It was a very creative afternoon for the Hands-On Food team at Youth Space today. The task was to come up with toppings for toast that taste and look great. Wholegrain sourdough spelt bread from Wholegrain Organics topped with some unique options including sprouted onion seeds, and tempeh, gave the guys plenty of scope to be artistic, while thinking about which combinations would be best.
We prepared all the toppings together, such as the coriander dressing made with honey and Braggs (a healthy soy sauce), roasted capsicum BBQ sauce, a savoury spread, and many sliced or grated veges.
The Hands-On team and the customers today enjoyed being introduced to tempeh, which is a traditional soy product originating from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeans into a healthy cake form.
Like tofu, tempeh is made from soybeans, but with different nutritional characteristics and textural qualities. Tempeh’s fermentation process and its retention of the whole bean give it a higher content of protein, dietary fibre, and vitamins. It has a firm texture and an earthy flavour which is enhanced by seasoning and frying in thin strips. The consensus was that it is very yummy.