Savory Fermented Grain Bowl With Tempeh And Probiotic Harvest

Ingredients

• Rolled Oats1 cup
• Water2 cups
• Kefir1 4 cup
• Plain Plant Yogurt1 4 cup
• Miso White1 tablespoon
• Tempeh200 grams
• Kimchi1 2 cup
• Sauerkraut1 4 cup
• Leek1 small white and light green parts thinly sliced
• Garlic2 cloves minced
• Asparagus8 spears trimmed
• Apple1 small julienned
• Jerusalem Artichoke1 medium grated
• Flaxseed Golden2 tablespoons
• Sea Salt1 teaspoon plus 1 2 teaspoon for pickling
• Rice Vinegar2 tablespoons for quick pickling
• Cold Water For Pickling1 4 cup

Method

1. 1Make a quick lacto style pickle by layering trimmed asparagus and julienned apple in a sterilized jar with 1 half teaspoon sea salt, the rice vinegar and cold water, press to cover and leave at room temperature for 12 to 24 hours to develop gentle tang
2. 2Rinse and slice tempeh and sear in a lightly oiled pan over medium low heat with minced garlic until golden and warmed through, finish with a teaspoon of miso diluted in a splash of water to glaze
3. 3In a small saucepan combine rolled oats, water and grated Jerusalem artichoke, bring to a gentle simmer and cook stirring occasionally until creamy about 12 to 15 minutes, fold in thinly sliced leek in the last 3 minutes to soften without losing brightness
4. 4Remove porridge from heat and whisk in the remaining miso and half of the kefir to temper and preserve cultures, spoon into warm bowls
5. 5Top each bowl with seared tempeh, a generous spoon of kimchi and a little sauerkraut, add the quick pickled asparagus and apple for lift, sprinkle flaxseed and finish with a dollop of plant yogurt and remaining kefir
6. 6Serve warm to cool so the live cultures remain active and the textures sing together. Store leftovers refrigerated and enjoy within three days for optimal probiotic vitality