Can you make tempeh from canned beans? Conventional tempeh wisdom says no. Or at least, not reliably. Canned beans are already cooked, often quite soft, and can contain more moisture than tempeh [...]

Will Sesame Cheese? I mean make sesame milk use cheese-making techniques on it? That was the question after my last white sesame experiment, where creamy sesame milk turned into delicious, fresh, [...]

Can you make yogurt from pumpkin seeds? I had to find out. If you’ve been following my Will It Tofu? experiments, you’ll know that pumpkin seed milk has a very unusual trick up its sleeve: it [...]

Tempeh made from Tofu. Can it be done? And would you want to? After I made tempeh out of potatoes last week, I feel like I can tempeh anything! With this newfound (over?) confidence, I had to try [...]

It’s been 9 months and 3 rounds of planting with the LetPot LPH Senior 12-pod hydroponic system (affiliate link). Plus I just survived my first full cleanup, so I’ll cover that too. [...]

Last time we tempehed the untraditional it was Lotus Seeds. The result reminded me of potatoes. Then one of you asked about trying the process on actual potatoes. Great question! Will Potatoes [...]

Will Tiger Nuts make tofu? I highly doubted it but viewers kept requesting this unlikely experiment! Eventually, one of you caught me on a good day. And they were on sale.  Despite the name, [...]

Will Lotus Seeds Tofu? Will they Tempeh? I knew the answer to one of these questions before beginning. Or so I thought.  WATCH the new video experiment Why Lotus Seeds Hello friends and [...]

Can buckwheat become tofu? That’s the question behind this week’s Will It Tofu? experiment. Buckwheat is surprisingly nutritious, but unlike soybeans, it’s also quite high in carbohydrates. [...]

If you’ve ever wished homemade cashew cheese tasted more like real cream cheese, the secret is simple: fermentation. This cultured cashew cheese develops a rich, tangy flavor using the same [...]