Author Notes: I made this recipe while working at a vegetarian restaurant. It is vegan, gluten-free, alkalizing and full of antioxidants. Fresh spinach and mesclun greens, topped with balsamic-marinated baked tempeh, and a chilled vegetable mixture comprised of blanched organic yellow squash, green beans, broccoli, cauliflower, red bell peppers, carrots, red onions, and roasted eggplant. All tossed in an organic Ruby Red Basil-citrus vinaigrette and sprinkled with sunflower seeds. —Kati224
Serves: 12 as a dinner entree
Ingredients
For the Salad
-
3 1/2
pounds tempeh, cut into 3/4 inch cubes
-
6
tablespoons olive oil
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17 1/2
tablespoons balsamic vinegar
-
1
cup tamari
-
3
tablespoons garlic, minced
-
3
tablespoons mirin
-
2
teaspoons red pepper flakes
-
2
sprigs fresh thyme
-
12
cups yellow squash
-
10
cups brocolli
-
10
cups cauliflower
-
8
cups carros
-
5
cups sweet red bell peppers
-
3
cups green beans, trimmed
-
1 1/2
eggplants, cut into 3/4 inch cubes
-
2-3
tablespoons olive oil
-
1/2
teaspoon salt
-
1
teaspoon black pepper
-
2
cups red onions, thinly sliced
-
24
cups spinach
-
12
cups mesclun greens
-
1 1/2
cups sunflower seeds
The Vinaigrette
-
3/4
cup olive oil
-
2/3
cup lemon juice
-
1/2
cup orange juice
-
1/3
cup packed Ruby Red Basil, chopped finely (Keep any flowers from the basil to garnish)
-
1 1/2
tablespoons garlic, minced
-
1 1/2
teaspoons black pepper
Directions
- Mix the olive oil, balsamic vinegar, tamari, garlic, mirin, and red pepper flakes together for a marinade for the tempeh. Put tempeh in a large baking pan. Pour marinade over, stir well and let marinate at least a couple hours, if not overnight.
- Bake tempeh at 350 degrees, covered, stirring at least once, about 20 minutes, or until the liquid has been absorbed, but the tempeh is still moist and juicy. Transfer to a new pan and let cool.
- Blanch yellow squash, broccoli, cauliflower, carrots, red bell peppers and green beans. Let cool.
- Toss eggplant with olive oil on a baking sheet. Sprinkle with salt and pepper and roast at 400 degrees until tender. Transfer to a new pan and let cool.
- To prepare vinaigrette, whisk all ingredients well.
- Mix cooled blanched vegetables with the eggplant and the thinly sliced red onions. Toss with the vinaigrette.
- Mix spinach and mesclun greens together.
- To serve, place about 3 cups greens on a large plate. Top with 3/4 cups of tempeh chunks and about 3 cups vegetable mixture. Sprinkle with 2 tablespoons of sunflower seeds. Garnish with a basil flower.