Gillian's Recipes

Today's daily recipe is...

Tempeh with kale, radishes and sauerkraut

Kale is an exception source of chlorophyll, iron, calcium and other minerals, a superveg. I often use radishes in soups, too, to help prevent colds and clear the sinuses. And my favourite, sauerkraut, is very good for the liver.

Serves 4

Ingredients

• 70g tempeh
• 1 strip kombu sea vegetable
• 2 tsp tamari sauce
• 2.5cm-piece fresh root ginger, peeled and finely sliced
• 250g pack curly kale
• 1 tsp olive oil
• 1 small bunch radishes, trimmed and cut in half
• 3-4 tbsp natural sauerkraut
• 1 tbsp pumpkin seeds

Method

1. Cut the tempeh into 4 pieces and place in a medium-sized pan with the kombu, tamari sauce and fresh ginger. Pour in enough water to half-cover the tempeh. Bring to the boil, then lower the heat and simmer for 10 minutes. Remove from the heat and allow to cool. 2. Bring a medium-sized pan of water to the boil, add the kale and boil for 3-4 minutes. Drain and rinse in cold water. 3. Strain and slice the tempeh, discarding the kombu and ginger. 4. Heat the oil in a small frying pan with 1 tablespoon of water, add the tempeh and pan-fry for a few seconds. 5. Arrange the kale, radishes and sauerkraut on a serving platter, top with the tempeh and serve garnished with the pumpkin seeds.

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