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.

Tempeh Mince


  • 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.

Miso Mushrooms


  • 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.

Pickled Cucumber


  • 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.

To assemble:
- 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.