This week’s recipe is perfect for when you have more time to cook and feel like trying something new. It’s a bowl with some wild rice cooked in coconut milk, some tempeh with satay sauce, and some roasted broccoli. This main course is delicious, completely plant-based and gluten free.
Ingredients for the tempeh (for 2 people):
120g chickpea tempeh
1 Tbsp sesame oil (alternatively, olive oil)
1 Tbsp peanut butter (unsweetened)
3 Tbsp soy sauce
1.5 Tbsp lemon juice
1 Tbsp maple syrup
Sea salt to taste
Turmeric to taste (optional)
Red pepper flakes to taste (optional)
Method for the tempeh:
1. Steam the tempeh for 10 minutes, flipping it at the halfway point.
2. Rinse the tempeh, pat dry, and cut into medium/small bites (not too small if you’ll be using skewers).
3. In a bowl, mix together the sesame oil, the peanut butter, the soy sauce, the lemon juice, the maple syrup, the turmeric, the salt, and the red pepper flakes.
4. Place the tempeh bites in the marinade and mix everything together, making sure that all the bites are covered. Cover the bowl and place it in the fridge for at least 2 hours (up to 24 hours).
5. Once marinated, preheat the oven at 190°C and place the tempeh on a baking tray (if you want, you can use some skewers).
6. Cook the tempeh for 20-30 minutes, until golden, flipping at the halfway point.
Ingredients for the coconut rice (for 2 people):
160g wild rice or red rice or black rice
400ml coconut milk (canned)
Pinch of salt
1 tbsp curry
Method for the coconut rice:
1. Optional: soak the rice for a couple of hours.
2. Drain and cook the rice in the coconut milk, with some curry and some salt, adding hot water if needed. For the cooking time, you should refer to the one on the pack (if you soaked the rice, cooking time will be reduced).
3. Taste and add salt or curry if needed. The rice should have the consistency of a risotto; not too dry, but not too liquid.
Ingredients for the broccoli:
1 broccoli
Olive oil to tate
Salt to taste
Turmeric to taste (optional)
Ground ginger to taste
Red pepper flakes to taste (optional)
Method for the roasted broccoli (for 2 people):
1. Preheat the oven at 180°C.
2. Wash and cut the broccoli into florets.
3. Season with olive oil, turmeric, salt, ground ginger and red pepper flakes and cook for 20-30 minutes, or until golden.
Final touches:
Prepare the bowls with all of the ingredients.
Notes:
Time-wise, start by preparing the tempeh, then prepare the rice, and finally, the roasted broccoli.
If you’re not into broccoli, you can replace them with any other green vegetable that you like.
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