Blog and News

DIY Plant based protein

Researching the Gut-Probiotic Connection

April 25, 2017

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 […]

Orange-Bourbon Tempeh

April 5, 2017

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 […]

“G Approved”

March 30, 2017

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 […]

Tempeh-Making Tip: Use a Blowdryer

March 14, 2017

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.  

Bring Probiotics Into Your Diet with Tempeh

February 21, 2017

If you want to start eating fermented foods for the probiotic benefits but don’t know where to start, Rachel Meltzer Warren, M.S., R.D., says try yogurt, sauerkraut and – our favorite—tempeh, the savory fermented cake typically made from soybeans. In her article “3 Probiotic Foods to Try” for Consumer Reports, Meltzer Warren talks about how […]