Wednesday, July 3 2013, 02:00 PM MDT
Summer Vegetable Noodle Salad With Blackened Tempeh
As Aired on July 3, 2013
Recipe Courtesy of Chef Ian Brandt
Chef Ian Brandt’s Blackening Spice
(makes 1 cup)
6 Tablespoons sesame seed, brown, toasted
2 Tablespoons cumin seed, whole, toasted
4 Tablespoons chili powder
1 Tablespoon cayenne
2 Tablespoon salt
1.) In Sautee Pan: With olive oil, place in pan with sliced tempeh. Cook till golden brown on all sides.
2.) Add an even coating of blackening spice and cook till all sides of tempeh are blackened.
Tahini Salad Dressing
2 cups tahini
1 cup water
1/2 cup lemon juice
¼ cup tamari or soy sauce
¼ cup sugar or maple syrup
1.) Prepare a selection of seasonal vegetable noodles with a peeler. I like to use a combination of yellow summer squash, zucchini, carrot, turnip, and beets. On a large plate
2.) Place the salad greens on the bottom of the plate, toss some greens and noodles in the tahini dressing and place on top of the fresh greens, place some fresh vegetable noodles on top and then top with the blackened tempeh.
(Copyright 2013 Sinclair Broadcasting Group.)