Chopped Tempeh Salad

2/3 cup cooked chickpeas,

1/2 English cucumber, Cone #3

1/2 cup pitted kalamata olives, roughly chopped

1/4 cup sweet onion, cone #2

2 green onions, 1/4" lengths

1 avocado, diced small

3 romaine lettuce hearts chopped

1/2 lb. Tempeh Bacon (see bottom) Alive and Healing Tempeh

1 handful mint or basil leaves, roughly torn

Dressing

1/4 cup olive or avocado oil

1/2 cup raw cashews

1/4 cup water

2 tsp dijon mustard

Juice of 1-2 lemons

Himilayian salt and cayenne to taste

Blend in Vitamix until smooth and creamy

 

Tempeh Bakon

Makes about 1/2 cup (enough for 1-2 sandwiches)

5 ounces tempeh

1-2 Tbsp maple or agave syrup

1/2 tsp cumin

1 tsp bbq spice mix (garlic, onion, chipotle mix)

A dash of cayenne

1 tsp soy sauce

1/2 tsp thick black pepper

for pan: 2 tsp olive oil

To make:

Very thinly slice the tempeh, as thin as you can slice it without it falling apart.

Combine all ingredients in a shallow dish.

Soak tempeh in marinade for 1-2 minutes.

Turn Skillet on medum high heat-  Lay the tempeh flat on  griddle or 12 inch skillet. One layer only. Drizzle a bit of excess marinade onto skillet.

Allow to cook for 1 minute, then flip. Cook for another minute on other side or until both sides are crisp and browned.

Lay cooked tempeh on parchment paper to cool. Sprinkle with black pepper and thick sea salt to taste.
For a crisper tempeh bacon, do not pour excess marinade in skillet, and allow all liquid to steam off of pan while cooking. Use for Vegan BLTs, burgers, breakfast burritos or anywhere else!