Monday, March 18, 2013
Buffalo Tempeh Salad
1/2 pkg. Flax Tempeh
1 rib celery, sliced
Spinach or green of choice for salad
Favorite hot sauce
1 tbsp blueberries (I used frozen)
1 tbsp vegan mayo
1 tbsp tahini
1/8 tsp salt
1 tsp apple cider vinegar
1. On medium heat add a little olive oil to pan and break up flax into chunks. Saute until slightly browned and move to a bowl.
2. Coat tempeh with hot sauce and allow to sit for a minute or two.
3. In a small blender (I used a magic bullet) combine all the dressing ingredients until smooth.
4. On a plate put down a couple handfuls of greens then add on tempeh, celery, and dressing.