Tonight I went to see The Anton Chekhov Book Club by the Moving Dock Theatre. It was fabulous. It was 4 women in an ensemble company acting and telling 4 Chekhov short stories. I’ve never read Chekhov before, but I’m about to.
Before going, I didn’t leave myself much time for dinner, so I made this salad–quick and delicious
Spiralized beet, cucumber and tempeh salad with peanut dressing
1 large cucumber, spiralized on smallest grater or grated
1 medium beet, spiralized on smallest grater or grated
1 12 ounce package of tempeh, cubed
1 Tablespoon butter or cooking oil of choice (use oil to make dairy free)
2 Tablespoons Soy Sauce (gluten free, if desired)
1/4 cup water
2 Tablespoons peanut butter–creamy will make the sauce creamier
2 Tablespoons sesame oil
2 Tablespoons brown rice wine vinegar
1 Tablespoon agave nectar or maple syrup
Salt to taste (I like the dressing to taste a little salty before I pour it on, but you can always add more salt later)
- Tempeh–melt the butter/oil in a frying pan. When it’s hot, add the tempeh cubes. Brown the tempeh over medium heat in the butter for a few minutes, stirring occasionally. Then add the soy sauce and stir until the tempeh is coated with it. Add the water to the pan and cover it. Let it steam for a few minutes while you prepare the rest of the salad.
- Dressing: Mix all ingredients together until smooth. Taste and adjust as needed.
- Mix everything together–veggies, tempeh and sauce.
- Serve and enjoy! And you can still get to the play on time!!!
Also, I’m very excited because I figure out how to make a recipe card (I hope it works).