by Alice on January 21, 2010
Ingredients
For the marinated tempeh
400 g tempeh, cut into cubes
2 tablespoons shoyu
2 tablespoons rice vinegar
1 tablespoon ginger juice (from 2-3 cm fresh ginger root, peeled, grated and squeezed)
1 garlic clove (sprout removed), cut in quarters
filtered water
To cook the tempeh
4 tablespoons extra virgin olive oil
1 tablespoon shoyu
2 tablespoons filtered water
2-3 handfuls of raisins, soaked in [...]
Posted in: autumn, beans and legumes, breakfast and brunch, gluten-free, lunch-box, picnic, salads, savoury, spring, winter
Tagged as:
apple vinegar,
cabbage,
extra virgin olive oil,
ginger,
raisins,
red cabbage,
rice vinegar,
rosemary,
shoyu,
tempeh
by Alice on October 23, 2009
Ingredients
For the dressing
8 teaspoons extra virgin olive oil
3 teaspoons raw sesame oil
a pinch of whole sea salt
2 teaspoons umeboshi paste
3 teaspoons tahin
3 teaspoons apple vinegar
4 teaspoons white miso
3 teaspoons maple syrup
juice of half a lemon
For the salad
half a white cabbage, shredded
1 carrot, peeled and grated (using the the large holes of a grater)
2 handfuls of [...]
Posted in: autumn, salads, savoury, vegetables
Tagged as:
apple vinegar,
cabbage,
carrots,
lemon,
maple syrup,
miso,
pumpkin seeds,
sesame,
sesame seeds,
tahin,
thyme,
umeboshi,
white miso
VERSIONE ITALIANA
