This dish is a perfect balance between umami, sweet, fresh, acidic, has so many gorgeous textures and it’s oh-so-clean. This is a salad bowl, yes, but taken to a whole new level. The top-notch tempeh is the core meaty deliciousness in this plate of food, and complemented by the gorgeous fresh greens by Stemwater Farms.
- 1 small onion
- 2 Tuscan Kale leaves
- 1 pack tempeh
- 2 tbsp tamari
- 2 tbsp tomato puree
Heat some avocado oil in a pan, and add the onions. Sauté well until quite browned. Add the tomato purée and sauté for a few more minutes. Add the finely chopped kale leaves. After a few minutes, mash the tempeh with a spatula or just crumble it up with your hands- add it to the pan with the tamari and let it cook well for 6-8 minutes.
- 1 pack button mushrooms
- 2 tbsp miso
- 1 tbsp tamari
- 1 tbsp raw honey
- 1/2 tbsp garlic
Cut each mushroom into quarters. In a pan, heat up the garlic in some oil and add the mushrooms. Heat until they’re a bit brown. Now, add the miso, honey and tamari and sauté until they’re well coated and the liquids have evaporated.
- 1 Japanese cucumber by Stemwater Farms
- 2 tbsp white sesame
- 2 tbsp tamari
- 1 tbsp ACV
- 1/2 tbsp jaggery powder
Dry roast the sesame seeds in a pan. Once cooled, add them to the rest of the liquid ingredients. Chop the cucumber into 1/2 inch pieces, diagonally, and add to the liquid. Let it marinate overnight.
1 small head Broccoli from Stemwater Farms
Cut the broccoli into florets and steam.
- 3 cups mixed greens by Stemwater Farms- Butterhead lettuce, Romaine, Arugula and Lollo Rosso
- Top with all the other elements and serve! Use the marinating liquid from the cucumbers to drizzle on top as a dressing, for extra oomph.
Recipe curated by Isha Dalal Rana.