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
12 as a dinner entree
For the Salad
3 1/2 pounds
tempeh, cut into 3/4 inch cubes
17 1/2 tablespoons
red pepper flakes
sweet red bell peppers
green beans, trimmed
eggplants, cut into 3/4 inch cubes
red onions, thinly sliced
1 1/2 cups
packed Ruby Red Basil, chopped finely (Keep any flowers from the basil to garnish)
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.