recipes

  • TEMPEH MINI - BURGER Total servings: 4 Raw tempeh per portion: 60 g Ingredients: 1 pack of 240g Noble Bean Tempeh  1 tbsp yellow mustard 1 tbsp roasted sesame oil ¼ cup tamari or soy sauce 1 crushed garlic clove 2 ½ cups of vegetable stock 4 small hamburger buns (or English muffin buns) ½ cup of any BBQ sauce Remove plastic packaging and boil tempeh for 25 minutes in vegetable stock or water. While the tempeh is boiling, prepare your marinade in a bowl. Combine yellow mustard, roasted sesame oil, tamari, and crushed garlic.   Cut cooked tempeh into...

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  • HUMMUS

    By: Amy Longard


    Ingredients: 


    One 15 ounce can chickpeas, drained and rinsed
    1/4 cup fresh lemon juice, about 1 large lemon
    1/4 cup tahini

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  • "It's turning out to be a hot, hot, hot summer, and if you're looking to beat the heat, I’ve got just the recipe to cool you down.  Cherry Chocolate Nice-Cream. Need I say more? Well, perhaps I should clarify for those of you who are new to the term "nice-cream", which is a quick DIY dairy-free banana-based ice-cream.  It's essentially the easiest, tastiest and possibly healthiest way to make ice-cream at home. "

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