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Recipes

Crispy Tempeh with Spicy Avocado, Sun Dried Tomato and Macadamia Dips

Serves

2

Ingredients

  • 4 palm-sized portions of tempeh, cut into thin fingers
  • 1 tbsp of olive oil
  • 2 tbsp of sundried tomatoes, diced
  • 1 tbsp of roasted macadamias, chopped
  • 1 tbsp of fresh basil, chopped
  • 1 avocado
  • 1 chilli, deseeded and chopped
  • 1 spring onion, chopped
  • 1 tbsp of Spanish onion, chopped
  •   Squeeze of lemon
  • 1 tsp of sea salt
  •   Ground black pepper to taste

Method

  1. Pan fry the tempeh fingers in olive oil until gold and crispy.
  2. Blend sundried tomatoes, macadamias, basil and pepper to the consistency of a chunky dip.
  3. Mash avocado and add chilli, spring onion, Spanish onion, lemon juice, salt and pepper and mix well into a dip.
  4. Arrange equal servings of tempeh fingers per person and serve with a dollop of each dip.
  5. Serve with 3 additional handfuls of recommended vegetables or salad per person.
Try out your ideas by visualizing them in action David Seabury