Sylvie’s World Famous Salad
June 9, 2011
It’s very easy to make – incredibly tasty, satisfying, and very healthy.
What you will need:
- 1 block of tempeh, cut into small pieces - Currently I am using Henry’s Gourmet Tempeh (Tempeh is a cultured soyfood and an excellent source of protein.)
- 3 vine tomatoes, chopped
- ½ of a small portobello mushroom, chopped
- Spring mix - I buy it from Viki at the Parkdale Market. Her stall is the farthest from Richmond Rd. Her spring mix is divine!
- Sunflower sprouts - Can be found in most health food stores. They are worth the price and if you really fall in love with them you can start spouting them yourself. It’s very easy to do. They are an excellent source of enzymes and minerals. These sprouts are very tasty. Don’t skip out on them when you make the salad as they are an integral part of the overall experience. Alfalfa sprouts will not do.
- 2 small cucumbers – I buy them from Viki as well.
- 2 green onions
- A few kale chips, crunched up – Buy them at health food stores. Warning: they get stuck in your teeth, so make sure to floss after!
- Lundberg Rice Chips - Any flavour works. With the bag still closed, break up all the chips by pressing on the bag so that when you open it, you have very small chips.
- Almonds (optional)
- Cashews (optional)
- 1/2 tsp Red Start nutritional yeast - Has a cheesy flavor without the saturated fat of cheese and an excellent source of B vitamins.
- 1/2 tsp dulse flakes (optional)
- Few drops of umuboshi vinegar (optional)
- 1 ripe avocado
- 1 Tbsp vegan mayonnaise
Cut the full block of tempeh into small pieces and combine it with the tomatoes and mushrooms. Saute them in a frying pan over medium heat for about 20 minutes. You may need to add some olive oil to avoid sticking. Once it’s done, stir the vegan mayonnaise into the mixture.
Start with the spring mix, cucumbers, and green onions. Add the crunched up chips (not much – just enough for
taste and crunch) and nuts (if using). Add the nutritional yeast, the dulse (if using), the umuboshi vinegar (if using), and the kale chips. Add the tempeh mixture. How much? It all depends on how hungry I am. Cut up the avocado and add a few pieces of it as well. Top up with sunflower sprouts and enjoy! No dressing is required.
I like to make the salad individually, as opposed to a big bowl of it. If am I making it for Brian and myself, I simply take out our individual bowls and start adding, obviously adding more of everything to his bowl.
I have made it for a few people and everyone LOVES it. I eat it almost everyday, sometimes even for breakfast. It may seem complicated at first, especially if you are not familiar with the ingredients. Once you have made it, you will see how easy it is to make and the divinity of it ( not exaggerating here). It is just too good to pass up….
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[...] Tempeh is made by fermenting soybeans and has about twice the protein of tofu making it an excellent choice for athletes. Tempeh is much firmer than tofu and has a “meaty” texture. It comes in blocks and can be cut into strips, marinated and pan fried, or slathered with BBQ sauce and thrown on the grill. It can also be crumbled and added to the spaghetti sauce, lasagna or chili. A friend of mine created a wonderful salad with crumbled tempeh, check it out here. [...]
[...] Tempeh is made by fermenting soybeans and has about twice the protein of tofu making it an excellent choice for athletes. Tempeh is much firmer than tofu and has a “meaty” texture. It comes in blocks and can be cut into strips, marinated and pan fried, or slathered with BBQ sauce and thrown on the grill. It can also be crumbled and added to the spaghetti sauce, lasagna or chili. A friend of mine created a wonderful salad with crumbled tempeh, check it out here. [...]