The afternoon session of the final day of Melanie Waxman’s Seasonal Kitchen course at the Concord Institute.
Tempeh chunks simmering with Kombu Seaweed, Ginger and Shoyu.
Preparation of the Tempeh wraps.
Presentation of the Tempeh Spring Green Wraps with Peanut Sauce.
The final plate: Ohagis (Sweet Rice Mochi rolled in chopped, toasted Walnuts and Orange Rind), Tempeh Green wraps, Sweet Veggie Puree and Red Cabbage Salad.
