16/04/2022
It’s been a while since my last post. Authors talk of writer’s block on hitting a bump in the road of creativity. I often wonder what cooks could refer to as an equivalent? Cook’s block? Sounds a bit dodgy.
Most creative processes flow steadily, but sometimes they come to a quiet standstill. I find this often the case if I start overthinking things. So in order to get things going again, I stuck to all the foods that are comforting to eat - nothing fancy nor complicated to prepare. Tempeh is one of these foods. A canvas of sorts, it soaks up flavours well (much like tofu) and has a wonderful consistency.
I recently discovered fresh tempeh from and it is incredible. It’s made with chickpeas and has a lovely mild flavour.
In this rice noodle dish, I marinated tempeh in coconut milk, tamari, lime leaves, lemon grass and garlic overnight. Baked for 25 mins at 170C, it becomes sticky and delicious. Serve with rice noodles mixed with sesame oil, grilled veggies, fresh radishes, bean sprouts , plenty of coriander and a miso dressing. Add chili if that’s your vibe and a good squeeze of lime juice.
Here’s to Spring and the commencement of bright, fresh ideas!
