Marinated Tempeh with Spinach and Coconut Milk
Slice tempeh into ½ inch cubes (both length-wise and width-wise,
Throw cubes into a large bowl and add these ingredients:
1 Tablespoon mustard
2 teaspoons salt
1 Tablespoon each cumin and coriander
1 teaspoon lemon or lime juice
¼ cup olive oil
Toss with a spoon until tempeh cubes are well-coated. Leave to marinate for ½ hour.
Meanwhile, peel and dice two large shallots.
Then, mince 1 inch fresh ginger root.
Place 2 Tablespoons coconut oil in a deep-bottomed skillet and sauté shallots and ginger for 5 minutes, or until shallots are translucent.
Add salt, ½ Tablespoon garam masala, 1 teaspoon turmeric.
Add the tempeh and its marinade.
Open a can of coconut milk, mix well, and add to skillet. Bring everything to a boil, reduce heat to medium, and simmer with a lid on for 20 minutes.
Wash and chop 1 large bunch spinach.
Add to the skillet and simmer for 5 more minutes, until spinach is well wilted.
a cap-full of apple cider vinegar OR lemon juice concentrate
¼ cup vegetable oil (olive or sunflower oil)
1 egg or 2 Tablespoons freshly ground flax seeds
½ cup unsweetened shredded coconut
¼ cup rice flour
1 teaspoon cinnamon
1 teaspoon baking powderCook in an oiled skillet as pancakes and serve with tempeh dish.