Triple Method Cooking Recipes

  Kimchi & Tempeh Power Wrap Ingredients Tempeh: 4 oz organic tempeh (sliced into strips), 1 tsp low-sodium tamari, ½ tsp smoked paprika, ½ tsp garlic powder. The Wrap: 1 large whole-wheat or sprouted grain tortilla. Fillings: ⅓ cup active culture kimchi (drained and chopped), ½ cup fresh spinach or kale, ¼ cup shredded purple cabbage, ¼ avocado (sliced). Spread: 1 tbsp tahini mixed with 1 tsp warm water and a squeeze of lemon juice. Instructions Cook the Tempeh: Lightly steam the tempeh strips for 5 minutes to remove any bitterness. Toss with tamari, paprika, and garlic powder. Heat a non-stick skillet over medium-high heat, coat with a light spray of olive oil, and sear the tempeh for 3–4 minutes per side until golden brown. Prepare the Wrap: Warm the whole-wheat tortilla slightly in a dry pan so it is pliable. Assemble: Spread the lemon-tahini mixture evenly across the tortilla. Layer the fresh spinach, purple cabbage, warm seasoned tempeh, sliced avocado, and tangy ...

  Grilled Chicken Banh Mi Bowls Ingredients Chicken & Marinade: 1 lb boneless, skinless chicken breasts (sliced), 2 tbsp low-sodium soy sauce or tamari, 1 tbsp lemongrass (minced), 1 clove garlic (minced), 1 tsp sesame oil. Pickled Veggies: 1 cup carrots and daikon radish (julienned), ¼ cup rice vinegar, 1 tbsp warm water, ½ tsp coconut sugar. Bowl Base & Toppings: 2 cups cooked brown rice or quinoa, 1 cucumber (sliced), fresh cilantro, jalapeno (optional). Sauce: 3 tbsp low-fat plain Greek yogurt mixed with 1 tsp sriracha. Instructions Marinate & Grill: Whisk the marinade ingredients together. Toss with the chicken and marinate for 20 minutes. Grill the chicken over medium-high heat for 5–6 minutes per side until cooked through. Slice into strips. Pickle Vegetables: Dissolve the sugar in warm water and rice vinegar. Submerge the carrots and daikon; let sit for 15 minutes, then drain. Assemble: Divide the grains into bowls. Top with the grilled chicken, pickled v...

  Buckwheat Pancakes with Warm Berry Compote Ingredients Pancakes: 1 cup buckwheat flour, 1 tsp baking powder, ½ tsp baking soda, ½ tsp cinnamon, 1 cup low-fat buttermilk (or plant milk + 1 tbsp apple cider vinegar), 1 large egg, 1 tbsp pure maple syrup. Compote: 2 cups mixed berries (fresh or frozen), 1 tbsp water, a squeeze of fresh lemon juice. Instructions Make the Compote: In a small saucepan, combine berries, water, and lemon juice. Simmer over medium-low heat for 8–10 minutes until the berries break down and thicken into a glossy sauce. Remove from heat. Mix the Batter: Whisk dry ingredients in a large bowl. Whisk wet ingredients in a separate bowl, then gently stir them into the dry mix until just combined (do not over-mix). Cook: Heat a non-stick skillet over medium heat and lightly coat with cooking spray. Pour ¼ cup of batter per pancake. Cook until bubbles form on top, flip, and cook until golden brown. Serve hot with the warm compote. Tips for Success & Heart ...

  Minchi Pogácsa Minchi Pogácsa is an incredible, imaginative culinary fusion that brings together the comfort foods of Macau and Hungary. A traditional Hungarian pogácsa is a beloved, small round biscuit-like savoury scone, famed for its tender, flaky layers. This special twist infuses the dough with the robust savoury profile of Macanese minchi —deeply seasoned minced beef and pork cooked with a fragrant touch of soy sauce, garlic, and molasses. Baked until the puffed, flaky layers turn a rich golden-brown, each bite offers a magnificent contrast between a crisp pastry exterior and a deeply savoury, complex meat flavour running throughout. The Recipe Ingredients For the Macanese Minchi Filling: ½ lb mixed minced meat (50/50 ground beef and ground pork) 2 cloves garlic, finely minced 1 small shallot, finely diced 1 tbsp light soy sauce 1 tsp dark soy sauce or molasses A pinch of ground white pepper 1 tbsp vegetable oil For the Pogácsa Dough: 3 ¼ cups all-purpose flour 1 c...

Kufta Burek Kufta Burek is a magnificent, savoury fusion that brings together two beloved Middle Eastern and Balkan culinary traditions: the intensely spiced, juicy flavour of kufta (minced meat kabobs) and the shatteringly crisp, flaky layers of burek (phyllo pastry). Traditionally, burek features loosely browned ground meat, but this special version packs the meat with a vibrant blend of fresh parsley, grated onions, and warm spices like allspice, cumin, and cinnamon. Encased in golden, buttery sheets of phyllo dough, every bite delivers an incredible contrast of a crunchy exterior and a deeply savoury, aromatic, and juicy centre. The Recipe Ingredients For the Aromatic Kufta Filling: 1 lb lean ground beef or lamb (or a 50/50 mix) 1 medium yellow onion, very finely grated and squeezed dry of excess liquid ½ cup fresh flat-leaf parsley, finely minced 1 tsp ground allspice ½ tsp ground cumin ¼ tsp ground cinnamon 1 tsp salt ½ tsp freshly cracked black pepper For the Pastry ...