Spring salad with marinated warm Quinoa

It’s beet, radish, eggplant and asparagus season so I put everything together in a salad with some leftover lupin tempeh from the Bibimbap recipe and there’s definitely some potential for becoming a new weeknight favorit! ingredients: 100g green asparagus, ends removed, sliced 100g brown mushrooms, sliced 100g eggplant, diced 100g tempeh, diced 2 cups broccoli, … Continue reading Spring salad with marinated warm Quinoa

Soba noodle bowl with orangey tempeh

Undoubtedly this one is going to be one out of my top 3 comfort food dishes from now on: It’s a combination of sweet, sour, fruity and spicy flavors that matches so well together without overlaying or deleting each other, same for texture: even without frying in oil you will receive crunchy tempeh, different textured … Continue reading Soba noodle bowl with orangey tempeh