Wicked coleslaw

This is a delicious easy recipe to whip up and can be made in a large quantity to last a few days in the fridge for quick lunch or dinner additions, or a simple snack.

Ingredients:

Tempeh (fermented whole soybeans - look in your supermarket cold section or at the health food shop) - roughly half a block.

Cabbage (red and white) - less than a half, but depends how much you are making.

Red capsicum - one half.

Celery - 1 large stalk.

Fresh coriander - A good handful.

Organic apple - One whole.

Soya mayonnaise (from the health food shop or health food section of the supermarket) or your favourite home made mayonnaise or vegan cashew cream.  Roughly 2 tablespoons.

Optional extras: Walnuts, finely chopped carrot or squash.

Method:

Finely chop the 2 types of cabbage, celery, coriander, apple and red capsicum.  

Dice the tempeh into chunks and lightly fry in the frypan until light brown.  

Toss together and stir soya mayonnaise through to coat all the vegetables and add creaminess to the dish.  

*I haven't given you strict quantities for the above ingredients as I feel you need to adapt them to your liking.  

 

Let me know how you found the flavour and texture and whether you tried any unique additions which I hadn't mentioned. I love hearing about creative cooking! :)  Enjoy the flavours 

Janelle x

Buckwheat crepes

Here is a simple delicious recipe which can be used with a variety of flours and in a variety of sweet or savoury situations...

1 cup buckwheat flour (or rye, spelt)

1 cup water

1 cup rice milk

3 eggs

Salt

Makes 4.5 crepes. Blend all ingredients together and ensure that there are no lumps.  Pour 1 scoop worth into a pan and cook on medium heat.  This batter can sit overnight or otherwise you can make the crepes and freeze them with baking paper between them.

I have used this recipe to wrap savoury ingredients like the picture below and have also successfully enjoyed dark chocolate and banana creations...#tryit.

 

Post your creations below on the comments or otherwise on my Seeds Of Health Facebook page.