4 slices purple onion, cut into thin rings and quartered
1 pint cherry or grape tomatoes, halved
Vegan Bacon:
1 8 oz. package organic tempeh
1 tablespoon olive oil
2 teaspoons maple syrup
1 drops liquid smoke, (optional)
freshly ground salt and black pepper, to taste
Suggest Toppings:
1 cup your choice of vegan croutons, sprouted seeds, glazed nuts, or salad topping mix
1 bottle salad dressing (a creamy vegan honey mustard or warmed sweet balsamic dressing)
4 ounces soft vegan cheese, sliced or crumbled (optional)
1 avocado, thinly sliced (optional)
Directions:
Remove some of the excess stems on the spinach then combine it in a large salad bowl with the sliced mushrooms, onion, and tomatoes.
Slice the tempeh into 10-12 strips and lay them flat on a plate. Combine the oil, maple syrup and optional liquid smoke in a small bowl then drizzle it over the tempeh coating it on all sides. Season with freshly ground salt and black pepper.
Heat a skillet or flat grill to medium heat to allow the tempeh bacon to cook without burning. When the surface is hot lay the tempeh in the pan in a single layer. Cook it for 4-5 minutes on each side until golden brown. Transfer to a plate to cool then crumble it or arrange it in strips over the salad.
Add the remaining optional toppings and desired dressing. Serve with warm artisan bread and a side vegan butter, soft vegan cheese, or a dipping plate of seasoned oil and vinegar.
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Spinach Salad
Ingredients:
Salad:
1 5 oz. box baby spinach
1 4 oz. package white mushrooms, sliced
4 slices purple onion, cut into thin rings and quartered
1 pint cherry or grape tomatoes, halved
Vegan Bacon:
1 8 oz. package organic tempeh
1 tablespoon olive oil
2 teaspoons maple syrup
1 drops liquid smoke, (optional)
freshly ground salt and black pepper, to taste
Suggest Toppings:
1 cup your choice of vegan croutons, sprouted seeds, glazed nuts, or salad topping mix
1 bottle salad dressing (a creamy vegan honey mustard or warmed sweet balsamic dressing)
4 ounces soft vegan cheese, sliced or crumbled (optional)
1 avocado, thinly sliced (optional)
Directions:
Remove some of the excess stems on the spinach then combine it in a large salad bowl with the sliced mushrooms, onion, and tomatoes.
Slice the tempeh into 10-12 strips and lay them flat on a plate. Combine the oil, maple syrup and optional liquid smoke in a small bowl then drizzle it over the tempeh coating it on all sides. Season with freshly ground salt and black pepper.
Heat a skillet or flat grill to medium heat to allow the tempeh bacon to cook without burning. When the surface is hot lay the tempeh in the pan in a single layer. Cook it for 4-5 minutes on each side until golden brown. Transfer to a plate to cool then crumble it or arrange it in strips over the salad.
Add the remaining optional toppings and desired dressing. Serve with warm artisan bread and a side vegan butter, soft vegan cheese, or a dipping plate of seasoned oil and vinegar.
*Note:
*Recipe courtesy of [url=http://www.veganculinarymemoirs.com]http://www.veganculinarymemoirs.com[/url].
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