8 tsp xanthan gum
  • 1/8 cup lecithin granules
  • 1/4 cup rum
  • 1/4 cup sugare
  • 3/4 cup corn syrup
  • 1 tbsp maple syrup
  • pinch salt
  • 2 tsp vanilla
  • 2 tbsp oil
  • 40 grams Earth Balance
  • 1/4 cup strawberry powder
  • 1 tbsp tapioca powder (intended but forgotten)


  1. Chopped reserved berries for adding later.
  2. Mix all remaining ingredients in blender until smooth.
  3. Freeze according to your ice cream maker’s instructions.


  • I didn’t like the frozen berries in this … tasted like frozen, unsweetened chunks of red ice. Next time, I’d blend them all.
  • We left this ice cream in the ice cream maker, put the whole maker in the freezer. It’s the first time we’ve ever done that, usually remove to bowl. Finding this works much better (for this amount of alcohol, especially¬† – canister probably insulates from the on/off cycle of the freezer?) Ice cream has seemed to melt slower this time. Hence a photo, with no puddles visible at all. (And this was about photo number four!)

Oh, and we also made tempeh again. This time, our new temperature probes behaved perfectly and we were NOT alarmed out of sleep in the wee hours of the morning. We let the tempeh go for closer to 24 hours this time and the result was much darker than before. I was surprised, to find that frying this tempeh, in a little (safflower) oil, yielded the closest thing to eggs I have tasted since going vegan. Really hard to describe … it was the taste of eggs but somehow, not at all the way indian black salt tastes of eggs. Which leaves me thinking that crumbled, fried homemade tempeh plus a pinch of black salt (and other tofu scramble ingredients), would make a pretty awesome egg dish.

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Homemade Tempeh

Posted by trktos on 24-July-2010

Last weekend, we finally got around to making some tempeh. We’d wanted to do this for years and despite the failure of, by far and away the most expensive piece of hardware, our tempeh turned out perfect!

New piece of hardware #1 – a grain mill attachment for our Bosch Universal mixer. We used this to split the soybeans. Some sites instruct you to roll cooked soybeans with a rolling pin to crack them but we didn’t want to handle them after they were cooked (to keep them more sterile), so we cracked them dry with the grain mill.

So we set this up, with a cute little red fan, whose job it was to winnow the soybeans as them came out of the grain mill. In practice, this didn’t work too well. But there’s nothing inherently wrong with some hulls in your tempeh, so we got out what we could and didn’t worry about the rest.

We purchased powdered tempeh starter from Gem Cultures. $8 buys enough for 10 pounds of tempeh.

So we cracked the dried beans (1 pound of dried beans), de-hulled them as best we could and cooked them, on the stove, for about 1 hour. To the cooking water we added 1/4 cup distilled vinegar. Then we drained them and spun them in a salad spinner to dry them further still.

We poked holes in four sandwich-sized ziploc bags. To the drained beans we added 1/4 cup distilled vinegar and a 1 tsp of starter. We divided the mix into the bags and put the flattened bags into our oven.

Oven set-up – a light bulb and a fan, for air circulation:

Second piece of new hardware – a sous vide temperature regulator. This guy has a temperature probe and is connected to, in this case, the lightbulb – the idea is, you tell it what temperature you want and it controls the lightbulb to maintain the temperature.

The sensor failed at 1AM, shrieking an alarm because it thought our oven had reached 140 degrees. We used the back-up sensor which started alarming about 3AM. New temperature probes are on they way to us. We’ll see if they do any better.

Anyway, we turned on the oven light and decided to just leave our tempeh in the oven, to see what would happen. We didn’t have high hopes for it, as it was only about 80 degrees in the oven (recommended 88-95 degrees).

However, we were pleasantly surprised – after about 21 hours – we had tempeh!

Out of the bag, you can see the little black spots, where spores formed at the holes in the bags:

Cut, looks like tempeh:

We thought this was much easier than making homemade tofu. And, like homemade tofu, much tastier than store-bought. Its texture was quite different – spongy and a little furry. But, once cooked, it had similar texture to store-bought with much fresher, stronger flavor. We look forward to making some more, when our new temperature probes arrive. And trying with black-eyed peas, peanuts, soybeans+okara and chickpeas (if we can figure out how to crack dried chickpeas!)

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Vegan Meatball Subs

Posted by trktos on 10-May-2010

I’ve been wanting a meatball sub for a while … finally got around to making some Sunday. They were to die for. Except, you know, no one actually had to die for them.

First up, French bread … I used this recipe (with the addition of 1/8 tsp ascorbic acid) … the bread turned out really well. (Photo by Evin, with his crazy tilt-shift lens.)

For the meatballs, I used “my” meatball recipe … I doubled this recipe and still have bunches in the ‘fridge for another meal this week (I’m thinking sweet-and-sour meatballs?)

For sauce, I just used spaghetti sauce … next time, I may use marinara.

Finally, the cheese … so Saturday, we had to put my car through a “drive cycle” to regenerate enough data to pass its emissions test. Said drive cycle terminated with us near MOM’s, so we picked up some Daiya … I must say, my previous notion that Daiya is not much better than FYH has been revised. I could *so* eat this stuff right out of the bag. And YES, it does melt:

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Mushroom Meatball Stroganoff

Posted by trktos on 28-August-2009


  • 1 recipe Tempeh Meatballs
  • 8 oz mushrooms, sliced
  • 1 onion, chopped
  • 2 cloves garlic, diced
  • 4 tbsp Earth Balance
  • 3 tbsp flour
  • 1 tbsp tomato paste
  • 2-3 tbsp soy sauce
  • 2 tsp vegan Worcestershire sauce
  • 1 cup vegan sour cream
  • black pepper, to taste


  1. Cook onions, garlic and mushrooms in Earth Balance until onions and garlic are tender, about 5 minutes.
  2. Add flour and cook for a few minutes.
  3. Add water and cook until thickened.
  4. Turn down heat and stir in remaining ingredients. Stir until combined.


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Tempeh Meatballs

Posted by trktos on 12-July-2009

These are the best meatballs I’ve made, so far … they’re heavily based from a Vegan Dad recipe, but I found those, as they’re written, a little too dense so I made some changes. I also don’t bother to steam the tempeh before putting it in the food processor. We really like the flavor of tempeh, even raw, so it’s not a problem. If tempeh isn’t a favorite, you might want to steam it for about 10 minutes first, and adjust/leave out the water?


  • 1 8 oz. package tempeh
  • 1/4 cup nutritional yeast
  • 1/4 cup vital wheat gluten
  • 1 onion
  • 4 cloves garlic
  • 1 tsp sage
  • 1 tsp thyme
  • 2 tsp ground fennel
  • 1 tsp oregano
  • 1 tsp basil
  • 2 tbsp soy sauce
  • 2 tbsp A1
  • 2 tbsp water
  • 100 grams bread, crumbs
  • 20 grams walnuts (about 2 tbsp?)
  • 1/4 cup instant oatmeal (woops, I forgot this … maybe next time)
  • few dashes black pepper
  • about 3 tbsp oil, for browning


  1. Finely dice onion and garlic in a food processor. Remove to mixing bowl.
  2. Make bread crumbs and chop walnuts (I also did this in the food processor.) Empty into bowl w/ onions.
  3. Grate tempeh with grater or food processor. Add to mix.
  4. Add remaining ingredients and mix thoroughly. I used a bread mixer … if you have a full-size food processor, it could probably mix it too … leave it somewhat crumbly, though, you don’t want a paste.
  5. Form about 36-40 small ‘meat’balls.
  6. Heat oil in frying pan and brown meatballs. Turn to brown on all sides (this is harder than it sounds).
  7. Serve with pasta sauce and pasta.


Next time, I may use more walnuts. And try to blend them up better.

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