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 10 inch skillet or 11 inch 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.
What is Tempeh? Tempeh is very nutritious and contains many health promoting phytochemicals such as isoflavones and soy saponins. It is a great low fat meat substitute replacing bacon in this recipe. Found in most health food stores & grocery stores near the tofu section.
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