Prep time:                            10 minutes

Prep notes:

Cooking time:                       30 minutes

Yields:                                     2 people

Ingredients:

 

• 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

Directions:

 

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

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Notes:

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    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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