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Raw Chef Yin
Apr 28th 2020, 6:10PM
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I just made 2 batches of non-soy tempeh
~ a pumpkin + sunflower seed tempeh
~ kacang dhal + @organiculesuperfoods cacao nibs + @bobsredmill coconut flakes + hazelnuts tempeh

And then I saw teacher Melinda Soon sharing her vegan sweet & sour tempeh recipe so I wanted to make it!

Watch how I did so on my Facebook Live video here --> https://www.facebook.com/rawchefyin/videos/208441937247052/.

Here’s what I used (had to tweak her recipe with what I had in my kitchen):
- grated ginger
- Balsamic vinegar
- @mu.soysauce - Masarang Arenga Forest Sugar (unrefined, organic, low GI)
- Peppery Chanterelle salt
- cold pressed organic sesame oil
- chilli

I marinated the tempeh and then dehydrated them in my @excaliburdehydrator. After that I made a simple salad by assembling the sweet & sour tempeh with:
~ microgreens from The Farm Asia
~ red radish
~ pomegranate
~ sesame seeds

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