TEMPEH WITH HERBS AND LEMON Ingredients: Tempeh 130 grams Radicchio or spinach 100 grams Sunflower seeds 10 grams Nutritional yeast flakes 3 grams Aromatic Herbs pesto (sage and rosmary) 2 spoons Lemon zest 2 coffee spoons Soya sauce 1 spoon Salsa di soia un cucchiaio Salt and olive oil to your taste (just remember that soy sauce is already salted) Preparation: Roast the seeds in a non stick pan without oil chop finely the radicchio or spinach let it cook in a pan with a little olive oil add the soy sauce and the yeast flakes, mix and turn off the heat. In a different pan stir fry the tempeh, previously chopped, with olive oil and the herb pesto after 3 minutes add the toasted sunflower seeds and mix until the tempeh becomes dark in color Turn off the heat and add the lemon zest Grease a small mould, place the radicchio leaves first, then the tempeh, pushing it down serve it with raw vegetables Herb Pesto In a mixer add sage and rosemary in equal quantities, adding oil, soy sauce, yeast flakes. For 300 grams of aromatic pesto 2 spoons of yeast are enough. This yeast is used to give flavour, it doesn't make your mix rise. It can be used in soups, pasta, salads, etc. It contains B group vitamins, iron, fibers, aminoacids, selenium, it is best used raw or cooked very little. Enjoy!
THE BADGER June 2016
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