July 24, 2017

This is my second recipe including an amazing product from Kis in kvas . It’s tempeh made from black beans and peas. I pared it with some curry and sweet potato. And the result is YUUUM.


**For 3 sweet potatoes; Very simple; 35-45 min for baking; 10 min for preparing**

Ingredients

4 middle sized sweet potatoes (not to big, so it won’t take too long to bake them)
250 g tempeh
2 teaspoons of curryja
2 pinches of salt
Coconut oil
3 dl tomato sauce (it’s best if it hase some tomate chunks)
Salt
2 tablespoons of honey

Instructions
  1. Pierce sweet potatoes multiple times with a fork and bake on 200°C for around 35-45 minutes (depends on the size). Check if they are baked with a knife.
  2. Towards the end of the baking of potato cut tempeh to around 0.5 cm thick slices. Spread coconut oil on each slice. In a bowl mix curry and salt. Gently dip the slices in the curry and shake it a bit – we don’t want too much curry on our tempeh.
  3. In a pan heat about 1 tablespoon of coconut oil and cook pieces of tempeh – around 1 minute on each side.
  4. In a sauce pan heat the tomato sauce, add salt and honey and mix well.
  5. Cut the sweet potato and fill it with tomato sauce and top with baked tempeh. Sprinkle with some coconut if you want to.
  6. Serve immediately.

Wise-ass corner

The dish is best when warm.

Baby, this one is a keeper

On my mission to reduce food waste, I used some over-ripped bananas that were laying around and made this scrumptious & good for ya belly Banana Bread