Kale Caesar with Crispy Tempeh

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.

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Ingredients:

serves 4

  • 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)

 

The Dressing:

  • 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

 

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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.

 

 

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Crispy Tempeh:

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.

To Serve:

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.

 

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