Creamed Brown Rice Risotto and Fragrant Tempeh Steaks. A Light Lunch.

[Alberta Louise]

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

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 and a pinch of Cayenne.

Tempeh Steaks

Serves 2

Ingredients:

1 pkt Tempeh

Coconut oil

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.