MUNG BEAN + HEMP TEMPEH PANCAKE WITH TAHINI WHIP

Here’s a fantastic recipe by Rowena which is high in protein and soluble fibre. She very kindly shared this during her IG Live on @shokuiku as part of #SharingMealsTogether.
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I knew I wanted to try making it immediately and since I have lots of homemade tempeh with me, I tweaked the recipe and used my Mung Bean + Hemp Tempeh instead.

INGREDIENTS FOR MUNG BEAN + HEMP TEMPEH PANCAKE

~ ½ cup homemade mung bean + hemp tempeh (ENROL in my “How To Make Tempeh From Scratch” online course to discover how to make this mung bean tempeh💚💚💚 https://gumroad.com/l/tempeh)
~ ½ cup filtered water
~ ½ tablespoon nutritional yeast
~ ¼ peppery chanterelle salt ~ ½ inch fresh turmeric root, grated
~ Pinch turmeric powder
~ Pinch cumin seeds

I basically blended everything up and dehydrated the pancake in my @excaliburdehydrator.
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TAHINI WHIP → check out the recipe on Rowena’s website. Super yums!

Garnish:
~ Basil, daikon, beet, pea shoots microgreens from The Farm Asia
~ red cabbage sauerkraut → You can easily make it with just 2 ingredients, the video is on my YouTube channel, go watch it!👆
~ cili padi
~ tomato
~ avocado