Day 6 - Holiday Potluck Salad
Tis the season for holiday potluck parties, both at work and with friends. If you're busy with buying and/or making presents, the idea of making something to eat can be taxing, especially if it's for co-workers who are not vegan, or even vegan-friendly. What's a grrl to do?
I created this wheatberry and tempeh salad, inspired by Super Natural Food's book; her chapter on healthy pantry cooking is especially good. I thought it was a nice, festive dish, so i wanted to share it here.
2 cups wheatberries, cooked as directed
1 block tempeh, small cubes
1 tbsp olive oil
1/2 cup vegan mozzerella cheeze
1 small apple, cubed
1 cup raw pumpkin seeds
1 cup dried cranberries
handful of greens - spinach, endives or leaf lettuce
Fig Citrus Dressing
1/4 cup orange juice
zest of 1 lemon
1 tbsp lemon juice
2 tbsp fig syrup
1/2 cup olive oil
2 garlic cloves, minced
cracked pepper, to taste
1. Saute tempeh cubes until golden brown. Place on napkin to soak up excess oil and set aside.
2. Make dressing - grate lemon into measuring cup and add wet ingredients. Whisk together so that oil is emulsified, at least in part. Add garlic and pepper at end. Set aside.
3. Mix wheatberries, cheeze and apple in large bowl. Add dressing, seeds and berries. Mix thoroughly. Right before serving, add tempeh and greens. Transfer to a fun party plate or container to take to the potluck.