Vegan Tempeh Salad with Green Grapes, Smoked Almonds and Grape Tomatoes

Yield: 2 servings (true confession: I ate the whole recipe for a late lunch, but I didn’t eat dinner)

As part of my higher protein, lower calorie diet, I stirred together this quick salad for a late Sunday lunch, serving it in a martini glass to make it feel even more special. I loved it and wished I’d made twice as much so I could have brought some to school for lunch.

For this recipe and some 170+ more,
I invite you to purchase my first cookbook:

The Blooming Platter:
A Harvest of Seasonal Vegan Recipes

Vegan Heritage Press
Spring 2011

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4 comments

  1. Wow, that looks fabulous! Love the idea of serving it in a martini glass, very fancy! 🙂 I am liking your latest lower calorie, higher protein recipes, so please keep posting what you have been eating.
    I am curious to hear about your event too.
    -K

  2. Thanks, K. It was so very good which is why I devoured all of it! I fell off the high protein wagon last night (but I had leftover Indian lentils and rice from a local restaurant for lunch) because I hadn't been to the grocery store. But I'll be back on it this weekend! I appreciate your post.

    The event is March 20. More soon!

  3. Wow – I just found your blog and made this – YUM YUM YUM. I am super excited to try your recipes regularly.

    LisaB

  4. Hi there, Lisa. I'm so glad you found me! Please share TBP with all your pals. I really appreciate your taking the time to share your "feed"back. Today, I was craving this salad, but it would have required a trip to the grocery store, as I had tempeh, but not the rest of the ingredients. I made do with my Vegan Bran Bud Pancakes and since I ate half the recipe following the photo shoot, I pretty much called that lunch too. 🙂 I hope you'll visit often and enjoy what you find. Cheers!

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