Sliced Tempeh with Kale, Spinach and White Bean Salad

Sliced Tempeh with Kale, Spinach and White Bean Salad

Adapted recipe from Rachel Ray magazine

1          pkg. Tempeh cut in half for marinade then into strips for sauting

            (soy sauce, garlic oil and veggie broth for light marinade)

1          lemon, juiced (about 3 tablespoons)

            fresh or dried thyme for dressing

2          tablespoons white balsamic or white wine vinegar

2          teaspoons Dijon mustard

1          large clove garlic, minced

1/4       olive oil

            Kale (chopped)

            Spinach (chopped)

            Basil (chopped)

            Tomatoes (chopped)

1/2       zucchini (diced)

1          celery (diced)

1/2       onion (small dice)

1          14 oz. can white beans (cannellini or kidney)

             salt and pepper

Mix together some soy sauce, veggie broth and garlic oil and place block of tempeh in shallow dish to marinate while you prepare the dressing and salad.

In a medium bowl, whisk together the lemon juice, thyme, vinegar, mustard and garlic.  Gradually whisk in 1/4 cup olive oil until the dressing is smooth, season with salt and pepper.

Cut up the salad greens, basil, onion, veggies and beans. Add to dressing and toss gently.  Save a bit of dressing to drizzle on Tempeh.

Cut Tempeh into long strips then sauté in remaining marinade until brown.  Add to top of salad and drizzle a bit more dressing.