baguette or long bread sticks
garlic flakes
garlic- raw, chopped fine
sage leaves
oils such as avocado oil, olive oil – i try to make them organic
Simply heat oven to about 150 celcius.
Add toppings to halved bread
Heat until warmed and smelling lovely!
Blessings
Samantha Aungle
Daikon – raw and whole, soaked in tamari sauce or similar for a week or more to ferment. The chopped into pieces ready to eat
Organic Tempeh Slice – frozen – left to defrost for a little bit.
Organic Tahini
Dulse Flakes
White Pickled Ginger
Organic Tamari – little dash or a few drops
The Tempeh is cooked in avocado oil or a nice oil in a heavy saucepan either side, then each side again if you want to ensure it is fully cooked through, especially if frozen.
Then you just add the other ingredients to serve. Plus Flaxseed Oil in a small amount once served. I added a tiny sprinkle of Flaxseed meal too. I think I also added a little oatmeal stuff – it looks like flour almost.
Yummy breakfast, brunch, lunch, or dinner. Or even a snack if you are really hungry.
Blessings
Samantha Aungle
Tempeh block – mine was boiled in the pasta water from frozen, and then sliced into smaller pieces and fried on both sides
Pasta
Fresh cooking tomatoes, chopped into chunks
chilli and garlic paste – find in asian section of supermarket or asian food shops
fresh rosemary and sage
celery pieces
nice oil – i used avocado oil to fry the tempeh
green capsicum – sliced
freshly crushed pepper – mortar and pestle makes it smell deliciously invigorating
one chopped onion
cornflour, just a little to add to the sauce
whole olives
veganerella – vegan mozerella – sliced
RETAIN PASTA COOKING LIQUID
pepitas – mine were organic and just a handful left
dash of tamari sauce
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Cook pasta and tempeh in boiling filtered water in saucepan.
Prepare other ingredients in bowls.
Use a colander in a bowl to strain the pasta and tempeh once pasta is cooked, retaining the water in the drip bowl.
Then heat a saucepan or pan with medium heat, add oil, then tempeh chopped into smaller pieces – i just quartered the block to make nice pieces, easier to quickly turn when frying, fry in the oil one side then the other, remove into a bowl or in with the pasta in colander. You can then reuse the oil that drips through the pasta and into the retained cooking liquid.
Then add sauce ingredients to a saucepan, on medium heat, add reserved cooking liquid too, let it cook for a decent heat to build. Then strain the chunky sauce over a bowl and collect the liquid. Add the sauce back into the saucepan, and stir in some cornflour to the liquid in bowl rapidly.
Strain the chunky sauce again and keep it there over a bowl.
Add the cornflour liquid mix in the bowl to a saucepan on medium heat, and then stir rapidly and constantly until the sauce thickens, turn off the heat and take it off the element.
Your pasta is then ready to serve!
Enjoy your steaming hot pasta!
I have found with the leftover sauce it is very easy to use it as a spread to flavour the next recipe..
blessings
Samantha Aungle
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