Sandwich club with smoked temple fillet … yam yam..!


(Recipe from the meal we offered at the Well day Seminar with Francisco Varatojo: Macrobiotics, Cancer and Lifestyle Disorders “on 18/9/2016).


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MATERIALS (for 4 people)


12 slices of whole grain toast bread

1 Tempe package (300g)

Mustard (without sugar and preservatives)


Lettuce / Aisberg / Red Lopes

Pickled or fresh cucumber

Parsley Para (we did it with Shiso leaves!)

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Step 1 Parsley Cake: Roast 50 gr of pine nuts. Blend the ingredients in the blender (1 bunch of parsley, pine nut, ½ cup olive oil, 3-4 tablespoons balsamic vinegar, 2 drops of egg white ONE Project, 1 tablespoon of yeast, 2 cloves of garlic or 2 Garlic powder, 1 small onion, 2 onions). Beat until cream is made and correct with olive oil, miso, and vinegar.

Step 2 Temp: Cut the Tempe crosswise into 4 thin slices and then vertically in the middle, creating eight large pieces. Stew it for 10 minutes. Marinate for at least 2 hours (best stew) in a mixture of: ½ cup of water, 1/4 cup of Tamari ONE Project sauce, 3 tsp. Mirin ONE Project, and 3 sts. Rice Castor Rice Vine ONE Project, 1 st. Pepper smoker powder, 1 cl. Garlic powder.

Step 3

Dry the Tempe on absorbent paper on both sides.

Fry the fillets of Tempe in a pan with a little sesame oil, 1-2 minutes each side, to brown well and become crisp.

Alternatively we can:


Bake them and bake them on the barbecue for 2-3 minutes.

Instead of steam, fry them and then cook them in the marinade for 10 minutes. They will become softer instead of crisp.

Step 4

Chop bread a little on a toaster, just take a color.


Step 5

Wash and dry our vegetables, cut the green part of each sheet of Aisberg in pieces to fit into the bread. Cut the cucumber into slices.




Pick a slice of bread with the pesto, put on the Aisberg, a slice of Tempe. Pick a second slice of pesto and put it on Temp. On the other side we spread a lot of mustard, we put a large rocket, another feta cheese, a pickled cucumber and cover with the other slice of bread that we have also spread with mustard. Cut diagonally into 2 or 4 pieces. Join each party with a toothpick and get ready!


Taste along with marinated salad, some brown rice and vegetable temptation.




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