Center For Living Peace

Good Happens

Meatless Monday: Kale Avocado Wraps with Spicy Miso-Dipped Tempeh

Happy Monday! Here’s our newest recipe.

Help to reduce water waste by cutting meat out of your diet once a week. The 9 Billion states that it takes about 60 pounds of water to produce a pound of potatoes, 108 for a pound of wheat, 168 for a pound of corn, 229 for a pound of rice, and 12,000 gallons for a pound of meat?

Kale Avocado Wraps with Spicy Miso-Dipped Tempeh

or enjoy it salad style

Ingredients:

  • one bunch kale
  • white miso paste
  • apple cider vinegar
  • agave syrup or maple syrup
  • chipotle powder
  • tortilla wraps (try sprouted grain!)
  • tempeh
  • avocado + tomato + red onion
  • healthy fat oil (optional)

Directions:

Recipe 1: Easy White Miso Dressing

3 Tbsp white miso paste (fridge section – tub)
3 Tbsp apple cider vinegar
2 Tbsp agave or maple syrup (1 Tbsp of each)
a few dashes black pepper
1-2 Tbsp your favorite healthy-fat oil (light version: sub added oil with water!)
(optional) 1 tsp tahini (adds a nutty flavor and added richness)

Directions: Briskly stir until smooth. This dressing will be used for the salad and for the tempeh. Note that miso paste is quite salty and that is

Recipe 2: Miso-Dipped Tempeh Logs

1 package tempeh, sliced into 8 logs.
tiny drizzle of oil for saute pan
chipotle powder
black pepper
Miso Dressing (recipe above)
(optionsl: try a few drops vegan liquid smoke too!)

Directions:

1. Heat the oil in your saute pan.
2. Dip about half the tempeh log into miso dressing – it should coat it nicely. (If your dressing is too thin, try adding in another spoonful of miso paste)
3. Lay dipped tampeh logs on hot pan – then sprinkle each log with a few dashes of chipotle powder and black pepper – allow logs to cook for about a minute on each side – or until all sides are caramelized and browned. Do not overly-blacken tempeh as this will burnt he delicate flavors.
4. Remove from pan – transfer to plate and set aside to cool for use in wraps or salads.

Recipe 3: Raw Kale Salad

1 bunch kale (I used purple kale)
2-3 Tbsp white miso dressing (above)
1/2 cup red onion, thinly sliced

toppers:
1 tomato, diced or thinly sliced
avocado, thinly sliced or diced

Directions:

1. Remove kale leaves from thick stems and chop into small pieces.
2. Wash kale well. My process: I rinse the kale in warm-hot water. Then immedietly rinse in very cold water + a cup of ice cubes. Then I drain the water and sither spin the leaves dry or pat with a paper towel.
3. Transfer washed/dried kale to large bowl and toss with the dressing and onions. You can add in other fridge-friendly veggies like carrots, cucumber, celery, radishes and many more.
4. Fold in tomatoes and avocado or add as toppings later.
Use salad in wraps, serve or store covered int he fridge until ready to serve. Note: if storing kale salad in the fridge you want to use a minimal amount of dressing so that you do not make the texture soggy. About 1-2 Tbsp should be enough to lightly wet your kale leaves.

Recipe 4: Full Service Wrap or Salad 

Wraps (per large wrap):
1/2 cup kale salad
2-3 slices avocado
1-3 slices tomato
1-2 tempeh logs
1 sprouted grain tortilla wrap (or another variety)

Wrap and serve or store in the fridge until ready to serve. You can serve stored wraps chilled or warm in the oven before serving.

If making salad: add same ingredients to bowl instead of tortillas (add more for larger salads!)

Original Recipe posted on Healthy Happy Life.

Good Happens.

Peace Grl Out!

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