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6 Plant Base Cuisine Modules to Choose From
Module 1, Tempeh
Tempeh can be made with a variety of grains and beans. It is a perfect source of protein and Vitamin B12 for vegetarians and for anyone who wants to have an adventure with food.
When you ferment your own tempeh you will be rewarded with the warm nutty aroma of fresh live bioactive food. Tempeh is great on the grill, fried in butter with eggs or in stir fry with toasted sesame oil and coconut milk.
Module 2, Seitan
Seitan is also known as Buddha Meat. It is pure vegetable protein for the soul containing over 70% of protein. The Zen monks were the first to separated the gluten flower from the wheatberries to obtain this satisfying meat substitute.
Seitan can be marinaded, eaten in stir frys, soups, tacos or in sandwiches with sauerkraut and spouted live mustard for a real treat.
Module 3, Tofu
Freshly prepared tofu is worth all the effort. When we prepare tofu we produce a by product known as okara (the pulp of the soy bean). With the okara we can make sweets, burgers and a number of other dishes.
The noble soy beans and the process of making tofu gift with with a world of exciting and highly nutritious possibilities.
Module 4, Fermented
Kraut and other fermented vegetables are staples in macrobiotic cuisine, the raw food diet and in many diverse culinary cultures.
Recently these delicious bioactive foods have caught the attention of health practitioners as well as mainstream chefs. I predict that their popularity will continue to grow because of the immense health benefits and the delicious taste.