Sandwich club with smoked temple fillet … yam yam..!<\/p>\n
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(Recipe from the meal we offered at the Well day Seminar with Francisco Varatojo: Macrobiotics, Cancer and Lifestyle Disorders “on 18\/9\/2016).<\/p>\n
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MATERIALS (for 4 people)<\/p>\n
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12 slices of whole grain toast bread<\/p>\n
1 Tempe package (300g)<\/p>\n
Mustard (without sugar and preservatives)<\/p>\n
Rocket<\/p>\n
Lettuce \/ Aisberg \/ Red Lopes<\/p>\n
Pickled or fresh cucumber<\/p>\n
Parsley Para (we did it with Shiso leaves!)<\/p>\n[\/ Su_list]\n
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PREPARATION<\/p>\n
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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, \u00bd cup olive oil, 3-4 tablespoons balsamic vinegar, 2 drops of egg white ONE Project,<\/span> 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.<\/p>\n 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: \u00bd 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.<\/p>\n Step 3<\/p>\n Dry the Tempe on absorbent paper on both sides.<\/p>\n Fry the fillets of Tempe in a pan with a little sesame oil, 1-2 minutes each side, to brown well and become crisp.<\/p>\n Alternatively we can:<\/p>\n <\/p>\n Bake them and bake them on the barbecue for 2-3 minutes.<\/p>\n Instead of steam, fry them and then cook them in the marinade for 10 minutes. They will become softer instead of crisp.<\/p>\n Step 4<\/p>\n Chop bread a little on a toaster, just take a color.<\/p>\n <\/p>\n Step 5<\/p>\n 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.<\/p>\n <\/p>\n Composition<\/p>\n <\/p>\n 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!<\/p>\n <\/p>\n Taste along with marinated salad, some brown rice and vegetable temptation.<\/p>\n <\/p>\n Enjoy!<\/p>\n <\/p>\n","protected":false},"featured_media":3396,"menu_order":0,"template":"","format":"standard","meta":{"_acf_changed":false},"categories-syntagon":[303,304],"etiketes-syntagon":[],"class_list":["post-3937","syntages","type-syntages","status-publish","format-standard","has-post-thumbnail","hentry","categories-syntagon-condiments","categories-syntagon-vegetable"],"acf":[],"yoast_head":"\n