What’s going on in our guts? The DuPuis Group and its venture TempehSure are sponsors of the Slow Food Microbiome Project researching whether adding artisan fermented foods to people’s diets causes beneficial bacteria (probiotics) to appear in their guts. Because probiotics are an important part of fermented foods, the thought is that a diet rich […]
Serves 4 to 6 Recipe comes courtesy of Tal Ronnen, chef and owner of Crossroads Kitchen in Los Angeles. 2 cups (475 milliliters) water 1/2 cup (120 milliliters) soy sauce 8 thin slices fresh ginger 2 garlic cloves, thinly sliced Zest of 1/2 orange Salt 2 packages tempeh (8-ounce/230 grams), cut into 1/2-inch strips Freshly […]
When you receive your TempehSure Protein Pod later this year, or purchase our proprietary starter culture now, you’ll notice it says “G Approved.” You might wonder what that’s all about. Let us tell you. In 2015, after two years of rigorous R&D and less-than-successful results, our inspiring inventor and master tempeh maker, Gunter Pfaff, lifted […]
We spotted John of our TempehSure team making a batch of chana dal tempeh and quickly grabbed our phone to capture the moment. Here he’s drying the legumes with his favorite tool for the task–an everyday blowdryer–and explaining the process. Check it out.
We are excited to announce that our propriety TempehSure Organic Starter Culture made with Rhizopus Oligosporus (RO) is now available for sale on our website. There are several types of culture that can produce tempeh, and they can vary widely in concentration, quality and origin. Rhizopus Oligosporus is ideal because it works quickly, is sturdy […]