Woolworths_Taste__January_2019

5 Tempeh

Like tofu, tempeh is made

from soya beans, but consists

of whole beans (rather than an

extract of the ground beans)

fermentedtoformadense

blockthat’sfirmintexture

and earthy in flavour. If you’re

a plant-based believer, add

it to your pantry arsenal,

pronto.Serving suggestion?

Try it marinated and fried in

gochujang, the spicy Korean

fermented red chilli paste,

then dipped into an addictive

vegan seaweed aïoli.

6 Bone broth

It’snotnew,butbonebroth

made headlines in the last

decade thanks to the paleo

diet and continues to inspire

converts. How is it different to

stock?Bonebrothneedslong,

slow cooking to extract gelatin

di lf thb

TASTE JAN/FEB 2019 77

EXTRA SOURCES

BONAPPETIT.COM, TELEGRAPH.CO.UK, THEKITCHN.COM,

EATOUT.CO.ZA, NYTIMES.COM, NDA.AGRIC.ZA, APNEWS.COM

KOREAN TEMPEH

WITH SEAWEED

AQUAFABA AÏOLI

andminerals fromthebones.

You can help the processalong

byroastingthebonesfirstwith

agood-qualityapplecider

vinegar (unfiltered), which is

also havinga moment thanks

totheongoingpopularityof

fermentedfoods.Twotrends

forthepriceofone.