Fennel & Apple Salad (RAW)
Banana Coconut Pie (RAW)
100 g of Tempeh
(Tempeh is made from cooked and slightly fermented soybeans and formed into a patty, similar to a very firm veggie burger. It’s also very high in protein and calcium, as well as beneficial isoflavones, but tastes nothing like tofu. Tempeh has a textured and
1 tbsp of coconut oil
4-5 stems of raw asparagus
1/2 cup of cooked black beans
1/2 cup of cooked Quinoa
5 cherry tomatoes
2 tsp of Indian spice mix or curry powder
3 tbsp of salsa
fresh herbs (I used coriander)
Preheat the skillet to medium heat.
Once it’s hot, lightly grease the surface with coconut oil and add the Tempeh.
Stir fry until golden brown and add your vegetables, spices and salsa until cooked and browned.
Sprinkle with fresh herbs.
You can substitute the quinoa with another grain and the beans with your favourite legume. I often make this with Mexican spices for variety. It’s a great way to use leftovers from the week.
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