by phil@tempeh.ca | Articles
Grocery stores these days offer you more varieties of tempeh than ever before. So you might have noticed that some say that they are pasteurized while others don’t. But what does it mean to pasteurize tempeh? And does this extra production step matter? Well, we here...
by phil@tempeh.ca | Articles
Tempeh is made of soybeans and soybeans have been grown in Canada since 1943. Growing export demand and demand for both animal and human food have made soybeans a Canadian farming staple. Of course, Canada is not the only soybeans producer. In fact, it ranks seventh...
by phil@tempeh.ca | Articles
Maybe you’ve had some bad kitchen experiences with bitter, dry tempeh. The kind that drains the joy out of even the best of days. If these problems are your problems, then there is one small step you can add to your favourite tempeh recipes to remove that bitter edge...
by phil@tempeh.ca | Articles
Tempeh history in North America reaches back to about the 1960s. However, tempeh’s history here is definitely dense, as anyone who has read or even skimmed the works of Shurtleff and Aoyagi over at the Soy Info Center can see. Luckily, the history of tempeh follows...
by phil@tempeh.ca | Articles
A question we here at Henry’s Tempeh often get is “What is tempeh?” It’s a fantastic question and one that I had myself, before starting to work here and even for a few months after making the stuff on a regular basis. Tempeh is a fermented, plant-based bean cake that...
