Planted Host Tempeh

A quick chicken less salad lunch is Oh, this was good. First, I took the Tempeh and cubed it. Then I boiled it for 15 minutes and strained. I took corn starch, Herb’s De’Provence, a Chicken-type seasoning I made out of nutritional yeast and 10 other spices, Tumeric, Pepper, Cayenne and coated the Tempeh and then fried it in hot vegetable oil for 10 mins. In a separate bowl I took: Cherry tomatoes 20 Celery (4 Stalks) Dates (4) Pine Nuts (That many) Blueberries (handfull) Dill Pickle Spears cut (3) Onion (1/2 cup diced) Spices (Herbs, Tumeric, Basil) then I added the Tempeh once cooled with Vegan mayonnaise, put it on a piece of whole grain bread with a slice of Field Roast Chao and served it with Risotto made with red peppers, onion, garlic and vegetable stock that was leftover. LUNCH!