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1 Tempeh Reuben Sandwich
INGREDIENTS 1 tsp coriander powder 1 tbsp light soya sauce Salt, to taste Pepper, to taste 320g tempeh*, cut into small cubes 1 tsp oil, for greasing pan 160g sauerkraut*, drained 240g emmental or cheddar cheese, thinly sliced 5 tbsp Thousand Island dressing 1 loaf sourdough rye bread, cut into 8 slices and toasted 120g butterhead lettuce DIRECTIONS 1 Mix the coriander powder, soya sauce, salt and pepper to make the tempeh marinade. 2 Marinate the tempeh, then grill it on a greased hot pan for 3-5min until cooked. 3 Top the tempeh with the sauerkraut and cheese. Microwave it for 1min to melt the cheese. Divide into four portions. 4 Spread the Thousand Island dressing on each slice of bread. 5 Sandwich each portion of the tempeh, sauerkraut, cheese and lettuce between 2 slices of bread. Let the sandwiches cool for 2-3min before wrapping them, to prevent the bread from turning soggy. *Tempeh is a patty made by fermenting cooked soya beans. It’s sold at stalls selling beancurd at wet markets. Sauerkraut is available at the deli section at Cold Storage.
2 Summer Soba
INGREDIENTS For the yuzu dressing: 3 tbsp grapeseed oil 1 tbsp sesame oil 2 tbsp soya sauce 1 tbsp yuzu juice* 1 clove garlic, minced 1 spring onion, finely chopped Sea salt, to taste Black pepper, to taste 300g assorted mushrooms (shiitake, button, shimeji) 2 tbsp sesame oil Sea salt, to taste Black pepper, to taste 300g soba
cucumber, seeded and finely diced
punnet daikon sprouts* DIRECTIONS 1 Pre-heat the oven to 180 deg C. 2 Whisk together all the ingredients for the yuzu dressing and pour it into a small bottle. 3 Cut off and discard the mushroom stalks. Wipe the mushrooms with a damp cloth (instead of washing them, to retain the flavour). Slice them and toss with sesame oil, sea salt and pepper. 4 Spread the mushrooms flat on a baking tray and roast for 15min. Cool, then put them into a lunch box. 5 Blanch the soba in a pot of boiling water for 6-8min until al dente. Put it into another lunch box. 6 At the office, toss the soba in the yuzu dressing. Top with the cucumber, daikon sprouts and roasted mushrooms. *Yuzu juice is available at Meidi-ya or the Japanese section of Fairprice Finest. Daikon sprouts are available at Cold Storage.
3 Thai Chicken & Quinoa Salad
INGREDIENTS For the chicken marinade: 1 tbsp fish sauce 1 stalk lemongrass, sliced diagonally 1 small piece of ginger 1 kaffir lime leaf 1 clove garlic 2 shallots 4 tbsp coconut milk A pinch of sea salt For the dressing: 2 tbsp fish sauce 1 tsp minced garlic 2 chilli padi, finely chopped 3 tbsp lime juice 1 tbsp water 1 skinned chicken breast 1 cup quinoa 2 cups water 1 small bunch coriander leaves, coarsely chopped 1 stalk spring onion, chopped 3 shallots, thinly sliced A small handful of Thai basil leaves, coarsely torn 100g lettuce, coarsely shredded Fried shallots, to garnish DIRECTIONS 1 Blend together all the ingredients for the chicken marinade. Season the chicken with it and set aside for an hour. Steam the chicken for 20min. Cool, shred and put into a lunch box. 2 Combine all the ingredients for the dressing and seal it in a small bottle. 3 Place the quinoa and water in a pot and bring to the boil. Cook over medium heat for 10 to 15min until fluff y. Set aside to cool. 4 Combine the coriander leaves, spring onions, shallots, basil leaves, lettuce and the cooked quinoa in a large mixing bowl, then put it into a lunch box. 5 At the office, pour the dressing over the quinoa salad and toss well. Add the steamed chicken and garnish with fried shallots.