This dressing will really knock your socks off.
- 1/4 cup fig jam
- 1/4 cup yellow French mustard
- 1/4 cup seed-y mustard
- 1/8 cup olive oil
- sprinkle salt
- 1 can lentils, drained & rinsed
- 1 can black beans, drained & rinsed
- 250g cherry tomatoes, chopped in fours
- 1/2 red onion, chopped into small pieces
- 1 peeled carrot, sliced
- 1/2 cup green olives stuffed with garlic, sliced
- For the dressing: whisk together the jam, mustards, olive oil & salt.
- Combine lentils, beans, tomatoes, onion, carrot, & olives in a big bowl.
- Put down a bed of spinach & arugula in your serving bowls. Scoop legume & veggie mixture onto the spinach/arugula. Top with a few spoonfuls of dressing & mix up. You can directly mix everything together in a big bowl, but if you want to keep the ingredients fresh & crisp, I suggest keeping the dressing/legume&veggies/spinach apart.
Since we had leftover tempeh-bacon, we found other ways to eat it. (Especially since avocados can be so darn expensive.) This recipe makes enough for four wraps, assuming that 1/2 of the tempeh-bacon from the previous recipe is used. I had one of these wraps as a leftover the next day, and it retained all of its deliciousness!
- Tempeh-Bacon (1/2 recipe)
- 1 onion, sliced
- 250g mushrooms, sliced
- Little extra barbecue sauce from the Tempeh-Bacon recipe
- 1 tbsp sunflower or canola oil
- In a frying pan, fry the tempeh-bacon in the marinade (no extra oil required). Fry until browned on both sides.
- In the same pan, once the tempeh-bacon is done, (or in a new pan simultaneously- if you’re feeling lucky) sauté the onions with a little bit of oil and some of the extra barbecue sauce. Once the onions begin to get translucent, add the mushrooms. Cook til mushrooms are cooked through & everything is delicious. (Add a bit more barbecue sauce if desired.)
- Wrap up your bacon with the mushroom & onions, lettuce & tomato.
This recipe serves as a continuation of a previous post— on the fact that the Dutch, despite eating sandwiches everyday, are quite sandwich-impaired. The great part about this ‘bacon’, is that you can leave the prepared marinated ‘bacon’ in the fridge for a few days, and fry up as desired.
- Block of tempeh, sliced as thin as possible (the thinner it is, the more ‘crunch’ you will get)
- *1/2 onion, small pieces
- *1 tsp oil
- *3/4 cup ketchup
- *2 tbsp sugar (or maple syrup if you have it!)
- *1 tbsp soy sauce
- *1/2 tsp garlic powder
- Avocado, sliced
*You can replace all ingredients with a * with a cup of barbecue sauce to save time…
- Make the marinade. Sauté the onion pieces in the oil. Once onions are translucent, add in the ketchup, sugar (or maple syrup), soy sauce, & garlic powder- til well combined. Leave it on low heat for about 5-10 minutes, stirring occasionally, to let all of the flavors combine.
- Brush a bit of the marinade on the bottom of a container of choice. Lay down your first layer of thinly sliced tempeh. Brush with another layer of marinade. Keep doing so until all of your tempeh is well-covered in sauce!
- Let this sit for at least 30 minutes to let the flavors get into the tempeh. We left it overnight, and it was fantastic.
- When you’re ready to eat your ‘bacon’, put a frying pan on medium-high heat. Lay your bacon slices side by side- no overlapping/stacking! No oil or anything is needed, just let your tempeh slices sizzle. Once they start to get browned, flip them over for sizzled perfection.
- Serve on toast with a couple of slices of avocado– mmmmm!