Garden Journal Started 2011. Garden Journal, Brantford Ontatrio Zone 5. Property 0.4 Acre with large vegetable garden and fruit trees. Produce is pressure canned, dehydrated, and cold room stored. Objective is to avoid commercial processed food.
https://www.youtube.com/watch?v=5WS0DAeg8xE All about tempeh
Tempeh is a type of fermented food popular in Indonesia and is traditionally made from cooked soybeans bound together by a tempeh-specific spore culture. This short one or two day fermentation process produces a firm, meaty-textured protein-rich food that is not only easier to digest, but is full of rich and savory flavors.
The ingredients used to make tempeh basically act as a food substrate for the Rhizopus mold strains which predigest the sugar, fat and protein content. These white mycelium spores weave together the legumes forming a type of “bean cake” with a pleasant mushroom-like taste and aroma. Tempeh is a great whole food addition to a health promoting diet and is ideal for those wanting to cut back on meat consumption. For many people who can’t normally digest beans, tempeh is the perfect solution.
One liter of Chickpea also called gabanzo beans were made into fermented tempeh. The chickpeas were washed,boiled for 45 minutes,cooled with water,rubbed together to remove the skins which were floated off about 5 times (the mycelium cannot permeate the skins in some cases if left on), the skinned beans were then pressure cooked for about a hour, cooled then starter added, it requires little starter. The treated beans were placed in ziplock bags for fermenting. The beans need air so holes were punched in the bags using an oven meat fork. Fermentation was about 24 hours a bit longer does no harm. The mycelium starter does its magic and the end product is a rich easily digestible protein.
7 January 2019 Tempeh
A new batch of tempeh fermented 30 hours. Fermented in ziplok bags. The bags had air holes jabbed in with a meat fork. The bags were wrapped in plastic and stored in the refrigerator. This is about a ten day supply for one person.
http://durgan.org/2019/2%20January%202019%20Oat%20Milk/HTML/ 2 January 2019 Oat Milk
Large flake whole oats made into oat milk. Five hundred ml of whole large flake oats were cooked in double boiler for 1.5 hours in four liters of water to make stock for oat milk. The cooked oats 500 ml were blended with 500 ml of water to make milk similar to the texture of whole cows milk. It is used exactly liked cows milk. The double boiler prevents burning. Pictures delineate the process.
http://durgan.org//2018/December%202018/31%20December%202018%20Rice%20Milk/HTML/ 31 December 2018 Rice Milk
I use about liter of milk per day to enliven my coffee. It was decided to try an alternative. Of the wide variety available, rice was chosen.The rice was cooked in a double boiler and mixed with water in the blender to make a milk substitute.It could be enhanced with various condiments, but I left it simply as water and rice. This is an experiment for now.
http://durgan.org/2018/November%202018/29%20November%202018%20Garden%20Vegetable%20Soup/HTML/ 29 November 2018 Garden Vegetable Soup
A few garden vegetables were still in the garden partially covered with snow. Soup was made from these vegetables, 24 servings. frozen. The vegetables used were celeriac, beets, daikon radish, onion, garlic, kale, and tempeh. The parts were cooked in a double boiler and made into a soup slurry.Nothing was added to the pot. A bit of salt was added when ingesting. Very tasty and nourishing.