Later On

A blog written for those whose interests more or less match mine.

Latest tempeh—lentils, black beans, and chia seed—in the incubator

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The incubator is the oven with the light turned on. I cooked 1 cup of dried black beans and (separately) 1 cup of dried green lentils. When the lentils were almost done, I added 1/4 cup chia seed, which thickened the mix noticeably. I think I might go with 2 tablespoons next time, but we’ll see.

I mixed drained beans and lentils and chia seed in a stainless steel bowl and put it in the fridge to accelerate cooling. Once it was at 95ºF, I stirred in 2 tablespoons brown rice vinegar (unsweetened) and the tempeh starter, then put it in the 4 ziplock sandwich bags I had perforated with the small-hole punch. They came to around 10 oz each. (I weighed as I went to keep them of equal size.)

I put a tight-grid wire rack on a rimmed baking, arranged the flattened blocks of ur-tempeh, put another rack upside down on them, and put my No. 12 Field Company skillet on that for a weight. They’re in the oven now and by noon Monday should be ready—12:45 pm to be exact (for 48 hours).

I made an especially tasty lunch, but you’re probably tired of my recipes, which do tend to bear a strong resemblance one to another. This one had store-bought tempeh, Russian hard-neck garlic (here for its brief fall appearance), lots of scallions, fresh turmeric, fresh kale (just 4 leaves), 8 oz. domestic white mushrooms (chopped, which I’m doing now instead of slicing), and 8 oz canned borlotti beans. The usual spearmint, marjoram, black pepper, and horseradish, reasons for which are all given in Part 2 of How Not to Die, which explains his dietary recommendations. I used my Field Company No. 10 skillet and 1 tablespoon of extra-virgin olive oil, and after adding the kale I added about 1/2 cup low-sodium vegetable broth. It really tasted good, and it’s enough for both lunch and dinner.

Written by Leisureguy

5 October 2019 at 2:18 pm

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