My New Favorite Dinner: TLT Salad
As I’ve mentioned before, I really, really love tempeh bacon (recipe here). (Quick sidenote: Despite the fact that my last post was about tofu quiche & this post is about tempeh bacon, I actually don’t eat a whole lot of soy. I don’t really make a point to avoid it, per se, but it’s my opinion that too much of any one thing isn’t the healthiest way to eat, and there are so many delicious plant-based foods out there that I don’t need to rely on soy!) So, that said, I’m more than willing to make some room in my diet for this tempeh bacon every now & then.
I have grown to love salads, and I love to keep them interesting. When trying to decide what to have for dinner a few weeks back, I settled on a TLT (Tempeh, Lettuce, and Tomato) Salad using my tempeh bacon recipe. I was very pleased with the results, so I wanted to share the idea. It’s just a bunch of leafy greens (lettuce, spinach, mixed spring greens, or even kale), some cherry or grape tomatoes, some cubed avocado, a sprinkle of hemp seeds (optional), some tempeh bacon crumbled on top, and then everything gets a nice, generous drizzle of this Raw Cashew Ranch dressing, courtesy of the Sunny Raw Kitchen. (I reduced the olive oil & salt, and added a bunch of fresh cracked pepper.) My mouth was very happy while eating this! It is interesting, delicious, and full of fiber, healthy fats & protein. It has become a dinner (and lunch) staple for me. Who needs a BLT sandwich when you can pack so much goodness into a salad?!