Very Versatile Mashed Tempeh

Prep time:
    10 minutes

Cooking time:
    30 minutes

    2 people

    1/2 cup arame
    8 ounces tempeh
    1/2 small onion, finely diced
    1/2 cup water
    1/2 cup finely chopped celery, 1 or 2 stalks
    2 tablespoons tahini
    1 tablespoon ginger juice
    1 tablespoon fresh lemon juice
    Sea salt to taste

    Rinse arame and soak for 2 minutes.
    Place tempeh, onion and arame in a pot.
    Add water and bring to boil, reduce heat to low and cook for 30 minutes, stirring occasionally.
    When done cooking drain any excess water through a strainer and transfer to a mixing bowl.
    Mash with fork.
    Add celery, tahini, ginger juice and lemon juice.
    Mix well and add salt to taste.

    For an extra kick, add 1/2 a diced pear and a few splashes of umeboshi vinegar.
    Use the mashed tempeh to make a sandwich on whole grain bread or use
    as a filling for a wrap by putting a scoop inside a collard leaf or sheet
    of nori and rolling it up.

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