Flax Tempeh is a high nutrient food based on soybeans and flax seed. Containing 40% of the protein daily value and fibers and a good source of Iron (20% of daily value), Tempeh can be a very nutritious. modern aternative meal for the healthy-focus vegetarians. Tempeh is made via a controlled fermentation of cooked soybeans with a Rhizopus mold (tempeh starter). photo courtesy - vgeasy ltd
The history of Tempeh goes as far as 11th century B.C. in China. There soy beens were the one of the first crops grown by man. The first written reference to soy beans is dated 2,200 B.C., but only in the 17th century missionaries brought the new culture in Europe. The conditions though were poor and soy beens culd not grown satisfactory. The first introduction of soy beens in the northern America was in the 19th century with the expansion of the production only after world war 2 in 1945. Tempeh was first produced in Indonesia (Javanese people), expanded in Europe with the Dutch and arrived in the United States in 1946, with the publication of "Possible Sources of Proteins for Child Feeding in Underdeveloped Countries", in the American Journal of Clinical Nutrition.
Tempeh, in addition to fibers, proteins and food contains many health promoting phytochemicals such as isoflavones and soy saponins. These nutrients help digestion (due to the enzymes produced with the fermentation), fight cancer (colon), reduce cholesterol, deliver anti-oxidant and anti-bacterial properties.
With its unique nutty flavor and texture, unlike Tofu, Tempeh can be compounded with Barley and Flax seeds to create, complete, very palatable varieties.
Follow this link to some good recipes and Organic Tempeh manufacturer:
What is Tempeh?