Last week, caught up in the lure of feeling like I was on school holidays despite the giant pile of work on my desk, I treated myself and dined at Samudra. A lot. Pouring over menu choices was easy, but deciding what to first devour was tricky. They have just launched their new Spring menu which meant farewelling my favourite ever raw pizza dish and hello-ing an incredible new cast of organic eats. Something on the menu jumped out at me, but not because my rumbly wanted to devour it asap, but instead it leapt off the page as a potential culinary challenge and something for me to recreate at home. Tempeh bolognese. Holy tolitoes - I was excited. I also had a sample pack of black bean spaghetti from my birthday delivery of a notox box - synchronous and well timed universal message to get in that kitchen and whip up a feast? Shyyyeah.
Tempeh and Mushroom Bolognese
Adapted from recipe at PCCnaturalmarkets.com
1 packet organic tempeh
1 Tbspn organic coconut oil
1 medium brown onion
3 cloves garlic (minced)
1 tspn oregano
2 tspns basil
2 tspns thyme
275g mushrooms (chopped into 2cm cubes)
1/2 cup red wine
1 tin organic chopped tomatoes
1 Tbspn organic coconut palm sugar
Salt and Pepper to taste
First up, process the tempeh by adding it in large chunks to the food processor and pulsing 5-6 times. In a pot on medium heat, combine oil and tempeh and saute for approx 3 minutes. Add the onion, garlic, herbs and mushrooms and saute for a futher 5 minutes. Add red wine and simmer, allowing the red wine to be absorbed. Then add the tomatoes and sugar, stirring and combining, and let simmer for 15-20 minutes on low-medium heat, covered. Season to taste and optional addition of nutritional yeast for a cheesy flavoursome addition is also encouraged here! Serve with your choice of pasta (we used black bean but next will be trying it with zucchini noodles!). Enjoy!
Happy Monday my beautiful friends.
Blessings, bolognese covered smiles and big sloppy kisses x