I like to include grain and a legume in each meal, and I’ve found one easy way to do that by making my own tempeh. I use 1.5 cups grain and 1.5 cups legume and, after measuring, cook them separately then combine and ferment with tempeh starter culture (as described in this post). My most recent batch was soybeans and 3 grains. I use the tempeh in stir-fries, stews, chilis, curries, and soups.