1/2 cup of chopped baby spinach
1/2 cup of chopped kale stems removed
3/4 cup of croutons (homemade or store bought)
4 portobello mushrooms
1 block of tempeh
Sunflower seeds
Extra virgin olive oil
Balsamic vinegar
Caesar salad dressing ((homemade or store bought)
Cut tempeh into small "steak like" strips about 4 - 5 inches long and half an inch wide. Place in a bowl and add 1 tablespoon of basil. 1/2 tablespoon of thyme, 1/2 a table spoon of paprika and coat tempeh in soy sauce. Set aside.
Chop all greens, todd and place in a large bowl. Set aside in the fridge.
Saute portobello mushrooms in a medium skillet with olive oil and balsamic vinegar for 10 minutes or until mushrooms are soft but still holding shape. In a skillet fry tempeh for about 4 minutes on each side either side
Cut portobello mushrooms vertically to resemble a "steak like" shape.
Add croutons to greens, portobello mushrooms and tempeh. Sprinkle sunflowers seeds on top, add dressing and serve.
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