Tempeh
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A stunning tempeh for lunch or dinner!
Serves: 2
Ingredients
(use organic ingredients where possible)
DRESSING
- 1 tbsp miso paste
- ½ tbsp liquid aminos
- 1 tsp maple syrup or honey
- 1 tsp sesame oil
- ¼ cup water
- Salt and pepper
TEMPEH
- 2 packets tempeh, cut into thin slices
- 1 cup purple cabbage, thinly sliced
- ½ cup coriander leaves
- Chili, thinly sliced (optional)
- 3 slivers ginger, cut julienne style
- 3 slivers turmeric, cut julienne style
- 1 spring onion, cut julienne style
- 2 cups living sprouts or mung bean shoots
Directions
- Mix all the dressing ingredients well in a bowl, set aside.
- Prepare ginger, turmeric, cabbage, coriander leaves, chili, spring onion.
- Slice tempeh thinly.
- Place your tempeh on a plate and drizzle with the dressing.
- Mix together the cabbage, coriander, chili, ginger, turmeric, spring onion, and sprouts, and season well.
- Sprinkle on top of your dressed tempeh and enjoy.
Avec:
Chef Cynthia Louise
Saisissez votre adresse e-mail pour commencer votre essai.
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