MANGO AND HABANERO SAUCE

SERVES 1 CUP (250ml)

3 habanero peppers, stemmed (and seeded for less heat)

1/2 mango, peeled and pitted

3 tbsp. white vinegar

1 garlic clove

2 1/2 tbsp. muscovado or dark brown sugar

1 1/2 tsp. maple syrup

1 tsp. salt

NUTRITIONAL VALUES

Calories: 280kcal
Fat: 1.3g (0.2g S.Fat)
Carbs: 67.3g
Protein: 4.1g
Sugar: 58.1g
Sodium: 2349mg

METHOD

In a blender, combine the habaneros, mango, vinegar, and garlic and blend until smooth.

Bring the sugar and 2 tablespoons of water to a boil, then add the habanero and mango purée. Cook for 20 minutes, uncovered.

Season with salt and maple syrup.

RECIPE NOTES

In an airtight container in the refrigerator, our mango and habanero sauce will keep for up to 4 weeks.

GREEN CHILE SAUCE

SERVES 1 CUP (250ml)

4 oz. (120g / 4oz) green Chile peppers

1 tbsp. olive oil

4 garlic cloves

1/4 cup (60ml) lime juice

1 tsp. salt

3 tbsp. water

NUTRITIONAL VALUES

Calories: 203kcal
Fat: 14.2g (2g S.Fat)
Carbs: 21.4g
Protein: 1.3g
Sugar: 2.3g
Sodium: 2967mg

METHOD

Coat the chiles with 112 teaspoons of the oil and grill for 5 minutes over direct heat, turning them over occasionally. Then, over indirect heat, cook them for 8 to 10 minutes, or until soft. Remove any blackened parts but keep the parts that have turned dark golden.

Remove the stems from the chiles and cut them in half (as well as the seeds for less heat). In a blender, combine the Chile halves, remaining ingredients, and 3 tablespoons water and process until smooth.

BAKED TEMPEH IN MUSHROOM CREAM SAUCE

SERVES 4 TO 6 PORTIONS

1 tbsp. olive oil

1 (8oz) package tempeh, thinly sliced

1 cup raw cashews*

2 cups water

3 garlic cloves

2 tsp. sea salt

2 tsp. fresh thyme leaves, plus extra for garnish

2 scallions, trimmed and thinly sliced

227g (8oz) mushrooms

Sliced Paprika for garnish *If you are not using a high- powered blender, such as a Vitamix, soak cashews overnight or boil cashews for 10 minutes and drain. This will soften the cashews and ensure a silky smooth cream.

NUTRITIONAL VALUES

Calories: 288kcal
Fat: 20.8g (4g S.Fat)
Carbs: 16.8g
Protein: 14.5g
Sugar: 2.5g
Sodium: 765mg

METHOD

Heat the oil in a large non-stick skillet over medium- high heat and arrange the tempeh pieces in the skillet. Brown the tempeh on each side for about 5 minutes, flipping with tongs or a spatula. Place on a plate.

Preheat the oven to 180°C/350°F. Grease a 9 x 13-inch baking pan lightly.

Puree cashews, water, garlic, and salt in a blender. Transfer to a large mixing bowl. Mix the thyme and scallions into the cashew cream with a spoon.

Arrange the mushrooms and tempeh in the prepared pan, then top with the cashew cream. Cover the pan with foil and sprinkle with paprika. Bake for 30 minutes, or until the mushrooms are tender. Before serving, garnish with fresh thyme and season with salt to taste.