Thai Basil Tempeh with Persimmon Salsa

 Ingredients:

juice of 1 small lime
1/4 teaspoon gochugaru
1/4 teaspoon soy sauce
1 persimmon, finely diced
1 avocado, diced

1 tablespoon oil
2 shallots, minced
2 cloves garlic, minced
1 teaspoon ginger, minced
1/4 teaspoon green curry paste (optional)
8 ounces tempeh, diced
2 tablespoon soy sauce
juice of 1 lime
1 tablespoon rice syrup
1/2 cup thai basil

Combine the salsa ingredients and refrigerate.

Cook the shallots, garlic, and ginger in the oil and add the curry paste followed by the tempeh, soy sauce, lime juice, and rice syrup. Simmer until sauce is reduced and stir in the basil.

Serve tempeh over rice and garnish with the salsa.

Kale Salad with Persimmon and Chickpeas

 Ingredients:

1-1/2 cup chickpeas
baby kale leaves
2 fuyu persimmons, peeled and chopped
a handful of dried cranberries
1/2 cup pecans, toasted
1/2 cup cucumber, sliced

juice of 1/2 lemon
2 tablespoons wine/apple cider vinegar
salt and black pepper, to taste
1 teaspoon poppy seeds
avocado oil

Toss the chickpeas in some oil and salt and toast until golden and crispy. Set aside to cool.

Combine remaining salad ingredients in a bowl as well as the dressing ingredients. 

Plate the salad and top with the chickpeas. Drizzle with the dressing before serving.

Persimmon Brownies

Ingredients:

2 cups sugar
1/2 cup butter
2 cups persimmon, pureed in a food processor
1 cup milk
3 eggs
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon vanilla

Beat sugar and butter until creamed. Add the persommon pulp and stir until incorporated.

Gradually add milk and eggs, alternately with the flour and remaining ingredients.

Bake at 350 for 44 minutes.