by clementgk | gluten-free, soy-free
Ingredients for the salad 200 grams tempeh of your choice, sliced 2 cups of mixed vegetables (such as green beans, bean sprouts, carrots, and cabbage), blanched 1 medium-sized potato, boiled and sliced 1 medium-sized cucumber, sliced 2 boiled eggs, halved Ingredients...
by clementgk | Uncategorized
Ingredients Peanut butter sauce: 60 mL (¼ cup) natural peanut or almond butter or non-nut alternative 5 mL (1 tsp) minced ginger 2 cloves garlic, minced 45 mL (3 tbsp) rice wine vinegar 40 mL (2 ½ tbsp) lower sodium soy sauce 10 mL (2 tsp) sesame oil 2 mL (½ tsp) red...
by clementgk | Uncategorized
Ingredients 1 block tempeh, crumbled 1 block or silken firm tofu, cut into small cubes 2 tablespoons vegetable oil 2 tablespoons fermented black beans, rinsed and minced 2 tablespoons chili bean paste (doubanjiang) 1 tablespoon soy sauce 1 tablespoon hoisin sauce 1...
by clementgk | gluten-free, soy-free
Ingredients For the Salad: 1 bunch of kale, stems removed and leaves chopped 1 cup cherry tomatoes, halved 1/2 cucumber, sliced 1/4 cup red onion, thinly sliced 1/4 cup sliced radishes (optional for extra crunch) For the Crispy Tempeh Croutons: 1 block of tempeh,...
