Creamed Brown Rice Risotto and Fragrant Tempeh Steaks. A light lunch.
Serves 2
Ingredients:
½ C of Brown rice per person, washed and remove any small stones or grit from the strainer
Plant butter
½ Spanish red Onion per serve, diced
1 bunch of Broccolini, washed and trimmed
½ Red Capsicum, diced
4 cloves Garlic, crushed
1 green long chilli, sliced thinly
½ tsp Chilli powder
3tbsp Sesame Paste with the oil as binder
2tbsp Olive oil or oil of choice
¼ bunch Flat-leaf parsley, chopped finely
Lemon juice
½ tsp Cayenne pepper
Salt and White Pepper to taste
Cook the brown rice for 40 minutes until it looks and tastes creamy. Drain and set aside.
In a separate skillet saute the onion, garlic and chilli for 10 minutes in a 50 cent coin amount of Olive oil or oil of choice. Then add the vegetables. Add Broccolini, Red Capsicum and saute for a further 15 minutes. Add chilli powder. Fold in the cooked brown rice, a knob of plant butter and the sesame seed paste with oil. Salt and white pepper to taste. Garnish with flat-leaf parsley, a squeeze of lemon juice and a pinch of Cayenne.
Tempeh Steaks
Serves 2
Ingredients:
1 pkt Tempeh
Coconut oil
Lemon wedges and zest
Fragrant desiccated coconut
Habanero green hot sauce
Fresh Coriander, chopped finely
4 ribs across lengthways of tempeh cut into 2 steaks rectangular shape. Then cut breadthways each tempeh steak to make 2 tempeh steaks per person.
Using coconut oil cook the tempeh until golden brown then flip them. Add the fragrant desiccated coconut per steak using a teaspoon and enough habanero green hot sauce on this side of the tempeh to cover the steak. Can flip again for 1 minute, just enough to cook the desiccated coconut. Face up remove the steaks and serve with fresh coriander and a mixed side salad consisting of lettuce, tomato, olives, cucumber and radish. Serve with lemon wedges and additional zest. Lime juice equally works well too.
Creamed Brown Rice Risotto and Fragrant Tempeh Steaks. A Light Lunch.
by Alberta Louise
Sep 29
Creamed Brown Rice Risotto and Fragrant Tempeh Steaks. A light lunch.
Serves 2
Ingredients:
½ C of Brown rice per person, washed and remove any small stones or grit from the strainer
Plant butter
½ Spanish red Onion per serve, diced
1 bunch of Broccolini, washed and trimmed
½ Red Capsicum, diced
4 cloves Garlic, crushed
1 green long chilli, sliced thinly
½ tsp Chilli powder
3tbsp Sesame Paste with the oil as binder
2tbsp Olive oil or oil of choice
¼ bunch Flat-leaf parsley, chopped finely
Lemon juice
½ tsp Cayenne pepper
Salt and White Pepper to taste
Cook the brown rice for 40 minutes until it looks and tastes creamy. Drain and set aside.
In a separate skillet saute the onion, garlic and chilli for 10 minutes in a 50 cent coin amount of Olive oil or oil of choice. Then add the vegetables. Add Broccolini, Red Capsicum and saute for a further 15 minutes. Add chilli powder. Fold in the cooked brown rice, a knob of plant butter and the sesame seed paste with oil. Salt and white pepper to taste. Garnish with flat-leaf parsley, a squeeze of lemon juice and a pinch of Cayenne.
Tempeh Steaks
Serves 2
Ingredients:
1 pkt Tempeh
Coconut oil
Lemon wedges and zest
Fragrant desiccated coconut
Habanero green hot sauce
Fresh Coriander, chopped finely
4 ribs across lengthways of tempeh cut into 2 steaks rectangular shape. Then cut breadthways each tempeh steak to make 2 tempeh steaks per person.
Using coconut oil cook the tempeh until golden brown then flip them. Add the fragrant desiccated coconut per steak using a teaspoon and enough habanero green hot sauce on this side of the tempeh to cover the steak. Can flip again for 1 minute, just enough to cook the desiccated coconut. Face up remove the steaks and serve with fresh coriander and a mixed side salad consisting of lettuce, tomato, olives, cucumber and radish. Serve with lemon wedges and additional zest. Lime juice equally works well too.