Shopping went a bit wrong yesterday, and I didn’t want to get my stove out as it was too cold to cook outside after a lovely sunset. But dinner was unexpectedly yummy.
Only carb was rolled oats, so I soaked some. Chopped up tempeh, lambs lettuce, fresh mint. Added fresh lime juice, hazelnut butter, smoked paprika. Mixed all up together and Baspie loved it too. This tempeh salad used all the expensive ingredients from Eko Platz in Maastricht in one go, but it was worth it.
This sounds like a delicious and healthy salad! I’m curious, what inspired you to use hazelnut butter in the dressing instead of a more traditional option like olive oil or vinegar? This article is definitely inspiring me to try new and creative combinations in my own salad making. Great post!
Emily Jones
LikeLike
Apologies for slow reply! Thank you for kind comments. I’m quite an experimental cook. Things usually work out if everything tastes nice on its own and it’s harder to poison yourself with plant based ingredients 😂
When I shop for camp cooking I buy
-a quick to cook carb
-an easy cook vegetable or two
-a fast or no cook protein source (tinned pulses, or fresh tofu work well)
-something tasty fatty, such as a nut butter, artichoke hearts in oil (oil in the cooking, solids in sandwiches), vegan cheese, coconut milk
This way the meal is balanced and tasty, especially if I add locally gathered fresh herbs and wild garlic, or just the supermarket/dry sort. I recommend having a tiny bag with a mix of paprika and dried herbs in it, to add to anything. A bit of curry powder is nice too.
Ingredients are doubly good if they work in sandwiches too. Left over supper can be eaten cold for lunch or in a sarnie.
LikeLike
Railway Dog 
Leave a reply to sophiefp Cancel reply