Ingredients

Instructions

  1. Layer on platter: Arugula chopped almost bite size, Kumata or other heirloom tomatoes sliced, Sliced Kalamata olives, Radish sprouts (or other flavorful sprouts). Drizzle with olive oil, balsamic vinegar & Braggs.
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Ingredients

Instructions

  1. Mix dressing & toss into cabbage mix.
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Ingredients

Instructions

  1. Whisk together & toss in slaw or salad.
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Ingredients

Instructions

  1. Toss and Enjoy!
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Ingredients

Instructions

  1. Mix and enjoy!
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Ingredients

Instructions

  1. Remove portobello cap stems and chop. Spray 2 large portobello mushroom caps with oil to coat. Place top down on the broiler rack. Brush caps liberally with marinade. Put remainder aside. Broil for about 10 minutes on top rack, until tender.
  2. While broiler is heating up, sauté a package of smoky tempeh strips with the chopped cap stems, with oil. Add the rest of the marinade. Add teriyaki sauce, hoisin sauce, mirin and sriracha sauce to taste. Cook until caramelized. Set aside.
  3. Make Daya's Favorite Salad.
  4. When mushroom caps are cooked, take out of broiler and spoon tempeh mixture on to cover. Sprinkle mozzarella cheese on top of tempeh mixture and place back under broiler to melt.
  5. When done, place cooked mushroom caps on top of two large plates of Daya's Salad.
  6. Enjoy!
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Ingredients

Instructions

  1. Toss well and add fresh-ground pepper on top.
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Ingredients

Instructions

  1. Toss into large salad bowl with Dijon Dressing and mix well.
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Ingredients

Instructions

  1. Mix all ingredients well in a medium bowl and enjoy on a bed of salad or on tomatoes, on crackers or in a sandwich.
  2. Optional: add a 1/4 c. finely chopped celery for a little crunch.
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