After going to the farmer's market the other day, I decided to saute the veggies and put it over the fresh lettuce. I topped it off with tempeh and goat cheese. If you haven't had tempeh before, I would suggest giving it a try. It is really good! I was always scared of it and inevitably it would go bad in my fridge before I did anything with it. Now that I have learned how to cook it, it has become a new favorite.
Directions for sauteed veggies: This made more than enough for 2 salads. I saved some for the next day as well.
1 large zucchini cut into strips
1 medium onion sliced
1 cup fresh green beans cut into bite sized pieces
1 tablespoon sesame oil
2 tablespoon toasted sesame seeds
Heat the oil over medium heat, add the rest of the ingredients and cook until desire tenderness. About 8 - 10 minutes.
Directions for tempeh:
Half bar of tempeh
1 teaspoon sesame oil
Slice tempeh very thin (about 1/4 inch). Heat oil over medium heat. Add tempeh. Cook 'til lightly brown. (Usually about 1.5 minutes) Turn over and brown other side. Turn off heat and set aside.
Directions for the salad:
Add desired amount of lettuce to bowl. Add sauteed veggies, tempeh, and top with a little crumbled goat cheese. *** I am not a huge fan of dressing, but I do love adding some capers and their brine to a salad. It adds tons of flavor and moisture without adding any calories. If you add capers, I would suggest 1 tablespoon.***
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