Second courses

Peas and tempeh patties




















The tempeh is an amazing food with his particular taste, and with the sweetness of the peas create a super combination of flavours. Steamed peas, steamed tempeh, seasoned with curry powder, hemp seeds powder, ground cinnamon, ground ginger, chives, grape seeds oil, and salt. My advise is to eat the patties with stir bok choy in water, lemon juice, soy sauce. Finish with a dash of gomasio, and a drop of raw oil .





for the patties:


  • 150g steamed tempeh
  • 90g frozen peas
  • a pinch of salt
  • 1/2 tsp curry powder
  • 1 Tbsp hemp seeds powder
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1 Tbsp chives
  • grape seeds oil
  • corn flour to coat



for the bok choy:
  • a bunch of bok choy
  • 1 tsp lemon juice
  • soy sauce
  • water
  • 1 tsp gomasio






Steam the tempeh 15', blend it. Cook the peas 10' and reduce in a purea, add to the tempeh, mix all the remaining ingredients and blend again. Make the patties and coat them in the corn flour mixed with a pinch of salt. Bake 20'- 180°

Rinse the bok choy. Let warm a pan on a medium heat, put inside the vegetables, add a bit of water, stir and let it soften. Add the soy sauce and the lemon juice, salt to taste. 

Serve the bok choy, place on top the tempeh and peas pattie, and sprinkle the tsp of gomasio. Enjoy!!! 








  






_________________________________________________________________________________









 tempeh and millet balls



                                                                                                           














Tempeh and millet balls are both a main and second course, they are very simple and tasty,  the nutty millet flavour is in contrast with the fermented tempeh, and the combo it's perfect. Filled with spinach, leek, flax seeds meal, salt and a bit of grape seeds oil. Taste it with soy sauce and veggies as a side. 







  






_________________________________________________________________________________






Vegan stuffed sunday roll





















For your Sunday, but also during the week, this amazing vegan roll is the resolution!!
Tasty and healthy, and gluten free, what can you ask more?
You can play with using different veggies, spices, and add the sides you consider the best choice to eat with this incredible dish. The best choice it's also accompany the roll with a sour cream or a classic hummus, or a butternut squash hummus or a beet root hummus. As you can see the variations are multiple and funny! Enjoy!!





for the roll:


1C hot water
1 tsp ginger
1Tbsp mixed seasonal herbs
1 Tbsp apple cider vinegar
Tbsp raw brown sugar
1 C buckwheat flour
1/4 C spelt flour
1/4 C chickpeas flour



for the filling:


4 pieces rehydrated soy
a handfull peas
a handfull soybean sprouts
1 medium shiitake mushroom
1 handfull spinach
1 Tbsp mixed seasonal herbs
salt
grapeseeds oil
soy sauce



for the glaze:


1 1/2 Tbsp grapeseeds oil
1 tsp lemon juice
1 Tbsp raw cane sugar
salt
1 Tbsp soy sauce



Mix all the first 8 ingredients to make the roll dough. Roll into a rectangular
shape. For the filling mixe the other 9 ingredients in a sauce pan, and stir.
Fill the roll with the cooked vegetables. Make the roll as a sushi roll, roll
the dough gently, and then brush with glaze. Make the frosting with the last 5

ingredients Bake 175 ° 25 '- 30'







  








#sundayroll #glutenfree #veggies #vegan #buckwheat #roll #sunday #london #peas #spinach #healthy #healthyfood #healthyfoodcookmarket