I’m on a kick.
An Asian kick. A tempeh kick. A salad kick. A Sriracha kick. And yes, I’m always on a Jake Gyllenhaal kick (because when a celebrity like him can go toe-to-toe with Bear Grylls and eat a worm, you know he’s a real, swoonworthy man).
I have come to the conclusion these random kicks are all very good kicks to be on considering that as I just ended a beer kick, an all-you-can-eat Wisconsin Cheese kick, a no working out kick and a refusal to shower kick. Vegan eats, fermented soybeans, spicy condiments and mounds of vegetables sure sound like a win-win after the last week of Wisconsin summer shenanigans.
So…I am thinking what I should really do is just mix all my kicks.
Because then maybe – just maybe – I could say zai-jian to those seven pounds of fun chub and ni-hao to a healthy Asian-inspired, tempeh-topped salad with a yummy Sriracha-spiced dressing that I could definitely see myself eating one day on the comfort of my ocean-facing Santa Monica patio with M.F.H.H. (ahem, my future hunky husband) Jake Gyllenhaal: Ginger Soy Glazed Tempeh Salad with Spicy Cilantro Lime Vinaigrette.
Try saying that five times fast.
It might save us some time seeming as we are going to need to head straight to our local farmer’s market to buy 12 heads of garlic scapes. Don’t pass go. Don’t collect $200.
To the farmer’s market we go!
A flavor cross between garlic and scallions, garlic scapes are the stem of hardneck garlic and give this salad a tender, delicious bite. While you could easily substitute green scallions in this recipe, these gorgeous garlic scapes are worth calling around to four different stores for only to realize multiple vendors at the farmer’s market carry their curly, twisting heads (<- hypothetically-speaking, of course).
Grilling the garlic stems + buds takes them to “Top-3-Vegetables-Ever-Eaten-In-My-Life Status.”
Next up, I sense a grilled garlic scape kick!
You’ve been warned.
It’s just too bad Jake hasn’t been warned of his food-blogging, Internet stalker.
Ginger Soy Glazed Tempeh Salad with Grilled Garlic Scapes
1 (8-oz) package tempeh
2 T tamari or soy sauce
2 T mirin*
1 T sesame oil
1 T minced garlic
1 T sweet chili sauce
1 t Sriracha, or to taste
1/2 t ground ginger or 1 T fresh grated ginger
1/2 t honey
12 garlic scapes
1 (5-oz) bag baby spinach
1 cup diced fresh pineapple
1 medium red bell pepper, diced
1/4 cup sunflower seeds
*mirin is rice vinegar – a sweet white wine such as riesling makes an easy substitution
Dice your block of tempeh into roughly 1/2-inch x 1/2-inch squares. Place in a small bowl, and add tamari, mirin, sesame oil, garlic, sweet chili sauce, Sriracha, ginger and honey.
Mix well, and cover. Place in the refrigerator for at least 2 hours to marinate.
In a medium saucepan over medium-low heat, pour the tempeh and remaining marinade in the pan. Stir occasionally, flipping cubes of tempeh to ensure even cooking. Continue sauteeing until liquid has evaporated, creating a thick glaze over the tempeh cubes. Turn off heat and let sit.
Meanwhile, lightly coat garlic scapes with cooking spray and place in a grill pan or on a grill over medium heat. Grill until slightly charred, turning garlic scapes every few minutes to ensure they don’t burn and are cooked evenly.
To serve, place two handfuls baby spinach, 1/4 diced red bell pepper, 1/4 cup pineapple and 1 T sunflower seeds on four plates. Top each salad with 5 to 6 cubes of Ginger Soy Glazed Tempeh and three garlic scapes.
Spicy Cilantro Lime Ginger Vinaigrette
1/3 cup canola oil
Juice of 1 lime
2 T finely chopped fresh cilantro
1 t honey
1 t Sriracha, or to taste
1/2 t garlic salt
1/2 t ground ginger
salt + pepper, to taste
In a small bowl or dressing shaker, mix all ingredients with a fork or whisk until blended.
Top each salad with two generous tablespoons of dressing.
Makes 4 servings
Tell me, tell me – what kick are YOU on lately? As always, sharing is caring!