Whenever I lack inspiration in the kitchen, I reach for tempeh (“tempe” in Indonesian). This versatile fermented soybean cake is multi-dimensional; when deep-fried it transforms into crunchy, ...

Over the past few years, grocery stores have been awash in new plant-based proteins. But some of the most reliable, nutritious options have been around for hundreds, even thousands, of years. I’m ...

This story first appeared on Civil Eats. Forty-two years ago, when Seth Tibbott was 26, he visited a hippie commune in Tennessee called The Farm. A vegetarian since reading Frances Moore Lappé’s “Diet ...

Tempeh and tofu are made from soybeans but differ in texture, taste, and nutrition. Tempeh, a traditional Indonesian food, is ...

People in Indonesia started making this nutty-tasting bean cake hundreds of years ago. It’s made from partially cooked soybeans and fermented with a type of mold called rhizopus. If you look closely ...