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 March 13, 2008
If you have to convince someone that tofu is a tasty alternative to meat and animal proteins, try with scrambled tofu. Scrambled tofu allows you to be very creative: it can be paired with almost any kind of vegetable, from zucchini to carrots, from seaweeds to peppers (just to list a few). It’s also great with nuts. [...]
Posted in: cooked
Tagged as:
pine nuts,
raisins,
shoyu,
spinach,
tofu
by Alice on February 26, 2008
Tofu is indeed one of the most versatile foods: it can serve a variety of purposes, from appetizer, to main course, to dessert and definitely more, suiting lots of recipes. The fact that it comes in a range of different textures (from extra firm to silken), makes tofu even more appealing. I normally use firmer [...]
Posted in: cooked
Tagged as:
sesame,
shoyu,
tofu,
zucchini
by Alice on February 20, 2008
I like to consider the pasta I’m proposing today as a quite sophisticated but at the same time extremely simple, quick, cheap and delicious main course. This is definitely the sort of recipe that turns out to be useful when there are pastivore guests to satisfy, or when a last-minute meal has to be thrown together. If you’re going to test this recipe [...]
Posted in: cooked
Tagged as:
almonds,
lemon,
pasta,
shoyu
VERSIONE ITALIANA
