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| Warm Kale Salad with Quinoa and Broiled Tempeh |
I wrote my last post after a few days of summer like weather but now the weather has turned again and it feels more like winter! So perhaps this is a good day to post a hearty salad that could hold up to a cold windy day. One look at the ingredient list and the health benefits of this dish should be obvious. But if you aren't familiar with vegan fare, you might not have ever tried cooking with tempeh. Even I have only used it a handful of times, so this recipe began as an experiment to see if I could broil it instead of fry it on the stove top and I was pleasantly surprised with the results. I marinated the diced tempeh for a couple of hours and then cooked it for about 20 minutes while I prepared the rest of the salad. Even my husband, who is often weary of soy products like this, enjoyed the meal. So try going meatless the next time you prepare a dinner salad and give broiled tempeh a try!
