Last time they collaborated they created this gorgeous raw chocolate, so I think we’re in for a treat this week!
One of my favorite fermented foods is kimchi. I posted a recipe for making your own kimchi along with many of its health benefits here.
I love combining kimchi with avocado, brown rice and tempeh, as simple as it is, I thought I’d share the recipe. With my mind full of the many raw fermented foods I love, including turnip kraut, fermented carrots, beets and the list goes on, I forgot that tempeh is also fermented! Even though it’s eaten cooked and we usually buy it pasteurized, we still benefit from what fermentation does — increases digestibility and nutritional value. There is one maker of fresh, unpasteurized tempeh here in New York, check out this site for where you can get it.
Kimchi, tempeh and avocado nori roll
To cook the tempeh I used this recipe but cut it in 1/4 thick strips
(You can also read more about tempeh’s health benefits there)
Makes one roll
1 sheet toasted nori
Brown rice and sweet rice blend, recipe here
1 teaspoon umeboshi paste
2 teaspoons unhulled tahini
4 slices tempeh, cut in half lengthwise, see recipe here
1/4 avocado, cut in 3 slices
1/4 cup kimchi, see recipe here
3 tablespoons chopped parsley
Toasted black sesame seeds
For 2 rolls
1 tablespoon plus 1 teaspoon tamari
1 tablespoon water
1 teaspoon brown rice vinegar
Press brown rice evenly over the nori, leaving a 1-inch strip bare at the end furthest from you.
Spread umiboshi paste and tahini over the rice at the end closest to you. Top with tempeh, avocado, and kimchi then sprinkle with parsley and sesame seeds.
See images below on how to roll:
Combine all the ingredients for the sauce and serve with rolls. Enjoy!
All photos courtesy of Kate Davis, thank you again Kate!
Fabulous Fermentation Week Friends: