We had an Indian guest cook at the recent monthly cooking club I host for busy moms. She filled me in on an Indian kitchen staple: pulverize several heads of garlic with a big hunk of ginger, place in small tub and store in the kitchen for weeks of use. Since just about everything I love to eat has this combo, I followed her advice and it came in quite handy in this ridiculously healthy yet scrumptiously satisfying recipe.
Ingredients:
Tempeh:
- 1 Block Organic Tempeh, cubed
- 2 tbsp Rice Wine Vinegar
- 2 tbsp Liquid Aminos (or gluten free soy sauce)
- 1 tbsp honey
- 1 tsp ginger-garlic mixture
Marinate tempeh for 10 minutes, turn over and marinate for 10 minutes more. Place on cookie sheet and bake at 350 for 15 minutes or until golden, turning once.
Thai Peanut Sauce:
- 2 tbsp Organic Peanut Butter
- 3 tbsp Rice Wine Vinegar
- 1 tbsp honey
- 1 tsp Liquid Aminos
- 1 tsp ginger-garlic mixture
- 1/2 tsp spicy red chili powder
- 1 tbsp water
Puree in food processor until well incorporated, adding more water by the teaspoonful to the consistency of dressing.
Salad:
- 3 Carrots, peeled and sliced on bias
- 1 orange bell pepper, cut into large dice
- 1 bunch kale, stems removed, cut into large dice
Allow the tempeh to cool and toss with the vegetables. Drizzle with peanut sauce and toss to coat. Can be refrigerated for 1-2 days.
deep fried kale. 