🤣How could I not share this photo-perfect moment with you? Now that you're here, let me show you what we're really working with!

Spinach and kale combine forces to give you the perfect green base for this salad. Of course, if you know me, what I am interested in is the taste-good part and here, we use a nut-cheeze to deliver a familiar element to our veganized lunch!

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Remember how I was telling you that even though I am a vegan, healthy food enthusiast, I have a hard time with salads… well, it’s true so I spend a lot of time making salads that are so fun and exciting, even I want to eat them =D

This salad involves tempe (made from fermented soy beans- I strongly suggest making sure you find an organic/non-GMO option!) This is where we’re going to get tons of protein from! People ask vegans all the time where they get their protein as it’s a common misconception that animal products are the only way to get it. Well, truth is, plants are packed full of protein and tempe is an excellent and delicious source so throw it on in your salad to replace the meat that used to top it!

We’ve also got some Irish Moss in this recipe which is a red algae gaining popularity in the vegan and raw food movement as another protein with minerals to boot! It’s commonly used as a thickening agent but in this case, I’m going to sprinkle it on the salad (it doesn’t have much taste) for texture and an extra oomph!

The nut cheeze you see on top is not just for fun! It’s a bit of comfort added to this twist on a tradition dish. When I go to restaurants, I often look at the menu and salads generally have cheese and meat listed as their main ingredients so I thought, why not spice it up and do it vegan!?

You ready to SALAD?

What you need:

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SALAD

• 1 package organic tempe
• 1 package mushrooms (I used locally grown white oyster mushrooms)
• Garlic
• Shallots
• Green onion
• 1 bunch of kale
• 1 bunch of spinach
• 2 tomatoes
• 4/5 radishes
• 1 handful Irish moss
• Pink Himalayan sea salt
• Coconut or olive oil
• Filtered water

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DRESSING

• ¼ cup water
• 1 ‘nub’ of ginger
• 1 tbs sesame seeds
• 3 tbs coconut oil
• Dash pink Himalayan sea salt

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CHEEZE

• ¼ cup almonds
• ¼ cup sunflower seeds
• juice of half lemon
• 2 tbs coconut oil
• dash pink Himalayan sea salt
• 1 clove garlic

What to do:

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SALAD

• Rinse your spinach and cut into small pieces (*who likes getting huge chunks of green on their fork, looking around thinking ‘how am I supposed to get this into my mouth without looking like a pig?’… that last part could just be me and if that’s the case, forfeit cutting and throw your rinsed greens in a salad bowl!
• Take cut up pieces of kale and massage them into salty water, this will break the hardness down, making it more digestible for your tummy and more enjoyable to eat for you! (Win-win!)
• Slice some tomatoes and radish (or whatever is local and in season that you may prefer!)
• Take a handful of Irish moss and cut it into chunks
• Place all of the above ingredients into a salad bowl and set aside

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TEMPE/MUSHROOM

• In a skillet combine shallots, garlic, green onion, mushrooms and tempe and fry them up in coconut oil and pink Himalayan sea salt until you start to get some browning
• Fry this mixture until your tempe pieces are crispy (or however you like them!)
• Add on top of your veggies!

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DRESSING

• I have a sesame ginger recipe that I sprinkled over the salad bowl and mixed thoroughly for maximum enjoyment (see ingredients)

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CHEEZE

• Blend together your cheeze ingredients
• Add water as needed until you get a thick, creamy looking cheeze
• Top your salad with the cheeze for photos ;) then mix in all through your salad so you get some in every bite!

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Let's put it all together now!

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YUM! I hope you enjoy this salad as much as I did. I try to get my greens in daily and making them fun and delicious sure helps get the job done!

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PS: I am still in the gorgeous Maldives on my trip so my internet is spotty and basically for the most part not even remotely reliable so I am coming to you with special recipes I have prepared previously and been saving for a rainy day. In this case, it sure isn’t a rainy day (in fact I better head out to the sun to catch some snorkeling on this island oasis) but I wanted to check in and make sure I’m still inspiring and supporting the healthy, vegan movement that is so strong and growing wildly here!

Sending you love through food, as always!

XO,