Interestingly, this Saturday I am going to one of Yoke’s workshops on “TEMPEH: Exploring the traditional and the new way to cook with tempeh”. So hopefully, I will be able to add another food to my growing vegan/vegetarian menu plans.
Since enjoying Yoke’s Sourdough Breakmaking class in June, I have been nurturing my sourdough starter and baking bread. So I’m happy to recommend these thoroughly informative and hands-on classes .
Flexitarianism started for me when I began to read further about food miles and seek local food. Exploring and trying the foods available from Loose Produce has certainly made me more aware of fresh tasty food closer to home. Whether this is the sacks of rye flour delivered by the farmer himself to the shop so that I can purchase in smaller quantities to feed my sourdough starter, or the taste sensation of organic fetta cheese from Albany.
 As of a week ago, there were still places for the Tempeh workshops. Conducted in Ardross (suburb in Perth, Western Australia) on Thurs 23 Oct or Sat 25 Oct 10am – 2pm. Cost $110. Excerpt from Yoke‘s email:
“TEMPEH: Exploring the traditional and the new way to cook with tempeh, a most important source of digestible protein and b-vitamin for vegetarians and vegans.
I was born in Solo, Java island (Indonesia) – the birthplace of tempeh, so it’s about time that I show you how easy it is to create simple, tasty, nutritious meals and snacks with tempeh. Most people dont like tempeh because they dont know how to cook it. Lets go beyond tempeh burger and learn how versatile and tasty tempeh really is. Class includes: fragrant coconut rice and authentic pandan leaf infused black rice coconut pudding. Hands-on class, wheat-free, dairy free and vegan.”