Legume Salad with Mustard-Fig Dressing

This dressing will really knock your socks off.

Ingredients:

  • 1/4 cup fig jam
  • 1/4 cup yellow French mustard
  • 1/4 cup seed-y mustard
  • 1/8 cup olive oil
  • sprinkle salt
  • Mustard Fig Dressing Ingredients1 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
  • Spinach
  • Arugula

Preparation:

  1. For the dressing: whisk together the jam, mustards, olive oil & salt. 
  2. Combine lentils, beans, tomatoes, onion, carrot, & olives in a big bowl.
  3. 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.

Salad Components

 

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Tempeh-Bacon Wrap

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!

Ingredients:

  • 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
  • Lettuce
  • Tomato
  • Wraps

Preparation:

  1. In a frying pan, fry the tempeh-bacon in the marinade (no extra oil required). Fry until browned on both sides.
  2. 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.)
  3. Wrap up your bacon with the mushroom & onions, lettuce & tomato.

Marinated Tempeh-Bacon Avocado Sandwich

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.

Tempeh Bacon Avocado Sanwich

Ingredients:

  • 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
  • Toast

*You can replace all ingredients with a * with a cup of barbecue sauce to save time…

Preparation:

  1. 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.
  2. 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!
  3. Let this sit for at least 30 minutes to let the flavors get into the tempeh. We left it overnight, and it was fantastic.
  4. 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.
  5. Serve on toast with a couple of slices of avocado– mmmmm!