Mushroom risotto (Part 1)
800 g risotto rice
750 g mushrooms
500 g oyster mushroom
2 tbsp olive oil
1 leek
1 onion
300 g peas
1 tsp thyme
250 ml oat cuisine
hot bouillon
Beet Sauce and Grilled Pumpkin (Part2)
Grilled pumpkin
1 big or 2 small pumpkins
2 tbsp sesame oil
1 tbsp rosemary
salt and pepper
Beet Sauce
500 g cooked red beet
1 big onion
1 apple
1 tsp nutmeg
1 tsp dragon
2 tbsp olive oil
1 tbsp balsamic vinegar
300 ml boullion
Tempeh Triangles (Part 3)
4 packages of tempeh
4 tbsp shoyu
2 tbsp rice syrup
1 tsp garlic powder
1 tsp smoked paprika powder
4 cm ginger
1 cup soy milk
1 tbsp mustard
breadcrumbs
Beet Sauce and Grilled Pumpkin (Part 2)
Cut the pumpkin in long slices.
Put on an oven tray (with baking sheet).
Drizzle oil, rosemary, salt and pepper.
Bake for 15 minutes.
Make then the beet sauce:
Peel and cut the onion in small cubes.
Peel and grate the cooked beets.
Peel and cut the apple in small cubes.
Heat the oil in a small pan. Sautee the onion cubes for 5-10 minutes.
Meanwhile make the bouillon: Tap 300 ml cooking water from Cooker. Add 1 tbsp bouillon. Mix well.
Add the grated beet, apple, nutmeg, dragon, balsamic vinegar and bouillon. Cook for about 10 minutes.
Blend in the Vitamix.
Taste the sauce. Season with salt and pepper if needed.
Tempeh Triangles (Part 3)
Cut the tempeh in triangles
Grate the ginger. Squeeze the juice into a cup.
Mix the shoyu, rice syrup, garlic powder, paprika and ginger juice in a bowl.
Put the tempeh triangles on an oven tray and brush them with the marinate. Let it sit for 15 minutes.
Pour the soy milk in a big mixing bowl. Mix with mustard.
Pour the breadcrumbs on a flat plate.
Dip the tempeh first in soy-mustard and then cover with breadcrumbs.
Bake in a frying pan of both sizes until gold brown. Keep them in the oven (70 degrees) until serving.