AuthorlisaSource: Integrative Nutrition
Notes: For an extra kick, add 1/2 a diced pear and a few splashes of umeboshi vinegar. Use the mashed tempeh to make a sandwich on whole grain bread or use as a filling for a wrap by putting a scoop inside a collard leaf or sheet of nori and rolling it up.
0.50 cup Arame
8 Tempeh
0.50 Small onion, finely diced
0.50 cup Water
0.50 cup Finely chopped celery, 1 or 2 stalks
2 tbsp Tahini
1 tbsp Ginger Juice
1 tbsp Fresh Lemon Juice
Sea Salt to taste
1
Rinse arame and soak for 2 minutes.
2
Place tempeh, onion, and arame in a pot.
3
Add water and bring to boil, reduce heat to low and cook for 30 minutes, stirring occasionally.
4
When done cooking, drain any excess water through a strainer and transfer to a mixing bowl.
5
Mash with fork.
6
Add celery, tahini, ginger juice and lemon juice.
7
Mix well and add salt to taste.
CategoryTofu and Tempeh
Ingredients
0.50 cup Arame
8 Tempeh
0.50 Small onion, finely diced
0.50 cup Water
0.50 cup Finely chopped celery, 1 or 2 stalks
2 tbsp Tahini
1 tbsp Ginger Juice
1 tbsp Fresh Lemon Juice
Sea Salt to taste
