SUPPERS * Tempeh wakame salad ¤ October ¤ https://decemberleaf.livejournal.com/332944.html
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October
Bright Island:
¤ Tempeh wakame salad ¤
1/4 cup raw (untoasted, unsalted) cashews
1/4 cup hulled raw pumpkin seeds
1 to 2 lemons, reamed (need enough to make 1/4 cup of juice)
1/4 teaspoon black pepper
1/4 teaspoon sea salt (optional)
1/4 cup water, or more for consistency
1 8-ounce package tempeh, cut into 1/4-inch slices
1 shallot (need 1/2 of it now, 1/2 of it later), cut into thick slices
1 clove garlic, finely chopped
1-1/2 cups vegetable stock
1 tablespoon tamari
1 piece kombu, about 4 to 6 inches long (optional)
2 to 3 stalks celery, including leaves, coarsely chopped (about 1 cup)
2 to 3 green onions, thinly cut (use both the green and the white parts)
(remaining 1/2 shallot)
1/4 cup fresh parsley or cilantro leaves
1/4 cup wakame flakes (a.k.a. "instant" wakame)
4 cups water
4 to 8 ounces watercress; or buckwheat, daikon, pea, sunflower, or other soil-grown sprouts
§ Make the dressing: Measure 1/4 cup of raw cashews into a small blender. Add 1/4 cup of hulled raw pumpkin seeds. Ream 1 or 2 lemons and add 1/4 cup of lemon juice. Add 1/4 teaspoon of pepper and 1/4 teaspoon of salt. Add 1/4 cup water, or more for consistency. Blend the dressing until it's smooth, adding more water 1 tablespoon at a time if it's too thick. Spoon the dressing into a 2-cup (glass) bowl and set it aside.
§ Slice 1 8-ounce package of tempeh into 1/4-inch slices and put them in a small saucepan.
§ Cut 1/2 of the shallot into thick slices and reserve the remaining half for later. Add it to the tempeh. Finely cut and chop and add 1 clove of garlic.
§ Add 1-1/2 cups of vegetable stock and 1 tablespoon of tamari.
§ Add 1 piece kombu, about 4 to 6 inches long (optional).
§ Cover the saucepan and bring it to a boil, then turn down the heat and leave it simmering until most of the liquid is gone.
§ Coarsely chop and add 2 or 3 stalks of celery, including the leaves, and put 1 cup of celery into a large mixing bowl. Thinly cut and add 2 to 3 green onions-use both the green and the white parts. Mince and add the remaining half shallot.
§ Add 1/4 cup of fresh parsley or cilantro leaves-use kitchen scissors to break or cut off tough parsley or cilantro stems and discard them; coarsely cut the leaves and tender stems.
§ When the liquid is almost gone from the tempeh, remove the cover and stir the contents, allowing the remaining liquid to evaporate.
§ Remove the saucepan from the heat and let it cool. If you added a piece of kombu, use kitchen scissors to cut it into bite-size pieces.
§ Soak 1/4 cup of wakame flakes ("instant" wakame) in a large bowl in about 4 cups of water for 8 to 12 minutes, then add this wakame mixture to the cooling saucepan.
§ Stir the cooled tempeh/kombu/wakame mixture into the large mixing bowl with the celery, green onions, and shallot.
§ Add and stir in the cashew-and-pumpkin-seed dressing. Taste and adjust the lemon juice, pepper, and salt.
§ Distribute 4 to 8 ounces of watercress evenly onto 4 plates (or buckwheat, daikon, pea, sunflower, or other soil-grown sprouts), and scoop the Tempeh wakame salad onto the beds of greens.
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Tempeh wakame salad (October) -Adapted from Beth Love, Sensational Salads to Cool the Earth (paperback edition June 2, 2017), https://www.amazon.com/Sensational-Salads-Cool-Earth-Tastes/dp/0692814132/ref=sr_1_1?s=books&ie=UTF8&qid=1497206267&sr=1-1&keywords=Sensational+Salads+to+Cool+the+Earth, pages 110-111. https://decemberleaf.livejournal.com/332944.html.
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October
Bright Island:
¤ Tempeh wakame salad ¤
1/4 cup raw (untoasted, unsalted) cashews
1/4 cup hulled raw pumpkin seeds
1 to 2 lemons, reamed (need enough to make 1/4 cup of juice)
1/4 teaspoon black pepper
1/4 teaspoon sea salt (optional)
1/4 cup water, or more for consistency
1 8-ounce package tempeh, cut into 1/4-inch slices
1 shallot (need 1/2 of it now, 1/2 of it later), cut into thick slices
1 clove garlic, finely chopped
1-1/2 cups vegetable stock
1 tablespoon tamari
1 piece kombu, about 4 to 6 inches long (optional)
2 to 3 stalks celery, including leaves, coarsely chopped (about 1 cup)
2 to 3 green onions, thinly cut (use both the green and the white parts)
(remaining 1/2 shallot)
1/4 cup fresh parsley or cilantro leaves
1/4 cup wakame flakes (a.k.a. "instant" wakame)
4 cups water
4 to 8 ounces watercress; or buckwheat, daikon, pea, sunflower, or other soil-grown sprouts
§ Make the dressing: Measure 1/4 cup of raw cashews into a small blender. Add 1/4 cup of hulled raw pumpkin seeds. Ream 1 or 2 lemons and add 1/4 cup of lemon juice. Add 1/4 teaspoon of pepper and 1/4 teaspoon of salt. Add 1/4 cup water, or more for consistency. Blend the dressing until it's smooth, adding more water 1 tablespoon at a time if it's too thick. Spoon the dressing into a 2-cup (glass) bowl and set it aside.
§ Slice 1 8-ounce package of tempeh into 1/4-inch slices and put them in a small saucepan.
§ Cut 1/2 of the shallot into thick slices and reserve the remaining half for later. Add it to the tempeh. Finely cut and chop and add 1 clove of garlic.
§ Add 1-1/2 cups of vegetable stock and 1 tablespoon of tamari.
§ Add 1 piece kombu, about 4 to 6 inches long (optional).
§ Cover the saucepan and bring it to a boil, then turn down the heat and leave it simmering until most of the liquid is gone.
§ Coarsely chop and add 2 or 3 stalks of celery, including the leaves, and put 1 cup of celery into a large mixing bowl. Thinly cut and add 2 to 3 green onions-use both the green and the white parts. Mince and add the remaining half shallot.
§ Add 1/4 cup of fresh parsley or cilantro leaves-use kitchen scissors to break or cut off tough parsley or cilantro stems and discard them; coarsely cut the leaves and tender stems.
§ When the liquid is almost gone from the tempeh, remove the cover and stir the contents, allowing the remaining liquid to evaporate.
§ Remove the saucepan from the heat and let it cool. If you added a piece of kombu, use kitchen scissors to cut it into bite-size pieces.
§ Soak 1/4 cup of wakame flakes ("instant" wakame) in a large bowl in about 4 cups of water for 8 to 12 minutes, then add this wakame mixture to the cooling saucepan.
§ Stir the cooled tempeh/kombu/wakame mixture into the large mixing bowl with the celery, green onions, and shallot.
§ Add and stir in the cashew-and-pumpkin-seed dressing. Taste and adjust the lemon juice, pepper, and salt.
§ Distribute 4 to 8 ounces of watercress evenly onto 4 plates (or buckwheat, daikon, pea, sunflower, or other soil-grown sprouts), and scoop the Tempeh wakame salad onto the beds of greens.
____________
Tempeh wakame salad (October) -Adapted from Beth Love, Sensational Salads to Cool the Earth (paperback edition June 2, 2017), https://www.amazon.com/Sensational-Salads-Cool-Earth-Tastes/dp/0692814132/ref=sr_1_1?s=books&ie=UTF8&qid=1497206267&sr=1-1&keywords=Sensational+Salads+to+Cool+the+Earth, pages 110-111. https://decemberleaf.livejournal.com/332944.html.
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