This recipe post is like a 3-in-1 bonanza of deliciousness. First up, my raw kale salad + easy white miso dressing. Then my miso-dipped chipotle tempeh logs, Then finally, my recipe for Tempeh-Kale-Avocado Wraps – which merges all the vegan yum into one bite. I used sprouted grain tortillas – which were surprisingly easy to handle even though they were not my usual extra large wrap size – warming them makes them pliable and easy to shape and seal.
This feast was our make-ahead Sunday dinner and even my husband who usually prefers more ‘crunchy’ style salads – was loving the chilled, marinated raw kale. And the chipotle-spicy tempeh wraps were hearty yet light – perfect for summertime eating.
The best part is that I was able to make this meal in advance (Sunday morning) – so dinner was as easy as pulling dishes from the fridge! The kale salad + tempeh would also be delish in a jar. Yup, it has been a while since I have posted a tempeh wrap (one of my fave things) here we go. Get my recipes!..
Salad style – pre-wrapped version..
Or wrap things up..
OK, so we have a lot of recipe ground to cover in this post so there won’t be much personal chatter here today. If you want a more leisurely stroll through my thoughts – check out my whirlwind travel post and my “Dulles” travel reflection. But today, it it all about these fabulous summer-approved slew of recipes!..
Miso-Dipped..
Cool-water plunged kale..
Into the warmed wrap it all goes..
Or enjoy it salad style..
Sprouted Grain Organic Tortillas. Just warm, fill and fold…
My inspiration came from a craving for white miso, raw kale and a hint of chipotle spice.
Shopping list (you probably already have some of these..):
* 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)
The Recipes:
1) Miso Dressing
2) Miso-Dipped Chipotle Tempeh Logs
3) Raw Kale Salad
4) The Wrap (or you can do a tortilla-less version and serve in a bowl)
Let us get to it! (ps I hope you are all having a great July so far! And I hope you heat-wave folks are chugging plenty of watermelon frosties.)
Recipe 1: Easy White Miso Dressing
3 tablespoon white miso paste (fridge section – tub)
3 tablespoon apple cider vinegar
2 tablespoon agave or maple syrup (I like to use 1 tablespoon of each)
a few dashes black pepper
1-2 tablespoon your favorite healthy-fat oil (light version: sub added oil with water!)
(optional) 1 teaspoon 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 tablespoon white miso dressing (above)
½ 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 tablespoon should be enough to lightly wet your kale leaves.
Now lets put it all together!…
Recipe 4: Full Service Wrap or Salad
Wraps (per large wrap):
½ 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!)
Enjoy!!!
More pics…
oh kale, I love you..
miso-dipped logs – delicious eaten on their own too!..
Serve a hungry family for a vegan wrap feast..
