wcw APRIL 2024
Our April issue includes a profile of Sarah Cartwright, the chief curator at The Ringling Museum. PLus our extensive arts coverage including Artist Series Concerts, Sarasota Art Museum, Arts Advocates, Key Chorale and the Sarasota Film Festival.
Our April issue includes a profile of Sarah Cartwright, the chief curator at The Ringling Museum. PLus our extensive arts coverage including Artist Series Concerts, Sarasota Art Museum, Arts Advocates, Key Chorale and the Sarasota Film Festival.
- TAGS
- circus sarasota
- cac
- womens art museum
- sarasota alliance
- recipes
- craniosacral therapy
- timesaver fitness
- west coast black theatre
- discover sarasota tours
- the renewal point
- miracle swimming
- choral artists
- sarasota film festival
- arts advocates
- key chorale
- artist series concerts
- the ringling
- artists
- exhibition
- arts
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dining in<br />
If<br />
you do a lot of plant-based cooking you probably know about tempeh.<br />
But how well do you really know tempeh?<br />
What is Tempeh?<br />
Tempeh is a plant-based protein made from cooked, fermented soybeans that<br />
are formed into loaves and incubated in containers at a low temperature until<br />
set. The resulting cake or loaf can then be sliced and then served fried, baked, or<br />
steamed. Tempeh is believed to have originated in present day Indonesia more<br />
than three centuries ago, and it remains one of the only major soy-derived substances<br />
not invented in Japan or China.<br />
Tempeh vs. Tofu<br />
Both tempeh and tofu are soy-based proteins, but there’s a few key differences<br />
between the two products. Tofu is made from dried soybeans that have been<br />
soaked in water, crushed, and boiled. The resulting liquid (soy milk) is coagulated<br />
into curds and pressed into blocks of varying textures, ranging from soft and<br />
jiggly to firm.
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