Soups

MATERIALS

 

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300 g Tempeh (cut in cubes)

200 g Seitan – Wheat fillet (cut in cubes)

200 g Oyster mushrooms (in squares)

1 kilogram of green herbs (white chard, spinach, sweet enndive, radish/carrot greens, lettuce)

2 large onions (medium-sized)

6 onions (finely chopped)

1 cup dill (finely chopped)

1/2 cup of olive oil

1 lemon (juice)

1/3 cup ginger juice

1/3 cup Soy sauce

1/3 cup of sweet or sweet wine

2 tablespoons of Kuzu starch

1 cup brown rice (cooked)

2 cups of hot water

1 tablespoon of sea salt

 

 

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FRIDAY

 

Step 1 Cut the Tempe and sow it into cubes, not too large

Step 2 In a deep saucepan, sauté onion in olive oil for 2-3 minutes until it becomes transparent.

Step 3 Add the Tempe and continue to sabotage until all sides are golden.

Step 4 Add the Seitan and ribbons and stir and get the aroma from the olive oil.

Step 5 Add the white part of the onions and mix.

Step 6 Turn off the mutter, the soybean, half a ginger juice and a little water.

Let cook until cooked half their liquids.

Step 7 Ginger green leafy vegetables and pour them into the pot, along with rice and 2 cups of hot water. Add a little salt, depending on the taste we want (1/2 teaspoon maybe it’s ok).

Let simmer for 20 minutes.

Step 8 Prepare the couscous, dissolve it in the remaining ginger juice and lemon juice.

Step 9 Put the couscous in the soup, along with the dill and let it simmer for 3-4 minutes, until it ties a little.

Step 10 Serve the raspberry soup and … Good Easter!

NOTES

 

Tempe and fillet of wheat (Seitan), you can find in Peonia, www.peonia.gr.

MATERIALS

 

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2 large mugs of water

1 medium carrot

5 cm daikon (Chinese radish)

2 dried mushrooms shiitake

2 teaspoons Barley horseradish

4-6 flakes instant seaweed wiggle

Chopped onion or parsley for garnish

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FRIDAY

 

Step 1 We will cook for 2-3 hours.

Step 2 Put a pot of water in the fire and bring it to a boil.

Step 3 Cut the stalk from the mushrooms and throw it away, cut the head of the nest in strips and add it to the water, simmer for 5 minutes.

Step 4 Cut the carrot into thin strips, add to the saucepan.

Step 5 Just cut the dictum, and add it.

Step 6 Lower the fire to a minimum (do not boil). We dissolve the Miso in a bit of the hot broth and re-add it to the soup. Add the guacamole and simmer for 3-4 minutes without boiling!

Step 7 Add (optional) a few drops of ginger juice. Serve the soup warm, sprinkling with chopped fresh onion.

NOTES

 

2 servings

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