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Ingredients
US|METRIC
2 SERVINGS
- 1 bunch kale (plus olive oil, salt & pepper for drizzling)
- 3 scallions (chopped, white and green parts)
- 1/4 cup dried cranberries
- chopped parsley (about 1/2 cup)
- 1/4 cup toasted pine nuts (or any nut you like)
- tempeh (soy-balsamic, bites, see recipe below, or crispy pancetta)
- 2 Tbsp. olive oil
- 3 Tbsp. lemon juice (plus some zest)
- 1 tsp. honey (or agave)
- 1 garlic clove
- salt
- pepper
- 2 Tbsp. tahini
- pecorino cheese (a good grating of, plus some for the top of the salad)
- 2 nutritional yeast
- water (to thin, as needed)
- 3 pinches red pepper flakes
- 1/2 pkg. tempeh (sliced into 1/4″ thick strips)
- olive oil
- soy sauce (splash of)
- balsamic (splash of)
- honey (drizzle of)
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