Ingredients
Serves: 2
Green goddess dressing
Method
- Place rice in a small saucepan with 1 cup of water and bring to a boil over medium–high heat, then reduce the heat and cook, partially covered, until all the water has evaporated. Note that black rice takes longer to cook than other rice, so follow the packet instructions for the best results. Set aside.
- Heat the oil in a frying pan on medium heat, then add the marinated tempeh pieces and fry for around 3–4 minutes on each side. The tempeh should be slightly golden on the outside. Set aside.
- To make the green goddess dressing, add all the ingredients to a blender and blend on high for around 1 minute, or until smooth and creamy. You can adjust flavours to your liking. Set aside.
- Steam the broccolini in a steaming basket over a good amount of boiling water. Add the peas to the boiling water a couple of minutes into the steaming process.
- To serve, arrange the rice, tempeh, broccolini, peas, and almonds into bowls, then drizzle with the green goddess dressing. Enjoy with a squeeze of fresh lemon or store in the fridge for up to 3 days in an airtight container, leaving off the dressing until ready to serve. The dressing will keep in the fridge for up to 5 days.
TIP: If you’re not using a high-speed blender, make sure that you soak the cashews overnight in cold water or for 15–30 minutes in boiling water.
