BLTA Salad

Shredded greens (lettuce, kale, spinach, etc)

Tempeh Bacon (see adaptation from Salad Samurai below)

Tomatoes, diced

Avocado, diced

Back at the Ranch dressing (see adaptation from Salad Samurai below)

 

Tempeh Bacon 

8 oz organic tempeh

2 T maple syrup

2 T organic tamari

1 T ketchup (without high fructose corn syrup!)

1/4 t liquid smoke

Slice the tempeh into 1/4 inch strips and then into ~1 inch long pieces (bite-sized).  Whisk remaining ingredients in a small bowl and marinate tempeh in the refrigerator overnight or at least for 10 minutes.  Preheat a cast iron pan over medium heat and lightly spray with oil if needed.  Reserve the marinade and cook tempeh pieces for 2-3 minutes on each side or until lightly browned.  Add marinade and simmer until it has absorbed.  Serve hot, warm, or at room temperature.

 

Back at the Ranch Dressing

1/2 c raw cashew pieces

1/2 to 3/4 c water

2 T fresh lemon juice

1 T ground flax seeds

1 clove garlic or 1 t crushed garlic

2 t organic white miso

2 t Dijon mustard

1 t garlic powder

1 t onion powder

up to 3 T chopped fresh herbs such as dill, basil, or tarragon

Put all the ingredients in a high powered blender and blend until smooth.  (Without a high powered blender, you’ll need to soak the cashew pieces in water for 30 min or nuke in water for 15 seconds then drain and add to blender.)  The dressing thickens with refrigeration but if you don’t have much time to chill it, start with 1/2 c water and add more later if needed.  If you don’t have ground flax seeds, you’ll miss out on omega-3 fatty acids and selenium, but you can still make a thinner dressing starting with just 1/4 c water and adding more later if needed. My plain Jane family doesn’t care for dill, so we’ve been eating this dressing without the fresh herbs, and it works fine.  I’m sure it will serve as a great base for other recipes too.