WEDGE SALAD WITH PEPITA BACON

SERVES 4 PORTIONS

FOR THE PEPITA BACON

1/4 cup (40 g) raw pumpkin seeds

1 tsp. maple syrup

1/2 tsp. gluten-free liquid smoke

1/8 tsp. onion powder

1/8 tsp. garlic powder

1/8 tsp. salt

FOR THE WEDGE SALAD

2 tbsp. (28 ml) olive oil

2 shallots, sliced

1 head of iceberg lettuce, cut into quarters

1/2 cup (120 g) Irresistible Ranch Dressing

1/2 cup (50 g) sliced celery

1/2 lb. (225 g) tomatoes, chopped

2 tbsp. (12 g) diced scallions

Freshly cracked black pepper, to taste (optional)

NUTRITIONAL VALUES

Calories: 216kcal
Fat: 18.1g (2.4g S.Fat)
Carbs: 12g
Protein: 3.7g
Sugar: 4.9g
Sodium: 398mg

METHOD

TO MAKE THE BACON
Preheat the oven to 180°C/350°F and line a small baking sheet with aluminium foil.

In a small mixing bowl, combine all of the ingredients. Spread the mixture on a baking sheet and bake for 5 minutes. Stir and continue to roast for 3 to 5 minutes, or until the seeds begin to brown.

TO MAKE THE SALAD
In a small skillet over medium heat, heat the olive oil. Sauté the shallots for 3 to 5 minutes, or until golden brown. Cook for another 3 minutes on the other side, then transfer to a paper towel to blot excess oil.

Place one wedge of iceberg lettuce in each serving bowl, with the corner facing up. Drizzle each wedge with 2 tbsp. (40 g) Irresistible Ranch Dressing, then top with the celery, tomatoes, crispy shallots, pepita bacon, and scallions. A sprinkle of pepper on top wouldn't hurt either.

TEMPEH BACON HOLLANDAISE BOWL

SERVES 4 BOWLS

FOR THE HOLLANDAISE SAUCE

1/4 cup (30 g) chickpea flour

1 cup (235 ml) water

1/4 cup (55 g) vegan butter, melted

1 tbsp. (4 g) nutritional yeast

2 tsp. lemon juice

3/4 tsp. Indian black salt (kala namak)

1/4 tsp. ground turmeric

1/4 tsp. sea salt

FOR THE TOFU EGGS

1 package (12 oz, or 340 g) extra-firm tofu, drained

2 tsp. nutritional yeast

1/4 tsp. Indian black salt (kala namak)

Pinch each of salt and freshly ground black pepper

1 1/2 tsp. coconut oil

FOR THE ASSEMBLY

1/2 lb. (225 g) asparagus spears, cut in half with woody stems removed

Salt and freshly ground black pepper, to taste

2 cups (40 g) packed baby arugula

1 batch of Tempting Tempeh Bacon

1/2 lb. (225 g) tomatoes, sliced into wedges

NUTRITIONAL VALUES

Calories: 250kcal
Fat: 13.7g (1.7g S.Fat)
Carbs: 19.5g
Protein: 18.2g
Sugar: 4g
Sodium: 154mg

METHOD

To make the hollandaise sauce: In a blender, combine all the ingredients and puree until smooth. Transfer the sauce to a large sauté pan and heat over medium-low heat, whisking frequently. Cook, whisking constantly, until the sauce thickens and is no longer grainy from the chickpea flour. Reduce the heat to low to keep the dish warm until ready to serve.

To make the tofu eggs: Tofu should be cut in half lengthwise and then into 8 triangles. In a small mixing bowl, combine the nutritional yeast, Indian black salt, regular salt, and black pepper. This mixture should be applied to both sides of the tofu.

Warm the coconut oil in a large saucepan over medium heat. When the pan is hot, add the tofu triangles and brown them on both sides for 5 minutes. Reduce the heat to medium-low and place the tofu on one side of the pan.

To assemble: Cook for 5 to 6 minutes, stirring occasionally, on the other side of the hot pan with the asparagus pieces. Season the asparagus with salt and pepper and divide it among four bowls.

Fill each bowl with 2 pieces of tofu and 1/2 cup (10 g) arugula. Divide the Tempting Tempeh Bacon and tomatoes between the bowls and top with hollandaise sauce. Serve right away.