Prep time: 10 minutes

Cooking time: 30 minutes

Yields: 2 people

 

Ingredients:

• 1/2 cup arame

• 8 ounces tempeh

• 1/2 small onion, finely diced

• 1/2 cup water

• 1/2 cup finely chopped celery, 1 or 2 stalks

• 2 tablespoons tahini

• 1 tablespoon ginger juice

• 1 tablespoon fresh lemon juice

• Sea salt to taste

 

Directions:

1. Rinse arame and soak for 2 minutes.

2. Place tempeh, onion and arame in a pot.

3. Add water and bring to boil, reduce heat to low and cook for 30 minutes, stirring occasionally.

4. When done cooking drain any excess water through a strainer and transfer to a mixing bowl.

5. Mash with fork.

6. Add celery, tahini, ginger juice and lemon juice.

7. Mix well and add salt to taste.

 

Notes:

• For an extra kick, add 1/2 a diced pear and a few splashes of umeboshi vinegar.

• Use the mashed tempeh to make a sandwich on whole grain bread or use as a filling for a wrap by putting a scoop inside a collard leaf or sheet of nori and rolling it up.