Tempeh Making Workshop in LONDON🇬🇧

I went all the way to London and taught 13 people how to make tempeh! Grateful for the opportunity to collaborate with @plantacademyuk. The response was so good we had to open up extra seats so more people could benefit.

The participants got to:
1⃣earn how to make tempeh from scratch
2️⃣Discover 4 different ways of removing the skins from the beans
3️⃣Get 2 simple marinade recipes which are delicious
4️⃣Receive a full set of step-by-step handouts
5️⃣Understand the benefits of tempeh
6️⃣Learn how to prepare banana leaves for tempeh
7️⃣How to fold the leaves
8️⃣Different kinds of containers to make tempeh
9️⃣Various ways to dry the beans
🔟How to incubate the tempeh and the many incubator options

Most of all they learnt the various beans that can be used to make tempeh including chickpeas, black eye beans, adzuki beans, black beans. Tempeh is not limited to soybeans only.

They also got to eat and enjoy some tempeh snacks & dishes including:
✔Fresh tempeh made from a mixture of yellow split peas, split red lentils, green lentils
✔Fresh soybean tempeh
✔Tempeh Manis (recipe from my first book)
✔Seared Tempeh

@lauren_lovatt made us an amazing lunch
💚Miso aurbergines
💚Sprouts
💚Almond satay sauce
💚Marinated oyster mushrooms
💚Miso kale
💚Lots of energising, nutritious raw veggies

And I still had my radish kimchi (Kkakdugi recipe from my first book) which was just at the perfect stage, having fermented slowly for 2 days on the counter and 2 weeks in the fridge. I’m so glad it was a hit with so many of you. Not everyone is into fermented foods so it’s really nice to find like-minded peeps who enjoy kimchi.