Get again to fundamentals with this hearty, easy-to-make salad (from Gena Hamshaw’s Energy Plates) that tastes unimaginable, too.
What you want:
For the salad:
8 ounces tempeh, minimize into ½-inch cubes
2 tablespoons tamari or liquid aminos
2 tablespoons apple cider vinegar
1 tablespoon maple syrup
¼ teaspoon smoked paprika
2 medium candy potatoes, peeled and minimize into ½-inch cubes
1 tablespoon olive oil
Coarse salt and freshly floor black pepper
5 cups packed child arugula
¼ cup chopped chives or scallions
For the dressing:
2 tablespoons olive oil or tahini
1 tablespoon maple syrup
1 tablespoon Dijon mustard
1 tablespoon tamari or liquid aminos
1 tablespoon apple cider vinegar
1 tablespoon balsamic vinegar
1½ tablespoons dietary yeast
1 to 2 tablespoons heat water, if wanted
For the garnish:
Chives, chopped
Toasted sunflower or pumpkin seeds
What you do:
- For the salad, in a shallow bowl, place tempeh. In a small bowl, whisk tamari, vinegar, maple syrup, and paprika. Pour the combination over tempeh and toss gently to evenly coat. Cowl and refrigerate for not less than 1 hour.
- Preheat oven to 400 levels and line two baking sheets with parchment paper. In a big bowl, add candy potatoes and oil and toss till evenly coated. Switch to 1 a lined baking sheet and sprinkle generously with salt and pepper. Bake 30 to 35 minutes, till fork-tender.
- Take away tempeh from fridge and drain. Unfold cubes onto second baking sheet and bake for quarter-hour.
- Switch candy potatoes and tempeh to a big bowl and let cool 10 minutes. Add arugula.
- For the dressing, in a small bowl whisk oil, maple syrup, mustard, tamari, apple cider vinegar, balsamic vinegar, and dietary yeast. If dressing is just too thick, add heat water and whisk till desired consistency is reached. Retailer in an hermetic container within the fridge for as much as 1 week.
- Pour the dressing over the salad and toss gently to mix. Add garnish and serve.
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