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Tempeh Fingers with Hemp Seed Tartare
I am curious to know who of you reading this blog post would like to pursue being a chef as either a hobby or profession. My story was that at the age of sixteen I wanted to be a chef but as I was vegetarian no one would take me on as an apprentice. I let go of that dream and pursued my other dreams, working with people with disabilities and being a primary school teacher. It was only at the age of thirty eight that I decided to follow my original passion and teach myself how to be a top notch vegetarian and then vegan chef. It has been an incredible twelve years.
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It’s week three of my blog schedule and I am enjoying having a theme to go with each week. This week is seasonal produce. I’m excited as this is a seasonal vegetable that is native to both Australia and New Zealand. It can also be found in South American countries. It’s a hardy plant that likes sandy and marshy conditions to grow. It grows wild in many people’s gardens without them even knowing.
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