Click here to printTempeh Rolls with Salsa
Bearing in mind that there are a lot of raw foodies and people with gluten intolerance, I have prepared this recipe using pumpkin as a pastry alternative. I find this a simple and no-nonsense recipe that always impresses my guests. I have used cashew milk in this recipe because I feel it adds a nice, creamy texture to the dish. Cashew milk is easy to make at home, just follow the video below.
MAKES 12 slices
ingredients
For the mixture
- 2 tbsp Coconut Butter/Oil
- 1 large brown onion, diced
- 3 cups tempeh
- 2 tbsp water
- 1 cup Cashew milk
- 2 tbsp tamari
- 1 tsp sage, chopped
- 1 tsp marjoram, chopped
- 1 tsp thyme, finely chopped
- 1 tsp sea salt
For the Italian Salsa
- 3 large tomatoes, roughly chopped
- 1 red onion, roughly chopped
- ΒΌ fresh basil, torn
- 1 tbsp olive oil
- 1 tsp sea salt
- 1 tsp Dark Agave Nectar
- 1 handful of pecans
method
- Step 1 :Heat coconut oil in a frying pan, add onion and cook until soft.
- Step 2 :Add tempeh and cook for two minutes. Add water, cashew milk, sage, marjoram, thyme and fry until liquid has been absorbed (approx one minute).
- Step 3 :Leave tempeh mixture to cool.
- Step 4 :Add one tbsp of tempeh mixture in the middle of the pastry and gently roll.
- Step 5 :Serve with salsa.
Article printed from Loving Earth: https://lovingearth.net/