18 January 2021 Tempeh Chickpea

Discussion in 'Fruit and Vegetable Gardening' started by Durgan, Jan 18, 2021.

  1. Durgan

    Durgan Contributor 10 Years

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    Brantford,Ontario, Canada
    18 January 2021 Tempeh Chickpea
    Posted on January 18, 2021 by Durgan
    18 January 2021 Tempeh Chickpea 18 January 2021 Tempeh Chickpea

    This is chickpea tempeh just the final cakes in pictures. Process is dehull, cook for about two hours gently boiling, drain well, mix tempeh starter about a teaspoon, place in molds and ferment for 40 hours. The result is perfect tempeh each cake is about a pound or six servings. The hulls on chickpeas are substantial and must be removed. Three types are made, soy, chickpea and lentil, and about 80 grams are consumed for breakfast. Tempeh is my main source of protean.

    http://durgan.org/2021/January 2021/18 January 2021 Tempeh Chickpea/HTML/dsc_0020_std.jpg


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