Tuesday, March 2, 2010
Chesapeake Tempeh Cakes with Caesar Salad
This is a recipe from Vegan Brunch but I thought it sounded so good with a salad for dinner tonight, so I went for it. I am normally not a fan of tempeh, but this recipe includes a technique for making it less bitter. It worked for me!
I chopped lettuce, tomatoes, and red peppers and covered them in a dressing of 5 Tbsp olive oil, 2 Tbsp white wine, and 4 garlic cloves sauteed together. I also sprinkled some leftover bread crumbs on the salad for texture.
I also made the remoulade which was spicy and fantastic!