Finally a food recipe!! Yay!
I feel so odd posting a salad recipe now. Its only 11 in the morning! Its actually making me hungry too….
Ah well. The hardships of being a food blogger. We have life so difficult, don’t we? 😛
This salad is really easy, very healthy (lots of protein for the vegetarian!), and really flavorful. It is highly adaptable if you don’t care for the particular veggies I used, and you can substitute a meat for tempeh if you’d like. I think salad recipes are a little silly myself, because literally I just throw whatever I’ve got into a bowl and hope it tastes good (which it usually does). However, I do think they are awesome ways to get ideas for different salads, which is what I hope you guys are able to do from this recipe.
Let’s start with some photos!
Corn, Tempeh and Mozzarella Salad
-Pan fried tempeh
-Cooked sweet corn (we just nuke it)
-Diced bell pepper
-Whole wheat bread croutons
-Sliced cherry tomatoes
First, slice up your tempeh and heat some oil in your saute pan. Season your tempeh however you’d like (we just used herbs and sea salt), and then place it in your pan. Fry it until golden brown. Meanwhile, slice up your bread and dress it in olive oil, salt, pepper, and whatever herbs you’d like. Toast those in your toaster oven or regular oven. Dice your bell pepper, saute your onions, nuke your corn, slice your cherry tomatoes, slice your mozzarella balls, and shred your romaine while these things are cooking. When everything is ready, toss everything except the tempeh into a salad bowl and dress with your favorite dressing or a balsamic vinegar mixed with olive oil. Serve with tempeh on the side so it doesn’t get soggy!