Smoked Tempeh with Peas shoot Salad & Horseradish Cream

Smoked Tempeh & pea salad with cashew horseradish cream

serves 6

INGREDIENTS

the tempeh
3 cups smoked tempeh, cut into bite size cubes  (alive and healing tempeh)
a drizzle of shoy soy sauce (ca 2-3 tbsp) or tamari

½ tsp liquid smoke
one handful black sesame seeds
1 tbsp toasted sesame oil
1 pinch of ground black pepper

the salad
Any mix of green leaves, 3 cups MACHE, SPINACH, ARUGULA,
1 bunch pea shoots
2 cups white cabbage cone #4
1-2 avocados, sliced
2 zucchini, cone #2
1 apple, cone #3
1 cup frozen green peas, laid in warm water for 10 minutes and drained
a handful pumpkin seeds
1 sheet nori, torn or cut into smaller flakes
1 JUICED lemon
1 tsp avo oil for frying
a pinch of salt

optional topping:
1 large handful hemp seeds

Horseradish  cashew cream
1 cup cashews
1 tsp lemon juice
1½ cup water
1 heaping tbsp horseradish (can be subbed for 1 tsp wasabi or 1 tbsp dijon mustard)
a good pinch salt

HOW TO

Lay all the green leaves & cabbage in a big serving bowl. Add apple, avocado, zucchini and peas. Warm up a pan to medium low heat.  Add a little oil and toast the pumpkin seeds and nori flakes for 2 -3 minutes while stirring, sprinkle salt and set aside. Mix all the horseradish cashew cream ingredients in the blender  in a 12 inch skillet heat it up to medium heat, and add a little oil. Fry the tempeh pieces with sesame seeds for 2-3 minutes while stirring, drizzling 2 -3 tbsp shoy sauce, liquid smoke.  sprinkle ground pepper. Turn of the heat and drizzle sesame oil. Set aside. Add tempeh, nori flakes and pumpkin seeds mix to the salad. Add optional toppings like fresh herbs( dill( and hemp seeds. Drizzle lemon juice and sprinkle a wee bit salt over the salad. Drizzle the Horseradish cream over the salad. Serve.