Wild Sourdough
contact Wild Sourdough

Tempeh classes

Other cooking classes with Yoke

Wheat-free, dairy free and vegan class

make tempehMAKING AND COOKING TEMPEH: exploring the traditional and the new way to cook with tempeh – the most important source of digestible protein and vitamin B12 for vegetarians and vegans.

Most people don’t like tempeh because they don’t know how to cook it. However, I was born in Solo, Java (Indonesia) – the birthplace of tempeh, so let me show you how easy it is to create simple, tasty, nutritious meals and snacks with tempeh, using exotic traditional javanese recipes – lets go beyond “tempeh burger” and learn how versatile and tasty tempeh really is.

Class includes: fragrant coconut rice and authentic pandan leaf infused black rice coconut pudding, tempeh putanesca pasta and how to make tempeh! Natural authentic tempeh culture will be given to each class participant.

Class Details

  • Duration – 6 hours
  • Includes comprehensive notes and recipes
  • Generous food to share in class and a feast a the end of the class
  • 500g of raw fresh tempeh to take home
  • Tempeh culture

More Information...

For information on current classes and gift vouchers, please contact YOKE...

Contact Yoke

Dear Yoke,

I hope you had a really nice, happy and joyful turn into 2015! That this year brings you even more and more love and happiness!

Because happiness is what your bread and recipes brings to me and so many people, I’m sure! It was such a pleasure to make a gluten free buckwheat sourdough from your “Sourdough” book and present it to my friend on Xmas eve. The buckwheat starter turned out really good after using Lotus brand buckwheat flour and also mixing 2-3 minutes with electric beater after each feeding. The texture of the bread, the taste, the appearance… all is just perfect! (pictures below). Even though I’m not intolerant to gluten, I must admit, your recipe for Buckwheat Linseed with Caraway seed is an amazing experience to the palate and to health!

Two slices of this break with goats cheese and not only I’m fed for 5 hours, but it feels incredibly nice! Thank you Yoke!

I look forward to making the brown rice bread next! 🙂 Thank you Yoke!

Love Josie (QLD)

Note about my classes: All my classes are hands-on, as I truly believe that you learn more effectively by experiencing the whole process first hand...touching, feeling, smelling and making your own dough from scratch in class. All efforts are made to use only organic/bio-dynamic ingredients. If you have a specific allergy or dietary requirement, please let me know.