This is one I thought I had shared a loooooong time ago, but I guess I forgot! It’s ok though, as with all things, there was a reason behind the madness. I must have been “guided” to forget about giving you this recipe so I could give it to you with the lovely, yummy addition of Tempeh.
What the heck is Tempeh? It is fermented soy, sometimes mixed with grains such as brown rice. It is not very pretty to look at – it has some black spots and a white filmy layer. But it is delicious – firm and nutty. It works well in a sandwich or wrap, or as a salad topping. And, because it is fermented, it is full of digestive enzymes and nutrients, which make it easier on your tummy than other soy products.
I threw mine in a sauté pan with some olive oil and O.M.G. it was great on my Caesar Salad.
Vegan Caesar Dressing and Salad with Tempeh:
2 heads of Romaine, chopped
1 pieces of bread (I use sprouted grain for the digestive enzymes)
1 cup vegenaise
1 tbsp Dijon mustard
1tsp lemon juice
3 tbsp nutritional yeast
2 tsp garlic powder
1 tsp onion powder
1 tsp olive or grapeseed oil
Water (as needed to thin out consistency)
Salt to taste
1/2 package of tempeh
½ tbsp olive oil, to sauté
Turn broiler on high and place your bread in the oven. Start preparing your tempeh and salad dressing. Remember to flip the bread once it is toasted and brown. Afte toasting, cu tinto cubes – you now have croutons 🙂
Preheat pan on medium-medium high. Add olive oil. Slice tempeh thinly and add to pan. Once browned, flip and cook until brown again. Approximately 2 minutes for each side. You can also add salt or garlic powder if you desire.
In a blender, combine all dressing ingredients. Blend until combined.
In a large bowl, toss romaine lettuce, croutons, and dressing. You don’t have to use all the dressing – make it how you like it. Transfer to two dishes and top with tempeh strips.
Eat. Smile. Be happy.
You won’t even remember its vegan – it’s just that good!
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Peace and Love,
Jessi
