Keeping in short and sweet for you. This sauce is a much loved one in my house, one that can have many different versions, and it’s now yours. Dark leafy greens are something we should all think of incorporating more in our diets, as they contains high levels of minerals, vitamins and fibre.
I used only cavolo nero for a rich and deep green cream, but you can also use curly kale and a handful of spinach. For the seeds, I used a mixture of hemp and sunflower seeds, for healthy fats and complete amino acids aka the famous protein. Pumpking seeds are another amazing one to use.
INGREDIENTS:
80-100g cavolo nero
1 garlic clove
1\2 tsp ground coriander seeds
5 peppercorns
3 tbsp mixed seeds ( hemp, sunflower and or pumpkin)
1+1\2 tbsp nutritional yeast
120g cooking water from cavolo nero
20g extra virgin olive oil + more for cooking
1\2 salt + more for tempeh
Squeeze of lemon
250g fresh chickpea tempeh
A handful of fresh leaves for decoration. I used rocket, fresh oregano and nasturtium fro the garden. Sprouts of any kind, fresh chives, parsley or watercress are other delicious options.
METHOD:
Bring a pot of water to the boil. Wash the cavolo nero, peel the garlic, cut it in half and get rid of the green sprout in the middle.
Doing this will make digesting garlic easier if someone has trouble with it, but also it prevents you to “smell” like garlic the next day, which can be uncomfortable for some people.
When the water is boiling, drop the garlic in and the cavolo nero with the stems.
Let it simmer for 1 minute and a half, then drain making sure to save some of the cooking water.
In a high speed blender, add all the ingredients for the sauce and blend until creamy.
Cut the tempeh in 1cm slices, then heat up a pan on medium high heat with a drizzle of olive oil. Add the tempeh slices and sprinkle with salt.
With the help of a spatula, you can press the tempeh slightly, from time to time.
Tempeh it self is beans with fungus grown around them, which is essentially a mushroom. With the help of the salt it will release its juices, helping with colour and moist of the tempeh.
Cook the tempeh for 1 minute each side, salting it lightly again when flipping it.
When ready serve the tempeh straight away with the sauce, the herbs and an extra squeeze of fresh lemon if your feeling it.
This sauce can be made the day before as well and its also perfect with pasta. When serving with the tempeh, make sure to serve it hot.
Learn to make your own tempeh
As some of you might know, for the past five year I’ve immersed myself in the process of crafting homemade tempeh, and let me tell you, it has been a joyous, tasty, and rewarding journey. Differently than what you might expect making tempeh at home is at all not complicated and yet the result is simply incredible. Forget the plastic-wrapped mass-produced unaffordable tempeh options lining on supermarket shelves, and join the juicy, spongy, fermented tempeh dream. Ready to embark on a new adventure?
Now, exciting news!
If you wish to learn how to make your own tempeh you can find a recorded Instagram live session and a step-by-step written document, the ultimate guide of your homemade tempeh journey. No specialised equipment is required and no plastic waste will be produced. Oh, not to forget, on the document you will also find the recipe for a mouthwatering sourdough focaccia tempeh sandwich complete with sauce and condiments.
The tempeh recipe bundle is available to purchase for just 10£! Simply email me to request the document and explore the saved live session on my Instagram page.
Let me know how your kitchen experimentations go, I’d be happy to hear about your stories and support you along the way.