I've been making tempeh for a few weeks now and selling it at the stall at the farmers' market, and to a local restaurant. And of course we've been eating it. It's so good, and so easy to make and really fun to make. I love the idea of things sporulating and bubbling and fermenting in dark corners all around the house and farm.
We got a couple of books to build our fervour:
The Book of Tempeh
so juicy, so worth a look at . . .