Inspired by one of our coconut farming regions, Thailand, tastes good and does good (and it's vegan)!
What you’ll need: Serves 4-6
1 bunch of kale, leaves torn into bite-sized pieces
3-4 spring onions, sliced + divided
3 big handfuls of coriander leaves, finely chopped
salt + pepper
2 inch piece of lemongrass (the bulb-ish part at the bottom of the stalk)
1 inch piece of fresh ginger, peeled
1/2-1 thai green chili (depending on your tolerance)
2 tsp ground coriander
1/2-1 tsp tamari/soy sauce
1/2 cup Vita Coco coconut milk
1-2 tbsp coconut oil
1 standard package of tempeh, cut into small pieces
sesame + hemp seeds
What to do:
1. In a large bowl, toss the kale leaves, green parts of the sliced spring onions (you’ll be reserving the white parts for the tempeh + dressing) and two handfuls of the coriander leaves.
2. Squeeze the juice of one lime over the salad, add a bit of sesame oil, some salt, and pepper. Toss everything together to combine, massaging the oil/lime juice into the kale leaves in order to soften them. Set this portion of the salad aside.
3. Cut 3 little strips of zest off of the remaining lime and cut them up rough. Throw them into a mortar and pestle.
4. Add in about half of the leftover spring onion (white parts). Slice the piece of lemongrass, ginger, and chili and add.
5. Add the ground coriander and a pinch of salt. Start bashing the ingredients together until you have a chunky paste. Squeeze a dash of lime here to help the process. *You could do this whole part in a blender, but a nice chunky texture is great for this dish.
6. Once you have a decent paste, scrape it into a measuring cup and stir in the coconut milk along with the tamari/soy sauce. Add the rest of the fresh coriander, stirring it into the mix as well. Check the dressing for salt, pepper and acidity level at this point. Adjust to your liking and set aside.
7. Heat the coconut oil in a large sauté pan over medium. Add the remaining spring onions and sauté until fragrant, about 30 seconds.
8. Add the pieces of tempeh + some salt and pepper. Toss/stir the pieces of tempeh around here and there until all sides are browned and lightly crisp, about 7 minutes. It should sizzle and pop. Add a squeeze of lime at the end and toss them to coat.
9. Spoon the coconut dressing over the salad and finish with the crispy tempeh pieces.
10. Garnish the salad with sesame/hemp seeds and serve.