Happy Saturday, friends!
My weekend got off to a great start when I took a raw vegan desserts class this morning. The lovely and rad Laura Miller of Sidesaddle Kitchen was the teacher, and each of the 3 desserts she prepared was thoroughly decadent, yet also relatively simple. I hope to give them a try on my own sometime soon… but not until I recover from the richness of all the treats I devoured today!
After such a morning of indulging in nutty, sweet treats, I wanted to share a clean and green lunch with Reese, who is currently fighting yet another cold. (This is his first year as a full-time teacher, and the constant onslaught of the jam hands of the 40 10-year-olds he sees every day has kept his immune system extremely busy this year.)
Often when Reese is a little under the weather, he wants protein. To suit both our tastes, I made this salad on a base of flavorful leaves, which contain antioxidants and vitamins to help support immunity, added both edamame and marinated tempeh for protein, and topped with slices of grapefruit for added vitamin C. For a punchy and on-point dressing, I made a ginger vinaigrette, since ginger is a powerful anti-inflammatory. Besides having medicinal value, each of the ingredients really works well with the others: the umami tempeh, the peppery arugula, the stinky cabbage, and sweetly bitter grapefruit harmonize really well, while the ginger dressing gives it a nice kick.
This satisfied Reese well enough that he didn’t choose to accompany it with any cheese or meat. Hope you enjoy it too.
Cabbage crunch and grapefruit salad with marinated tempeh
Serves 2 hungry people
For the tempeh
Quick background: whenever I marinate anything–tempeh, tofu, mushrooms, whatever–I basically just combine 5 types of ingredients: a fat, a salt, a sugar, an acid, and an aromatic. I tailor the flavors and types of each to the dish du jour.
- 1 8 oz block tempeh
- 2 Tbsp tamari (or soy sauce, or Braggs)
- 1 Tbsp maple syrup
- 1 Tbsp balsamic vinegar
- 1 Tbsp sesame oil
- 1 Tbsp olive oil
- 1 tsp garlic powder
- Slice tempeh into strips 1/2 inch thick.
- Combine marinade ingredients in a shallow, nonreactive dish. (I used a glass loaf pan.)
- Add tempeh to marinade, toss to coat, and let sit for at least half an hour, or as long as 8 hours.
- When you’re ready, oil a skillet set over medium-high heat and sear the tempeh about 6 minutes on each side.
For the dressing
- 2 Tbsp apple cider vinegar
- 2 Tbsp mirin (Japanese cooking wine)
- 2 Tbsp canola oil
- 1 piece fresh ginger about the size of a ping-pong ball, sliced
- 1 Tbsp tamari
- 1 Tbsp agave nectar
- Juice of one small but juicy lime
- 1 tsp dry mustard powder, like Colman’s
- Combine all ingredients in a blender. Puree until well combined.
- Set aside in a little pitcher or bowl.
For the salad
- 1 medium grapefruit
- 1/2 tsp agave
- 2 or 3 big handfuls baby arugula
- 2 or 3 bug handfuls shredded purple cabbage
- 1/2 cup frozen, shelled edamame, thawed
- 2 Tbsp black sesame seeds
- 4 Tbsp chopped fresh cilantro or mint (I actually used parsley today because the cilantro in my fridge was too old to use, but a bolder herb would be better)
- Peel and section the grapefruit: Cut its top and bottom, then its sides. Hold it in your nondominant hand over a smallish bowl and wield a sharp knife in your dominant hand. Cut out the sections, avoiding the membranes and pith, and don’t cut yourself. Let the sections drop into the bowl as you section.
- When you’re done sectioning, drizzle the grapefruit with the agave and add a pinch of salt, then turn to coat. This totally next-levels the entire grapefruit experience.
- In a medium bowl, add the arugula, then the cabbage, then the grapefruit; pour any juices remaining in the bowl over the greens.
- Top with edamame, sesame seeds, and herb of choice.
What about you? What do you crave when you’re coming down with something?