Tofu, Miso, Tempeh

There are many myths and prejudices surrounding tofu, miso, tempeh, and other soy products – unjustly! These protein-rich products from the soybean can be prepared in incredibly diverse and healthy ways with the right knowledge and refined recipes. No wonder tofu, miso, and tempeh have been integral parts of traditional cuisine in Asia for thousands of years and are real delicacies when prepared correctly. It is not necessary to desperately try to replace meat products with soy, as the successful cookbook author and soy expert Elisabeth Fischer demonstrates in this book together with the idea portal smarticular.net. The versatile products from the soybean are not substitutes; they bring their own flavors, textures, and interesting preparation ideas to the table for healthy vegetarian and vegan cooking. In her numerous favorite recipes, Elisabeth Fischer shows, always with a clever twist, how to create street food, versatile frosty tofu, delicious desserts, useful base recipes, and much more. Empanadas with soy mince, miso ramen, cabbage rolls with tempeh, Tyrolean schlipfkrapfen, and chocolate-hazelnut cake will whet your appetite for more. Elisabeth Fischer comprehensively and thoroughly debunks widespread myths about soy, thanks to her over 45 years of experience with soybean products, as a cook in her vegetarian restaurant in Munich, as a cookbook author, and as the deputy chair of the Soy Association of Austria. No question remains unanswered regarding the health benefits, sustainable cultivation of soy, and climate protection thanks to the yellow bean. It is no wonder that tofu, miso, and tempeh have secured a firm place in Western European cuisine in recent years. Whether you want to reduce your consumption of animal products or simply seek more variety: you just have to love tofu, miso, and tempeh! Let yourself be inspired by them.