Vegan Bodybuilding & Fitness

KALE TEMPEH SAUTÉ SALAD

Yield: #4-6 side salads/ servings
Ingredients
1 Large bunch of Dinosaur Kale
1 Package Tempeh Strips cut into pieces
1 Tbs olive oil
1 Cup Baby Spinach
1 1/2 Cups Sweet Cherry Tomatoes (about 20) slice in half
Dressing
1/4 Cup Veganaise Mayo
1 tsp Dijon Mustard
1/4 tsp sea salt
1 tsp Lemon Juice
2 tsp Agave Nectar or maple syrup
Freshly Ground Black Pepper
1 tsp of cayenne pepper (optional)

Direction: Wash and dry kale. Using kitchen shears (or a knife) remove and discard the center stem from each leaf of the kale. Preheat a large skillet to medium heat. Add tempeh and cook until semi crispy, then set aside. Add Kale & 2 tablespoons of water to the heated skillet and sauté for 3- 5 mins with lid on.
Make dressing and set aside. When the kale has turned a bright green color place in a large bowl add spinach tomatoes, tempeh & dressing and toss & serve.

You can use this dressing instead of the vegan mayo
Cilantro Dressing
½ cup water
½ cup olive oil
1 ½ cups sunflower seeds soaked over night
juice and flesh of 1 lime
½ tsp Celtic Sea Salt
½” cube of fresh ginger root
1 bunch of fresh cilantro

Put water, oil and sunflower seeds into the Vitamix and blend thoroughly.
Move the mixture to a food processor and add the lime, ginger and cilantro, process until pasty. Put in salt to taste.

Thanks for the recipe, going to give it a try later this week......looks wonderful.

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If you have men who will exclude any of God's creatures from the shelter of compassion and pity, you will have men who will deal likewise with their fellow men. -St. Francis of Assisi

Nom nom nom. That looks like the best salad ever.

This salad looks absolutely amazing! I think I'm going to try it with the cilantro dressing instead of the mayo for my in-laws this weekend. Wish me luck! Zoe

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Favorite Chefs (at the moment!)
Susanna Foo
Lisa Caponigri