Rhapsody Natural Foods

06/02/2026

Please paws before you spray 🙏 Herbicide exposure is also dangerous for other pets, wildlife, and children.

01/20/2026

We are a global community and we must treat each other with respect and care for each other and the earth with love and kindness to generate peace and prosperity ❤️🕊️

11/04/2025

05/04/2024

🍚𝐖𝐞'𝐯𝐞 𝐆𝐨𝐭 𝐌𝐨𝐜𝐡𝐢!🎉
Rhapsody Natural Foods Mochi is made in Vermont and is awesome. What do you do with mochi? It's a Japanese dessert made of sweet glutinous rice flour. Simply cut it into squares and bake it at 325° until it puffs like a popover. Top with a pat of butter (or plant butter) or maple syrup or stuff with a blend of whipped mango and ripe avocado. You can also skillet-fry and dip in soy sauce for a savory treat., Soooooo yummy.

11/01/2023

Oven roasted tempeh with root vegetables.
Simply seasoned with nutritional yeast, rice vinegar, soy sauce and maple syrup.

Looks like candy doesn’t it?

10/22/2023

This is a reminder that really good things take time.

-resolving conflict takes time

-personal development takes time

-human growth takes time

-fermenting food takes time

Within these slow processes, we have the opportunity to really register our choices and actions. As humans, we are going through many slow developmental processes all the time and we must allow space and grace for each other to do this. With this compassion, we can all come closer together and closer to our center and the land we are so fortunate to call our homes.

Tempeh is one of those wonderfully slow processes (though faster then many other fermented processes) that yields bounty for family, community and beyond.

Our certified organic soybeans, from Canada and the Midwest, go through two fermentation processes before becoming tempeh.

First, is an overnight soak that starts slowly breaking down the beans.

Second, is the inoculation of the Rhizopus culture which grows the mold mushroom that holds the tempeh block together.

This is a multi-day process that requires specific temperatures, and attention to detail and it can be done in a domestic kitchen.

Would you be interested in making your own tempeh at home and embodying the slow food methods? Would you buy a “make your own Tempeh kit” from us? We are curious.

Have a splendidly slow Sunday.

10/12/2023

Looking for the best way to introduce tempeh to your pallet for the first time?

Try it fried! Frying amplifies its prized umami flavor and nutty tenderness.

Simply slice it and give it a shallow pan fry. Sprinkle with salt, soy or aminos after Nd dip it into your favorite condiment. You really can’t go wrong!

Fried is how you would find it on the streets of Indonesia where tempeh (Tempe) originated.

Tempeh is considered the “Pride of Indonesia” even though it was looked down upon by the upper class until it regained popularity after 1945.
There it is a daily staple dating back at least 400 years to the island of Java.
Fried on the street you can find it served with sambol, chili paste, or whole chilis.

Tempeh Goreng is another Indonesian recipe for delicious fried tempeh where you first marinate the tempeh in fresh ground coriander and garlic before putting it into the hot oil.

Tempeh Mendoan is another Indonesian version with thinly sliced tempeh dipped in a richly spiced batter before frying.

Tempeh Semangit is an aged tempeh that is ground into a paste with spiced coconut milk to create sambol tumpeng, a strong sauce to have over rice or vegetables, also from Indonesia.

Although this last recipe isn’t fried it is inspiring and educational to see how tempeh is used in the culture of its origin.

Give fried tempeh a try if you haven’t yet - it is probably the most popular way in the world to cook it!

10/05/2023

*Drum roll please*
We are so happy to share our newest product makeover with you.

Our ready to eat tempeh is looking bright and beautiful on the shelves in these new colorful packages!

Is tempeh a part of your regular food routine?

We’d love to hear the stories about how and why tempeh became a staple in your kitchen.

Share in the comments or DM, our customers, and community are our inspiration and motivation!

07/16/2023

Vermont is in a state of emergency and we appreciate your patients and compassion as we do our best to deal many with factors outside of our control.

Your continued support keeps us going and we couldn't do what we do without our wonderful customers so, thank you!

We hope everyone is fairing well out there. Stay dry today Vermont, and eat your natto folks!

07/12/2023

As our town of Cabot rebuilds after the flooding, we are running with a reduced staff and trying to meet your needs as best and as fast as possible.

Call us if you have a package in transit that is stuck in Vermont and we can help make sure that you get the order you paid for.

Thank you to everyone who has reached out and checked in. We are safe and luckily undamaged. We are grateful and resourceful, we are here to meet your fermented food needs.