Get Instant Summarized Text (Gist) Research is exploring the fermentation of chickpeas and peas to create a new type of tempeh, traditionally made from soybeans. This plant-based protein may ...
His new research, funded with a four-year, $387,000 grant from the USDA’s Pulse Crop Health Initiative, focuses on fermenting dry chickpeas and dry peas to create a new type of tempeh ...
Tempeh is versatile ingredient that keeps in the fridge for a long time, and here it's cooked til crisp and served with a rich satay sauce. serves ...
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