Thursday, August 30, 2012

Miso Tempeh and Kale wrap/salad

Oh yum. That's all I have to say. And it's great for a quick dinner or healthy lunch. Double the recipe and have plenty leftover to take to work the next day. I found it at

3 Tbsp white miso paste
3 Tbsp apple cider vinegar
2 Tbsp agave or maple syrup
black pepper
2-4 Tbsp oil (I used olive)
1 package tempeh, sliced into 8 logs
1 bunch kale
1/2 cup red onion, sliced thinly
1-2 tomatoes, sliced, diced or cut into weges
1 small avocado, sliced or diced

1. Mix miso, vinegar, agave (or syrup), a sprinkle of black pepper and 1-2 Tbsp of oil together to make dressing.

2. Heat another Tbsp or so of oil in a saute pan on medium heat.

3. Dip tempeh logs into dressing, then lay them into the hot pan. Allow them to cook for a minute on each side until all sides are carmelized, being careful not to overly blacken. Remove from pan and cool.

4. Remove kale leaves from stem and chop into small pieces.

5. Wash kale well. Run it under (or dunk in) hot water, then dunk it into very cold water. Then dry the kale in a salad spinner and/or with a towel.

6. Transfer kale into a dry bowl, toss with dressing and onions.

7. To serve, either make a salad of kale, tomatoes, avocado and 2 tempeh logs or put all of the components on a wrap (I used whole wheat tortillas) and enjoy.

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