This fermented loaf is gluten-free and loaded with nutrition! Even though the process takes a few days, it requires very little attention. Fermenting the batter increases bioavailability of nutrients. Once baked and cooled, I usually cut the loaf into slices and pop it in the freezer. It is best eaten fresh and once frozen I always toast it!
Taco Salad With Ancho Cauliflower Walnut Mince
This protein-rich vegan mince is the perfect topping for a hearty taco salad! It keeps well in the fridge for about week and is equally delicious as a taco or burrito filling, nacho topping, or tossed into tomato sauce over your favourite pasta!
Okonomiyaki, Mystee style!
This savoury pancake is a popuar street food in Japan. I have created this plant based, protein rich, gluten-free variation with chickpea flour and either tempeh or tofu in place of pork belly! Okonomiyaki sauce, spicy mayo, toasted nori, and pickled ginger top it off!
Crispy Brussels Sprouts Bowl with Tempeh, Farro, Miso Dressing and Rayu
You will love these crisp Brussels Sprouts accompanied by chewy farro, crispy tempeh, quick pickled onions, a zesty miso dressing and rayu which is an asian chilli oil condiment!
Tempeh “Meat” Balls
If you haven’t cooked with Tempeh, give this recipe a try! Tempeh is a fermented product that is great for bumping up the protein in your diet and is easily digested. These balls are the perfect topping for your favourite pasta and sauce and are also amazing made into burgers!
Halvah Jam Cookies
These cookies boast al of the amazing flavour of a great halvah with the added sweetness of fruit sweetened jam and dark chocolate! I love black currant jam, however, raspberry and apricot are also delicious.
“Butterball” Butternut Squash with Brazil nut and Tempeh Stuffing
Slathered in miso gravy and accompanied with a raw cranberry grapefruit relish, this dish explodes with all of the flavours of a traditional Christmas feast! It can be assembled a day in advance and warms perfectly as leftovers. Partially baked squash is hollowed slightly before being filled with a brazil nut paste and chard wrapped tempeh stuffing.
Roasted Purple Yams with Crispy Tempeh, Peanut Sauce and Asian Pear Chutney
This dish has become one of my favourite mid week meals! As the yams roast, the chutney, tempeh and no cook peanut sauce are easily assembled just in time for the yams to emerge from the oven!
Thai Purple Curry with Black Forbidden Rice
So I have a thing for purple yams! They are believed responsible for a large population of centenarians in Okinawa. Combined with purple cabbage and kale they create a sweet, velvety purple powerful curry!
Lasagne Roll Ups with Cashew Cream and Grilled Asparagus
I know this isn’t a typical summer recipe but the weather has been feeling very lasagne-like lately! The cashew cream can be made either with steamed cauliflower for a lighter sauce or steamed yukon gold potatoes for a thicker hollandaise-like sauce! Lentil lasagne noodles make this a high protein main course.