The 3 C’s of good food, all in one.

Greetings!

Now allow me to begin by stating that I try to avoid eating the same exact dish twice in a given week. Even my morning VOO usually has some variety in terms of the fruit fixtures I mix in. I tend to make all my meals on the spot and almost never leave leftovers. I find that one of the most exciting parts of eating food is its preparation. Making and eating the same meal too often takes away that excitement, leaving me bored and uninspired.

But somehow this one dish became an exception. Eaten for lunch on both Thursday and Saturday, I present to you the ever rule-breaking phenomenon:

Massaged Kale Salad Coated with Hummus and Avocado, topped with BBQ Tempeh

Salad:

* 3-4 red/green kale leaves
* 1/2 small cucumber
* 1/2 tomato
* 1/2 cup of chopped kabocha squash (I used 1 wedge)

Salad coating:

* EVOO
* A few shakes of sea salt, to taste
* 2 tablespoons hummus (I used Sabra Roasted Pine Nut)
* 1/2 avocado

BBQ tempeh

* 1 cup tempeh chunks (I used LightLife 3 Grain)
* 1 tablespoon BBQ sauce (I used Organicville Tangy BBQ)
* Juice of 1/2 orange
* A few drops from 1/2 lime
* Drizzle of EVOO
* Seasoning (I used mixed herbs, ground flaxseed, and black pepper)

The salad part consisted of red and green kale, cucumbers, tomatoes, and kabocha squash — all chopped up. I first massaged the kale with some sea salt and EVOO, then added the cucumbers and tomatoes. After that I added the hummus and avocado, mashing it up and incorporating it into the salad, coating every veggie piece.

Meanwhile, my kabocha squash chunks were roasting in the oven alongside some pita bread (cut up into quarters) on an oiled foil-covered cookie sheet at 350 degrees for approximately 15 minutes.

My tempeh chunks had already been marinating in the fridge for about 2 or 3 hours. If you’re short on time, don’t worry about the marinade. Just coat the tempeh evenly with the liquid ingredients. In a small un-oiled (nonstick) skillet, sauté the tempeh until browned. I had to move them around to prevent them from sticking, since I don’t think my pan is nonstick.

Top the salad with the kabocha squash and tempeh.

I served mine with 2 pita quarters and a small slice of multigrain bread. Can you say carb heaven?

Chewy, crunchy, and creamy–all of the best textures in one giant bowl.

My life is complete.

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