I love Tempeh the way I love fresh air. I know I wouldn’t want to live without it. Tempeh does not masquerade as faux meat. It knows it is a strange fermented soybean cake and is entirely unapologetic. It has a bizarre texture and the strangest most unidentifiable, comforting flavor. I can hardly walk by it in the grocery aisle without wanting to throw twelve packages in the cart. It is good for camping, biking sitting, dancing. You can eat it hot or cold. Tempeh, I love you.
The last time we were at a farmers market, I found a vendor called The Brinery, selling fresh Tempeh that had been handcrafted from Michigan Soybeans. I felt like I had just stumbled upon the National Treasure of the Plant Strong. Until that moment I had never seen fresh Tempeh. It hardly made sense to me. You made this? It felt like meeting someone that makes their own light bulbs. I’m sure it is possible but who would be brave, committed, insane enough to even bother to try? I carried my tempeh through the market like an adopted kitten.
I peered at it through the handles of the bag. The excitement nearly consumed me.
Sandy made it into two different dishes. I have never had anything like it. The soybeans were voluptuous and whole unlike any tempeh I have ever enjoyed. It was moist like a baked good.
It made me want to become a crafter of artisan Tempeh. Actually, it made me want to move closer to this farmers market (40 minutes away from current house) from whence it came, so I could be assured more in the immediate future.
Whatever hardship, odd smelling kitchens, or time it took to craft this tempeh….it was well worth it. I would have paid double but was glad I didn’t have to. The next time you see fresh Tempeh in the store or a farmers market, give it a whirl. It was worth the money and the drive. In the meantime, here is a link to what appears to be very thorough instructions on how to make your own Tempeh. Have you ever done this or know anyone that has? I would love to hear about it.
Have a delicious day.
Tags: compassionate eating, exploits of a vegan wannabe, fresh tempeh, fresh tempeh recipe, going veg, making fresh tempeh, plant based diet, plant strong, tempeh, The Brinery, trying vegan, trying vegetarian, vegan challenge, vegan experience, vegan wannabe