8 oz tempeh, crumbled
1 romaine heart, chopped
1 large carrot, 1/4 inch diagonal slices
2 celery ribs, 1/4 inch slices
3 oz shredded kale
1/4 cup walnut pieces
salt and pepper
Mix 1/4 cup almond milk, 2 Tbs cashew butter, 1 Tsp lemon juice, 1 Tsp Dijon mustard, 1 Tsp capers, 1 Tsp Worcestershire, 1/2 Tsp nutritional yeast, 1 garlic clove, 1/4 Tsp black pepper, 1/4 Tsp onion powder into a small blender, and blend until you get a thick dressing, adding 1 Tbs of almond milk until you get the right consistency.
Add 1/4 cup almonds and 1 Tbs of nutritional yeast to a small processor or blender and pulse until you get a fine meal.
Recipe for two:
In a large pan over medium-high heat, add tempeh and 1 and 1/2 cups of water, bringing to a boil. Stir occasionally, 6 to 8 minutes or until water is evaporated. Drain remaining water. Over medium heat, add 1 Tbs oil and 1/4 Tsp salt and pepper, and cook tempeh until golden-crispy, 5 to 7 minutes. Remove from heat. Toss all ingredients into a large mixing bowl. Add 1 Tbs of parmesan.
Enjoy your art and may you live well!
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