Vegan Sautéed Tempeh and Veggie Salad with a Creamy Tomato Dressing

My family joined a CSA for the first time this year.  We participated in the spring share which gives us 2 veggie pick-ups at the farm.  Our first visit was yesterday, so off we went with a large organic cotton cloth bag in hand.  We were very excited to see what we would receive.

A steady stream of cars drove down the long gravel drive that lead to the farm.  We parked and joined the line of fellow organic veggie lovers waiting for the barn door to slide open.

Promptly at 5PM the door opened.  We entered the barn and organic veggies where laid out in front of us in bins.

Each bin indicated the veggie name and how much you take.  Either 1 bag or 1 bunch was indicated.

The process was quick and we left the farm with a full bag of fresh organic local veggies.

We received a mixture of greens, pea shoots, arugula, assorted lettuce, beets, garlic, oregano, and bok choy.

Can't wait to see what we get our next visit!  I highly recommend participating in your local CSA.  It's a great way to support local organic farmers.

Ingredients for creamy tomato salad dressing:

4 organic tomatoes, puréed into a sauce

3 T organic extra virgin olive oil

1 T organic coconut vinegar 

1 T organic Dijon mustard 

1 T organic garlic powder

1 t organic dried dill

1 t organic dried oregano 

2 t vegan mayonnaise 

1/2 t sea salt

Combine all ingredients in a medium sized bowl; set-aside while you make the tempeh and veggies.

Ingredients for salad:

6 cups organic mixed salad greens, washed and dried 

1 package organic tempeh, cubed

1 organic pepper, sliced into thin strips 

1 cup organic cherry tomatoes 

2 -3 T organic oil

Heat oil in cast iron skillet.  Add cubed tempeh, peppers, and tomatoes.  Sautée until the tempeh is golden brown and peppers and tomatoes have softened.  

Place lettuce on each plate and top with tempeh and veggies.  Serve with the creamy tomato dressing on the side.