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 filtered water for 5 minutes then drained and pat dried with kitchen paper
1 teaspoon dried rosemary, flakes or powder

For the cabbage

half a red cabbage, cleaned and cored, finely sliced into strips
extra virgin olive oil, to taste
apple vinegar, to taste
a pich of whole sea salt

Makes 2-4 servings.

Directions

In a bowl, combine the tempeh cubes, shoyu, rice vinegar and garlic. Add some filtered water, just enough to cover the tempeh. Cover with a lid or kitchen foil or cling film and place in the fridge. Leave to marinate for 8-12 hours.

When the tempeh is ready to be cooked, remove the cubes from the marinade (which can be used once more to marinate some extra tempeh). Heat a frying pan or wok over a high heat and add the olive oil, shoyu and water. Stir in the tempeh cubes and sauté for a couple of minutes or until the oil, shoyu and water have been absorbed. Add the raisins and the rosemary, toss and remove from the heat. Let cool slightly (I’d say 2-3 minutes). In the meantime, place the red cabbage strips in a salad bowl, add the olive oil, the apple vinegar and the salt and toss. Add the rosemary-raisin-tempeh cubes, toss again and serve.

Ingredients

16 fresh, ripe figs
100 ml natural mineral or filtered water
400 g rice malt syrup
6 tablespoons muscovado sugar
2 handfuls of almonds, peeled
2 teaspoons dried minced rosemary
zest of 2 lemons (organic), cut into ribbons using a potato peeler

Makes about 2 jars, 300 g each.

Directions

Wash the figs, trim them and divide each one into four wedges (lengthwise) and put them in a large heavy-based saucepan. Pour the water, the rice malt syrup,  then add the sugar, almonds, rosemary and the lemon zest. Toss until combined and start cooking over medium heat, stirring now and then. When the figs start to soften, change heat to low and simmer for around 30 minutes, or until the jam has thickened. Stir to keep the jam from sticking to the saucepan. When the jam has reached setting point, pour it into individual jars (being very careful as it’s burning hot). Let cool before covering each jar with a tight-fitting lid. Store in a very cool and dark place (it keeps for around one year in the fridge).