Faith in DC wrote:
Thank you for the excellent description of growing your micro greens. I've only ever bought them at a Farmers Market.
I had no clue that tempeh was inoculated with mushroom spores. That sounds like a heck of a project to be undertaking, but once you have it down, then it should be easy. What about if you want to infuse it with something like brown rice? It seems to me that is one brand I tried.
Faith I love your avatar. I have been telling people how strong healthy vegan eating makes you but when I posted on my facebook page about Mike Tyson being vegan my pastor disagreed because he said Mike Tyson eats ears...I thought that was funny.
The tempeh is inoculated but because the growth cycle is approx thirty hours you do not have to have a clean room like you do when growing mushrooms. (my first incubation space is going to be my closed oven with an old iron providing the thermostatically controlled heat source unit I can get my other unit done). You can easily use ziplock bags punctured every inch or so with a needles for moisture and heat release. You have to be sure to sterilize your spoon to stir with and stuff but that is simple and the cooling pot will sterilize itself. I have been working on it for some time just to learn and people on the yahoo tempeh list have posted photos of tempeh that would put anything in the store to shame.
You can make tempeh out of other beans such as garbanzo and add up to a third brown rice or other grains to it. I want to try the garbanzo but will get the soy down first. Some people add dried fine veggies and other things too but I cannot find details on the net about that so will have o experiment myself. I have read by numerous experts though that soy loses it's estrogen reaction when it is fermented or made into tempeh so that is good news for the guys that like it and are worried about the too much soy thing. The garbanzo and rice tempeh would certainly be lower in fat too.