Energizing vegan tempeh salad

Here is a lovely recipe for a colorful, vitamin-rich salad, perfect for your lunches, which will give you all the energy you need for your afternoon. I decided to cook tempeh, a food widely used by vegetarians/vegans. Tempeh is actually fermented soy, non-GMO and organic. It is a complete protein that is nourishing and sustains appetite over the long term. The variations for this salad are truly endless: chicken, smoked salmon, turkey, red beans, lentils, kale, cucumbers, green beans, green onions… Use your imagination and you will have a beautiful, different colorful salad every day In short, have fun

Photo Credit: Nancy Bordeleau

Ingredients:

• 1 cup cooked chickpeas (Rinse well if using canned chickpeas)
• 1/2 cup grated carrots
• 1/2 cup yellow bell peppers, thinly sliced
• 1 cup cherry tomatoes (leave them whole; they will stay fresh longer)
• 200 g organic, non-GMO tempeh, cubed (you can also use chicken or smoked salmon)
• 1/2 cup pecans or other nuts of your choice
• 1 cup red cabbage, grated or thinly sliced
• 1 cup baby spinach
• 1/2 cup alfalfa sprouts (optional)
• 1 garlic clove, finely minced
• 1 green onion, finely chopped
• 1 tsp coconut oil for cooking the tempeh

Photo Credit: Nancy Bordeleau

For the dressing:

• 4 tbsp (60 ml) olive oil
• 2 tbsp (30 ml) red wine vinegar
• 6 fresh basil leaves, chopped
• 1 tbsp Dijon mustard
• Pink salt and black pepper to taste

Instructions:

1. In a skillet, heat the coconut oil over medium-high heat and grill the tempeh cubes, turning regularly until they are well browned, about 10-15 minutes. Add the garlic and green onion halfway through cooking. Season with salt and pepper. (Note: Since I like them nice and crispy, I let them cook longer.)
2. Mix the dressing ingredients together.
3. Place the chickpeas in a bowl and pour the dressing over them. Mix well.
4. Use two Mason jars of at least 500 ml each.
5. In each jar, layer, in order: the chickpeas and dressing, carrots, yellow bell pepper strips, tomatoes, tempeh or chicken, red cabbage, spinach, and alfalfa sprouts.
6. When ready to serve, shake the jars vigorously so that the dressing and toppings mix together.
7. Pour into a bowl or eat directly from the jar.

Photo Credit: Nancy Bordeleau

Enjoy. Health is a way of life!