My friend Julie and I made dozens of mason jars full of this hearty salad for The Banff Yoga Festival. Here is the recipe for all of you who requested it! Tempeh is a fermented soy product that is loaded with protein and easily digested. Much like tofu it soaks up whatever it is marinated in. In this recipe it is simply coated with a little tamari and fried in avocado oil before being tossed with baby kale, cherry tomatoes, capers, lemon rind, croutons, and a creamy cashew dressing.
- 1 pkg. of Earth bound Farms baby kale
- 1 recipe of cashew caesar dressing (recipe follows)
- 1 recipe of fried tempeh (recipe follows)
- 1 cup of cherry tomatoes, halved
- 1/4 cup of capers, drained
- 1 heaping tsp. of organic lemon zest
- 3/4 cup of croutons of your choice ( I made raw dehydrated croutons however you can make your own by sautéing cubed gluten free bread in a little olive oil or simply crush some rice crackers or Mary’s gluten free crackers into the salad for texture)
- 3/4 cup raw cashews soaked in water for at least 2 hours
- 1/4 cup of nutritional yeast
- juice of two organic lemons, zest the rind to garnish the salad
- 1 pitted soft date
- 1 stalk of celery, chopped
- 2 whole cloves of garlic
- 1 Tbsp. apple cider vinegar
- 1 tsp. himalayan salt
- 1/3 cup of water
- lots of fresh cracked pepper
Combine all ingredients except the lemon rind and the pepper in a high speed blender until silky smooth. Stir in the pepper and set aside.
We used smoked tempeh for this salad but if you can’t find it, regular tempeh will work just fine. Thaw the tempeh and cut into rectangles, 1/4 in. X 1 in. X 2 in. Heat 2 tbsp. of olive oil over medium heat in a large skillet. Add the tempeh along with 2 tbsp. of tamari. Continue to stir until the tempeh is browned on all sides. Tempeh tends to soak up a lot of oil as it cooks so feel free to add a splash more. Set aside to cool.
Toss the baby kale with enough dressing to coat, capers, tomatoes, reserved lemon zest, croutons, crispy tempeh, and more freshly cracked black pepper and a sprinkling of nutritional yeast.