TEMPEH SALAD WITH HOMEMADE VEGAN HERBED RICOTTA CHEESE
Warm Tempeh Salad, arugula rice, loads of vegetables, and greens topped with Homemade Vegan Herbed Ricotta Cheese.
Equipment
- Frying pan
- Baking sheet
Ingredients
Tempeh
- 2 tablespoon Olive oil
- 1 package Tempeh Cut up and then crumbled
- 1 teaspoon Harissa spice paste
- 2-3 cloves Garlic pressed
- ¼ cup Shallots chopped
- 3 tablespoon Tamari
Roasted Peppers
- 1 teaspoon Olive oil
- ½ Lb Small sweet peppers (or regular bell peppers)
- ½ tsp Sea salt & pepper
Arugula Rice
- 3-4 cups Cooked brown rice
- 1 cup Wild arugula chopped
- 3 Tbsp Toasted sesame seeds
- 2 teaspoon Olive oil
- pinch Sea salt & pepper to taste
Herbed Vegan Ricotta Cheese
- ½ cup homemade almond or macadamia nut ricotta cheese or store bought Kite Hill ricotta
- 3 tablespoon Herbs like chives, parsley or basil chopped
- pinch Sea salt
Instructions
Tempeh
- In a warm skillet add 1 tablespoon olive oil and chopped shallots. Cook until they are translucent and starting to brown. (about 3-4 minutes). Stirring occasionally so that some do not burn.
- Once they brown add the rest of the olive oil. Add the crumbled tempeh, garlic, tamari, and harissa spice.
- Cook on medium heat stirring once with a metal spatula. Let it cook for a few minutes and brown on the bottom (about 2-3 minutes). Then stir again. And scrape with a spatula. Keep doing this until the moisture and oils are all soaked in and tempeh looks nicely browned, dry, and cooked.
- Turn off heat. Set aside.
Roasted Peppers
- Preheat oven to 420 degrees F.
- Grease the pan with olive or coconut oil.
- Cut the peppers into little strips.
- Lay them flat, not overlapping each other. Sprinkle with sea salt and pepper.
- Cook until they soften and maybe get a tad brown on the edges. About 10-12 minutes.
Arugula Rice
- In a large bowl combine the ingredients for the arugula rice. Add roasted red peppers.
Herbed Vegan Ricotta Cheese
- In a bowl combine cheese, herbs and sea salt.
- Gently fold until thoroughly mixed.
Final Salad Assembly
- Combine ricotta cheese with the rice, tempeh, veggies and add huge handfuls of arugula. Toss. Garnish with herbs and more toasted sesame seeds. Serve warm.