Hey there,
unbelievable that tomorrow will be the first on June. It won’t take much longer until I am finally done with my master’s thesis. And then I am considering continuing with a PhD. Unfortunately, my boyfriend and I will be leaving the beautiful city of Bonn to move to Würzburg, Bavaria. At least, it’s supposed to be pretty there as well.
Today I would like to introduce you to a few products from the company “The Ginger People”. As the name already implies, the “Ginger People” produce a variety of ginger products, ranging from sweet snack and syrups, to drinks and hearty sauces. The company, by the way, is already more than 30 years old and ships their products worldwide. Maybe some of you have been lucky to try some of them. After all, those cute little ginger men on the packaging are definitely an eyecatcher.
What I like a lot about the “Ginger People’s” products is the quality of the ingredients – organic, gluten free, kosher certified and suitable for vegans – and, first and foremost, you can taste the quality! The spiciness and freshness of the ginger is incomparable.
I have to admit, I was very skeptical about the sweet products first. I’ve never been a big fan of crystallised ginger – but that has changed. I also really loved the Arujuna ginger bar made out of coconut sugar, tapioca starch, ginger and pectin.
The minced ginger came in handy yesterday when I was making my lemongrass curry and didn’t have fresh ginger on hand. For a long time, I’d been searching for a nice pickled ginger for sushi that doesn’t have a ridiculously long ingredient list. Me search has come to an end. To celebrate, I have a simple summer recipe for you: A summer sushi bowl with tempeh, quinoa, edamame, carrots, avocado and of course the mentioned sushi ginger.
Recipe
Summer sushi bowl
- Cook Time: 20 minutes
- Total Time: 20 minutes
- Yield: 1 1x
Description
Try this delicious summer sushi bowl as a lunch on a hot summer day. It comes together very fast, is filling but still very refreshing.
Ingredients
- 90 g tempeh
- cooked quinoa
- 50 g edamame, frozen
- 1 small carrot
- ½ avocado
- pickled sushi ginger
- spring onion, chopped
- rice vinegar
- soy sauce or tamari
Instructions
- Place the edamame in a little bowl to defrost.
- Cover the bottom of a medium sized pan with water, add 1 tablespoon soy sauce or tamari and bring to a boil.
- Cut the tempeh into small pieces and place into the boiling water. Cook on medium heat and flip after a few min. Let it cook until the water has evaporated completely and then keep sautéeing the tempeh for a little longer.
- In the meantime, peel the carrot and use a julienne peeler to slice it up into thin strips.
- Mix 3-4 heaping tablespoon of cooked quinoa with 1-2 teaspoon soy sauce/tamari and ½ teaspoon rice vinegar.
- Serve everything in a bowl and garnish with chopped spring onion, sliced avocado and sushi ginger.
I hope you will try this dish. It's so easy and so delicious.
See you next time!
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