BKT salad from the samurai

This is probably the best salad I have ever tried. Got Terry Hope Romero’s book Salad Samurai last week. Very beautiful and filling meat and dairy free recipes. The first one that really caught my eyes were the BKT Bacon Kale Tomato salad with Bacon tempeh. You know what? It turned out to be one of the best salads I have ever tried. It’s a keeper.

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And here is my take on it, since I like usual don’t have all the ingredients at home. It’s a great recipe for this time of year, tomatoes are riper than ever, the onions begin to dry, the kale leaves are large and green. You can get most of the veggies from the garden (I excluded the avocado from the original recipe and turned it locally local). The tempeh, I guess you will buy that one, or you can do like a friend and me did last year, made our own. But beware it takes time, peeling thousands of soy beans for the spores to get some grip is a tedious job. Good to have some company. Plus that it need some incubation of a few days. The tempeh got delicious. But well, start with the one in the store, for you own well being.

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Bacon (tempeh) Kale Tomato Salad
 
Prep time
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What you need
  • 1 batch Tempeh Bacon and Coconut Bacon (recipe below)
  • 1 pound curly kale
  • 1 onion
  • 15 red cocktail tomatoes
  • 4 tsp apple cider vinegar
  • 1 tsp chia
  • 1 tsp maple or birch syrup
  • 1 tsp Dijon mustard
How to do it
  1. Prepare the tempeh and coconut bacon, see recipe below
  2. Cut the kale in strips. Slice ⅔ of the onions thinly. Divide the tomatoes into halves. Mix all in a big bowl.
  3. Mince the rest of the onion. Mix with vinegar, chia, syrup and mustard. Pour over the salad and mix well.
  4. Serve! with Love!

Tempeh and coconut bacon
 
Prep time
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What you need
  • 3 tsbp tamari
  • 3 tbsp tomato paste
  • 3 tbsp syrup, maple or birch
  • 1.5 tbsp liquid smoke
  • some oil
  • half a pund tempeh
  • 1 cup coconut flakes (big flakes)
How to do it
  1. Preheat the oven to 300°F or 150°C.
  2. Cut the tempeh into strips or dices. about ½ inch.
  3. Mix tamers, tomatoes paste, syrup and liquid smoke.
  4. Pour ⅔ of the mixture over the tempeh and let sit of about 10 min to marinate.
  5. Pour te raining over the coconut flakes and mix well. Put in a pan and bake in oven for 10-15 min, stir from time to time. Bake until brown.
  6. Fry the tempeh on medium heat, with the oil, until you get a crispy surface.

Enjoy!

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Urkult wrap/salad, my own style

I had an amazing wrap at the Urkult festival I attended a few weeks back. You can read more about it in this post, and my festival food thoughts in general. The base was pretty much a beet salad, some soy lightly fried soy strips (I normally try to stay away from processed food but sometimes I abandon that rule, especially for some plain soy “meat”), a tzatziki and some cabbage. This is my try at recreating it, in my own style. Its to early for beets here, they aren’t more than a few centimeters big. so making a beet salad was out of they way. The carrots on the other hand, they were just great in size. And luckily I visited my friends plantation during my vacation and got some small cucumbers for the tzatziki. She just started growing vegetables commercially this spring. It’s great to see how far she has gotten, especially if you think about the fact that she does everything by hand, no machines, no pesticide.

The warp I had was with traditional Swedish flatbrad, made in the north. I didn’t have any at hand so I decided for a salad plate instead, with some regular wholegrain bread on the side. The bread was 100% wholegrain, not the wholegrain bread you can buy at the supermarket, labeled as wholegrain but only containing something like 20-30%, the rest white flour. If you want a warp but can’t find the Swedish flatbread, you can alway go for a tortilla or similar. Or bake your own! I will make them next time I’m hungry for a wrap.

So Tzaziki, carrot, and some fried soy. Let’s go!

Carrot salad
 
Serves: 2
What you need
  • 4 carrots
  • 2 lacto fermented cucumbers (or pickled), they are vegan.
  • Half of a red onion
  • 1 apple
  • 2 tbsp coconut milk
  • t tsp oil
  • 1 tsp dill
  • salt and pepper to taste
How to do it
  1. Start by cutting the carrots into small dices and steam them, make sure not to overcook them. Shock them in an ice bath when done.
  2. Lightly fry the cut unions with the oil in a frying pan.
  3. Cut the cucumbers and the apple in dices as well.
  4. Mix everything in a big bow, season with salt and pepper.

the carrot salad

the carrot salad

 

Tzatziki
 
Serves: 2
What you need
  • 2 small cucumbers
  • 1 cup yoghurt, I used a vegan soy based version
  • ½ lemon
  • salt and pepper
How to do it
  1. Grate the cucumbers
  2. Mix everything, and season to taste

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Fried savory soy
 
Serves: 2
What you need
  • 1 cup dry soy-meat
  • ½ red onion
  • 1 tbsp tomato puree
  • 1 tbsp oil
  • 1 pinch cinnamon
  • 1 tbsp dry sage
  • 3 drops liquid smoke
  • 1 tbsp tamari
  • 2 tsp apple cider vinegar
How to do it
  1. Start by boiling the soy meat in water, ad water to the pan so it covers the dry meat. Boil for a few minutes until soft. Drain.
  2. Fry the onion in the oil, until soft and a little darker, soy meat. Fry for a few minutes. Ad the rest of the ingredients. and fry until you get a nice crunchy layer, add more oil if needed but make sure the oil doesn't start to smoke.
  3. Season of with salt and pepper

Put everything on a plate or in a wrap! Enjoy!