Tempeh Buffalo Salad

I am a HUGE buffalo sauce fan, especially on salads. This can be modified to include every and any vegetable that your heart desires.

For tonight I used:

1/2 onion chopped 

handful of brussel sprouts cut into 1/4 pieces

Nopales (for this one I had jarred Nopales which can be found in most grocery stores on the Hispanic food aisle) 1/4 cup

3 Tablespoons of coconut oil

*Saute ingredients above in oil*

Add 1 cup tempeh cubed to the oil and other veggies and cook for additional 5 minutes, mixing often

Add your favorite buffalo sauce (preferably gluten and vegan free)  --- to taste, I like mine spicy so I use about 1/4 cup

simmer on low heat

Greens- I used spinach and arugula

While veggies are simmering, I add 1 teaspoon of Braggs liquid aminos to the pot and drizzle liquid aminos over the spinach and arugula.

1 avocado cut into quarters

Add veggies and tempeh when ready to eat.

Any time I can add Nopales to my salads or cooking, I do!

The benefits of nopales are endless but here are a few: help prevent cancer, protects the heart, anti-inflammatory, anti-aging, aids digestion and weight loss, provides relief from anxiety, helps regulate blood sugar, aids in reducing symptoms of diarrhea and/or constipation. 

Nopales can also be found in some grocery stores (and Mexican markets) fresh. They may sell it in precut slices. 

Nopales, or prickly pear cactus is well-known to be a source of fiber, loaded with vitamins and antioxidants, and help so many health issues. It can be used in breakfast dishes, teas, smoothies, and many other ways. Check back soon, as I WILL be writing other recipes using NOPALES in the near future!