Buffalo Tempeh And Turnip Bacon Cobb Salad

Buffalo Tempeh And Turnip Bacon Cobb Salad

Buffalo tempeh was one of the first things I made when I chose the vegetarian lifestyle.  When I first started the one item I missed the most was buffalo wings.  It was not unusual to see me scarf down dozen after dozen while watching football and it was NFL Playoff football time when the vegetarian lifestyle began.  I missed wings and so I searched for a recipe and found one.  It was delicious and it taught me that I did not miss the chicken but more of the heat and now when I get that hankering it is easy to appease. All that being said I had posted to the CTER Facebook page asking followers if there was an ingredient they had looked at in the grocery store and walked away from for fear of not knowing what to do with it.  One of our followers chose turnips and another chose kale.  I was at my local grocery store when I noticed already prepared Cobb Salads and it got me thinking.  I thought I could make a vegetarian buffalo tempeh cobb salad and convert the turnips into the bacon bits.  While there I followed my own advice of picking something up that I never, or rarely, cook with.  That item was mustard greens and would be a terrific addition to the salad. What I set out to accomplish turned out to be terrific tasting and now has a place in my weekly rotation of meals since it is fairly fast and very easy to make.

Buffalo Tempeh And Turnip Bacon Cobb Salad

Ingredients: 1/2c Spinach, 1/2c Arugula, 1c Kale, 1c Mustard Greens, 100g Turnips (chopped), 75g Tempeh (crumbled), 1 Egg (Hard-Boiled), 1 Roma Tomato (chopped), 100g Avocado (seeded and chopped), 100g Mushrooms (sliced), 2 Tbsp Liquid Smoke, Hot Sauce, Honey, Cumin, Coriander, 2 Tbsp Soy Sauce Nutritional Information: 542 calories, 48g Carbs, 28g Fat, 34g Protein Servings: 1 Directions:

  • Pre-Heat Oven To Broil
  • Bring pot of water to a boil and hard boil the egg.  The egg is ready when you take it out of the water, spin it on the table and it spins fast.
  • In a pre-heated pan add crumbled tempeh.  After it has browned add in soy sauce and allow to reduce.
  • Add in as much hot sauce as you would like and crank up the heat.  The hot sauce will seep into the tempeh and stick.  When all the hot sauce is soaked up remove from heat and set aside.
  • Place chopped turnips in a separate pre-heated pan and add liquid smoke, honey, cumin and coriander.  Allow all liquid to reduce and then place turnips onto a baking sheet and into the oven for 10-15 minutes until crisp.
  • While turnips are baking into 'bacon' begin assembling plate.
  • All greens on the plate and then create rows of ingredients.
  • When the turnips are finished and crispy add them to plate and serve.

I put a little bit of horseradish mustard on the side to dip the mushrooms into otherwise I did not use dressing.  Feel free to add what your favorite dressing it but I would suggest a simple balsamic vinegar and olive oil drizzle. [gallery link="file"] Is there an ingredient you are afraid of?  Let me know and I'll work it into a recipe. Thank you for reading.

Jason Bahamundi

About the Author:

I grew up in New York and lived there for 34 years until I got divorced and moved 1600 miles to my new home in Texas.  I love New York and miss it but that does not mean that Texas hasn’t been great to me because it has.  It was here that I discovered endurance sports and specifically the sport of triathlon.  Triathlon has given me new life through all the challenges it presents.  I no longer look at life the same way and I can say that is in part due to my endeavor into this sport.

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