After whining about my tempeh failures, I wanted to toss up a few pictures of the gorgeousness of what I think is going to become my default house tempeh: soy-free chickpea-brown rice tempeh! So tasty, so easy.
Fried up with pomegranate juice and a whole bunch of other stuff I can’t really remember right now, but it was tasty!
To make it, just follow the basic tempeh recipe and use 1/2 chickpeas and 1/2 brown rice. I used short grain brown rice and chopped it up a bit in the food processor when raw, then cooked it super underdone-like.
Let me know how it goes for you!