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| This flexible tempeh recipe from Victoria Cowan can be made with any of our pulses. Pictured are Victoria's Split Flamingo Pea and Marrowfat Pea tempehs. |
Traditional Indonesian tempeh is made from soy beans tightly knitted together in a dense mat of white mycelium. But it can be made from other pulses too. Victoria has used two of our varieties of British-grown peas to create a local, nutritious and delicious tempeh.
Like all pulse-based foods, tempeh is an excellent source of protein. The fermentation process breaks down anti-nutrients to make vitamins, minerals, amino acids and fatty acids more bioavailable.
Tempeh naturally has a nutty, earthy flavour and carries marinades exceptionally well. Use it in sandwiches, stir fries or curries - the possibilities are endless
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Jens Hannibal, plant-focused chef and educator with over 15 years of experience, has shared this sumptuous recipe with us, a glimpse of the approach to cooking you can learn in Jens's new online course Cook with Confidence.
This recipe from Anna Warden makes for a cookie that is crunchy on the outside, and chewy in the middle - to our mind the best combination. The malted wheat flour and coffee create a gorgeous depth of flavour and a moreish caramelly base which pairs perfectly with dark chocolate and sea salt. These cookies will keep in the freezer (unbaked) for a couple of weeks, and so are the perfect thing to have to hand for times you want a cookie or for when you might just need a cookie.
As the nights cool and the leaves turn, so wild mushrooms emerge from the mossy forest floor. Leanne Townsend found a beautiful patch of winter chanterelles and cooked them up with some British-grown carlin peas.
