Semi-Traditional Panzanella with Crunchy Tempeh (Vegan, Gluten-Free Option)
Makes two large main-course servings, or four to six side servings
This delicious salad is lovely and indulgent and uses the best of end-of-summer produce. The bread is buttery and crunchy and soaks up the bright flavors of the dressing and vegetables. For a less time-intensive salad, you could substitute chickpeas or white beans for the tempeh.
For the bread and the crunchy tempeh:
• 4-5 slices spelt or sourdough bread (use gluten-free bread for gluten-free option)
• Extra-virgin olive oil for brushing
• 1 large garlic clove
• 8oz (225 g) package of tempeh, cut into small cubes (1/2 inch or 1 to 1 ½ cm)
• 2 Tbsps (30 ml) agave
• 1 tsp (5 ml) fennel seeds
• 1/2 -1 tsp (2.5 to 5 ml) crushed red peppers
• 2 Tbsps (30 ml) apple cider vinegar
• 1 tsp (5 ml) tamari
Preheat oven to 400F (200C). Line two baking sheets with aluminium foil. Rub both sides of the slices of bread with garlic clove, arrange on baking sheet and then brush top sides of the slices lightly with olive oil. Place garlic clove next to the bread slices and drizzle with extra virgin olive oil. Put aside. In a bowl, combine the tempeh with remaining ingredients, toss well to make sure all sides of the tempeh cubes are coated, and arrange on second baking sheet. Put both baking sheets in the oven and bake for 15 minutes. At the 15-minute mark, turn the bread slices and brush with a little additional olive oil; also, toss the tempeh. Cook for an additional 5-10 minutes until both bread slices and tempeh are crispy. Note: you may need a little longer - I found I needed a full 15 minutes after flipping the bread and tossing the tempeh before either were crispy.
While the bread and tempeh are in the oven, prepare the salad. You will need:
• 2 Tbsps (30 ml) extra-virgin olive oil
• 2 Tbsps (30 ml) freshly squeezed lemon juice
• 2 Tbsps (30ml) red wine vinegar
• 1/2 to 1 tsp (2.5 to 5 ml) sea salt
• Fresh ground pepper, to taste
• 2 red peppers, ribs and seeds and top removed, and chopped
• 1 yellow pepper, ribs and seeds and top removed, and chopped
• 2 jalapenos, ribs and seeds and top removed, and chopped
• 1/4 medium red onion, thinly sliced (about 1/4 cup or 60 ml)
• 1/2 cup grape tomatoes, cut into fourths (about ½ cup or 120 ml)
Combine the olive oil through the pepper in a small bowl and whisk together. Combine the peppers, red onion and grape tomatoes into a large bowl and pour dressing over vegetables. Combine vegetables and dressing well and put aside to rest for at least 10 minutes.
To assemble the salad, you will also need:
• 1 Tbsp (15 ml) extra-virgin olive oil
• 30 basil leaves, about 1/2 cup (120 ml) of packed basil leaves (you can definitely use less for a less prominent basil flavor)
• sea salt and pepper
• additional lemon juice and/or red wine vinegar and/or extra-virgin olive oil, as needed
Remove bread and tempeh from oven when both are crispy to your liking; also remove garlic clove, which should be brown and crispy on the outside, but gooey on the inside. Cut bread into cubes about the same size as the tempeh. Allow both to cool briefly. Chop garlic clove and basil coarsely and add to salad, followed by the bread and tempeh. Taste for seasoning. I found I needed to add a bit more lemon juice and vinegar, but that is up to you. This salad makes two large main-course servings, but could easily be used as a side salad for more people.
Valerie from City|Life|Eats writes about all the things she loves on her blog, including delicious eats, yoga, farmer's markets, eco-fashion and mindful living. You can connect with Valerie on Twitter or Facebook.
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Photo Credit: Valerie
