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Spinach Salad with Warm Tempeh Peanut Sauce

From Suncoast Co-op

<p>I was trying to figure out what I could do which would be quick but I also wanted something warm so I decided to make up an untraditional spinach salad but I needed a dressing. I was leaning towards something asian so I decided on making a peanut sauce and because I had tempeh on hand I added it to give me some protein.</p>
Source: (Entered by Deborah Jimenez)
Serves: 6

6 cups spinach variety
1 cup organic canned chickpeas or fresh cooked
4 large white or portabello mushrooms
1/2 cup shredded carrots
1 cup sugar snap peas
1 cup broccoli (optional)
1 cup dried cherries
1/2 cup yellow and/or red bell pepper cut into strips
8 oz tempeh cubed or crumbled (boiled or steamed to remove bitterness)
Thai Peanut Sauce Ingredients
1/4 cup honey
1/4 cup crunch or smooth organic peanut butter
3 TBSP soy sauce
2 TBSP rice vinegar(can use cider or red wine vinegar but neeed sugar to sweeten)
2 TBSP extra virgin olive oil
1 TBSP sesame oil
2 tsp minced fresh garlic
1 TBSP minced or grated fresh ginger root
1 Tsp crushed red pepper or chopped jalapeno (optional)

Step by Step Instructions
  1. On low to medium low heat in a non stick pan or pot add 1TBSP coconut oil and lightly saute cooled diced or crumbled tempeh (previously steamed/boiled).
  2. When tempeh is lightly brown, add the above ingredients and slowly stir until all the ingrediets are mixed and lightly simmer for 10 minutes to allow the flavors to infuse the tempeh.
  3. If the sauce seems to thick you can thin it down with coconut milk or water.
  4. Set sauce aside and let to become warm.
  5. Make your salad and then pour the warm sauce over the salad and lightly toss. Add a few more gabanzo, strips of peppers, dried cherries for color and appearance.
  6. Make your salad and then pour the warm sauce over the salad and lightly toss.