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

PORTIONS: 6


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.

Recipe Tempeh and Strawberry Rice Salad
Gluten-free, dairy-free (casein-free), hypotoxic and vegan 
By: Cuisine l'Angélique

A one-of-a-kind salad that is simply delicious!


TIP

* For the choice of tempeh, here is the one I like very much and that is made in Montreal: http://noblebean.com/

 

VARIANT FOR SHRIMP

This recipe is a vegan adaptation of the Shrimp and Strawberry Rice Salad recipe