1/2 cup raw cashews, soaked
3 tbsp extra virgin olive oil
2 tbsp lemon juice
2 tbsp water
2 cloves raw garlic
1 tsp dijon mustard
1/2 tsp sea salt
to taste fresh pepper
1-250g package tempeh, cut into 1/2 inch cubes
1/4 tsp sea salt
1 tbsp olive oil
6-8 cups romaine lettuce, washed and cut
garnish with capers
Prep Time: 10 minutes Cook Time: 10 minutes Yield: 3 servings
For the dressing:
First, soak your cashews. Place them in a glass and cover with water. Soak whole nuts for four hours, or cashew pieces for two hours. Once soaking time is done, drain and rinse your cashews in a colander.
Next, put all ingredients in a high-powered blender or food processor and process until smooth. Put aside while you assemble your salad.
For the salad:
Generously coat your skillet with olive oil, and place over medium-high heat. Once the oil is hot, place cubed tempeh in the skillet, toss so that all pieces are covered in oil, and then let them brown, occasionally turning the cubes so they brown on each side.
Once cubes are all golden and toasty, turn off the heat and sprinkle with salt, and allow to cool slightly.
In large bowls, assemble your salads. Place romaine lettuce in the bowl and top with tempeh and a sprinkle of capers. Dollop a couple of tablespoons of dressing on top and toss before serving. Eat immediately.
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