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:

• 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.

Notes:

• 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.

Credit

• Integrative Nutrition