Healthy recipe: Nishime vegetable timbale with tempeh petit four

During warm days we fancy light and easy to prepare dishes that the reason for today’s post.

Nishime is a type of macrobiotic cooking technique which helps to strengthen the organism. It’s specially recommended in cases of weakness or when we have an excess of toxins in the body.

Ingredients:

Timbale:

Zucchini 300 gr.

Daikon 120 gr.

Carrot 100 gr.

Celery 110 gr.

Tempeh broth 500 gr.

Gelatine:

Carrot 800 gr.

Agar agar 3 g.

Petit Four

Tempeh 200g.

1 liter vegetable broth.

Curry 5g.

Cardamom 4 g.

Kombu Seaweed 15 gr.

Petit Four Cream

Tofu 200 gr.

Tahini 75 gr.

Mint 25 gr

Ginger 50 gr.

Preparation

• Boil the vegetable broth with tempeh and the rest of ingredients for 10 minutes.
• Remove the tempeh and set aside.
• Place the kombu seaweed in a saucepan and add the vegetables cut into sticks.
• Add the tempeh broth and simmer until vegetables are tender.
• Remove vegetables and set aside.
• Make a juice with the carrots and raise half the juice with the agar agar.
• Add the remaining juice and extend to form circles.
• Join the ingredients of the cream and blend. Cut the tempeh in half and fill.
• Blanch zucchini and put the vegetables together.
• Try to finish the dish so that it looks like the one in the picture.

Do not hesitate to try this delicious recipe, which is healthy and easy to prepare!