2 tbsp tamari or soy sauce
1-2" Fresh ginger, finely grated
1/2 tbsp Apple concentrate
1 tsp Mustard
1 tbsp Water
1 Onion finely sliced
1 Carrot, cut into matchsticks
200g Mushrooms, sliced
Arrowroot to thicken
Marinate tempeh in marinade ingredients for up to 1 hour.
Heat some oil in a large pan and gently saute onions. Add tempeh triangles and fry until golden brown. Add mushrooms and saute further. Add carrots and the marinade sauce and water to half cover. Simer for 5-10 minutes. Mix a tsp of arrowroot with a little cold water and add to the pan, stirring in quickly; add extra if needed.
Serve garnished with finely sliced spring onions.
Go to http://www.freshtempeh.co.uk/ for fantastic fresh tempeh made in Suffolk and posted to you. Good value and yummy!
Aduki Bean Winter Stew
2" piece kombu seaweed
Onions, finely diced
Winter or butternut squash, finely diced (peel butternut)
1/2 to 1 tsp dark miso per person
1/2 to 1 tsp white miso per person
Fresh ginger, about 1", finely grated
Soak aduki beans in water overnight in a pressure cooker. Discard water, add kombu and cover well with fresh water and bring to the boil. Skim off any foam that forms. Put on the lid and pressure cook for about 10 minutes. Bring down from pressure, add onions and squash. Replace lid and bring back to pressure for a further 10 minutes. Bring down from pressure. Pour off excess liquid and save for making sauces, soups etc. Add a few tbsp of the cooking liquid to the miso and mix thoroughly. Add this and the grated ginger to the beans and vegetables. Adjust flavours.
Serve with brown rice and green leafy veggies.