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
Ingredients (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
Γαρνίρισμα
- 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.
Vegan Ceasar’s salad
Ingredients (4 portions)
- Half an iceberg lettuce
- 4 leaves of red lollo lettuce
- A few capers
Dressing
- 25ml soy/almond milk
- 4 TBS extra virgin olive oil
- ¼ ts garlic, crushed
- 1/4 ts NAMA Soy sauce ONE Project
- 1 TBS capers, flat, finely chopped
- 1/4 ts Ume vinegar ONE Project
- 1 ts Rice Mirin ONE Project
- ½ ts White sweet miso ONE Project
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.
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
- 100 ml NAMA Soy sauce ONE Project
- 50 ml Rice mirin ONE Project
- 50 ml Brown rice vinegar ONE Project
Mustard sauce
- 1 ts NAMA Soy sauce ONE Project
- 2 ts mustard
- 1 TBS maple syrup
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!
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!
Club Sandwich with smoked Tempeh fillet
Ingredients (4 portions)
- 12 slices of wholegrain toast bread, without preservatives
- 1 pack of Tempeh, (325gr), of your choice
- Mustard (no sugar/preservatives)
- Lettuce, iceberg, red lollo lettuce
- Rucola
- Cucumber, pickled or fresh
- Sesame oil
Tempeh marinade
- 1/2 cup water
- 1/4 cup Tamari ONE Project
- 3 TBS Rice Mirin ONE Project
- 3 TBS Brown rice vinegar ONE Project
- 1 TBS smoked paprika powder
- 1 TBS garlic powder
Parsley/rucola pesto
- 1/2 bunch parsley
- 1/2 bunch rucola
- 50 gr pine nuts
- ½ cup extra virgin olive oil
- 3-4 TBS Brown rice vinegar ONE Project
- 2 TBS White sweet miso ONE Project,
- 1 TBS Barley miso ONE Project
- 2 garlic cloves
- 1 small onions
- 2 scallions
Preparations
Pesto: roast the pine nuts on a skillet. Blend all the ingredients in a food processor until creamy. Adjust miso, vinegar, oil according to your palate.
Tempeh: Cut Tempeh transversely in 4 thin slices and then vertically in the middle, creating this way 8 wide pieces. Steam it for 10 minutes. Marinade it for at least 2 hours.
Dry Tempeh on kitchen paper, both sides.
Pan-fry Tempeh with sesame oil, a coupke of minutes on each side, so that they turn brown and become crunchy a bit.
Alternatively we could:
- oil the fillet and toast them in a toaster for 2-3 minutes.
- instead of steam, we can pan-fry them and then cook them in the marinade for 10 minutes. they will become softer than crunchy.
Toast the bread slices a bit on toaster, just to get a ψολορ
Wash and dry the vegetables, cut the green part of iceberg leaves in such a size that fits the bread size. Cut the cucumber in thin slices.
Composing the club sandwich
Spread pesto on a bread slice, place on iceberg, a piece of Tempeh. Coat another slice with pesto and put on top of Tempeh. On the other side of the slice smear enough mustard, rucola leaves and another piece of Tempeh. Put on cucumber pickle and cover with mustard coated bread slice.
Cut diagonally in 2 or 4 pieces and pierce each piece with a toothpick.
Ready to go!
Try with marinated, pressed salad and vegetables tempura instead of french fries.
Enjoy!
Macrobiotic Easter Soup (Mageiritsa)
Ingredients
- 325 gr Tempeh, any kind, cut in 1 cm cubes
- 300 gr oyster mushrooms
- 1 kg mixed greens (spinach, lettuce, endives, chards, carrot/radish tops)
- 2 big onions, cut in medium cubes
- 6 scallions, finely chopped
- 1 cup dill, finely chopped
- 1/2 cup of extra virgin olive oil
- 3 TBS Sweet White Miso ONE Project
+ 1/2 cup of water - 2 TBS Kuzu starch ONE Project
- 1 cup cooked brown rice, short grain
- 1 lemon, juice
- 4 TBS ginger juice
- 2 cup warm water
- 1 TBS sea salt
Preparation
Cut Tempeh in cubes, then cut separately the stems of mushrooms in similar size to tempeh cubes and the head of the mushroom in larger square pieces.
In a deep pot, heat up the oil, saute the onion for 2-3 miutes until translucent.
Add the stems of the mushrooms and saute for 2 minutes, before adding in the Tempeh and stirring to get nicely brown all around. Continue adding the mushroom heads and keep stirring the mix for 2-3 minutes.
Add the scallions and saute for a minute.
Dilute the White Miso in 1/2 cup of water and add it in the pot, along with 2 TBS ginger juice.
Let the mixture cook down the liquids to half.
Meanwhile, coarse chop the greens and place them in the pot,
together with the rice and warm water.
Adjust the salt according to your taste (perhaps 1/2 ts is fine…).
Let the mixture simmer for 20 minutes.
Prepare Kuzu starch by diluting it in the lemon juice and the rest 2 TBS of ginger juice.
Pour in Kuzu and stir well. Let it cook in low fire for 3-4 minutes so that Kuzu creates a nice smooth texture and binds nicely the soup.
Add the dill, and remove for the fire.
Serve the soup steaming warm and enjoy… a vegan Easter!
Tempeh “Bacon” bits
Ingredients
250 gr Soy Tempeh
½ cup of extra virgin olive oil
1 ts smoked paprika powder
1 ts cumin powder
1/3 ts white pepper, ground
3-4 TBS. NAMA Soy sauce ONE Project
2-3 ts Brown Rice vinegar ONE Project
2 ts barley malt or maple syrup
½ cup of beer
Preparation
Steam Tempeh for 10 minutes, whole piece.
Cut in small cubes (bits), around 1 cm on each side.
On a pan, we heat up the oil, adding pepper and cumin for a minute. We then sauté the bits turning them around to get a gorden colour all around.
Add the paprika and continue to stir for 2 minutes. Add the Nama Soy Sauce, vinegar, syrup and beer.Stir well to mix the flavours and remove as long as the liquids are assimilated by Tempeh (1-2 minutes).
Serve on top of salads, rice dishes, pasta, even on a vegan pizza!
It can be a ideal companion for a nice craft beer or other alcoholic drinks.
Tempeh sticks with mustard sauce
Ingredients:
325 gr Chickpea Tempeh
1/2 cup of extra virgin olive oil
2 TBS mustard
1/2 ts paprika powder
2 ts White Sweet Miso ONE Project
2-3 ts Brown rice vinegar ONE Project
2 ts Rice Mirin ONE Project
Unrefined sea salt
1/2 cup of water
Preparation:
Cut Tempeh in long strips/strips.
Heat the oil on a pan and sautee Tempeh sticks until they brown.
Add in the paprika powder and stir to mix in well.
Dilute Miso paste with the Mirin and vinegar and pour the mixture in the pan.
Again stir to cover evenly the sticks with the seasonings.
Taste and adjust salt and then let simmer until it gets a creamy consistency (3-4 minutes).
Use as a garnish on wholegrain dishes, in sandwiches, salads etc.