Images of lunches prepared over the weekend as part of the Bodywork Intensive course at Concord Institute, hosted by Amanda James and Dylan Ayaloo.
The Saturday lunch creation, a Tempeh salad served with Rocket and Spinach leaves, Croutons, Dulse and Kalamata Olives with Balsamic Vinegar, and a light Orange Miso Dressing. The Tempeh was prepared by being simmered whole, in water, with shoyu and ginger; then baked in a marinade of shoyu, maple syrup, white wine and roasted garlic. The marinade covered the sliced Tempeh completely, but the liquid was absorbed completely during baking, leaving each piece richly flavoured.
The Sunday lunch: a tasty Black Bean and Vegetable Soup served with Creme Fraiche and Parsley, with a side plate of Rice and Quinoa, Sauteed Leeks Broccoli with Sea Vegetables…
…followed by an afternoon snack of Ginger Cookies inspired by the Natural Gourmet Cookbook by Annmarie Colbin.
