Strawberry, Pear and Marinated Tempeh Salad

Salads are great for hot summer days and excellent meals for the vegan and meat eater to make together. The base ingredients are the same while the culinary focus can be easily modified for the vegan and meat eaters' tastes.

The great thing about my meat eater is that he eats anything (as I've mentioned before); so when I make grilled tempeh for my salad he [happily] eats it to.  Your meat eater may not be as amenable to the vegetable protein, so keep him happy by accommodating his tastes - though I would not feel obligated to actually handle the meat myself.

Marinated Tempeh

Prep time: 1 hour
Servings: 2
Ingredients:

1 package Tempeh, sliced in 1/2" wide strips
2 cloves garlic, minced
3 leaves fresh basil, minced
1 tsp. Oregano
Salt  & Pepper to taste
4 T. Soy sauce
3 T. Balsamic vinegar
3 T. Olive oil

Put all ingredients in a small glass dish, cover and let set in the fridge over night or at least one hour.

Heat a frying pan on stove to medium-high heat and place strips of tempeh in the pan along with all marinade sauce and an extra tablespoon or two of olive oil.

Cook on stove, turning the tempeh strips until all sides are golden brown.  Remove from heat and allow to cool a bit before placing them on top of the salad.

Strawberry, Pear, Tempeh Salad

Prep time: 20 minutes
Servings: 2

Ingredients:

2 C. Baby Arugula
2 C. Baby Spinach
1/3 C. Diced onion
1/2 C. Sliced baby bella mushrooms
1 Small diced tomato
1 Pear, chopped
6 Strawberries sliced
1/3 C. Cashews
1/3 C. Olive oil
1/3 C. White wine vinegar
3 Gloves garlic, minced
1/2 Lemon
2 T. Honey
2 Leaves fresh basil, minced
2 T. Italian seasoning


Divide the arugula and spinach evenly between two plates (or more for the hungrier one than the other). Do the same for the onion, mushrooms, tomato and pear. Slice the strawberries and arrange three on each plate. Sprinkle cashews on top

In a medium/tall mixing glass mix together the dressing: olive oil, vinegar, garlic, honey, basil, and seasoning. Squeeze in the juice of 1/2 lemon. Whisk all together and immediately pour over salads.

Place temeph on top of the salads, divided between to the two plates.

Serve and enjoy!