• 12 cups (150 g) chopped green kale, large stems and ribs removed
• 1/2 cup House Dressing (see below)
• 4 slices tempeh bacon (see below), cooked and cut into bite-sized pieces
• 1/2 cup jicama, julienned
• 10 grape tomatoes
• 1/4 cup Toasted Mixed Nuts (see below)
• 2 tbsp green onions, sliced
• 1/2 avocado, chopped

1. Combine kale and dressing in a large bowl, using your hands to massage the dressing into each piece of kale and making sure the dressing gets into every nook and cranny. Cover and set aside.
2. Divide marinated kale between two large bowls. Top with tempeh bacon, jicama, tomatoes, nuts, green onions, and avocado.

Yields 1 3/4 cups (425 ml)

• 1⁄4 cup (60 ml) water
• 1⁄4 cup (60 ml) apple cider vinegar
• 1 tsp (5 ml) freshly squeezed lemon juice
• 1/2 tsp (2 ml) raw agave nectar
• 2 tsp (10 ml) sea salt
• 3/4 tsp (3 ml) freshly ground black pepper
• 3/4 tsp (3 ml) tamari
• 1/4 tsp (1 ml) dry mustard powder
• 1 clove garlic
• 1/4 cup (60 ml) flaxseed oil
• 3/4 cup (175 ml) sunflower oil

1. Combine all of the ingredients, except the oils, in a blender. Blend on high speed until smooth (alternatively, use a large measuring cup and an immersion blender).
2. With the motor running, add oils in a thin, steady stream and blend until dressing is emulsified. Use immediately or transfer to an airtight container and refrigerate for up to 2 weeks.

• 2 tbsp (30 ml) smoked paprika
• 2 tsp (10 ml) garlic powder
• 1/4 cup (60 ml) tamari
• 1/4 cup (60 ml) apple cider vinegar
• 1/4 cup (60 ml) water
• 1/4 cup (60 ml) sunflower oil
• 1/4 cup (60 ml) pure dark maple syrup
• 1 block (8 oz/250 g) tempeh

1. Marinate tempeh: Combine smoked paprika and garlic powder in a measuring cup with a spout. Add a little of the tamari and stir to form a paste. Gradually add remaining tamari, vinegar, water, oil, and maple syrup, stirring to prevent lumps from forming. Set aside.
2. Slice tempeh very thinly.
3. Arrange tempeh slices in layers in a baking dish or plastic container, pouring marinade over each layer before adding more tempeh. Keep layering until all of the tempeh and marinade are used up.
4. Cover and refrigerate for 2 hours or up to 2 days.
5. Cook tempeh: Coat bottom of frying pan with a thin layer of oil and heat over medium-high heat. Add as many tempeh slices as will fit in the pan and cook for a minute or so per side, until both sides are browned. Remove tempeh from pan and transfer to paper towel to drain. Repeat for remaining tempeh slices. Use immediately or let cool, transfer to an airtight container, and refrigerate for up to 2 days.

• 1/4 cup (60 ml) raw cashews
• 1/4 cup (60 ml) raw walnuts
• 1/4 cup (60 ml) raw pistachios
• 1/4 cup (60 ml) raw pecans

1. Preheat oven to 350°F (180°C).
2. Combine nuts and spread over a baking sheet.
3. Bake in preheated oven until lightly toasted, 3 to 5 minutes.
4. Use right away or store in an airtight container in the fridge or freezer for up to 1 month.