Super Salad!

Boston lost game 6 last night. It was really difficult to stay off the comforting sweets, but I did. To sedate my late night, depressed craving, I ate a banana. It was not quite the same but did the job efficiently enough.


Ashley came over today and we did some errands she needed to get done before I made some nice lunch. It was not Ashley's favorite as it was a very light and earthy. Not the robust and saturated flavors she is used to having at my dinner table (read: TV tray). However, I really enjoyed it. It was very hearty while still being summery and elegant.


Bulgar and Tempeh Salad

4 large green leaf lettuce leaves
1/2 orange bell pepper (sliced)
1/2 tomato (sliced)
1/2 avocado (sliced)
6 oz of tempeh (chopped)
3/4 cup of water
1/2 cup of walnuts
1/3 cup of carrots (matchsticked)
1/3 cup of dried cranberries
1/3 cup of bulgar
1 tablespoon of liquid smoke
1 tablespoon of olive oil
1 tablespoon of red onion (thinly sliced)
1 teaspoon of black pepper
1/2 teaspoon of lemon juice

Bring a saute pan to med heat and pour in the bulgar. Stirring frequently, let the bulgar toast for about 5 minutes until there is a nice aroma to it.

In a covered pot, bring the water to a boil. When the bulgar has been toasted, add the bulgar to water and let boil until tender, about 15 minutes. The bulgar should be tender and firm, not mushy or crunchy. Remove from heat, mix in the lemon juice, and chill for about 20 minutes.

In a saute pan, bring the oil to low-med heat. Add the tempeh and fry until it begins to brown. Add the black pepper and liquid smoke. Stir the tempeh around and let the liquid smoke soak in.

On two separate plates, place two pieces of the lettuce flat. Then add the toasted bular, tomato, avocado, carrots, bell pepper, walnuts, cranberries, onion, and tempeh. Drizzle with dressing.



Basil Mustard Dressing

15 large basil leaves
1/3 cup of water
2 tablespoons of vegan mayonnaise
1 tablespoon of dijon mustard
3/4 tablespoon of olive oil
1 teaspoon of garlic (chopped)
1 teaspoon of turmeric
1/2 teaspoon of black pepper

Combine all ingredients in a blender and puree until smooth. Chill for about 30 minutes. This should be a nice green color.


The dressing came out great. The basil and dijon really complimented eat other well. It was rich without being overpowering.