½ cup of Olive oil
¼ cup Red wine vinegar
¼ cup Chopped parsley
1 clove of Garlic
¼ cup of Basil
1 tsp-1 tbsp Agave nectar or maple syrup (depending on taste)
Dash of salt and pepper
1 head of romaine lettuce, chopped
300g Tempeh, cut in strips
1 tbsp Coconut oil or olive oil
2 tbsp Chopped walnuts, pumpkin seeds, or sunflower seeds
Optional: 1 Apple, 1 red pepper, or 1 avocado sliced
Grilled Tempeh with Sweet Salad
Quick & easy, light & refreshing
1. Put all the items in the blender and blend until smooth.
Tip: It helps to chop the garlic before hand.
2. Slice the tempeh in long and thin strips, then heat up the oil on
a pan in medium heat. Fry the slices until they’re crispy.
3. Once the tempeh strips are done, chop them into squares and toss with the lettuce, seeds/nuts, and veggies.
Tip: If you’re pre-making the salad, spray the apple with lemon juice to prevent browning.