SmarterFitter Daily

How was I to know this would be my last raw kale salad of the season? But alas, it seems they've come and gone - at least that is the case with The Organic Farm Shop where I buy my kale from.

This salad was super. Raw kale, grated carrot, red onion, roasted butternut squash, roasted garlic, lemon juice, olive oil, salt and pepper. Topped with some leftover grilled tempeh, avocado and Sriracha. The only thing that would have made it better would have been some toasted sunflower seeds. Next time! Er... next year!

The tempeh is an old favourite: Hot-Sauce Glazed Tempeh from the Veganomicon cookbook, this time made using the African Volcano Peri Peri sauce. Tasty as ever.

But the true revelation of this meal was the butternut squash salad, wherein I roasted cranberries with the butternut squash and tossed with bulgar wheat, spring onion, fresh coriander, rocket, crushed fennel and coriander seed, salt, pepper and fresh lemon juice. Soooo good. Definitely one deserving of a proper blog post. Stay tuned...

UPDATE: Blog now posted: Butternut, Cranberry and Bulgur Salad

I have a stash of various veggie burger incarnations in the freezer, many of which come from recipes in Lukas Volger's Veggie Burgers Every Which Way book. I love this stash because they make lunches sooo easy. And I'm all about using veggie burgers in non-sandwich motifs, treating them as more of a "steak" rather than a bread filler. To that end, I love using veggie burgers to turn raw kale salads into a complete meal. 

Here, it's Lukas Volgers tempeh burgers to the rescue, a good match for this Asian-esque raw kale salad with curly kale, orange wedges, spring onion, grated carrot, toasted almonds, lemon juice, olive oil, and the magic: Sriracha sauce. A little requisite avocado and this was a total win.

Handy tip: frozen veggie burgers heat up pretty well in the toaster, giving them a crisp outer crunch that makes them also crouton like in the salad. I dig it.

A salad inspired by Munch. Made with raw kale, orange wedges, marinated tempeh, grated carrots, red onion, lemon juice, olive oil, salt, pepper and avocado. Damn fine, and even a little bit finer with a touch of Sriracha sauce:

Breakfast: Bircher Muesli with apple, oats, raisins, dried cherries, flax seed. Topped with banana, yogurt and toasted pecans. Served with tea.

Lunch: Fried egg with baguette, sauerkraut, avocado and tomato. 

Snack: Apple and greek yogurt.  A few olives at some point.

Dinner: Tempeh sloppy joe with baguette, grilled onions and peppers, salad. To drink, a negroni and half a St. Peter's Mild Ale. For dessert, banana, berries and greek yogurt.