Family dinner

Every Sunday at 7:30pm we have family dinners. Every other week we have an official house meeting along with dinner, the other nights are purely for fun, friendship, and yumminess purposes. Tonight was my night to cook.

First things first; the tempeh came out great, not perfect, but great. The flavor was wonderful, but the top dried and solidified better than the bottom. Next time we are going to try a plastic bag method with holes on the top and bottom so that the air flow is more consistent.

Tonight's Menu:

butternut squash and house made tempeh vegetable curry
short grain brown rice
sauteed garlicky collard greens
dilly lemon, raisin yogurt sauce
homemade rye bread

Making Tempeh

The process of making tempeh is really simple and cheap.

We just boiled soybeans for a bit until they were cooked, but still crunchy. Then you have to get the hulls off, which you can do by massaging them in you hands, they slip right off like little jackets.

Then you skim off the hulls and cook a little more until they are cooked, but still crunchy enough that you wouldn't eat them that way.

Then we lay them in a pan, mixed in two tablespoons of vinegar and the tempeh starter, covered the pan with tinfoil, poked holes with a fork, and put in the dehydrator at 90 F. You could also use your oven at the lowest setting with the door propped open. After 24 hours it should be done.

I had no idea it was so quick and simple. I think barbecued tempeh with collards are on the menu for family dinner on Sunday.
Happy tempeh face, for sure.