1/8 tsp cayenne pepper (add more if you like more heat)
Smoked sea salt (optional)
SALAD:
1 lb kale, chopped
1 cup shredded carrots
1- 15.5oz can chick peas
2 tbsp toasted sesame seeds
DRESSING:
1/3 cup seasoned rice vinegar
1/4 cup low sodium soy sauce (you can also use Bragg liquid aminos)
2 tbsp toasted sesame oil
1 tbsp fresh grated ginger
INSTRUCTIONS
Blanch kale in salted boiling water for about 30 seconds
Run under cold water and drain. Once it cools, squeeze excess water. Set aside
Preheat oven to 425F
Combine all spices for tempeh in a small bowl
Pour vegetable oil on a small bowl
Cut the tempeh into thin slices
Dip each slice in vegetable oil and arrange them on a baking sheet lined with parchment paper. Sprinkle spices on top until they are all well coated (one side is enough)
Bake at 425F for about 20 minutes, until golden brown and crispy (keep an eye so they don’t burn!). Sprinkle with some smoked sea salt if using
Combine all salad ingredients in a large bowl
Combine all dressing ingredients in a glass jar, close the lid and shake well. Pour over salad and toss until all the ingredients are coated with the dressing.
