Summer Salad 1

It will forever be my mission to show how versatile tempeh is. Say hello to an Italian-esque salad that could be served warm or chilled. A well balanced meal that satisfies some richer cravings without busting the gut. This is a smokey spring pea, white bean tempeh salad with cherry tomatoes, mozzarella, herbs, lemon and garlic- A really yummy, light meal. And the leftovers tasted great the next day. Me thinks this would be great potluck fair!

Ingredients:

• 10 oz Italian herb tempeh

• 1 C frozen or fresh green peas

• 1 C halved cherry tomatoes(Roasted or frehs)

• 1/2 C cubed cheese(I used nature’s valley goat mozzarella, which is outstanding)

• a few sprigs of parsley-minced

• a few springs of mint-minced

• a small handful of basil-minced

• 1 garlic clove-minced

• 1 spring onion/scallion-chopped

• 1/2 lemon juice and a little zest

• salt+pepper to taste Tempeh Marinade:

• 1/2 C olive oil

• 1/4 C aged white balsamic(regular balsamic works too)

• 1 garlic clove-minced

• 1 T fennel seeds

• salt to taste

1. Start with the marinade-add olive oil, vinegar, salt, garlic and fennel together in a tupperware container. Shake well and set aside.

2. Cut the tempeh cake into small cubes and steam for five minutes. Remove from heat and let cool. Place tempeh in the marinade. Shake and set aside.

3. Steam your peas for about 5 minutes. (I added a touch of liquid smoke and a bay leaf but this is absolutely unnecessary). Remove from heat, strain and let cool.

4. Cube your cheese of choice and add to a medium bowl. Add the herbs, peas, garlic, onion and tomatoes.

5. Get a cast iron or fry pan nice and hot. Add the tempeh, marinade and all, Cook for about 5-7 minutes on medium-high heat, tossing and stirring. Let cool for a few minutes and add to the bowl with all the other ingredients.

6. Add lemon juice, lemon zest salt+pepper to taste and toss all ingredients together! Eat warm/room temp or chill for later. Note*If you have artichokes lying around, add them.