I am so excited to share a recipe on the site with tempeh, a fermented soy product that I really like and one that I have been using much more since Mr. Pamela Salzman (LOL) became WFPB (aka whole food plant-based.)  Tempeh may not be as mainstream as tofu, but I think it’s actually more nutritious and I like it just as much.  Tempeh is made by fermenting cooked soybeans and then pressing the mixture into firm slabs.  Most of the tempeh I see in supermarkets may also contain beans, grains and seasonings.  And actually, there’s a Korean vendor at my local farmers market who makes “tempah” with no soy, only beans.Continue reading