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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | bulb | Fennel | 4 | medium (approx 2-3/4" long, 2-1/2" dia) | Peppers, sweet, red, raw, chopped | 4 | caps | mushrooms sliced, canned, drained | 1 | small | zucchini | 1 | clove | garlic minced | 1 | pepper | jalapeno pepper (optional) | 1 | tablespoon | Tempeh | 2 | tablespoons | Nuts, almonds slivers | 2 | tablespoons | oatmeal | 2 | teaspoons | Lime juice, raw | 1 | tablespoon | olive oil |
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Steps
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Sequence
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Step
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| | 1 | Pull out one good sized non-stick pan. Put the crushed almonds in a dry pan and roast over medium heat until golden brown.
Add olive oil and chopped fennel and cook for about 5 minutes stirring. Add chopped pepper, mushrooms, chili and cook for another 5 minutes.
Mix soybean paste with a splash of water and lime juice, them add it to the pan, cook for 2 minutes. Add chopped courgette and garlic and cook for a minute.
Remove from heat and let sit uncovered for 5 minutes. Add rolled oats and throw it in a blender or hand blend until semi-smooth (little chunks are ok). Cool and
put it in a jar and throw it in the fridge to cool. Use within 5 days. |
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