This is the second day of my Fundraising project for the Swiss Cetacean Society. I focused on the Sacral Chakra, (Svadhisthana) also known as the creativity and sensual chakra. The element of this chakra is water, which equals cohesiveness. Svadhisthana can be translated as ‘dwelling place of the self’. It is located above the pubic bone and below the navel.

This chakra can be opened with creative expression by honouring your body. When we cook, bake or garden we are creating. Thus, this time I went a bit creative with this recipe, and decided to modify the original one slightly. This tempeh satay is a real sensory overload. Fresh, crisp with perfectly combine together for a mouthwatering vibrant plate.

“Today “aged” foods like sauerkraut, miso, and tempeh are fermented in hygienically sanitized stainless-steel vats to assure cleanliness, so we can no longer be sure they will provide us with the B12 we need. Vegans should not mess around with this issue.”
Sharon Gannon

Tempeh Satay Skewers

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Prep Time 15

Cook Time 30

Course Main Course

Cuisine Fusion

Servings 2 people

Equipment

oven tray
Bowl
Skewers (5-6)
Grill or Oven Tray

Ingredients

For the Tempeh Satay

2 tbsp Smooth Peanut Butter
1 tsp Red Curry
2 tbsp Rice Wine Vinegar
2 tbsp Tamarind Paste
2 tbsp Soy Sauce
450 gr Tempeh or Firm Tofu, cut into tick Batons
1 tbsp Olive Oil

For the Baked Veggies

2 Sweet Potatoes
3 Carrots
7-8 Radishes
2 Romaine Hearts Salad

Instructions

to make the dressing, put all the ingredients in a small bowl and whisk to combine, add 3 tbsp of water and put aside.
Cut all the veggies into chunks, except for the salad and bake them at 200C for about 20-30 minutes, tossing the sauce on top with some extra olive oil, salt and pepper. Move the veggies halfway through baking.
Preheat a griddle – or the oven at 200C- and thread the tempeh onto the metal skewers. Brush with the satay and cook, turning regularly, for 6-8 minutes, or until golden and charred.
Cut the salad in half, brush with the satay and bake on a hot pan or oven for 2-5 minutes, until brown and soft.
To serve, place a portion of veggies on each place and top with a couple of skewers. Drizzle the remaining satay sauce on top ad serve.