Posted on

How to cook taro root using a pressure cooker

This simple recipe explains how to cook taro with a pressure cooker. If you don’t have a pressure cooker you can boil it, but it takes much longer 1-2 hours. You must be careful to fully cook all parts of the taro plant because it contains calcium oxalate. This will make your mouth feel numb, itchy, scratchy and very uncomfortable, with possibly worse side effects if you eat too much or are very sensitive.

Taro, or known in Hawaii as Kalo, is an amazing plant. The roots, stems and leaves are all edible and have unique distinct character.  It is also extremely nutritionally dense. Compared to a potato, the taro root has more fiber and is a good source of calcium, potassium, and Vitamins C, E and Bs as well as trace minerals.

Taro is most known in Hawaii for Poi, a slightly fermented paste of cooked and mashed taro. However, taro is used to make many more things. You can dehydrate it and make flour, you can eat the steam stems as a vegetable, and the cooked greens are versatile in curries, wrapped around meat, in soups etc. This staple crop for tropical climates cannot be over estimated.

Recipe for how to cook taro with a pressure cooker

 

Equipment: Pressure cooker and steam basket to go with it.

Steps:

  1. Wash and scrub taro. I like to peel mine before I cook it because I feel like the scruffy skin would clog my pressure cooker. However, many others like to scrub it real good and clean the skin off after it is cooked.
  2. Cut into fist size pieces
  3. Place steam basket in pressure cooker
  4. Fill water up to right below the steam basket
  5. Place taro into basket and secure the lid
  6. Bring to pressure (you will notice the steam start coming out)
  7. Reduce to medium heat and cook 30-45 minutes depending on how much you have in there and how big the pieces are.
  8. Turn off the heat and let it cool for 10 or more minutes
  9. Release the pressure and wait until all steam has been released.
  10. Open the pressure cooker, the taro should be soft, showing a few cracks, and also be easy to slice with a knife.

There are so many ways to prepare taro. We just started harvesting them on our farm and have done little experimenting. One easy way to prepare cooked taro is just to slice it and fry it in a shallow pan with 2 tablespoons or so of oil. Just add a little salt and pepper to each side and fry each side until crispy (about 3 minutes on each side). Another recipe that we’ve made several times is our taro millet vegetable burger recipe.

 

I also found these recipes while doing a few searches.

http://www.quericavida.com/recipes/taro-root-fritters/d9c2d0c4-9bb5-4d14-959c-1f1a1a8203e4

http://raygrogan2-ivil.tripod.com/tarogrowcookeat/id9.html

http://www.kumuainafarm.com/taro-kalo-burgers/

If you like eating tropical starches that are easy to grow and gluten free- you may also like breadfruit. Here is a link to my breadfruit pancakes.

Ulu
Ulu (breadfruit) pancakes
If you like it share it:
Posted on

Cauliflower Cheddar Soup (no milk or cream)

I developed this healthy cauliflower cheddar soup recipe while visiting the mainland. Like so many of my recipes, Adam bugged me for months to make him Cauliflower cheese soup. I finally came through for him. This recipe comes out savory and super creamy. I don’t drink milk or use cream so unlike many recipes for this type of soup I didn’t add any extra dairy beyond the cheese. This soup is great for cheesy soup lovers who cannot tolerate the lactose in many types of cheese but can tolerate cheddar. It is also gluten-free and can be prepared vegetarian.

And yes, I know first hand that cauliflower isn’t easy to grow in the tropics. However, some talented farmers and gardeners are able pull off small crops and small heads in parts of the islands. But in the store they are largely unaffordable costing up to $10 for a head of organic cauliflower.  Hopefully our talented farmers will get better at growing and we’ll be able to enjoy more of them in Hawaii.

This soup goes great with toasty or fresh bread. Try my easy recipe for rosemary garlic focaccia bread or grandpa’s sourdough bread recipe

If you like this type of recipe you may also like:

winter squash bisque (gluten-free, dairy free, vegan and delicious)

coconut red pepper and squash soup (dairy-free, gluten free and vegan)

 

Recipe for cauliflower cheddar soup

.

Yield: 4-6 servings

Equipment: Regular blender or immersion blender

Ingredients:

  • 2 tablespoons olive oil
  • 1 small onion, roughly chopped
  • 2 cloves garlic roughly chopped
  • 1 head cauliflower, cut into large florets
  • 2-3 potatoes peeled and roughly chopped
  • 1 quart chicken or veggie broth
  • 1 1/2 cups shredded cheddar
  • salt and pepper to taste

Steps:

  1. Sauté cauliflower, onion, potatoes, garlic in olive oil, stirring frequently to avoid sticking, add a little more oil as necessary to prevent sticking
  2. Once the onions are soft, add broth (should just cover the veggies) and bring to a boil until potatoes are tender (15-30 minutes depending on how small they are chopped).
  3. Let the soup cool until it safe to put in blender and then blend on high until creamy and uniform.
  4. Return to pot (rinse it out first) and heat on low
  5. Add cheddar and stir until combined
  6. Test it and add more salt and pepper.

This recipe was inspired by a few posted recipe’s including

https://www.bbcgoodfood.com/recipes/3327/cauliflower-cheese-soup

http://www.myrecipes.com/recipe/cauliflower-cheese-soup

 

If you like it share it:
Posted on

Taro Millet Veggie Burger

Taro or Kalo is a Hawaiian/Polynesian staple root crop. It can also be found in many places of the world. It is usually a light-medium purple in color, and has a starchy and uniquely earthy flavor. The corms (root balls), stems and leaves can all be eaten. All of these plant parts need to be cooked for a long period of time to prevent serious irritation: the leaves and stems need to be cooked for at least 45 minutes in pressure cooker, cooking the taro root or corm in a pot takes 3-4 x as long (see note  1 & 2).

Many traditional dishes made are with kalo. In Hawaiian culture the most popular are poi (a fermented mashed taro root) and kulolo (a dessert made of mostly taro and coconut milk). However, recently in tropical locales, restaurants and home cooks are developing their version of the taro burger. Maui Taro Burgers is the first large scale commercial source to make it into whole food and health food stores throughout the state of Hawaii. So I am on the mission to perfect my own taro burger recipe.

taro_banana_food_forest_feb_2017 Kalo planted in our food forest
large purple taro corm in groundPurple Taro corm in the ground

washed large taro corm

This recipe is still under construction. I’ve made it 2x now with similar delicious results. Please provide comments and helpful tips : )

Taro millet garden vegetable burger recipe

yield: 15-20 veggie patties

ingredients:

  • 3 cups cooked and mashed taro
  • 1 cup dry millet, cooked
  • 1 1/2 cups flour (e.x. spelt) for mixing in dough and another 1+ cup for dusting burgers (about 3 cups total, can make this gluten free if you use a comparable gluten free flour).
  • 2 eggs beaten
  • 1/2 onion, 2 stalks celery, 2 small carrots diced fine, 1/2 cup diced red pepper, 4 medium garlic cloves
  • handful chopped parsley and basil
  • 2 teaspoons salt
  • Black pepper to taste
  • 1-2 tablespoons non-gmo soy sauce or tamari
  • Several tablespoons of refined coconut oil

steps for cooking and preparing the taro/kalo

  1. Wash and peel kalo/taro, cut into large pieces (the size of palm is fine, 1-2 inch thick) and place in pressure cooker with water 1 inch covering the kalo.roughly chopped and peeled taro
  2. Bring to pressure (about 10 minutes on high), reduce heat to simmer  (low-medium) and cook about 45 minutes until soft
  3. let cool 2o minutes and then release pressure, once cool enough to handle drain water and mash either by hand, or by blender (I use an immersion blender for easy clean up and low waste).

steps for preparing veggie burger batter

  1. In the meantime, sauté onion, celery, carrots, red pepper in olive oil until soft. Once cooked add herbs and wilt. remove from heat
  2. In a bowl combine eggs,  1 cup flour, mashed taro, and sautéed veggies, add salt and pepper, and 1-2 tablespoons soy sauce (we use non-gmo, organic tamari).
  3. Fold in millet. At this point the batter will be loose. You can add in a little more flour if it is very very loose, but don’t over do it because you will dust them in a lot of flour in the next step. taro millet batter
  4. Pour about 1/2 cup of dusting flour onto plate. Plop a large spoonful of batter into pile of flour and cover it, then gently pick it up and toss in your hands to create a patty. Place immediately and carefully into hot pan with good amount of refined coconut oil. taro burger in flourtaro burger dusted in pan
  5. Add more flour to the dusting plate as necessary, and continue to add the patties to the pan.  Fry on medium (or medium to low heat) for about 5 minutes on each side. The outside will develop a nice, golden brown crust. After frying they may still be a little mushy inside. If you prefer them more firm you can transfer your batch to the oven. Bake on 300-350 degrees F for 30 or so minutes.taro millet burgers pan fry
  6. Cool and stack in-between wax paper for best storage results. You can freeze for a few months.

 

Notes:
  1. In general, the taro refers to the widely variable species named, Colocasia esculenta (i.e. edible in latin), which are grown primarily for its roots or corms, and then its leaves. Taro is related to ornamental plants like  Xanthosoma and Caladium, and is often mistaken for elephant ear. elephant ear has a similar leaf and root shape but the root grow more above ground and is skinner and the shape of the “heart” in the leaf is more disjointed. Elephant ear may have been considered a famine food as it needs to  be boiled for many hours before it is safe to eat.
  2. The irritant in uncooked taro is the result of calcium oxalate, tiny crystals of a natural pesticide.  This info is from http://everythingisscience.blogspot.com/2007/01/why-does-taro-make-your-throat-itch.html and http://www.molokaihealthguide.com/healthtalk/display.htm?id=34
  3. This is a picture of purple taro root keikis, or starts that can be used to replant the same variety of taro : ) purple_taro_keiki
If you like it share it:
Posted on

guava passionfruit green smoothie

This truly tropical guava passionfruit green smoothie recipe is thguava passionfruit green smoothiee perfect combination of sweet, sour, creamy and packed with healthy fat, fiber and vitamins. White guava and passionfruit (lilikoi) star in this smoothie – get more than half of your daily servings of fruits and veggies in this delicious smoothie.

guava passionfruit green smoothie recipe

Yield: About 6 cups

Ingredients:

  • 1 large head of lettuce
  • 4 stalks of celery
  • 1 medium avocado
  • 2 passionfruits (pulp only)
  • 1 large white guava (peel the first 1/4 inch and include the rest of the pulp) – you can use pink guava but it will probably effect the color of your green smoothie).
  • 2-3 medium apple bananas
  • 1-2 cups water
  • 5 ice cubes

Steps:

  1. Start with lettuce in the blender, then add celery and avocado and water
  2. Blend until incorporated.
  3. Then add passionfruit, guava, banana and ice.
  4. Blend for 50 seconds on high until the seeds from the passionfruit and guava are well broken up and smoothie is plenty smooth.

Makes about 6 cups, 1 serving is 2 cups, or 16oz.

green-guava-passion

 

If you like it share it:
Posted on

Coconut red pepper and squash soup

Smooth and savory, this recipe has the slightest sweetness from the rep pepper, carrot and squash and a tiny bit of texture from the fresh coconut. This coconut red pepper squash soup is packed with beta-carotene, vitamin A, and vitamin C, along with healthy fats from coconut and fiber from all the veggies.

This recipe features fresh coconut flesh, not the creamy coconut milk or the sweetened coconut flakes. Fresh coconut flesh. Coconuts come from the cocos nucifera palm and grow very well in tropical low-mid elevations. One tree can produce as up to 150 nuts per year. One medium size nut and its water can provide an average sized person with almost all of the daily required vitamins, minerals, and calories. Coconuts are truly a super food.

Coconuts have a lot of good fat, some carbohydrate, proteins and fiber. One 100g piece of mature coconut meat has: 354 Calories, 9 grams of fiber, 33.5 grams of total fat, 3.3 grams of protein and 15 grams of carbohydrates.  For example,  coconuts contain copper, calcium, iron, manganese, magnesium, and zinc, potassium. Furthermore, coconuts are also rich in B-vitamins: folates, riboflavin, niacin, thiamin, and pyridoxine. Additionally,  coconut contains Lauric acid, which increases good-HDL cholesterol and protect the arteries by preventing blood vessel blockages.

On our farm we already have 6 coconut palms fruiting and we are getting ready to plant 35 more dwarf coconut trees. Stayed tuned for many many future fresh coconut recipes.

Coconut red pepper squash soup recipe

Servings: 6, 8 ounce cups

Ingredients:

  • 1 small winter squash (about 2 cups cooked flesh)
  • 2 medium carrots
  • 2 stalks of celery
  • 1 large red pepper or several small ones
  • 1/2 onion
  • flesh of 1 young coconut (about 1/4 in thick) or 1/2 coconut
  • 6 cups of water
  • salt and pepper

Steps:

  1. Cook squash and remove about 2 cups of flesh
  2. Then, add squash and roughly chopped veggies (save coconut for last)
  3. Boil the soup until all veggies are tender, 20-30 minutes
  4. Let cool, add salt and pepper
  5. Once the soup is a bit cooler, add coconut and use immersion blender or regular blender.

1 serving is 8 oz, or 1 cup.

red-pepper-coconut-squash-soup

 

If you like it share it:
Posted on

Cucumber Cabbage Juice

This cucumber cabbage juice recipe has just enough cabbage to help cleanse and enough cucumber and apple to brighten the flavor. I know it sounds kinda ehhhhh… but cabbage juice has many many health benefits and the cucumber and the apple in this juice mask any cabbage flavor.  It’s best to make and drink this juice fresh as cabbage juice tends to put off a funky taste and smell if it sits around too long. Instead this juice is refreshing and feels good.

Cabbage juice has a lot of Vitamin C, E, K, folate and potassium. It also has high sulhpur and chlorine content and a lot of iodine. This combination helps to clean the stomach and the intestinal tract (only when it is raw and without salt). It is advisable to start with smaller amounts of cabbage juice and watch how you body reacts because it is such a powerful cleanser. Gas may form in intestines because the cleansing properties of the juice are acting on and dissolving waste/toxic matter. Cabbage juice has been know to relief ulcers and constipation and clear up skin. Research suggest s that the active ingredient in cabbage juice that clear up ulcers is Vitamin U. It is also thought to help: bladder, colitis, kidney disorders, thyroid, blood pressure, bronchitis, asthma, hair loss.

Just give this cucumber cabbage juice a try with small small doses of cabbage. Try increasing the amount of apples to help you adjust to the taste of the cabbages. If you like this recipe, try my other juice recipes: cucumber parsley juicewatermelon lime juice with mintcarrot apple beet ginger juice, and everything green juice.

Recipe for cucumber cabbage juice

Equipment: good juicer

Yield: 1 pint, 16 0z

Ingredients:

  • 1 large cucumber peeled if not organic or if it is waxed
  • 1/4 lemon, peeled but with pith
  • 1 small apple (organic)
  • 1/3-1/2 small green cabbage

cucumber cabbage juice recipe ingredients

Steps:

  1. wash everything thoroughly and peel those that need peeling
  2. alternate cucumber and cabbage through the juicer
  3. add apple
  4. finish with lemon
  5. enjoy!!!

cucumber cabbage juice

If you like it share it:
Posted on

Cucumber Parsley Juice

My cucumber juice recipe with parsley, apple and lemon is so refreshing on a hot summer day. It’s perfect for incorporating into your weekly routine, and additionally great for detoxing. I know it doesn’t sound very tropical but both cucumbers and parsley grow year round here in Hawai‘i. Right now I’m on a brief juice/spring water/tea fast. I also have abundant amounts of cucumber and parsley so I decided to this juice combination a try. Below I have listed more information about the beneficial health effects of this cucumber parsley juice recipe.

Benefits of cucumber juice

The cucumber juice will re-hydrate you and is a wonderful natural diuretic. Hair and nail growth is also promoted because cucumber has a lot of silicon and sulphur and other trace elements. Cucumber juice also has a lot of potassium which helps maintain healthy skin and flexibility in the muscles. Additionally, it can promote weight loss, help with acne, arthritis, eczema, fever, kidney disorders, etc. Also, cucumber  is a good source of folate, Vitamin C and K.

Benefits of parsley juice

Parsley is an herb and the juice is highly concentrated. It should not be taken in doses more than 1-2 ounces. It contains a lot of chlorophyll, (esp Vitamins A and C), calcium, magnesium, phosphorus, potassium, sodium and sulfur. Moreover, the juice of parsley is very cleansing, and it has been known to help adrenal and thyroid function, blood vessel health, the kidneys, bladder, the liver, and the eyes. Parsely helps with the female endocrine system and can help relieve cramps. It also  helps with weight loss (like many juices).

If you are looking for similar juice recipes, try my other juice recipes: cucumber cabbage juice, carrot apple beet ginger juiceeverything green juice, and watermelon lime mint juice

cucumber parsley juice recipe

Recipe for cucumber parsley juice

Yield: one 16 oz pint

Ingredients:

  • cucumber (peeled if waxed or non-oranic)
  • small apple
  • medium bunch of fresh parsley
  • ⅛ to ¼ large lemon (skin and seeds removed)

Steps:

  1. wash everything thoroughly
  2. juice cucumber and parsley by alternating putting them in the blender
  3. add lemon to the juicer and then apple
  4. enjoy!

cucumber parsley juice recipe ingredients

References:

Blauer, Stephen. (1989). The Juicing Book. Garden City Park, New York: Avery Publishing Group Inc.

LaLanne, Elaine, & Benyo, Richard. (1992). Total Juicing. New York, New York: Penguin Group.

Walker, Norman W. (1978). Fresh Vegetable and Fruit Juices: What’s missing in your body? Prescott, AZ: Norwalk Press.

If you like it share it:
Posted on

Indian spiced eggplant (Baingan Bharta) with chickpeas and raisins

We are blessed right now to have eggplants coming out of our ears!!! (or just choke on our plants). So…I invoked this recipe from my repertoire. This recipe is a slight twist on the many variations of Indian dish Baingan Bharta.

All Baingan Bharta recipes have many ingredients in common: eggplant, onions,  tomatoes, ginger, pepper and garlic. Many add garam masala, coriander, turmeric, etc.  I learned to make this during my very first vegan phase in my early early 20’s. To make it heartier (more protein) I started adding chickpeas, and to counterbalance the heat in it, I favored adding a few plump raisins at the end. So in reality it is a bit far from any Baingan Bharta you would order at an authentic Indian restaurant, but in my opinion mo betta!

 

Recipe for Indian spiced eggplant (Baingan Bharta) with chickpeas and raisins

 

Servings: 4+ (~1 cup each)

eggplant

Ingredients:

  • 2 tablespoons olive oil
  • 4 medium size eggplants

katies tropical kitchen

  • 1-2 medium-large tomatoes (chopped fine)
  • 1 large onions (chopped fine)
  • 1 Hawaiian chili pepper (chopped fine)
  • 5 garlic cloves chopped fine
  • 2 inch (½ in diameter or so)piece of ginger, grated
  • 1 inch(¼ inch diameter or so) piece of turmeric grated
  • ½ teaspoon cumin
  • ½ teaspoon garam masala
  • ¼ cup raisins
  • 1 and ½ cup (or to liking) cooked chickpeas

ingredients for baingan bharta

 

Steps:

  1. Preheat oven to 450 degrees F. Lay eggplant on baking sheet, pierce eggplant to help let out steam.
  2. Bake at 450 degrees for 15 minutes and then turn over. Bake another 15 minutes or so until a knife enters easily skin starts to separate from the flesh of the eggplant
  3. Once cooled peel eggplant and roughly chop and mush
  4. Heat oil in large sauté pan (med-high heat) and add onions until they start to become soft, stirring very often
  5. Add ginger, garlic, and turmeric and stir constantly for less than 1 minute
  6. Add tomatoes, cumin, and garam masala and reduce heat to medium-low. Cook for a time until tomatoes incorporate themselves into onions mixture.
  7. Add eggplant and mush a bit with your spatula or mixing spoon, allow to heat up and cook another 5 minutes or so on medium heat.
  8. For the last 5 minutes add chickpeas and raisins.
  9. Enjoy warm with rice, alone, over greens, or with naan, etc.

2016-05-13 17.36.49.jpg2016-05-13 17.40.00.jpg

 

 

 

 

If you like it share it:
Posted on

Black Bean Quinoa and Millet Veggie Burger

This black bean burger has millet, quinoa, veggies and fresh herbs. They are gluten-free and have a simple but unique flavor and texture, plus they stick together and crisp up well when pan fried in olive oil. Additionally, the recipe has an excellent balance of beans, starches and garden veggies.

Black Bean Quinoa and Millet Veggie Burger Recipe

yield: about 12 vegetable bean burgers, 4 inch diameter and ½ inch thick
special equipment: food processor for mashing beans is optional, non-stick pan makes using less oil possible.

ingredients:

  • 2 cups cooked or 1 can black beans
  • ½ cup dry quinoa, cooked
  • ½ cup dry millet, cooked
  • 2 cups water for quinoa and millet
  • 2 carrots chopped fine
  • 2 celery stalks chopped fine
  • ½ medium onion
  • ¼ cup chopped red or yellow bell pepper
  • handful (¼ cup chopped) of fresh herbs (parsley, basil, oregano, etc.)
  • 3 cloves (or less) garlic
  • ½ teaspoon sea salt
  •  2-4 tablespoons soy sauce (non-gmo, organic, and/or tamari)
  • 1 egg (beaten)
  • ¼ cup – ½ cup oat flour (or other substitute)
  • 1 tablespoon olive oil for cooking veggies
  • plus 1-2 tablespoons olive oil per batch of veggie burgers to fry in non-stick pan

Steps:

 

  1. Start cooking the millet and the quinoa. In the meantime sauté veggies in olive oil (onion, celery, carrot, garlic, and fresh herbs) for 5-10 minutes until tender.
  2. Pulse black beans in food processor, or mash by hand until the batter resembles a mush with some visible whole black beans. Add veggies and salt and mix a little more. If using a food processor transfer the mix to a bowl, then fold in quinoa and millet. Next, add egg and fold in oat flour. Finish with sauce soy.
  3. Form patties with your hands to desired diameter and thickness. In a non-stick pan, add 1-2 tablespoons olive oil per 34 patties and bring to med-high. When oil is hot, shallow-fry 3-4 at a time, making sure to turn them frequently every 2-4 minutes or so to prevent burning and to get an even crisp on the outside.
  4. They will be done in less than 10 minutes, crisp, hot, but not burnt. You need to cook them through because they have egg.  I’ll confess, I haven’t tried to bake these yet. If I did I would spray them or lightly brush them with olive oil to make sure they stay together a little bit and crisp up. I would bake on 400 for 20 minutes on each side until done.
  5. Serve over lettuce, topped with cheese or with gluten-free bread. Add your favorite sauce, ketchup etc. and enjoy.

2015-10-30 20.28.56

If you like it share it:
Posted on

Easy ginger tempeh recipe with sesame oil

For a long time I thought tempeh was another health food trend, a way to sell surplus soy to the health hipsters. Furthermore, years ago I discovered that soy gave me abdominal pain, etc. It took about a year of my man insisting that it was unfermented and GMO soy causing the problem. He finally convinced me that, fermented organic soy, like tempeh, is healthful and delicious.

Tempeh is fermented with spores of a fungus Rhizopus oligosporus, a type of a healthy white mold that is usually high in Vitamin B and several amino acids. The Rhizopus oligosporus reduces gas and inflammation caused by soy.  Tempeh has a medium-mild nutty flavor that soaks up the seasonings of the sauces it is cooked with. This ginger tempeh recipe is quick and delicious. Easily prepared and served with rice and a vegetable. Try sides of steamed bok choy, sautéed kale, lettuce wraps, or a cucumber salad.

Ginger Tempeh Recipe

Servings: 2

Special equipment: non-stick frying pan, blender is helpful

Ingredients:

  • 1 tablespoon sesame oil
  • 1 tablespoon + olive oil
  • 2 garlic cloves roughly chopped
  • 1 inch piece of ginger, peeled and roughly chopped
  • ¼ of medium onion chopped roughly
  • 1-2 tablespoon soy sauce
  • 1-2 teaspoons honey
  • ¼ cup or less filtered water
  • 1 package 8 oz organic tempeh

Steps:

  • Blend together: garlic, ginger, onion, 1 tablespoon sesame oil, 1 tablespoon olive oil, and enough water (about ¼ cup) to easily blend the ingredients (if you want you can use about half of this to marinate the tempeh before cooking.
  • Slice tempeh into thin pieces about ¼ inch thick
  • Heat a little olive oil (teaspoon or less) in a non-stick frying pan add tempeh in single layer in the pan with enough room to turn them (do 2 batches if you have a small pan).
  • Add sauce from the blender
  • Turn heat to medium or medium-high and lightly “fry” each side for 3-5 minutes
  • When they are starting to brown, add a “sprinkle” or tablespoon of soy sauce to the pan and a teaspoon of honey and stir until evenly distributed.
  • Cook another 1-2 minutes until they started to brown (the soy sauce and honey with caramelize and burn if left too long).
  • Serve with rice, lettuce wraps or bok choy.

ginger tempeh recipe

If you like it share it: