MUNG BEAN + HEMP TEMPEH PANCAKE WITH TAHINI WHIP - a recipe inspired by @rowenajayne.au Here’s a fantastic recipe by Rowena which is high in protein and soluble fibre. She very kindly shared this during her IG Live on @shokuiku as part of #SharingMealsTogether. 😋 I knew I wanted to try making it immediately and since I have lots of homemade tempeh with me, I tweaked the recipe and used my Mung Bean + Hemp Tempeh instead. INGREDIENTS FOR MUNG BEAN + HEMP TEMPEH PANCAKE ~ ½ cup homemade mung bean + hemp tempeh (ENROL in my “How To Make Tempeh From Scratch” online course to discover how to make this mung bean tempeh💚💚💚) ~ ½ cup filtered water ~ ½ tablespoon nutritional yeast ~ ¼ peppery chanterelle salt ~ ½ inch fresh turmeric root, grated ~ Pinch turmeric powder ~ Pinch cumin seeds I basically blended everything up and dehydrated the pancake in my @excaliburdehydrator. 🥞 TAHINI WHIP → check out the recipe on Rowena’s website. Super yums! Garnish: ~ Basil, daikon, beet, pea shoots microgreens from The Farm Asia ~ red cabbage sauerkraut → You can easily make it with just 2 ingredients, the video is on my YouTube channel, go watch it!👆 ~ cili padi ~ tomato ~ avocado Remember there’s going to be a raw vegan fermented cheese class by @inoue.yoko herself of @shokuiku - you don’t want to miss that!🧀 Follow their IG Feed for the full details. . . . #tempeh #mungbean #mungbeanpancake #veganpancake #tempehpancake #microgreens #tempe #rcyrecipe (at Kuala Lumpur, Malaysia) https://www.instagram.com/p/B_HdxyyJUhn/?igshid=9k8t4pkrg6ew
