ingredient:
2 cloves of garlic, peeled
1 inch ginger segment, peeled
1/2 cup almonds, cashews or coconut milk
Less than 1/4 teaspoon fine sea salt
8 oz pure tempeh, crushed
1 1/2 cup leftovers
1 teaspoon soy sauce
1 tablespoon freshly squeezed lime juice
1 cucumber, seeded and cut into 1/4 inch
1 small carrot, peeled and grated
A handful of vanilla slices, coriander, mint
10 or 12 lettuce leaves
method:
Use a mortar and pestle to mash the garlic and ginger into a paste. Heat 1/4 cup nut milk in a medium saucepan over medium heat, add ginger garlic paste and salt, and stew for almost two minutes before adding tempeh. Stir until well coated, cover and cook for about five minutes, stirring once or twice along the way. Add the rice, stir and let it heat.
Meanwhile, add soy sauce and lime juice to the remaining nut milk, stir well and add to the pan. Transfer to a bowl and add the cucumbers to stir. Top with grated carrots and herbs and stir gently.
To serve, scoop a large amount of the rice mixture into the lettuce leaves. If you want to make them more special, do the following. Top the lettuce with a thin layer of curry paste, top with the rice mixture, and finally add a spoonful of vinegar and a wisp of shallot (or lemon) oil.