Pan fried Tempeh with oyster mushrooms

Ingredients (2 portions)

  • 100 gr Soy Tempeh
  • 100 gr Oyster mushrooms
  • 4 TBS extra virgin olive oil
  • 2 TBS NAMA soy sauce ONE Project
  • 1/2 ts thyme
  • 1 garlic clove
  • 1/2 ts ginger, finely chopped
  • 1/2 cup of beer
  • 1 TBS Brown rice vinegar ONE Project
  • 1 ts lemon juice
  • pepper, sea salt

Garnish

  • parsley, chives or scallions, finely chopped

Preparation

Cut off the stems of mushrooms separatey. Chop the head of mushrooms in wide strips and Tempeh in sticks.

In a non stick pan heat the oil and add pepper and ginger to release flavors, sooon after add the garlic and saute for a minute.
Now add the mushrooom stems and few sea salt grains and saute for 2 minutes, by stirring constantly.
Add Tempeh and brown for 2 minutes, turning all around the pieces. Add also the mushroom heads, thyme and a little more sea salt grains, stirring for 2-3 minutes more.

Pour in the beer and let cook for a minute. Pour in Nama soy sauce and Brown rice vinegar and let simmer until the liquids are mostly evaporated, perhaps 3-4 minutes.

If you like it to be with more gravy, then don’t let evaporate the liquids and bind it with Kuzu starch, by adding some diluted in some water and let it boil before turning off the burner.
Pour over the lemon juice, stir and serve. Garnish with a bit of parsley if liked.

Accompanies nicely pasta dishes, risotti, wine and beer.
It has nothing to envy from a animal based fried recipe and it also gets animals rid of unecessary torture!

Enjoy!

Pasta shells tricolore in protein tomato sauce

ngredients (1 portion)

  • 100 gr tricolor pasta shells (lumaconi)
  • 50 ml extra virgin olive oil
  • 300 gr pommodori tomatoes
  • 1 ts White sweet miso ONE Project
  • 3 pcs sundried tomatoes
  • ½ ts garlic, finely chopped

Tempeh

  • 50 gr Chickpea Tempeh, cut in cubes

Garnish

  • 1 TBS basil leaves, chopped

Preparation

Steam Tempeh for 10 minutes.
Boil pasta according to directions, removing 1minute earlier. Strain and keep aside.
Saute the garlic in olive oil for a minute, grate tomatoes and add them in the pan and stir for 2-3 minutes until most liquids are absorbed.

Add also the sundried tomato and mix.
Add Tempeh, stir and pour in the White miso, stir to mix the ingredients well.

After a minute the pasta and stir well to mix the sauce with pasta.

Serve on a deep plate, garnish with fresh basil leaves and enjoy a full meal, made fast!

Baby leaves salad with peanutbutter sauce

Ingredients (4 portins)

Sauce

  • 1 TBS sun-dried tomato, finely chopped
  • 100 ml Sunflower oil, unrefined, organic
  • 1 ts peanut butter
  • 1 ts White sweet miso ONE Project
  • 4 ts Rice mirin ONE Project
  • 1/2 ts Umeboshi ONE Project, finely chopped

Tempeh

  • 100 gr Chickpea tempeh

Salad

  • 100 gr mixed baby leaves salad

Garnish

  • Sunflower seeds, pumpkin seed, cherry tomatoes

Preparation 

Stema Tempeh for 10 minutes
In a bowl, blend well al the sauce ingreients, until well incrporated between them.
Cut Tempeh in strips and marinate 15 minutes in the sauce.

Roast the seeds in a skillet for 2-3 minutes in low fire, stirring constantly not to allow to get burned.

In a mixing bowl, put the vegetables, Tempeh and the sauce.
Mix well, serve in a salad bowl and garnish with cherry tomatoes and the seeds sprinkled on top.

Ingredients (4 portins)

Sauce

  • 1 TBS sun-dried tomato, finely chopped
  • 100 ml Sunflower oil, unrefined, organic
  • 1 ts peanut butter
  • 1 ts White sweet miso ONE Project
  • 4 ts Rice mirin ONE Project
  • 1/2 ts Umeboshi ONE Project, finely chopped

Tempeh

  • 100 gr Chickpea tempeh

Salad

  • 100 gr mixed baby leaves salad

Garnish

  • Sunflower seeds, pumpkin seed, cherry tomatoes

Preparation 

Stema Tempeh for 10 minutes
In a bowl, blend well al the sauce ingreients, until well incrporated between them.
Cut Tempeh in strips and marinate 15 minutes in the sauce.

Roast the seeds in a skillet for 2-3 minutes in low fire, stirring constantly not to allow to get burned.

In a mixing bowl, put the vegetables, Tempeh and the sauce.
Mix well, serve in a salad bowl and garnish with cherry tomatoes and the seeds sprinkled on top.