March 30, 2012

Keeping It Simple: Curried Pumpkin Soup

We have been loving soups at casa M&M lately - a clear indication that autumn is on its way! This curried pumpkin soup is a favourite for many reasons - the taste of course is one, but also the mere simplicity of it. When pumpkins are in season you can pick them up at the markets really inexpensively and just cook up a huge batch and freeze some for later. 

I've gone for traditional curry flavours in this soup and they marry so well with the sweet pumpkin. I've taken the liberty to add some B12-enriched nutritional yeast, but you can certainly leave this out if you prefer. Be bold with those spices though, the pumpkin can definitely handle them!

 Curried Pumpkin Soup

700g - 1 kg peeled and roughly chopped butternut pumpkin
2 small brown onions, chopped
1 teaspoon ground coriander
1 teaspoon black mustard seeds
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1 teaspoon grated fresh ginger
ground black pepper
water or vegetable stock
2 tablespoons nutritional yeast, optional
1 tablespoon tamari

1. You can start by cooking the onions in a bit of oil, if you wish, but I usually take a short cut and just plonk everything except the nutritional yeast and tamari in a large pot and bring it to boil. The onions won't have that acrid taste even if you take this short cut. You will need just enough water to cover all vegetables, more if you prefer a runnier soup, less if you want it thicker.

2. Leave the soup to simmer on low heat for about 30-40 minutes, until everything is nice and tender. Remove the pot from the heat, then add the nutritional yeast and tamari. Blend or puree the soup until smooth and silky. Serve on its own or with some rye or wholegrain croutons.

March 27, 2012

Brussels sprouts, kale and brown rice salad with goji berries and miso tahini dressing

I was tempted to call this dish "a super salad", but seeing that my previous post was called "Super toasted muesli", I figured I should leave the "super" part out and come up with something else. I decided to call it what it is - new season Brussels sprouts, fabulously fresh Australian-grown organic brown rice, gorgeous kale and goji berries drizzled with delicious miso-tahini dressing. 

I am so happy with this combination of seasonal ingredients! I threw in the goji berries for colour and good measure, but they actually bring another layer of texture in this dish. The creamy miso-tahini dressing is a must and do go quite liberal with it, too.

I need to say a word about this rice. I bought a bag of long-grain brown rice from the local farmers' markets on Sunday. This rice, grown a mere 600 kilometres from Sydney (and this really is a mere distance in the Australian scale), on a relatively small organic farm is superior to any other rice I've ever eaten. Fair enough, one kilo of this rice cost me $10, but in my opinion, supporting a small farmer and getting a guaranteed fresh produce (this rice was milled just last week) is worth every penny. On a curious note, have a listen to this radio interview with Peter Randall, the rice grower I met at the markets

Brussels sprouts, kale and brown rice salad with goji berries and miso-tahini dressing
(serves 2)

10 Brussels sprouts
bunch of kale
2 green shallots
2-3 tablespoons goji berries
1 tablespoon olive oil

2 heaped tablespoons unhulled tahini
1 teaspoon apple cider vinegar
1 teaspoon tamari
1 heaped teaspoon white/shiro miso
about 3 tablespoons water

1. Remove the outer leaves of the Brussels sprouts, wash and finely slice. Finely slice the shallots and roughly chop the kale. 

2. Heat olive oil in a large skillet and add in Brussels sprouts, shallots and kale. Cook, stirring, for a few minutes only. Remove from the heat, throw in the rice and the goji berries and mix to combine.

3. To make the dressing, combine all ingredients in a bowl and whisk to make a smooth dressing. Add enough water for a desired consistency. Drizzle the salad with the dressing and serve warm or at room temperature.

March 25, 2012

Toasted Super Muesli

Hello lovelies!

I have had a very positive week and I am so excited to share some happy thoughts with you!

I've finally got back to a good yoga routine and found a class that suits me perfectly. This is really important and I would never feel comfortable doing a yoga class that would not fill this need. When I first started yoga a few years a go, I attended some classes at the gym I used to go to. It was not a good idea - these classes are way too crowded and the instructor has no way of controlling and supervising the whole class. Injuries can be common and I would not recommend these classes to anyone who is not very experienced with the practise. I am now attending a class with no more than 10 people and the practise is mid-energy hatha, which feels just perfect. I don't do yoga so much for the exercise as I do it for the spiritual practise and connectedness with my own body and mind. Yoga is so much more than just positions, you really need to give it your full focus and that's what I find so compelling about it.

On that note, I've also embarked on a 21-day meditation challenge! Please feel free to join me on this and report back on your successes - I would love to hear from you! I am committing to 20 minutes of guided meditation every day and the purpose of this 21-day challenge is to make meditation a daily habit. Hopefully this will help me get centred and find balance even during the busiest of times. Are you in??

Both of these practises, yoga and meditation, are filling in a huge gap in my life. For the longest time I've felt like something is missing - I eat healthy, I exercise daily, I get enough sleep, but still that final piece has been missing. I have found that yoga and meditation are finally connecting all the pieces together and making me feel whole. Is this something you can relate to?

This recipe was born out of a necessity for a high-energy breakfast. Autumn is in the air here in Sydney and the outdoor pool I go to every morning is clearly a few degrees cooler than a few weeks ago. After my morning swim my body is screaming for calories and a big bowl of muesli or oat meal is what keeps me going.

I love this toasted muesli and although the list of ingredients may seem daunting, I urge you to give it a go. If you only want to get small quantities of nuts, grains and seeds, I suggest you find your nearest co-op shop or any shop that sells loose dried goods. Bring your own container and just buy how ever much you may need! Many health food stores also sell small quantities of grains, cereal, nuts and seeds. In Sydney, Honest to Goodness is my favourite place to get everything I need.

I hope you too are feeling positive vibes in your life and keep spreading those feelings!

 Toasted Super Muesli

100g rolled oats*
100g rolled quinoa
50g raw buckwheat
50g raw sunflower seeds
2 tablespoons raw sesame seeds
50g raw almonds
50g raw walnuts
1 tablespoon ground cinnamon
50g virgin coconut oil
1 tablespoon rice syrup

goji berries
dried apricots
fresh figs

* for a gluten-free version, use uncontaminated gluten-free oats

1. Preheat oven to 180C. Combine oats, quinoa, buckwheat, sunflower seeds, sesame seeds, almond, walnuts and cinnamon in a large bowl. 

2. Place coconut oil and rice syrup in a small saucepan and heat just enough to melt. Pour this mixture into the muesli and mix well to combine. Spread the mixture on a baking sheet and bake for about 20 minutes or until well toasted. Be careful not to let this burn, cover the muesli with a sheet of baking paper, if necessary!

3. Leave the muesli to cool on a wire rack before storing in an air-tight container. Add goji berries and dried apricots in the mix and serve the muesli with some home-made oat yoghurt and fresh fruit. 

March 22, 2012

Autumn slaw with tofu mayo

I love autumn! I get so excited to see new produce at the farmers' markets - out with the exotic summer fruit, in with the earthy root vegetables, pumpkins and apples!  There is no better way to celebrate the new season than with a simple dish that embraces fresh ingredients. This autumn slaw with white cabbage, carrots and Brussels sprouts is a perfect example. There is absolutely no need for heavy egg-based mayonnaise, as a home-made tofu mayonnaise will give you all the creaminess and taste you need. Super easy, super fast and super tasty! 

Happy Autumn!

Autumn Slaw with Tofu Mayonnaise
(serves 2)

1/4 white cabbage, thinly sliced or grated
3 small carrots, grated
5-8 Brussels sprouts
2 green shallots, thinly sliced
300g silken tofu
1 tablespoon tamari
1 tablespoon nutritional yeast
2 tablespoons lime or lemon juice
freshly ground black pepper
(pinch of salt)

1. Peel the outer leaves off the Brussels sprouts. Bring water to boil in a small saucepan and add the sprouts. Cook for 2-3 minutes, then drain off the water and let cool slightly. Thinly slice the sprouts and mix in a large bowl with grated cabbage, carrots and green shallots. 

2. Place tofu, tamari and nutritional yeast in a blender. Season with lime or lemon juice, pepper and a tiny pinch of salt, if necessary. Blend until smooth and silky. Pour the mayonnaise on top of the mixed vegetables and stir well to combine. Leave the slaw for 20-30 minutes for the flavours to develop.

March 20, 2012

An impromptu streusel-topped apple and plum bake

I love having friends over for lunch, dinner, afternoon tea, any time that gives me an excuse to cook and share my love for healthy food. This past weekend we had friends over for lunch. I had prepared an all-vegan meal with two big salads (one with black beans and one with quinoa), served with olives and fresh sourdough bread from the farmers' markets I had visited earlier that morning. I hadn't had time to prepare any dessert, but I had bought some fresh fruit from the markets so I came up with this impromptu idea for a streusel-topped apple and plum bake.

This healthy, low-sugar bake was a perfect treat to have for afternoon tea. It is not too sweet, but the natural sweetness of fruit and coconut are enough to make it feel like a dessert. I thought of calling it a 'crumble', but really this is like a (much) healthier version of the traditional streusel, served on baked fruit.

Streusel-Topped Apple and Plum Bake
(serves 6)

200g rolled oats
50g walnuts
2 tablespoons teff flour
2 heaped tablespoons shredded coconut
1 teaspoon ground cinnamon
1 teaspoons stevia
4 tablespoons coconut oil 

3 small apples
3 small plums

1. Preheat oven to 180C and grease a baking dish with coconut oil. 

2. Peel and chop the apples into bite-sized pieces. Chop the plums into similar sized pieces. Mix the fruit and arrange in the oven dish.

3. In a separate bowl, mix together the rolled oats, walnuts, teff flour, coconut, cinnamon and stevia. Add soft coconut oil and rub it into the mixture. Arrange the streusel-topping on the fruit. Bake for 30-40 minutes or until the fruit is completely tender. Serve warm.

March 18, 2012

Craving for Leek and Potato Soup

Hi friends! 

Hope your weekend is going well and you are enjoying good food and company of your loved ones. I have the simplest recipe to share with you today, and a staple at most homes, I'm sure. I don't think there are many foods that I find as comforting as soups and potato and leek soup has always been a big favourite of mine. There are no tricks in this recipe, but just a marriage of pure flavours and season's produce. Hope you enjoy!

Potato and Leek Soup
(serves 4)

1 tablespoon olive oil
1 brown onion, finely chopped
2 tablespoons finely chopped fresh rosemary
1 teaspoon dried thyme
1 big leek, finely chopped 
5-6 medium sized potatoes, peeled and chopped
2 tablespoons nutritional yeast
water or vegetables stock
pinch of good quality salt
freshly ground black pepper

1. Heat the oil in a large pot and add the onions and leeks. Sauté for a few minutes, then add the herbs, potatoes and enough water or vegetable stock to cover all the vegetables. 

2. Bring the mixture to boil, then leave to simmer for 30-40 minutes or until the vegetables are really tender. Finally add nutritional yeast and season the soup with a pinch of salt and pepper. Puree the soup in a blender until creamy. Serve with sourdough croutons pan-fried in olive oil until golden brown.

March 15, 2012

Tempeh Cakes

After a rainy summer we've really been spoiled with sunny and warm autumn weather. I've been able to harvest capsicums and eggplants from my garden and I'm really eager to grow new veggies for winter. I am planning to set up a little greenhouse on my balcony that would protect the plants from the wind and hopefully result in more produce. It is just so rewarding to be able to grow your own vegetables!

These tempeh cakes were a perfect little lunch to enjoy with a fresh salad on a sunny day. I promise you that even if you don't particularly like tempeh, you will love these cakes! They are wholesome and flavoursome and taste great even the following day. You could enjoy these with a salad or with pita bread or any bread of your choice. You could also make a little dip (like this avocado one) or just have them with juicy tomatoes, like I did. 

Tempeh Cakes
(makes 10-12)
(Recipe inspired by Candle 79)

340g tempeh
250ml water
50ml Bragg's all-purpose seasoning or tamari
1 garlic clove, grated
1/2 lime, juiced

200g (medium-grain) brown rice
200g cooked cannellini beans
2 green onions, finely sliced
1 tablespoon Bragg's all-purpose seasoning or tamari
2 tablespoons nutritional yeast
2 tablespoons unhulled tahini
2 teaspoons ground paprika
freshly ground black pepper

1. Whisk together water, tamari, garlic and lime juice. Marinate tempeh in this mixture for 2-4 hours. 

2. After marinating, cut the tempeh into cubes and steam or sautee for a few minutes (this will help cutting the slight bitterness of tempeh). Leave to cool.

3. Cook the rice until fully tender. Leave to cool.

4. Preheat oven to 180C and line a baking tray with baking paper.

5. In a large mixing bowl, mash together the tempeh, rice, beans, green onions, nutritional yeast and tahini. Season the mixture with paprika, tamari and pepper. Combine everything to a smooth mixture. 

 6. Form 10-12 patties and place on the baking tray. Refrigerate for 15-20 minutes, then bake in 180C for about 30-40 minutes. Turn the cakes half way through baking and bake until firm to touch.

March 13, 2012

Home-Made Oat-Berry Yoghurt

Lately I have had a huge craving for something 'yoghurt-like', just something soft, creamy and light, like the dairy-based yoghurt I used to eat by the bucket load before I went vegan. It was interesting to realise that it actually is the texture (creaminess, softness) and the mouth-feel that I was craving. This kind of craving goes for other animal-based products, as well. When people say "I crave for meat", they are most likely only craving for fat and salt, and not the actual meat itself. After all, we are not true carnivores and we certainly don't have any nutritional need for animal-based products.

Even before I went vegan, I was trying to find non-dairy based yoghurt to satisfy my cravings. Back in Finland oat yoghurt is quite widely available, but I have not yet come across it here in Australia. As far as I know, the only non-dairy yoghurt available here are soy yoghurt and coconut yoghurt, both of which have a disturbingly long list of (unnatural) ingredients, along with quite a lot of added sugar.

It was this frustration that led me to experiment with making oat yoghurt at home. I found some guidelines online and the process seemed very easy and doable. Unfortunately, my first batches were not successful: too sour, not sour enough, too thick, too thin, and so on. I'm sure you can imagine how excited I was when I finally got it right, and I really couldn't be happier with the outcome!

This oat yoghurt has the sourness and creaminess of dairy-based yoghurt. Mixed with berries, sweetened with a little stevia and pure vanilla, it is so delicious and I know it will be my regular treat from now on. Although it is quite difficult to give you exact measurements and instructions (because of factors like room temperature, etc.), I urge you to give this a go - it really is worth the (little) effort!

Home-Made Oat-Berry Yoghurt
(2-4 servings)

100g whole oat grain (groats)
100g rolled oats (not instant)

100-200g fresh or frozen berries
1 teaspoon stevia
1/4 teaspoon ground pure vanilla

* I have found that a combination of whole oat grain and rolled oats makes the yoghurt creamier and also gives it a nicer texture than using just all groats or all rolled oats.

1. Place the oat groats and rolled oats in separate glass bowls. Add enough water in each bowl to just cover the oats (the water should reach about 1 cm above the oats). Leave to soak for 8 hours. Add a little water during the soaking if the oats have soaked up all water.

2. After soaking, puree the oats (along with the soaking water) in a blender until very smooth. Pour the mixture in to a clean ceramic or glass bowl. The mixture should be creamy and soft. Cover the bowl with a plate and leave to ferment in a warm place for 1-2 days. I left mine on the kitchen bench for just one and a half days and it was just perfect, but in cooler weather you might need to find a warmer place for the bowl or wrap it in tea towels to keep it warm. Keep checking and tasting the mixture and stir it a couple of times whilst fermenting. You might need to leave it for longer (3-4 days), if you want it more sour, so just keep tasting to find the perfect balance.

3. Once the yoghurt is sour enough, take a small batch of the yoghurt to keep as a starter for your next batch. Keep the starter in a sealed container in your fridge. Store the remaining yoghurt in the fridge for up to 3 days.

4. To make the berry version, simply blend the oat yoghurt with some fresh or frozen berries, stevia and vanilla. I made this with frozen berries and had it cold, a bit like frozen yoghurt, and it was so delicious!

March 11, 2012

Beautiful Autumn Day and Pear Muffins

It is autumn - at least according to the calendar. We enjoyed the beautiful and warm autumn weather by spending the day outdoors. We drove to Palm Beach, walked up to the lighthouse and enjoyed the beautiful views. There was a lovely sea breeze greeting us at the top after a steep climb - it really was a picture perfect day. Sail boats were out at sea, people had gathered in parks for a picnic with family and friends, cafes were full of people having late brunch or lunch. These are the kinds of weekends I enjoy the most.

These pear muffins remind me of autumn. Cinnamon, cardamom and vanilla are perfect flavours for sweet pears and wholegrain spelt flour really makes these muffins incredibly soft and tasty. I've kept the sugar to a minimum, because I think that ripe pears are quite sweet enough on their own. A mere tablespoon of rice syrup and a couple of teaspoons of natural stevia is all you need.

Whether you will serve them at a lazy weekend breakfast or an afternoon tea, these muffins will disappear to the last crumb.

Pear Muffins
(Recipe inspired by Caroline Marie Dupont)
(makes 10)

2 ripe pears
220g whole spelt flour
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon pure vanilla (ground)
2 teaspoons stevia
2 teaspoons baking powder
3/4 teaspoon baking soda
150g silken tofu
1 tablespoon rice syrup
250ml almond milk
50ml extra-virgin olive oil

1. Preheat oven to 190C and prepare a 12-cup muffin tin.

2. Peel, core and dice the pears.

3. Mix the dry ingredients in a large bowl.

4. Blend tofu, rice syrup, almond milk and oil in a blender until smooth.

5. Fold the tofu mixture into the dry ingredients. Fold in the pears.

6. Spoon the mixture into the muffin cups. Bake for 25 minutes or until a tester comes out clean.

March 08, 2012

Mostly Raw Kelp Noodle Salad

I've been taking a little break from food this week, doing my partial juice cleanse. Although I haven't exactly indulged lately, it feels good to kind of re-calibrate your body and your relationship to food every now and then. I think it's also important to realise what kind of cleansing suits you best - I am trying to be kind to my body and I don't want to deprive it from all the energy, hence I prefer having one light meal every day during my cleanse. Some people might find it easier to stick to all juices, whilst some others might not find juice cleansing suitable at all. In all dietary preferences, I think it's important to remember bio-individuality - since we are all so different, no one diet can work for everyone.

This mostly raw kelp noodle salad is a perfect light meal to fit in to your cleansing routine or enjoyed even off the cleanse! Kelp noodles are literally only made of kelp (a sea vegetable) and can be eaten raw in salads, stir-fries, hot soups, etc. I've used kelp noodles previously in this recipe. Since the noodles are very mild in taste on their own, they are perfect paired with stronger flavours. Here, I've used red cabbage, peppery white radish, cucumber and green onions and seasoned the dish with some toasted sesame seeds and Bragg's All-Purpose Seasoning and some chilli flakes. You could use any seasonal vegetables instead - carrots, broccoli (preferably raw or very lightly steamed), zucchini or leafy greens would be great. My suggestion is to keep it mostly raw and light, especially if you are cleansing. 


Mostly Raw Kelp Noodle Salad
(serves 2)

340g kelp noodles*
small 1/4 red cabbage
10 cm piece white radish
1 cucumber
2 green onions
2 tablespoons sesame seeds
2 tablespoons Bragg's all-purpose seasoning (or 1 tablespoon tamari)
1/2 lime, juiced
pinch of chilli flakes
freshly ground black pepper

* kelp noodles are available at health food stores

 1. Rinse the noodles under warm water and place in a large mixing bowl. 

2. Thinly slice red cabbage, peel and thinly slice white radish. Remove the seeds from the cucumber and thinly slice that too. Chop the green onions finely. 

3. Toast the sesame seeds on a small pan until just browned. Combine all ingredients with the noodles and season the salad with Bragg's, chilli and pepper.

March 06, 2012

Herb-Marinated Roasted Vegetables

Can you ever get tired of roasted vegetables? I think not. They used to be my staple food whilst back in uni and I still love making a huge batch every now and then. The best thing is that you can always change the recipe to suit whatever is available. You really can't go wrong with roasted veggies! 

What makes this particular batch so special is the herb infused marinade. I think you know by now how much I adore nutritional yeast, yes? Nutritional yeast is a great source of vitamin B and really so delicious sprinkled on pretty much anything! I love the combination of herbs, nutritional yeast, garlic and olive oil in this marinade. It's a perfect combination for these vegetables and definitely adds a lot of flavour in this dish.

Herb-Marinated Roasted Vegetables
(Recipe inspired by Candle 79)

2 zucchinis
1 yellow onion
1/2 butternut pumpkin
1/2 small cauliflower
4 yellow squashes
5 small button mushrooms

75ml extra-virgin olive oil
1 small garlic clove, grated
1 tablespoon nutritional yeast*
4 tablespoons chopped fresh parsley
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried rosemary
pinch of sea salt
freshly ground black pepper
1/2 lime, juiced (or lemon)

* nutritional yeast is available at health food stores

1. Preheat oven to 180C. 

2. Cut the zucchinis and onion into slices. Cut the pumpkin into chunks and cauliflower into small florets. Quarter the yellow squashes and half the mushrooms. Place all vegetables in a large mixing bowl.

3. Combine all marinade ingredients in a separate bowl. Dress the vegetables with the marinade and toss well to coat. You can leave the veggies to marinade in the fridge for a couple of hours.

4. Pour the vegetables on a roasting tray and roast for about 30 minutes or until all vegetables are tender. Serve with quinoa or millet.

March 04, 2012

Sprouted quinoa, cocoa and coconut crisps

Happy Sunday!

It seems that there is always something soaking or sprouting in my kitchen. Nuts, seeds, beans, you name it. Sprouted quinoa is really tasty in salads, but this time I've used it as a base for a tasty treat. The recipe takes a couple of days to make (due to the sprouting), but it's certainly worth the time! It's crunchy and highly addictive, but not coated in sugar and other nasty things. I think this would make a lovely little gift as well, presented in a nice glass jar with a ribbon and a label around it.

Feel free to change the spices (try adding ginger, licorice, cardamom or wattleseed) or use toasted and chopped up nuts or seeds to add some crunchiness. I wanted to keep this low-sugar, so I've only added one tablespoon of rice syrup. You could replace this with maple syrup, if you like. Use the crisps on top of your oatmeal or fruit in the morning, or use it to sprinkle on oven baked apples, pears or even fresh figs!

Sprouted quinoa, cocoa and coconut crisps
(Recipe inspired by Uusi Musta)

150g quinoa
2 tablespoon unsweetened pure cocoa
1 tablespoon rice syrup
1 tablespoon virgin coconut oil

50g unsweetened shredded coconut, lightly toasted
1 teaspoon ground cinnamon
1/4 teaspoon pure vanilla powder

1. Place the quinoa in a large bowl and cover with water. Leave to soak overnight (or at least for 8 hours).

2. Next morning, drain and rinse the quinoa. Place the quinoa in a glass jar (I used two small jars) and cover the mouth of the jar with a cheesecloth. Secure the cloth around the jar with an elastic band. Place the jar upside down at an angle, on top of a dish rack (or something similar) and leave to sprout for 24 hours.

3. The next day, place the sprouted quinoa in a large mixing bowl and stir in cocoa, rice syrup and coconut oil. Spread the mixture on a baking tray and bake in an oven at 100C for about 1 1/2 hours. Make sure to keep an eye on it though, and do not let it burn! It will not be completely crisp straight out of the oven, but it will crispen further as it cools down.

4. Remove the crisps from the oven and add leave to cool completely. Once cooled down, add toasted coconut, cinnamon and vanilla. Store in an air-tight jar for 5-7 days.

March 02, 2012

Purslane and Dandelion Salad with Tempeh Croutons

Have you tried adding weeds to your salads and green juices yet? Dandelion, nettles and purslane are amongst the top weeds we should all be eating! They are all packed with vitamins and minerals and purslane is also rich in omega-3 fatty acids! Dandelion adds a perfect pepperiness to salads or green juices and smoothies, nettles are delicious in soups and pancakes and purslane can be used in salads, green juices, soups, stir-fries, you name it. The whole plant is edible, so even if you'd only use the tips of purslane to salads, you can certainly juice the stems or chop them up and add into soups.

This salad is no doubt my recent favourite. I adore the texture and the flavours of the leaves, but also love the addition of tempeh croutons. In all its simpleness, this salad ticks all the boxes of a wholesome meal - there are good fats from avocado and purslane, vitamin E from sunflower seeds, protein and magnesium from tempeh and tons of vitamins from the green leafy plants. Plus it's tasty too, of course!


Purslane and Dandelion Salad with Tempeh Croutons

bunch of fresh purslane
bunch of fresh dandelion leaves
2 tablespoons sunflower seeds
1/2 large avocado

Tempeh Croutons
300g tempeh
75ml water
2 tablespoons Bragg's all-purpose seasoning (or tamari)
1 tablespoon apple cider vinegar
1 clove of garlic
1 tablespoon olive oil
1 teaspoon dried oregano

1 tablespoon flaxseed oil

1. Cut the tempeh into 1 cm cubes. Combine water, all-purpose seasoning, apple cider vinegar and grated garlic in a small bowl. Heat the mixture in a frying pan and add the tempeh. Cook for 10 minutes, then remove from the pan and let cool. 

2. Heat olive oil in a frying pan, add the tempeh cubes and fry on each side until browned. Season with oregano and continue to cook for a further couple of minutes.

3. Pick the purslane and dandelion leaves and arrange on a large platter. Toast the sunflower seeds and sprinkle them on top of the leaves. Cut the avocado into cubes and add that in as well. Finally scatter the croutons on top. Drizzle with some flaxseed oil, if you wish. Serve immediately.