September 7, 2016
A delicious and easy meal for two that is meat & dairy & egg free
1Place garlic and ginger into a food processor and pulse until finely chopped.
2Then add lime juice, honey, balsamic vinegar, plus coriander leaves and do quick pulses to blend all together.
3Next, turn food processor on, slowly adding olive oil until fully incorporated into the dressing. Season to taste with salt
1Combine flour, paprika, turmeric, cayenne pepper and salt in a large mixing bowl.
2Toss tempeh through seasoned flour, rubbing the mix well into the tempeh
3In a large heavy based saucepan or electric wok heat Nuttelex over a high heat. Add tempeh a few pieces at a time so as not to cool the oil as this will increase the cooking time.
4Fry each piece until lightly golden – about 10-12 minutes. Drain well on paper towels.
5Divide tempeh on two serving plates, garnish with fresh lime.
1In a large bowl, toss sprouts, cabbage, oil and vinegar together. Season slaw with salt and pepper.
2Fold tomatoes and watercress gently into slaw.