Tempeh Burgers

June 8, 2020 / Lyn Jones / 0 Comments

serves 4 people

Ingredients

  • 8 ounces marinated 8 ounces = 227 grams
  • 2 cups onion
  • 4 Tbsp coconut oil
  • 1 1/2 cup mushrooms
  • 1 tsp each dried basil, rosemary, and marjoram
  • 1/4 tsp black pepper
  • 5 Tbsp flax meal
  • 2 Tab nutritional yeast
  • 5 Tab water
  • 1/4 cup sesame seeds

Instructions

1. Marinade the tempeh as per the recipe.
2. Crumble the marinated tempeh into a bowl.
3. Now mix in the flax meal, water, and herbs in with the tempeh.
4. Chop the onion finely and chop the mushrooms into small chunks.
5. Sauté the onions in a pan in coconut oil for 3 minutes.
6. Then add the mushrooms and sauté them for 3 more minutes.
7. Mix the onions and mushrooms in with the tempeh.
8. Form into patties using your hands. Will make approximately twelve patties.
9. Press each patty on both sides with few sesame seeds. Oil frypan or oven tray
10. Cook in preheated oven 400 degrees F. or else in a frying pan.

11. Bake for 10 minutes in oven, then flip and bake the other side another 10 minutes.

If frying them, cook for 5-7 minutes on each side. Enjoy!

Steamed Chinese Cabbage Parcels

June 7, 2020 / Lyn Jones / 0 Comments

Stuffed with a yummy chicken mince filling, these steamed parcels are a delight to eat…without the calories – Servings: 4

  • 250 gm chicken mince
  • 1 egg white
  • 2 Tab spring onion, chopped
  • 2 Tab carrots, chopped
  • 2 Tab mushrooms, chopped
  • 1/2 tsp chilli garlic paste
  • 1 Tab soy sauce
  • 1/2 chicken stock cube crumbled
  • Black pepper and salt, to taste
  • 1 Tab sesame oil
  • 1 Tab ginger, chopped
  • 1 tsp castor sugar
  • 2 Tab ginger juice
  • 1 big Chinese cabbage leaves removed and blanched in hot water (moulding consistency)

    Serve with:

  • Soy and vinegar with ginger slivers and green chillies
  • Sriracha sauce
    • 1.Mix the chicken mince with all ingredients (apart from the cabbage leaves). Marinate for at least 4 hours or overnight.
    • 2.Now take cabbage leaves and put a tablespoon of mince in the center of leaf and tie up with spring onion green stem. Chop the extra stem.
    • 3.Steam well (20 minutes approx.) in a steamer. Serve in a bamboo basket with your favorite sauces.

 

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