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“Let’s walk to the lake this morning!” Hubs exclaimed the other weekend. We were full and content, sitting on the porch finishing a breakfast of mochi waffles with peach sauce. A chance to stretch our legs by the water sounded perfect.We tidied up and off we went, eager to feel the breeze off the lake and watch the sailboats in the distance.
About half way through, toes in the sand, we wished we’d brought a blanket and a picnic. Lunch time was calling and we were far from home. We wandered a little while longer, then cut through the park on our way back to save time. Tummies were talking and needed to be filled. Stat.
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Tempeh salad. I’ve made this often this summer, with a variety if veggies tossed in. If you can find it, sea asparagus is a totally delicious addition. Celery, fresh corn, cucumber, red onion, with lots of arugula or none at all, served in a cup of iceberg lettuce. With vegan mayo or none at all- instead with ume vinegar and olive oil. Hubs has made it too. It’s our go to right now for a fast and easy bean dish. My favourite way is with lots of fresh scallion and thinly sliced red radish. And sea asparagus if you can find it.
We devoured this along with some greens and left-over quinoa salad. We shared an ice cold beer. Perfect post-epic-walk lunch.
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It was a tempeh breakthrough all right!
Thanks again for helping me see the light! Haha
Ok – I’m gonna have to try this . . . I’ve been very hesitant! In fact, I found a package of tempeh in my fridge just the other day, which I remember buying on a courageous, I-can-do-this kind of day. It expired last November. Hahaha.
I’ll let you know how it works out.
Have tried a variation of this with dikon and shredded red onion. Delicious !
I just saw sea asparagus at my local fish market last night and thought “Oh, I wonder what that tastes like & how you would use that?!” Now I have a recipe!
Hi all! Karmen- Keep me posted! Hubs said the other night while he was making it, mashing the tempeh after poaching it, that he realized it was actually the tempeh that he loved the smell of! He thought before it was everything else combined- it was a nice moment.
Jon- yummy! I love daikon!
Suzanne- Lucky you! Buy it all! lol! Sea asparagus has such a nice, crisp texture and really imparts a great salty flavour. If you can’t do soy you could make this salad with chickpeas, some mashed, for a similar effect. Yummers.
Hi Shauna. I am so excited that I found your site! I am giving you an Inspiring Blog Award. Here is the link if you want to pass it on. http://littleveg.com/2012/08/17/inspiring-blog-award/
Hi Teresa!! Aww! Thank you so much! I’m just about to pop over to your site and check it out. Thanks for stopping by!
Love your site and recipes! Just had a couple quick questions. Which vegan mayo would you say is the most acceptable from a macrobiotic point of view? Do you know of a macro mayo recipe?
Hi John. Thanks!! If I don’t make my own mayo I try to one that’s sweetened with rice syrup, and has a short list of ingredients. I like Earth Island Organic Vegenaise. I should do a post for macro mayo- thanks for the idea!! I think that Jessica Porter has a recipe in her book, and I bet Christina Pirello has one too. Hope that helps. Oh- and if you make this salad, try it with some finely diced celery…. so crunchy and tasty!