Recipes

Vegan Ceasar’s salad

Ingredients (4 portions)

  • Half an iceberg lettuce
  • 4 leaves of red lollo lettuce
  • A few capers

Dressing

Tempeh “chicken filets”

  • 100 gr Chickpea Tempeh, cubes
  • 1 TBS sunflower oil, unrefined, organic
  • ¼ ts curcuma
  • ½ ts White sweet miso ONE Project

Tempeh Bacon

  • 30 gr Tempeh, sliced finely
  • ½ ts Barley miso ONE Project
  • Smoked paprika powder
  • ½ ts sunflower oil, unrefined, organic

Preparation

Mix well the sauce materials to homogenize.
Cut “Bacon” Tempeh in very thin slice, lenghtwise.
Turn on he oven. Mix well the ingredients for “bacon” spread. Using a brush, coat every sliced piece of Tempeh and bake in the oven for 10 minutes, or as long as it is required to dry a bit.

On a skilelt saute in oil the curcuma and then add the Tempeh cubes. Stir to brown.

Add the Miso and some water and stir to mix the flavors. Leave aside.

Alternatively: fry the cubes in a fryer for 30 seconds, befor getting brown. Then folloy the pan frying step.

In a mixing bowl, chop iceberg in coarse pieces and mix with salad dressing.
Put in a salad bowl, decorate withred lettuce leaves around. Spread Tempeh cubed on top of iceberg and decorate with Tempeh “bacon” trips on top, like forming a cross.

Garnish with capers’ slices, green olivies.

0 Comments
12 April 2019
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Recipes

Tempeh triangles tempura with poppy seed crust

Ingredients (4 portioins)

Batter

  • 50 gr flour 70% type
  • 20 gr wholegrain flour
  • 1/3 ts garlic powder
  • 1/3 ts curcuma
  • 1 ts poppy seeds
  • Beer (as much as it takes out of a 330ml can. Have the rest!)
  • 1ts smoked paprika powder
  • 1/2 ts baking powder

Marinade

Mustard sauce

Preparation

Prepare the marinade, cut Tempeh lengthwise, then in 4 wide stripes and each stripe in 4 triangles. Total 32 triangles per Tempeh block. Marinade for at least an hour.

Dry on kitchen paper. Pan fry Tempeh on a skillet with a little olive oil, on both sides to brown. Pour some of the marinade and simmer for 5 minutes, turning sides in betwee.

Prepare the batter by mixing its ingredients well.
heat the oil in the fryer.
Dry cooked Tempeh on extra kitchen paper, in a bowl with plain flour dust the trianges, dip each piece in the batter and drop carefully in the fryer, once the oil is hot enough, but not fuming.

It needs just a minute in maximum. take out on a plate covered with kitchen paper.

Mustard sauce: mix well the ingredients and serve in a small bowl.

Serve fried Tempeh triangles on a plate, pout over the mustard sauce and fill with steamed vegetables, risotto, pickles and a glass of nice craft beer.

Enjoy!

2 Comments
10 January 2018
Read more about the article Tempeh triangles tempura with poppy seed crust
Recipes

Tempeh Hummus

Ingredients (4 portions)

Hummes

  • 200 gr Chickpea Tempeh
  • 2 TBS Tahini
  • 5 TBS sesame oil
  • 1 TBS Brown rice Miso ONE Project
  • 1 ts Umeboshi ONE Project, flat spoon, melted
  • 1 ts cumin powder
  • 1 ts coriander, flat
  • 6 TBS lemon juice
  • chives, finely chopped

Flat bread

  • 2-3 medium sized, flat bread pitas
  • Smoked paprika
  • Unprocessed sesame seeds

Sauce for pita breads

  • 2 ts sunflower oil, unrefined and organic
  • 2 ts sesame oil
  • 1/2 ts curcuma
  • ½ ts smoked paprika powder

Preparation

Steam tempeh for 10 minutes.
Mix ell the materials for the sauce. Coat the flat bread pitas with the sauce. Sprinkle some smoked paprika and sesame seeds on top, cut into triangle and bake on 180 degrees for 5 minutes, or grill shortly.

Blend all the ingredients for Hummus in a food processor until homogenized.

Serve Hummus on a plate, garnish with chives and arrange the triangle pitas around, for immediate, enjoyable dipping!

3 Comments
10 January 2018
Read more about the article Tempeh Hummus
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