TEMPEH CURRY

A different curry for today. A vegetarian curry with Tempeh. Perfect for vegetarians and meat eaters. Why not! There are many kinds in the market. A very good option. Let’s get started!

Ingredients:

½ green pepper

½ red onion

1 tablespoon chopped garlic

1 tablespoon chopped fresh ginger

1 sweet potato

1 packet of tempeh

Some vegetable oil

2 oz pure creamed coconut

1 teaspoon soy sauce

½ teaspoon turmeric

½ teaspoon cumin

½ teaspoon coriander

1 teaspoon dried basil

Some freshly ground black pepper, to taste

Some salt, if needed

First, prepare the vegetables. Cut the pepper and the onion in little pieces. Chop the garlic and the ginger. Cut the sweet potato in pieces too.

The next thing is to do the same with the tempeh. Cube it carefully so that it does not break too much.

Next, put some vegetable oil in a pan and heat it. When it is hot, sauté the vegetables: sweet potatoes, onions and green pepper. Add the garlic and the ginger two minutes later.

In the meantime, prepare the coconut. Take the piece of pure creamed coconut and grate it with the help of a knife. Then add the grated coconut to a cup of hot water. Mix till you get the coconut melted with the hot water.

Coming back to the pan, it is the moment to add the tempeh. Cook for a couple of minutes and then add the coconut. Add the soy sauce, the spices and the herbs now. Lower the fire and let it cook for ten minutes. See if you need to add more salt.

Then you will have your dish ready. Serve it with some rice. Basmati is good. Enjoy!

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PORRUSALDA

Cod and leeks. Those are the main ingredients of this delicious recipe from Spain. A wonderful soup. Let’s start cooking.

Ingredients:

2 pieces of salt cod

3 leeks

2 potatoes, peeled and cut in pieces

4 cups vegetable broth or water

1 teaspoon parsley

1 teaspoon pimentón

1 clove of garlic, sliced

Some freshly ground black pepper, to taste

Some salt, if needed

Some extra virgin olive oil

The first thing we have to for this recipe is preparing the cod. You have to soak it in water for at least 24 hours, changing the water every three hours.

You will have to prepare the vegetables. Clean the leeks properly, making sure you get rid of all the dirt that they can have. Wash them well. Once the leeks are washed, cut them in pieces.

Start cooking putting the pieces of potato in a pan with the water or broth. At the same time, sauté the leeks in another pan using hot oil but on a low fire. Three minutes later, add the cod, that you will have broken up into small shreds previously. Add the black pepper and taste it to see if some salt is needed. Let it cook for three more minutes.

Now add the potatoes and their liquid (water or broth) to the pan with the leeks and the cod.

To finish the dish, sauté the slices of garlic in another pan with some drops of hot oil, adding the pimentón at the last moment when you remove the pan from the fire. Once you have done this, add the garlic to the main pan and serve. Enjoy!

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