The All Hail Kale with blackened tempeh from Veggie Grill is currently, my favorite way to eat kale. It's a little pricey (around $11 after the tempeh add-on) and the closest VG to me is a bit of a trek so....I decided to make it my next copycat salad. First off I googled it. There were quite a few options, most of them seemed to come from the same site so I checked it out. Besides the banquet sized yield, I was disappointed in the amount of sugar and oil used. Then it hit me! My trusty Native Foods Cookbook was what I needed! In case you didn't already know this, one of the VG founders was once a partner of Native Foods. I'd heard that he ran off with quite a few recipes (which totally sucks) but NF seems to be growing rapidly too so the more the merrier I say! Unless Tanya is mad about it, then I'll boycott!!! Who needs them now anyway since I've mastered my favorite item?
From The Native Foods Cookbook-
I made the Mango Lime Vinaigrette but swapped fresh papaya for the mango. This dressing uses far less oil and maple syrup instead of sugar. So much better! For the tempeh I started with the basic prep then blackened it using Ray's Good Home Blackening Spice. Either this is one recipe (named after him) that he did not take with him or they don't really blacken it when I order. It did not taste the same. It was really good, just different.
For the corn salsa I used TJ's frozen roasted corn, Roma tomato, cilantro, lime juice, salt & pepper. The salad also has red cabbage, quinoa, and walnuts. So delicious!