Tempeh and Strawberry Rice Salad Recipe Gluten-free, dairy-free (casein-free), hypotoxic and vegan

ORGANIC INGREDIENTS

Marinated tempeh:

• 240 g tempeh cut into cubes (I really like tempeh quinoa and sesame*)
• 30 ml (2 tbsp) tamari sauce
• 30 ml (2 tbsp) olive oil
• 15 ml (1 tbsp) maple syrup
• 1 to 2 garlic cloves, pressed
• 2.5 ml (1/2 tsp) fresh ginger, grated

Salad:

• 500 g (3 1/2 cups) brown basmati rice, cooked
• 150 g (1 1/2 cups) snow peas blanched, cooled and halved
• 1 zucchini, cut into small pieces (about 200 g)
• 160 g (1 cup) Ataulfo mango, cut into small pieces (about 1 large mango)
• 210 g (1 1/2 cups) strawberries, cut into small pieces
• 20 g (1/3 cup) fresh cilantro, chopped

Dressing:

• 50 g (1/4 cup) light olive oil
• 15 ml (1 tbsp) maple syrup
• 15 ml (1 tbsp) balsamic vinegar
• 7.5 ml (1 1/2 tsps) fresh ginger, grated
• 5 ml (1 tsp) garlic flower
• 2.5 ml (1/2 tsp) salt

PREPARATION

1. For the tempeh stir-fry, mix all the ingredients together and marinate for 30 minutes. Then fry in a large frying pan in which you will have heated 15 ml (1 tablespoon) of oil. Set aside.
2. In a large bowl, combine all salad ingredients (except strawberries and dressing) and mix well.
3. Using a fork, beat together the dressing ingredients, then add to the salad.  Stir to coat dressing ingredients.
4. Refrigerate for a minimum of two hours to allow all flavours to seep in.  Add strawberries before serving.
5. Keeps for 24 hours in the refrigerator.