The tempeh makes a meal out of a salad, and the greens give the body enzymes and nutrients to help break down the dense nutrients of the bean. Top it with some ginger, which helps stimulate the digestive system, and you have a excellent source of energy without weighing you down.
Peppery Tempeh Salad
Prep time:
Cook Time:
Time from start to eating:
Makes enough for 2 large servings
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Ingredients
- 1 clove garlic, pressed
- 1 inch piece of ginger, grated
- ¼ cup rice or apple cider vinegar
- ¼ cup sesame oil (or olive)
- 1 Tbsp toasted sesame oil
- 1 Tbsp miso
- pinch black pepper
- 1 package tempeh, cubed
- 2 large handfuls of greens (watercress, spinach, mizuna.)
- ½ cucumber, thinly sliced
- sesame seeds, to garnish
Directions
- If your tempeh isn’t pre-cooked, put the cubes in the oven at 300-350F for 15 minutes, until browned, while you put together the salad.
- Mix together the first 7 ingredients for the dressing, whisking or blending in a food processor. Season to taste.
- Place the greens on the plates, top with the tempeh and cucumber, drizzle the dressing and sprinkle the sesame seeds on top.
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