Kale, Farro, and Tempeh Salad


I will readily admit, I don’t come up with that many original recipes (It’s really something I should work on).  99% of the time I head into the kitchen with the laptop open to a blog, or a cookbook, or a page torn out of a magazine.  But last night?  It was just me and my brain.

After setting it on the table I got pretty much the best compliment ever. Mike said “this is so good! Is it from Heidi?” It wasn’t, but it seems like something totally her style, and come to think of it, I think she has made something very similar. But anyway, he liked it. And it was one of those meals that just makes you feel healthier. Considering the amount of cupcakes I’ve been making lately, we are in desperate need for meals like that.

It’s been housewife week at our house (school is closed for Presidents week) and I am discovering once again how horrible I am at being a stay-at-home person. I am, of course, grateful the extra time I get to spend with Ellie, but these days she’s more into Sophie than me.
It probably makes me the worst mom ever, but I actually dropped her off at daycare for a couple hours so I could run 8 miles, work on a proposal for a summer job interview tomorrow, and do the dishes. I figured it would be better to just get everything done so that I could give her 100% of my attention once my to-do list was complete. You can blast me in the comments, I can take it!

Kale, Farro, and Tempeh Salad

Ingredients

  • 1 1/2 cups farro
  • 4 cups vegetable broth
  • 8 ounces tempeh, cut into 1/4"-thick slices
  • 1/2 cup orange juice
  • 3 Tbsp soy sauce
  • 1 head dinosaur kale, chopped (about 3 cups)
  • 2 tsp lemon juice
  • 2 tsp olive oil
  • 1 avocado, diced
  • Dressing
  • 3 Tbsp soy sauce
  • 3 Tbsp apple cider vinegar
  • 3/4 cup orange juice
  • 2 cloves garlic, finely minced
  • 2 tsp finely minced fresh ginger

Instructions

  1. Bring the broth to a boil and add the farro. Cover and simmer until farro is tender, about 20 minutes. Drain.
  2. Put the tempeh in a small saucepan with 1/2 cup orange juice and 3 Tbsp soy sauce. Boil for about 5 minutes then set aside.
  3. Toss the dinosaur kale with the lemon juice and olive oil in a large bowl. Rub the oil and juice into the kale to tenderize it a little. Add the farro and tempeh and mix well.
  4. To make the dressing, bring the soy sauce, vinegar, ginger, garlic, and orange juice to a boil and cook for about 5 minutes until reduced slightly. Pour over the salad and mix well.
  5. To serve, top with diced avocado.
http://catesworldkitchen.com/2012/02/kale-farro-and-tempeh-salad/

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7 comments to Kale, Farro, and Tempeh Salad

  • The unknowing complements are the best kind. J recently asked me if the soup we were having was storebought.

  • I;m not going to blast you. I think it’s great you had the option to take a few hours for yourself and for things to do around the house. You deserve it and, like you said, it allows you to give Ellie all your attention once you are back home together.

  • Jen

    i don’t think that you’re terrible at all…i think it’s important to maintain your identity and find that “me” time so that you can be there 100% for her when you need to be. the salad looks wonderful!

  • Rachel C

    I have a silly question, are Tempeh and Tofu the same thing? Sorry, just not that familiar with tempeh. The title of your recipe is “Kale, Farro and Tofu Salad”. Just wondering. I have to make this soon, it sounds so refreshing.

    BTW, there is no judgment here.. :)

  • Rachel C

    Sorry….the part where you print the recipes it says: “Kale Farro Tofu”, now that I am reading it, I see that you are intending to say Tempeh. Thanks.

  • Cate

    Sorry for any confusion, Rachel! I fixed it.

  • looks like I just found my dinner for the evening! I love how I always seem to have all of the ingredients for your recipes on hand. Ellie is adorable, and I’m glad you got a few hours to yourself on your vacation too :)

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