When we cut out foods to help make us healthier, we often forget that there are wonderful substitutes for that food.
Here are a few recipes to help with the loss of a food or ingredient in recipes.
1/2 cup cold pressed flax oil
1 tablespoon powdered lecithin
1/2 cup nutritional yeast
salt to taste
Mix and chill.
Tempeh is a great meat replacement. It has a chewy texture and takes on the flavours around it.
I like using it in stir-frys (since I don't eat meat).
Tempeh and Vegetables Wraps
Total servings: 4
200 g tempeh, cut in 1 cm cubes
2 Tbs shoyu
3 Tbs water
1 Tbs ginger syrup
100 g carrots, diced
1 medium onion, chopped
3 Tbs seroendeng
3 Tbs barbecue sauce
salt and pepper to taste
Marinate the tempeh in the mixture of shoyu, water and ginger syrup for about 30 minutes, turning the tempeh a few times. Drain tempeh.
Put vegetable oil in skillet and bake tempeh on both sides until crispy on the outside. Add the carrot and onion and bake for 5 minutes. Take skillet from heat and barbecue sauce and add seroendeng (mixture of grated coconut, peanuts, onions and spices). Bring to taste with salt and pepper.
Divide over 4 pieces aluminum foil and form wraps. Grill the wraps on both sides during 5 minutes.
Serve the tempeh and vegetable wraps immediately.
KREAMY ALMOND YOGURT
(great when you are cutting out dairy)
MAKES 4 SERVINGS
1 cup almonds
1 cup water, as needed
Juice of 1/2 lemon, about 1 tablespoon
Blend almonds and lemon juice on high to mix well in blender. Gradually add as much water as needed to create a yogurt consistency.
Pour into bowl and enjoy.