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БЕСЕДЫ

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НОВОСТИ

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Buckwheat Salad

Подготовка

20 min

Приготовление

30 min

Порции

4

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Ингредиенты

  • 2 cups cooked buckwheat 

  • ½ cup deep-fried tempeh cubes

  • ¼ cup red onion, sliced in very thin half-moon rings

  • ¼ cup snow peas, sliced in half

  • ½ cup kale, chopped

  • ¼ cup sweet corn, removed from cob

  • ¼ cup red radish, quartered and sliced

  • ¼ cup sauerkraut, chopped

  • ¼ cup sauerkraut juice

  • ¾ cup water, for boiling tempeh

  • ¼ cup shouy or tamari soy sauce, for boiling tempeh

  • water, for blanching vegetables

Пошаговое Приготовление

  1. Place the cooked buckwheat in a mixing bowl and fluff up with a fork. 

  2. Place the water in a saucepan with soy sauce and add the tempeh cubes. Cover and bring to a boil. Reduce the flame to medium-low and simmer for 20 minutes. Remove, drain, and place in the mixing bowl.

  3. Place about 1 inch of plain water in a saucepan, cover, and bring to a boil. Blanch the vegetables in the following order: snow peas for 1 minute, sweet corn for 1 ½ minutes, and kale for 1 ½ minutes. Drain and place in the mixing bowl. 

  4. Place the red onion, red radish, sauerkraut, and sauerkraut juice in the mixing bowl and mix well.

  5. Serve.

Автор Рецепта/Источник

Michio and Aveline Kushi

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