This one is a winner. I had this salad at Fudenjuice in Nevada City (which is just awesome) and it was so incredibly good I immediately wanted to eat it again. So for a dinner party that very same day I recreated it. Well received.
Everything works just so right, I'm in love. I've had it both cold and warm (cause I couldn't wait for the quinoa and tempeh to cool) and it's really pretty fantastic either way.
First note - the recipe calls for a cup of cooked grain further down, so I suggest you start that first before preceding.
Dressing
1/4 c miso
1/4 c tahini
1/4 c water
3 T rice vinegar
2 T tamari
2 T sesame oil
1 T maple syrup
Combine everything in a bowl and stir until smooth. If still pretty thick (kind of tahini-dependent) add more water (or oil).
Tempeh
8 oz package tempeh, cut into half inch cubes
2 cloves garlic, minced
2 T tamari
1 T lemon juice
1 T fennel seed
1 t basil
1 t marjoram
1/2 t red pepper flakes
1/2 t sage
Cover the tempeh with water in a saute pan and boil until water is absorbed. Add everything else and cook about 10 minutes, stirring aggressively to break up the cubes a bit.
Salad
1 bunch spinach
1 cup cooked grain (rice or quinoa)
1 apple
1/4 c seeds (pumpkin or sunflower)
1/4 c nuts (walnuts or pecans)
Chop and wash your spinach (spinach, along with leeks, are the only items I consistently wash - for reals that's dirty). Layer your spinach and pile a cup of cooked grain, your sliced apple, and then go nuts... or not. Top with your cooked tempeh and add your dressing.
