Recipe: Lentil and Tomato Salad with Tempeh Bacon and Turmeric Mustard Vinaigrette

BELUGA LENTILS AND TOMATOES WITH TEMPEH BACON AND TURMERIC MUSTARD VINAIGRETTE

"This colorful salad is loosely inspired by the idea of a BLT - but with a couple of key twists. The "bacon" is my homemade Tempeh Bacon, which I use in breakfast burritos, as an accompaniment to morning scrambles, or on sandwiches. And in lieu of mayonnaise, the dressing is a tangy, vibrant mustard vinaigrette enhanced with turmeric, which turns the entire salad a beautiful shade of gold."



2/3 cup (135 g) dried beluga or French green lentils
FOR THE TEMPEH BACON:
1 1/2 tablespoons tamari
1 tablespoon apple cider vinegar
1 tablespoon maple syrup
1/4 teaspoon smoked paprika
1/8 teaspoon ground cumin
8 ounces (225 g) tempeh, sliced into strips 1/4-inch (6 mm) thick
1 to 2 teaspoons neutral vegetable oil
FOR THE DRESSING:
3 tablespoons olive oil
3 tablespoons tahini
3 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon agave nectar or maple syrup
1 teaspoon ground turmeric
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
FOR THE SALAD:
1 1/2 cups (235 g) fresh or frozen corn kernels
1 bunch curly kale, stemmed and chopped
1 large tomato, chopped, or 1 1/2 cups (225 g) cherry tomatoes, halved or quartered
1/2 small red onion, diced

Cook the lentils as directed on this page. Drain, rinse under cold running water, then let drain completely.

MEANWHILE, TO PREPARE THE TEMPEH BACON:
In a small bowl whisk together the tamari, vinegar, maple syrup, paprika, and cumin. Place the tempeh strips in a shallow glass bowl or container large enough to fit all of the tempeh in a single layer and pour the marinade over them. Flip the tempeh strips over to coat them evenly.

Heat 1 teaspoon of the oil in a small skillet over medium heat. When the oil is shimmering, remove the tempeh strips from the marinade and put them in the skillet (reserve the marinade). Cook for 2 to 3 minutes on each side, until golden brown and slightly crispy, adding a bit more oil as needed to prevent sticking. Return the cooked tempeh to the baking pan with the marinade and let the strips sit while you finish the salad.

TO MAKE THE DRESSING:
Combine all the ingredients for the dressing in a small bowl or measuring cup and whisk until evenly blended.

TO ASSEMBLE THE SALAD:
Bring a medium pot of water to a boil. Add the corn and blanch for about 2 minutes, until tender. Drain immediately.

Put the kale in a large bowl and add three-quarters of the dressing. Using your hands, massage the dressing into the kale until it's softened. Add the corn, tomato, onion, and lentils. Toss again, then taste and add more dressing by the tablespoon as desired.

TO SERVE:
Crumble the Tempeh Bacon into the salad and toss it again, or divide the salad among serving plates and top each plate with whole strips of the bacon.

Makes 4 servings of salad, and about 1/3 cup (160 ml) of dressing
Used by permission to Recipelink.com from Clarkson Potter
Adapted from source: Power Plates: 100 nutritionally complete, one-dish vegan meals for balanced living by Gena Hamshaw