2019-08-01 Eat Well

Crispy Tempeh, Kale & Grilled Tomato Salad

Recipe / Adam Guthrie

I lived in Bali for three years and while there, I created this dish.

Nothing is better than fresh tempeh. You want to buy tempeh that looks

like brie — good tempeh has a white skin growing on it like brie.

Serves: 4

Salad

600g tempeh, cut into thin strips

4 tomatoes, cut in half

1 tbsp kecap manis (Indonesian

sweet soy sauce)

4 cups kale, roughly chopped

1 cup coriander leaves, chopped

Dressing

¼ cup cashew sour cream

1 tsp Dijon mustard

2 tsp maple syrup

Salt & pepper, to taste

Heat oven to 200°C. Place tempeh

slices on baking tray lined with

greaseproof paper and bake until

golden and crisp.

Heat frying pan and place

tomato halves face down. Cook

until brown.

Turn tomatoes over, turn off

heat and let stand. Turn on heat

again, add tempeh and pour kecap

manis over tempeh. Stir until all

the tempeh is covered with kecap

manis sauce.

Steam kale in a little water

for 1 min, then place along with

coriander leaves on board or in

bowl. Place cooked tomato halves

and tempeh on top of leaves.

To make dressing, place

cashew sour cream in bowl, add

Dijon mustard and maple syrup.

Season. Mix well (it needs to be

pouring consistency so add some

water if needed).

Drizzle dressing over salad and

serve immediately.

Crispy Tempeh, Kale

& Grilled Tomato Salad

Miso Broth, Brown Rice

Noodles & Leafy Greens

Miso Broth, Brown Rice Noodles & Leafy Greens

Recipe / Adam Guthrie

One of my favourite dishes. After a busy day, you can have this

nourishing, tasty meal on the table in five minutes.

Serves: 4

2L liquid vegetable stock

1 cup dulse seaweed

8 button mushrooms, sliced

or quartered

200g firm silken tofu

2 cups frozen edamame

beans

2 bunches broccol ini

½ cup dark miso paste,

mixed with ½ cup water

to make a slurry

1 packet brown rice noodles,

soaked in boiling water until

al dente

2 tbsp white sesame seeds

Place stock, seaweed, mushrooms and tofu in pot and bring

to boil. Add edamame beans and broccolini and simmer for

couple of mins until they turn bright green. Turn off heat, stir

in miso slurry.

To serve, place noodles in bowl, ladle in miso broth and

vegetables and top with sesame seeds.

After a busy day, you

can have this nourishing,

tasty meal on the table

in fi ve minutes.

Photography: Adam Guthrie

74 | EatWell

RECIPES

iron boosting

EWL026_066-074 CR Iron-boosting Meals-PR.indd 74EWL026_066-074 CR Iron-boosting Meals-PR.indd 74 5/08/2019 11:26:06 AM5/08/2019 11:26:06 AM

CrispyTempeh,Kale&GrilledTomatoSalad

Recipe/ AdamGuthrie

I livedinBaliforthreeyearsandwhilethere,I createdthisdish.

Nothingis betterthanfreshtempeh.Youwanttobuytempehthatlooks

likebrie—goodtempehhasa whiteskingrowingonit likebrie.

Serves: 4

Salad

600gtempeh,cutintothinstrips

4 tomatoes,cutinhalf

1 tbspkecapmanis(Indonesian

sweetsoysauce)

4 cupskale,roughlychopped

1 cupcorianderleaves,chopped

Dressing

¼cupcashewsourcream

1 tspDijonmustard

2 tspmaplesyrup

Salt& pepper,totaste

Heatovento200°C.Placetempeh

slicesonbakingtraylinedwith

greaseproofpaperandbakeuntil

goldenandcrisp.

Heatfryingpanandplace

tomatohalvesfacedown.Cook

untilbrown.

Turntomatoesover,turnoff

heatandletstand.Turnonheat

again,addtempehandpourkecap

manisovertempeh.Stiruntilall

thetempehis coveredwithkecap

manissauce.

Steamkaleina littlewater

for1 min,thenplacealongwith

corianderleavesonboardorin

bowl.Placecookedtomatohalves

andtempehontopofleaves.

Tomakedressing,place

cashewsourcreaminbowl,add

Dijonmustardandmaplesyrup.

Season.Mixwell(itneedstobe

pouringconsistencysoaddsome

waterif needed).

Drizzledressingoversaladand

serveimmediately.

CrispyTempeh,Kale

& GrilledTomatoSalad

MisoBroth,BrownRice

Noodles& LeafyGreens

Miso Broth, Brown Rice Noodles & Leafy Greens

Recipe / Adam Guthrie

One of my favourite dishes. After a busy day, you can have this

nourishing, tasty mealonthetable in five minutes.

Serves: 4

2L liquid vegetable stock

1 cup dulse seaweed

8 button mushrooms, sliced

or quartered

200g firm silken tofu

2 cups frozen edamame

beans

2 bunches broccol ini

½ cup dark miso paste,

mixed with ½ cup water

to make a slurry

1 packet brown rice noodles,

soaked in boiling water until

al dente

2 tbsp white sesame seeds

Place stock, seaweed, mushrooms and tofu in pot and bring

to boil. Add edamame beans and broccolini and simmer for

couple of mins until they turn bright green. Turn off heat, stir

in miso slurry.

To serve, place noodles in bowl, ladle in miso broth and

vegetables and top with sesame seeds.

After a busy day, you

can have this nourishing,

tasty meal on the table

in fi ve minutes.

Photography: Adam Guthrie

74 | EatWell

RECIPES

iron boosting