Hello! Hope everyone had a great weekend?! I certainly did, didn’t do too much studying but it was nice to hang out with my family and my best friend.
This morning my mom had to run some errands and of course I came along since I’d do just about anything to not have to study. We drove into town to stock up on coffee and tea but when we arrived we found ourselves amidst an Italian market. It was great; they offered everything from cheese and ham to biscotti and wine.
Our next stop was an oil and vinegar shop. My mom wanted to buy some truffle oil for a recipe but we left with so much more. We sampled some oils and vinegars (I know it sounds disgusting) and I fell in love with date vinegar. I’ve been a balsamic vinegar gal up to date but have totally fallen head over heels for the sweetness of date vinegar. Also delicious: hazelnut oil! They store the oil, vinegar and spirits in these rustic barrels and the whole shop is filled with an oily-vinegary smell. Quite yummy if you ask me!
After tasting our way through oils and vinegars we stopped by one of my favorite shops: our tea store. We’ve been buying our breakfast tea (strawberry black tea) at the same place for the last 12 years. When I’m away at Uni I personally prefer green tea but at home I always drink strawberry black tea which is delicious! They sell all kinds of different teas infused with different flavors and even though there’s so much to choose from we just can’t resist the fruity flavor of strawberry tea.
When we got home it was time for lunch 🙂 Last week my mom bought tempeh from our local health food store so today we created a super delicious Tempeh Salad with Caramelized Hazelnuts.
Instead of weighing the ingredients I took pictures but I don’t think that you can do anything wrong with this recipe. Whatever you add, it will probably just get better. This recipe is inspired by a tempeh dish my mom learned to cook when we lived in Indonesia. We would have usually used peanuts instead of hazelnuts so if you feel like adjusting the ingredients to your taste, don’t hesitate to do so.
Begin by cutting the tempeh into equal strips. We cut them into smaller pieces but if you prefer bigger chunks that’s also fine.Then, in a food processor (my new favorite gadget) roughly chop the hazelnuts. We used about 80g.
Next, heat up coconut oil (about 2 tspb if you’re using about 400g of tempeh). Chop 1/2 an onion. Once the coconut oil is hot, add the onion and pressed garlic. Stir and wait for about 2-3 minutes before adding the tempeh and hazelnuts. Stir everything for a couple of minutes. Then add 1-2 tbs of brown sugar to caramelize the hazelnuts and tempeh.
Season with salt and fresh chili. And serve on top of your favorite salad!
Our salad inlcuded lettuce, carrots, tomato and avoado and was dressed in some sweet date vinegar which, if you ask me, complemented the spicy tempeh perfectly.
I have a couple of great recipes coming your way this week so stay tuned 🙂