Backward Braised Tempeh with a Living Salad

Ingredients

• 8 oz Tempeh, cut into triangles, then cut into two evenly thin slices
• 5 T Balsamic Vinegar
• 2 T Frozen Apple Juice Concentrate (or Agave, Honey, or ½ C Apple Juice)
• 2 t Dried Basil
• 1 t Dried Organo
• ½ t Dried Sage
• ½ t Dried Thyme
• ½ t Kosher Salt
• ½ t Freshly Cracked Black Pepper
• ¼ t Garlic Powder
• Generous Pinch of Kosher Salt
• A few grinds of Fresh Black Pepper
• 1 C Living Sprout Mix, such as legumes and beans. Whatever the store has or you grew in your sprouter.
• 4 oz Crumbled Feta
• ½ C Cherry or Grape Tomatoes, cut on the bias
• ¼ C Pitted Kalamata Olives, cut on the bias
• 6 C Kale, chopped
• 1 Red Onion Ring (¼” slice), cut into quarter moons (or to taste)
• 1 Cucumber, halved, seeded, and chopped.
• ½ C Olive Oil
• ¼ C Red Wine Vinegar
• 1 t Dried Basil
• ½ t Dried Oregano
• ½ t Kosher Salt
• 2 Cloves Garlic, minced
• 1/8 t Smoked Paprika
• Generous Pinch of Kosher Salt
• A few grinds of Fresh Black Pepper

Instructions

1. 1 Assemble Tempeh Marinade, Add Tempeh And: Assemble tempeh marinade, add tempeh and refrigerator for one hour, up to 2 hours.
2. 2 To Braise, Put The Tempeh And: To braise, put the tempeh and marinade in a small saucepan, add water to cover if needed, cover and simmer for 20 minutes.
3. 3 Or Take My Notes Advice And: Or take my notes advice and bake it. Recipe testing is needed.
4. 4 Assemble Salad In A Large Bowl: Assemble salad in a large bowl and refrigerate until ready to serve.
5. 5 Prepare The Dressing With A Whisk: Prepare the dressing with a whisk. Keep refrigerated and whisk before serving.
6. 6 Toss Salad With ¾ Of The: Toss salad with ¾ of the dressing.
7. 7 Plate By Putting A Serving Of: Plate by putting a serving of salad on a dish and top with tempeh, with the additional dressing for your guests.